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The sablefish (Anoplopoma fimbria) is one of two members of the fish family Anoplopomatidae and the only species in the genus Anoplopoma. [1] In English, common names for it include sable (US), butterfish (US), black cod (US, UK, Canada), blue cod (UK), bluefish (UK), candlefish (UK), coal cod (UK), snowfish (ปลาหิมะ; Thailand), coalfish (Canada), beshow, and skil (Canada ...
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).
Alaska pollock is the world's second most important fish species, after the Peruvian anchoveta, in terms of total catch. [33] Alaska pollock landings are the largest of any single fish species in the U.S, with the average annual Eastern Bering Sea catch between 1979 and 2022 being 1.26 million metric tons. [34]
Separate stock assessments for Shortspine thornyhead in the waters off Alaska, British Columbia, and the West Coast of the United States have all estimated the stock as healthy (above the management limits) with overfishing not occurring. [8] [9] [10] The IUCN status is listed as "Endangered" based on an assessment conducted in 2000. [1]
The Alaska Department of Fish and Game conservatively manages Lingcod in Alaska to prevent overfishing as it is hard for Lingcod to recover from an overfishing event. Such management includes protecting female Lingcod that are spawning and male Lingcod who are nest-guarding, by closing sport and commercial fisheries closed during those two periods.
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.
Canned cod liver. 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).
The fishing season of the tomcod varies by location—one known example is the Sainte-Anne River in Quebec. Winter visitor, the Microgadus tomcod spawns between mid-December and the end of January mainly up to the Sainte-Anne and Batiscan rivers, in the Estuary of St. Lawrence River. [2] In Sainte-Anne-de-la-Pérade another village rises