Cod called cod: "Cod" forms part of the common name of many other fish no longer classified in the genus "Gadus". Many are members of the family Gadidae; others are members of three related families within the order Gadiformes whose names include the word "cod": the morid cods, Moridae (100 or so species); the eel cods, Muraenolepididae (four species); and the Eucla cod, Euclichthyidae (one species). The tadpole cod family (Ranicipitidae) has now been placed in Gadidae. Gadiformes include: Some fish have common names derived from "cod", such as codling, codlet or tomcod. ("Codling" is also used as a name for
Cod fisheries When cooked, cod is moist and flaky. Cod livers are processed to make cod liver oil. Cod are currently at risk from overfishing. In the United Kingdom, Atlantic cod is one of the most common kinds of fish to be found in fish and chips, along with haddock and plaice. It is also well known for being widely consumed in Portugal and the Basque Country, where it is considered a treasure of the nation's cuisine. Cod are highly prolific, producing several million eggs at each spawning. This contributes to their high population numbers, which, in turn, makes commercial fishing relatively