In our article we will talk about the family of cod fish. All its members have tasty and healthy meat recommended for dietary nutrition. by the most the best performance has Atlantic cod. But other representatives of this family, for example, haddock, hake, blue whiting, pollock, pollack, are popular and loved on our table.

Lots of meat, few bones

The habitat of fish of this family is the seas of the Northern Hemisphere. They are especially common in Atlantic Ocean. The cod fish family includes individuals with a large head, small bones, small scales and a large liver. Many of them are mined commercially.

The chemical composition of these fish includes many useful elements: vitamins, fatty acids, phosphorus, iodine, calcium. Meatiness and low fat content allows them to be used in dietary nutrition. Fish can be cooked in different ways. Cod fish are good in fried, stewed, smoked and dried form. There are many recipes that are used by ordinary housewives and chefs in restaurants.

Most Helpful

Atlantic cod is a famous member of this family. Such fish can reach a length of up to 1.8 meters, but, as a rule, they are caught before they reach this size. It is distinguished from other fish by a fleshy barbel on its chin, olive-brown scales and a white belly. Cod lives in the Atlantic Ocean, but is also found in the White and Baltic Seas. Not only dense and white meat is considered useful, but also from which oil is prepared for medical purposes.

If you take such a substance regularly, you can improve your well-being, mood, get rid of joint diseases, increase intellectual abilities. But use better fish, caught in ecologically clean places, since cod is able to accumulate mercury and arsenic, which means that its excessive consumption can be dangerous.

tender fish

The family of cod fish also includes haddock. Its meat is tasty and more tender than that of cod. The body of this fish, dark gray with purple splashes, is flattened laterally. The belly is white or milky silver. There is a dark spot between the pectoral and dorsal fins on both sides. Catch haddock in the Atlantic and Arctic oceans. This fish prefers sea water, so it is almost never found in the Baltic Sea due to its desalination. Haddock most often lives near the bottom at shallow depths. There she looks for her usual food - bottom mollusks, worms, echinoderms, fry and eggs of other fish.

It is worth noting that the diet of haddock includes northern blue whiting, which also belongs to the cod family. This fish feeds on crustaceans and fry. It lives at a depth of 180-300 meters. Blue whiting is often found on the shelves of our stores. Someone eats it himself, but most often this fish is bought for cats, who simply adore it. In addition, the cost of blue whiting is low compared to other representatives of the cod family.

Useful and inexpensive

Another fish beloved by our fellow citizens is Far Eastern pollock. It is inexpensive and always available in stores. But it shouldn't be taken lightly. Like all members of the cod family, it is nutritious and healthy. Of course, her meat is a bit dry, but a good housewife will find a way to save her from this shortcoming. Eating pollock contributes to the regulation of metabolism, the amount of sugar in the blood. The meat of this fish has antioxidant properties, is rich in iodine and chromium. Eating 100 grams of pollock per day, you get daily allowance iodine. It is mined in the Pacific Ocean, where it is found in large quantities.

Not only at sea

Burbot also belongs to the cod-like species. It predominantly lives in fresh water. Although there are also these fish, they have a long body, slightly flattened laterally, a flat head, antennae on the chin and upper jaw. Sea burbot lives in the Barents Sea, near Iceland, the British Isles and even off the coast of North America.

These fish are of two types - white and red. Red meat has the best taste. a large number of iodine, although the meat itself is dry. However, this does not make it less valuable. The meat of river burbot, on the contrary, is tasty and soft. Its liver is also considered a delicacy. The trace elements contained in this fish have a positive effect on vision, intelligence and nervous system. The habitat of burbot is quite wide, it is also common in our country. It is best to catch burbot in cold water in inclement weather, then it is most active.

Other cod

Whiting belongs to the cod family. It lives in the northern part of the Atlantic Ocean, in the Barents Sea, off the coast of Iceland and Portugal. Sometimes found in the Black Sea. The taste of this fish is pleasant and is not inferior to cod or haddock. Off the coast of Murmansk, Norway, the Faroe Islands, and Iceland, they catch menek, although this fish is not widespread and is not commercially harvested. Polar cod lives on the territory of the Arctic Ocean. This small fish prefers to live in cold water. The polar cod feeds on crustaceans, zooplankton, and fry of other fish. She, like other representatives of codfish, has a small mustache under her chin. The saithe has the same distinguishing feature. This fish can grow up to 1 meter in length. Food for her are other small brothers, crustaceans.

