Saffron slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron was detailed in a 7th-century BC Assyrian botanical reference compiled under Ashurbanipal. Documentation of saffron's use over the span of 3,500 years has been uncovered. Saffron-based pigments have indeed been found in 50,000-year-old depictions of prehistoric places in northwest Iran. The Sumerians later used wild-growing saffron in their remedies and magical potions. Saffron was an article of long-distance trade before the Minoan palace culture's 2nd millennium BC peak. Ancient Persians cultivated Persian saffron ("Crocus sativus" 'Hausknechtii') in Derbent, Isfahan, and
Saffron cod The saffron cod may also enter brackish and even fresh waters, occurring quite far up rivers and streams, but remaining within regions of tidal influence. Saffron cods begin to mature during their third year of life. They feed on fish and small crustaceans. They are commercially fished in many areas of the northwestern Pacific. The country with the largest catch is Russia. It is used for human consumption in the Russian Federation and Japan, fresh or frozen. Saffron cod The saffron cod "(Eleginus gracilis)" is a commercially harvested fish closely related to true cods (genus "Gadus"). It is dark grey-green