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 as food launched the product under the banner "Colin and chips can save British cod." Cod as food This article is about cod and other cod-like fishes from the family of Gadidae, such as haddock, pollock and whiting, regarded as food. Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Cod flesh