In our article, you learned about the cod fish family. Most of the names are probably familiar to you. After all, this fish is a frequent guest on our tables. It turns out that you can save a lot of money if you buy pollock, haddock, blue whiting more often than cod. They are just as useful as other members of this family, and are cheaper.

In fishing, one of the leading roles is played by fish of the cod family. It includes, in addition to the usual cod, species such as pollock, pollock, haddock and many other types of fish that can be found on grocery store shelves. Codfish are distinguished by their tender meat with a small amount of bones, therefore they are considered a very valuable commercial resource, and for some northern peoples they form the basis of the diet.

Family characteristic

Codfish are ray-finned fish of the cod-like order. Almost all of them live in salt water and only one species - burbot - prefers freshwater reservoirs. Members of this family can vary considerably in size and appearance, but they are characterized by some common features, allowing to identify cod fish:

Cod fish increase in size throughout their lives: some very old individuals reach almost two meters in length, but they are very rare and a common fish about 10 years old reaches only 40-80 centimeters. These fish live up to 25 years. Among the cod, there are both herbivores and plankton feeders and predators: the latter are usually larger, such as mole and Atlantic cod, but among the former there are also very small fish, such as deep-sea gadikul, which does not grow more than 15 centimeters.

habitats

Cod and its relatives are distinguished by an extensive habitat, which includes almost all the water zones of the Earth, with the exception of the equatorial ones. Most of the species can be found in the northern seas, but a few - only five - live in the waters of the Southern Hemisphere. A large number of common cod lives in the Baltic Sea, many breeds live in the eastern part of the Atlantic, and some species have chosen coastal areas for themselves South America, South Africa and New Zealand.

All types of cod, except for burbot, which prefers the fresh waters of America and Eurasia, live in the seas, but some of them have adapted to water of moderate salinity and enter rivers for spawning. Basically, cod fish live in the bottom layers of water, but at the same time they prefer a shallow depth - about a hundred meters. Thus, their favorite places are coastal areas, shallow seas and waters. continental shelf. In addition, they love cold (up to 10 ° C), but at the same time well-lit water.

It is typical for fish of this family to change places where they live during their life. Cod sometimes migrate over very long distances in search of better food and temperature regime, as well as in connection with changes in currents.

Nutrition and diet

The diet of cod is quite diverse, among them there are both herbivorous and predatory fish. The common cod is a carnivore, but in young age she is a benthophage, that is, she feeds a variety of shellfish and crustaceans from the bottom. Only upon reaching 3-4 years and the end of the first spawning, she becomes a full-fledged predator, preying on other fish.

The main cod prey is herring, saffron cod, saury, capelin, pollock. She does not disdain fry of her own kind. The diet of some breeds includes crabs, shrimps, octopuses and other representatives of marine fauna, depending on the habitat. Some small subspecies, for example, the Arctic and Kilda cod, feed on small mollusks and crustaceans until the end of their lives. Lacustrine species also eat worms and insect larvae.

Spawning and reproduction

Most cod fish reach sexual maturity by 3-5 years., but some of them, including common cod, go to the first spawning only 8-10 years after birth. It occurs in late winter or early spring when the air temperature is around 0°C and lasts for several days. The fertility of different members of the family varies significantly: they can lay from several thousand to several million eggs.

In connection with spawning, many cod species migrate to new habitats - northern species, for example, enter desalinated water, and some even enter estuaries. The fry of these fish, having barely hatched, are already beginning to spread over long distances by sea and ocean currents. The cubs of some species, such as haddock, use the tentacles of jellyfish as a defense against enemies.

Cod species

There are 56 species of cod fish in total. The classification distinguishes 4 subfamilies and 20 genera of these creatures. Many of them are actively used by humans in fishing - they are especially popular among buyers due to their tasty and healthy meat almost devoid of bones. This is what the list looks like known species belonging to the cod family:

cod varieties

The phrase "common cod" usually means three varieties of fish that belong to the genus cod: Atlantic, Pacific and its subspecies - Greenland. In addition, according to the latest classification, pollock began to be included in it. In a separate group, arctic cod are distinguished: East Siberian and ice cod. Each of these fish has a number of features and differences from others.

