Humans are the only natural enemies of adult cod and they can grow to an enormous size. The largest cod ever caught on record was off the coast of Norway in May 2013, weighing in at 103lb.
COOKING / EATING BENEFITS
Cod is a key member of a whole family of fish including haddock, coley, pollock, whiting, ling and hake. Cod is one of the most versatile species of fish and popular as a food due to its mild flavour and dense, flaky white texture. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips (along with its cousins, haddock and plaice). Besides being an excellent low-calorie source of protein (a four-ounce serving of cod contains over 21 grams), cod contains a variety of very important nutrients and has also been shown to be useful in a number of different health conditions, especially heart disease.
Skin or pin-bone fillets either before or after cooking. The flaky flesh flesh works well poached, baked, fried or grilled and it also complements rich sauces. Cod is excellent in fishcakes, fish pies, tempura and chowder.