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In 1968 the cod catch peaked at 810,000 tons, approximately three times more than the maximum yearly catch achieved before the super-trawlers. Around eight million tons of cod were caught between 1647 and 1750 (103 years), encompassing 25 to 40 cod generations. The factory trawlers took the same amount in 15 years. [14]
Although there is a fourth species of the cod genus Gadus, Alaska pollock, it is commonly not called cod and therefore currently not covered here. Cod are demersal fish found in huge schools confined to temperate waters in the northern hemisphere. Atlantic cod are found in the colder waters and deeper sea regions throughout the Northern Atlantic.
Cod (pl.: cod) is the common name for the demersal fish genus Gadus, belonging to the family Gadidae. [1] Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus Gadus is commonly not called cod (Alaska pollock, Gadus chalcogrammus).
It has three separate dorsal fins, and the catfish-like whiskers on its lower jaw.In appearance, it is similar to the Atlantic cod.A bottom dweller, it is found mainly along the continental shelf and upper slopes with a range around the rim of the North Pacific Ocean, from the Yellow Sea to the Bering Strait, along the Aleutian Islands, and south to about Los Angeles, down to depths of 900 m ...
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Today, scrod is cooked in a variety of ways, including frying or broiling, after splitting or filleting; for example, "in famous Boston restaurants, scrod is simply a tail piece of filleted haddock or cod dipped in oil, then bread crumbs and broiled [sic] in a moderate oven" (1949).
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Here the cod are spread out to bleach in the sun and air after the fish has been curing all summer in stages under a heavy spreading of salt. There are two types of common known flakes during the height of the fishing season: one a permanent structure as described above, and the other, called a hand flake, that can be erected on short notice ...
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