Atlantic or northern cod is the largest variety of cod, in which the length of an adult is from 40 cm to 2 m. It is found in temperate latitudes Atlantic Ocean. This species is highly valued not only for its meat, but also for its liver rich in fats and vitamins. In 1992, due to the decline in the population of the species, a ban was introduced in Canada on the catch of Atlantic cod, and now it is listed both in the international Red Book and in the Red Book of Russia. In addition, this species includes several subspecies, among which.

The cod family includes more than a hundred species of fish, which are distributed mostly in the northern hemisphere. All of them are marine life,the exception is only one representative of the family - burbot, which is found and lives in fresh waters.

Classification

Scientific classification implies the division of the rocks included in the cod family into two subfamilies:

  1. The cod-like subfamily has 5 fins: 3 on the back and 2 more in the anal area.
  2. The subfamily of burbot-like is distinguished by the presence of 3 fins, 2 of which are located on the back.

Description of cod

Despite the variety of breeds included in the cod family, most representatives have a similar anatomical structure and behavior, all of these features are discussed in the list below.

Appearance

Most representatives of the cod family have similar outward signs consisting of the following:

  1. There are 2-3 fins in the back area, as well as 1-2 more fins in the anal part.
  2. Has a well developed tail fin; in various breeds, it can merge into a single whole with the anal and dorsal fins or be clearly separated from them.
  3. Spiny rays are absent in all fins, regardless of location, this anatomical feature is characteristic of each member of the family.
  4. In the chin area there is a single tendril.
  5. Gill openings are large in size.
  6. The body is covered with small, but well-adjacent scales..

Dimensions

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Representatives of the cod family can have different dimensions and weights depending on the specific breed.

Usually these parameters depend on the diet of a particular species:

  1. Herbivores or plankton eaters are smaller. The smallest representative of the family is considered to be a deep-sea gadikul living in the northern part of the Atlantic: rare specimens have a body length of 15 cm, usually it does not exceed 10-12 cm.
  2. Sizes of predatory representatives cod families can be different, but they are usually larger than herbivorous fish. Molva and Atlantic cod are considered the largest breeds, the body length of individual individuals can reach 2 meters.

Habitat

The habitat of representatives of the cod family is vast, they can be found in the following places:

  1. All seas, located in the northern hemisphere, are the habitat of most species.
  2. Five varieties can be found in the seas of the southern hemisphere.
  3. Burbot is the only breed that is found in fresh water reservoirs. located in North and South America, northern Europe and Asia.
  4. East Atlantic- this is the place where a large number of breeds belonging to the family live.
  5. In the Baltic Sea there is a large number of cod, but it is the only representative of the family here.
  6. Coasts of South America, New Zealand and South Africa are places where you can find 3 breeds related to cod.

Equatorial waters are the only place where there are no fish belonging to the cod family.

Diet

The diet is individual for each individual breed. Among cod there are predators and exclusively herbivorous fish. They differ in size and weight. In some species, the basis of the diet is zooplankton, such as blue whiting or Arctic cod.

Spawning

Spawning in most cod takes place in salt water, although some species temporarily move to desalinated water bodies and only a small part migrates to rivers for this.

The main features of this process are discussed below:

  1. Most species reach sexual maturity at 3-5 years of age., but cod and some other breeds go for the first spawning at 8-10 years old.
  2. Spawning lasts for several days.
  3. Cod and molva are characterized by increased fertility, at one time they are able to lay more than a million eggs. Navaga breeds differently: during spawning, it lays only a few thousand eggs.
  4. All codfish prefer cool water, therefore, spawning takes place in winter or early March, when the temperature does not exceed 0°C.

The spread of fish occurs from the first days of their life, since not all fry remain in the water column: many are carried away to other places by swift currents. Haddock fry prefer to hide behind jellyfish, which is their reliable defense against most natural enemies.

Representatives of the cod family can make several long migrations moving over long distances. This is usually associated with a decrease in the food supply in inhabited areas, a change in the direction of currents or temperature conditions.

fishing

Many cod have nutritional value, so they are bred on an industrial scale. Most of the fish are caught in the Atlantic, annual volumes reach 6-10 million tons. Among the significant breeds, one can distinguish haddock, Atlantic cod, pollock and pollock: their fillet and liver are valued, containing a large amount of vitamins and nutrients. Given the specifics of the habitat of these species, bottom trawls are used for fishing.

