cod
(plural: ‘cod’ or ‘cods‘; pronunciation: the letter ‘c’ is said with a ‘k’ sound as in “king”)
a kind of sea fish – with a chin barbel, and rounded fins — there are three recognised species:
1.
Atlantic cod
2.
Pacific cod
3.
Greenland cod
the size and weight range greatly – from 15 inches (male tomcod) to 6 feet (Atlantic cod) in length, and 5-12 Kg. on average to 100 Kg. or even more; feeds on molluscs, crab, starfish, worms, squid, and other small fish – sand eel, mackerel; lives for 19 to 25 years; found in the different coastal areas of the world
female ~~ female
baby ~~ codling, hake, sprag, spart
group ~~ school
The cod is the state fish of Massachusetts, USA. The cod is an important food and commercial fish; several fishing industries in some parts of Europe and the States were first developed just to trade in the cods! The cod is called the “beef of the sea”. It is such a popular food fish that most of the fish people eat at ‘fish and chips’ in the United Kingdom is the cod! The liver of a codfish is made into ‘cod liver oil’ which is an important source of vitamin A and D and omego-3 fatty acids, and its meat is white and low in fat.
cod (noun) = (a) the cover or case of seeds of some plants (also ‘pod’ or ‘husk’) (b) the scrotum – the skin folds (bag-like) which hold the testicles of some animals (mammals) including humans (c) a bag (very old usage) (d) a fool or a hoax (= something that is not true) 2. cod (adj) = cash on delivery; call of duty 3. to cod (verb) = to fool somebody, or to do or show something that is not real or true (hoax) ; to mock; to harass (annoy) 4. cod’s head and mackerel’s tail [said of a sailing ship with the largest width in the front] (cod is a big wide fish and mackerel is a small thin fish)]

cod as food

cod liver oil
1.