Cod species

The cod family includes a large number of fish, common and well-known breeds will be discussed in detail below.

Gadikul is known for being one of the smallest representatives of cod, breed features are discussed below:

  1. Gadikul is deep sea fish , which tries to stick to the bottom surface.
  2. Basic hallmark are big eyes dealing with a third of the head.
  3. The average body size is from 9 to 12 cm, rare specimens reach a length of 15 cm.
  4. Main habitat- The Mediterranean and the seas located near the northern part of Norway.
  5. The breed is also found in ocean waters., it can live at a depth of 200 to 1300 meters.
  6. Specialists distinguish between southern and northern gadikul, the only differences are anatomical structure, determined by the number of vertebrae and fin rays, as well as in the habitat.

Whiting

Most of the representatives of this breed of cod live in the Atlantic and the Mediterranean and try to stay close to European shores. Sometimes whiting is also found near the Crimean coasts, where it gets randomly after severe storms.

Other features of this fish are discussed below:

  1. The average body length varies from 30 to 50 cm, some large specimens grow up to 60-65 cm.
  2. Merlang is a predatory breed, the basis of its diet is crustaceans, fry and small adult fish.
  3. Commercial fishing whiting established in most northern seas.
  4. Whiting has a large number natural enemies : it is included in the diet large predators and dolphins.
  5. Whiting falls to depth extremely rarely, he prefers to stay in the water column closer to the surface.
  6. Whiting goes to the first spawning at the age of 2 years, during this process it descends to a depth of one meter. Reproduction begins if the water temperature does not fall below -5°

Pollock

Pollock is one of the most valuable and well-known representatives cod, Below are the features of this type:

Molva represents predatory fish, one of the largest representatives of cod.

Its main features are as follows:

  1. Molva tries to stay close to the bottom surface, it rarely rises above a depth of 500 meters.
  2. The body length of most individuals is 1 meter, although the largest specimens reach almost 2 meters.
  3. The basis of the diet is fish inferior to molva in size.
  4. Molva becomes sexually mature very late, she goes to her first spawning only at the age of 8-10 years.

Navaga Far Eastern

Far Eastern navaga is the name of another commercial cod breed; the main habitat is the northern territories of the Pacific Ocean, although it can also be found in many northern and Far Eastern seas.

Other features of the fish are listed below:

  1. A related breed is the White Sea saffron cod, but it is significantly inferior in size to its Far Eastern relative.
  2. , but some trophy specimens grow up to 50-60cm.
  3. For most of the year Far Eastern saffron cod tries to stay close to the coast, but during the summer season it swims far out to sea in search of food.
  4. Puberty occurs at the age of 2-3 years, spawning occurs in winter, when the water temperature drops to minimum levels.
  5. Far Eastern saffron cod is a very common cod breed, thanks to this, its commercial fishing is well established, which is 10 times larger than the catch of the White Sea variety.

Navaga northern

Navaga northern is a marine cod fish, it can be found in the Kara, White or Pechora Seas.

Features of this breed are as follows:

  1. Meet the northern navaga it is possible in shallow areas near the coastline, and before spawning, it leaves for the nearest rivers. Despite this, reproduction is carried out only in salty sea ​​water, this process occurs in the winter season. To lay eggs, the female descends to a depth of 10 meters, the eggs stick to the bottom surface and undergo further development there over the next 4 months.
  2. Body length averages 20-35 cm, but the largest individuals live in the Kara Sea, often growing up to 45 cm.
  3. Navaga northern is a predator, its diet includes crustaceans, fry of other fish and worms.
  4. The meat of this fish is valued for its excellent taste. commercial fishing is carried out in autumn and winter.

Burbot

Burbot is a unique representative of the cod species, as it is the only freshwater cod species found in the rivers and lakes of Europe, America and Asia.

The main features are discussed below:

  1. The largest population lives in Siberian rivers, where both the commercial catch of burbot and amateur fishing are established.
  2. Burbot is found only in cool and clean rivers., an important condition is the rocky structure of the bottom.
  3. Spawning occurs in winter, with spring and summer warming, burbot begins to hibernate and seeks shelter near underwater snags or in burrows at the bottom. Activity returns only by autumn, and burbot begins to actively feed, gaining weight before the upcoming spawning.
  4. Burbot is an exclusively nocturnal breed, intolerant sunlight. However, in the dark season, his attention can be attracted by lighting a fire on the shore.
  5. Average body length is 40 to 60 cm, and the weight is 1-1.5 kg. Individual individuals grow very large, they can reach a length of up to 12 meters and weigh 20 kg.
  6. The basis of the diet is food of animal origin: crustaceans, various larvae and small fish.

Haddock

Haddock is found mainly in the northern part of the Atlantic, it tries to stay close to the American and European coasts.

Below are the main features of this breed:

  1. It is easy to recognize haddock by its appearance: laterally flattened body has a characteristic silver color, a thin black line runs through the sides, and a noticeable spot is located above the pectoral fin.
  2. , sometimes there are trophy specimens growing up to 100 cm.
  3. The diet includes food of animal origin: crustaceans, molluscs, herring caviar, fry and worms.
  4. Commercial fishing is well developed in the Barents and North Seas, haddock is one of the most valuable representatives of the cod family.

blue whiting

Blue whiting is found in the northeastern section of the Atlantic, this cod has the following features:

  1. Body length is about 30cm, rare individuals grow up to 40-50 cm.
  2. Find this fish possible at a depth of 30-800 meters.
  3. The breed is characterized by very slow growth.
  4. The basis of the diet is various crustaceans, fry of other fish and plankton.

Blue whiting

The main distinguishing feature of the southern variety is the larger size: most individuals grow up to 50 cm in length. Individuals living in the Atlantic Ocean usually stay near the surface of the water, but their relatives from the northern territories rarely rise above a depth of 100-300 meters. Today, commercial fishing for blue whiting is well developed; this cod fish is mainly used for the manufacture of canned food.

saithe

Saithe is a schooling cod breed that can be found both near the surface of the water and at considerable depths.

The features of this fish are as follows:

  1. Body length is 50-70cm, the largest individuals grow up to 90-100 cm.
  2. Saithe lives in the North Atlantic, but this breed is characterized by migration over very long distances.
  3. Commercial fishing for saithe is very well developed., most of the fish goes to the manufacture of canned food. Its popularity is due to the taste of meat, which is very similar to salmon, but it is much cheaper.

Atlantic cod

Atlantic cod is one of the rarest representatives of the cod family, so this breed was listed in the Red Book.

The features of these fish are discussed below:

  1. The body length of most individuals reaches 40-70 cm, but some fish grow up to almost 2 meters.
  2. Atlantic cod feed on marine crustaceans, shellfish and herring.
  3. Puberty comes late, most representatives of this breed go to spawn at the age of 8-10 years, when their weight reaches at least 3-4 kg.
  4. The breed is highly valued for its liver. rich in fats; also made from it canned fish. Populations have recently declined significantly, so in many places the catch of Atlantic cod is prohibited.

Pacific cod

Pacific cod has a number fundamental differences from the Atlantic variety, The features of the breed are given below:

  1. Body size smaller than Atlantic cod but the head is much larger. The maximum length is 120cm.
  2. You can meet Pacific cod in the northern territories of the Pacific Ocean, as well as in the waters of the Barents, the Sea of ​​Japan or the Sea of ​​Okhotsk.
  3. This breed goes to spawn at the age of 5-6 years., average duration life is no more than 10-12 years. Females are highly prolific and lay millions of eggs.
  4. The basis of the diet is invertebrate marine life., as well as other representatives of the cod family, mainly navaga and pollock.
  5. Pacific cod is a commercial fish, which is valued for its meat.

Cod is the largest family, common in the waters of the Pacific Ocean and the Atlantic. They are targeted for their dietary low-fat meat. Valued not only taste qualities, but also beneficial features because it contains a large amount of vitamins and minerals chemical elements, including phosphorus, calcium, iodine, iron and manganese.

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Commodity characteristics of fish families

Cod family (cod, hake, saithe, saffron cod, pollock, haddock, blue whiting, etc.)

Cod fish have three dorsal fins and two anal fins.
The meat is white tasty, low-boned, bold.
Fat is concentrated in the liver (up to 65%).
Saithe has a distinctive flavor that is popular with fish connoisseurs all over the world.
Navaga meat is low-fat, has a pleasant taste, canned food and culinary products are produced from it, blanched whole or in pieces, fillets are grilled, salted and dried

Haddock is suitable for preparing a wide range of dishes, its mild taste goes well with spicy spicy sauces, spices and various vegetables.
White gourmet haddock meat has properties that are excellent for preparing dishes such as dumplings, fish cakes, pies, mousses and soufflés.
Haddock can also be smoked or salted for a distinct, strong flavor.

Salmon family (trout, salmon, chum salmon, pink salmon, chinook salmon, sockeye salmon, coho salmon, omul, whitefish)

In fish of the salmon family, the body is oblong, thick, covered with small, tightly fitting scales, except for the head.
There are two fins on the back, one of which is fatty.
The meat is tender, fatty, has almost no intermuscular bones, suitable for all types of cooking.
It comes in fresh, fresh-frozen, smoked, salted form, as well as in the form of semi-finished products.

Salmon is ideal for cooking a variety of dishes: they can be fried, boiled, poached in wine sauce and grilled.

Trout - freshwater fish salmon family. It lives in streams, rivers and lakes with clean and cool water.
Known trout: brook (dwells mainly in mountain rivers and streams) iridescent (object of breeding in ponds) and Sevan, living in Lake Sevan and acclimatized in Lake Issyk-Kul

Greenling family

Fish of the greenling family have a long dorsal fin and one anal fin.
The pectoral fin is wide.
The body is covered with small scales.
On the sides are black transverse stripes.
In terms of taste and fat content in meat, greenling is a high-quality raw material for the preparation of smoked meats and canned canned snacks.

mackerel family

Fish of the mackerel family have a spindle-shaped body, slightly compressed from the sides.
There are two dorsal fins, five to nine free fins are located behind the dorsal and anal fins. On the back there is a pattern in the form of black curved transverse stripes.

In spring, the fat content of mackerel is low (about 3%), while in autumn it reaches 30%, which means more omega-3 fatty acids.
Mackerel is rich in vitamins D and B12.
Mackerel comes in live, fresh-frozen, smoked, salted and canned form. Suitable for whole frying, grilling.
Well salted, marinated, smoked

Herring family (herring, sprat, anchovy, herring, sardine)

Fish of the herring family have an oblong, laterally compressed, covered with small scales, body without a lateral line, and a bare head.
One dorsal fin. The tail fin has a deep notch.
Fish are suitable for whole frying, grilling, well salted, marinated and smoked.
Herring are an excellent source of vitamins A, B12 and D

Sturgeon family (sturgeon, sterlet, stellate sturgeon, kaluga, beluga and thorn)

In fish of the sturgeon family, the body is elongated-fusiform, rows of scutes are located along the body.
Between the rows there are small bone grains and plates. The skeleton is cartilaginous.
The meat is white, fatty, tasty.
Most of the fat is between the muscles.
The color of caviar is from light to dark gray, almost black. Sturgeons are used to make soups, aspics and fried dishes.

Scorpion family (sea bass)

Fish of the scorpion family have a large head, large eyes, and the skin is painted bright red. There are spikes on the head and gill covers.
The two dorsal fins are fused.
Fresh sea bass is recommended to be fried or boiled.
Sea fresh perch is sold in the form of fillet and salted - whole carcass or fillet

Flounder family (flounder and halibut)

Fish of the flounder family have a flat, asymmetrical body.
The top side is painted to match the color of the bottom, the bottom side is light.
The eyes are on the upper side of the head and may be placed asymmetrically.
They have tender meat.
Used for roasting, smoking, poaching, grilling

Halibut is a fish with a wonderful smell and taste. It can be baked whole. Perfectly smoked
catfish family

Fish of the catfish family have an elongated body, a round head. The dorsal and anal fins are long; there are no pelvic fins. The skin is thick, covered with small scales. For enterprises Catering comes without skin and head, fresh, fresh-frozen or frozen. Is very good source vitamins A, B12 and D. Fat content varies

lamprey family

Fish of the lamprey family have an elongated serpentine body covered with mucus.
Cartilaginous skeleton.
There are no pectoral, anal or ventral fins; there are two dorsal fins.
The mouth is round.
The meat is fatty and rich in proteins. Used smoked and fried

Perch family (perch, perch, ruff, bersh, etc.)

Fish of the perch family have two dorsal fins: the first is prickly, the second is soft.
The body is covered with small, tight-fitting scales.
Lateral line is straight.
There are dark transverse stripes on the sides.
Used for cooking fish soup, jellied dishes and stuffing

catfish family

The fish of this family have an elongated naked body, a head slightly flattened from above, and antennae on the upper and lower jaws.
The dorsal fin is small, the anal fin is long.
The skin is rough.
Used for smoking, preparing canned food, chopped products

Carp family (carp, carp, bream, vobla, ide, asp, silver carp, etc.)

Fish of the carp family have a high body, a thickened back and somewhat squeezed sides. Dorsal fin one.
Scales close to the body

scad family

Fish of the scad family have two dorsal fins: the first is spiny, the second is soft.
The head and body are covered with small scales.
Lateral line behind the pectoral fin curves sharply downwards, covered with bony scutes

pike family

Fish of the pike family have an elongated body, big head with an elongated flattened snout. The dorsal and anal fins are located at the end of the body.
The scales are small.
Used for stuffing

tuna family

Tuna family fish are large marine fish up to 3 m long.
On the back they have two fins, behind them - from 7 to 9 small fins.
Lateral muscles are dark, internal ones are light

anglerfish family

A characteristic feature of the monkfish is a huge head, which is half the length of the entire fish. Monkfish comes without skin and head, as well as in the form of fillets.
It has white, elastic and very tasty meat. Monkfish is an excellent source of vitamin A, proteins, selenium, zinc and calcium

Acne family

Fish of the eel family have a serpentine body shape, slightly flattened at the head and tail, and small scales.
The dorsal and anal fins are long and join at the tail; no pelvic fins. Used fresh or smoked and considered a great delicacy.
Rich in omega-3 fatty acids (more than 5 g per 100 g of fish).
They are excellent sources of vitamin A

Large and medium-sized cod fish are included in the assortment of each fish department of supermarkets. These are not too expensive, but tasty and healthy varieties recommended for baby and diet food. Their meat has a reduced fat content, it white and good taste.

Judge about appearance of all cod fish can be on the carcasses of pollock or navaga with a head. The family is characterized by the presence of 2-3 dorsal fins and 1-2 anal fins. The fins are soft, do not have spikes and are not distinguished by large sizes.

Cod and its related species are commercial fish. Even small representatives (cod, blue whiting, etc.) are caught in large quantities for production fish meal and fish oil. Large breeds with developed muscle tissue are considered the main commercial species in many coastal countries in the Atlantic and Pacific Oceans, as well as in the Arctic seas. A number of species are not caught on purpose, but come across as by-catch to the main fishery of Atlantic cod, walleye pollock or other species.

Appearance

The body length of commercial specimens ranges from 20–80 cm, although the size of an adult Atlantic cod can reach 1.8 m. Large varieties families most often serve as objects of sport fishing, and industrial production is limited to the catch of medium-sized fish.

The body structure is characteristic of all pelagic species. The head relative to the body has no big sizes, the body is elongated, spindle-shaped, the muscles are well developed. Cod-like fish may be of another type, so it is better to know the main varieties of this family.

Cod and its related species have a protective coloration. A dark, most often gray-olive or greenish back and a white, silvery belly make the fish inconspicuous for predators both from above and from below. The scales are small.


Most species have a tactile barbel on their chin. This adaptation serves as a cod to detect prey in the benthic layer where they feed on marine invertebrates.

Varieties

The family of cod fish includes a large number of species, but only a few species of them are industrially mined in Russia, including:

  • Far East pollock;
  • saithe;
  • cod (Pacific and Atlantic);
  • haddock;
  • navaga (Far Eastern and northern);
  • polar cod (polar cod);
  • northern blue whiting (catching southern Russian companies currently not in progress).

All these species are marine, small rocks can sometimes enter estuaries. big rivers where salinity is greatly reduced. But they are never found in freshwater bodies of water.

Add to list marine life includes the only exclusively freshwater fish of the cod order -. It lives in the reservoirs of the northern hemisphere, abundantly inhabits the rivers of the Siberian region, where both its commercial fishing and amateur prey are produced.

Size

Cod rocks vary greatly in size. Among the smallest representatives are lyuskas, chaplains, cods. Their length rarely exceeds 20 cm.

Larger representatives often end up on the shelves of fish markets and shops. Among them are a number of species typical for the Russian fishing industry (saffron cod, polar cod, blue whiting). They even in adulthood do not grow more than 40-50 cm.

The largest commercial fish cod family - Atlantic cod - grows up to 1.8 m. Other species - Pacific cod, haddock, whiting, etc. - rarely exceed 1.2-1.5 m.

Habitat

Basically, cod inhabit the waters of the seas of the northern hemisphere. But blue whiting lives in the Antarctic regions, where its fishing is an important part of the fishing industry in the countries of the region.

Some of the northern species (haddock, cod, pollock) live exclusively in cold subarctic waters and rarely descend even to European shores. But the sea pike, whiting, silver saithe and others are also found in the Mediterranean Sea and off the coast of Morocco.

Diet

In pelagic-bottom species, the basis of the diet is made up of organisms inhabiting the benthos: worms, mollusks, and crustaceans. Large pelagic species (hdock, cod) also hunt smaller fish species and eat their own young. Fish do not feed on plant foods, they are mainly predatory image life. Freshwater burbot collects bottom dwellers, small crustaceans and larvae, and also hunts small fish.

Spawning features

Almost all representatives except mediterranean species, are cold water. They are able to spawn at a water temperature of about 0 ° C, and sometimes even lower (up to -1.8 ° C). There are specimens (for example, saffron cod) that prefer to spawn in less salty water at the confluence of large rivers into the ocean. But in fresh water and in the waters of rivers, they do not spawn, with the exception of burbot, which never leaves fresh water.

In most species, the eggs fall to the ground or stick to plants. Pollock, saithe, haddock and other pelagic-bottom species prefer to spawn in the shallows, where the depth does not exceed 50 m. The young growth stays near the coast for the first year, then moves to deep water areas. Spawning occurs mainly in the winter-spring period. Pollack populations spawn in different time, depending on the habitat.

Atlantic cod spawn in March-April in deep (up to 100 m) waters off the coast of Scandinavia. Caviar is pelagic, does not sink to the bottom, but is carried by the current to the northern regions (Bedvezhiy Island, the Barents Sea). Young animals lead a predominantly bottom lifestyle, and from the age of 3 they begin to hunt and make feeding migrations. Sexual maturity is reached at 7–9 years of age and at this age they make the first spawning migration.

Culinary characteristics of codfish

The meat of all breeds similar to cod contains no more than 3-4% fat. The subcutaneous tissue is underdeveloped. Fat reserves accumulate in the liver (up to 74% fat), which is large in cod. This internal organ in large breeds, they are extracted and processed. Canned cod liver and whiting is considered a delicacy product.

The meat of all codfish is not only tasty, but also healthy. In addition to dietary value, fish has a high protein content (BJU - 93/8/0%). Energy value 100 g is only 69-70 kcal.

Tender fillet cooks quickly and lends itself different ways culinary processing. Cod fish meat can be fried, baked, boiled in water and steamed. They make from it good stuffing. Fish can be harvested for the future: salt, smoke and dry.

Sliced ​​dried or smoked blue whiting, cod or pollock is considered a delicacy snack for beer (“amber fish”, etc.). A lot of surimi is prepared from pollock fillet, on the basis of which imitation crab meat is made and crab sticks. Pollock caviar is sold as an inexpensive delicacy in finished form.

Vitamins and trace elements

The composition of cod meat includes vitamins of group B, as well as A, D, E, K and PP. The nutritional value is also determined by the content of numerous trace elements:

  • iodine;
  • fluorine;
  • copper;
  • gland;
  • manganese, etc.

The composition of the muscle tissue of fish in a balanced amount also contains such important substances for the human body as phosphorus and calcium, potassium and magnesium.

Commercial value

The leading role is taken by pollock fishing (up to 43% of the total fish catch). Now the domestic annual catch is about 1.6 million tons. Fish in the form of fillets are exported to South Korea, Germany, Poland, the Netherlands.

Domestic catches of blue whiting are about 1 million tons per year. The fish is sold whole or as a fillet. The taste of the fish is pleasant, reminiscent of hake, the texture of the meat is more tender than that of pollock.

Other breeds are caught in smaller quantities, but they are no less tasty and in demand among buyers. Due to population fluctuations, cod may occasionally be sold in smaller quantities.