Cod is a benthic fish with a distinct white lateral line on its side. The back tends to be greenish to sandy brown, and the Atlantic cod can change colour at certain water depths. Its average weight is 5–12 kg.

The two most common species of cod are the Atlantic cod, which lives throughout the North Atlantic, and the Pacific cod, found in both eastern and western regions of the North Pacific.

Cod is a popular food with a mild flavour and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids.

The Atlantic cod is easily recognized by its chin barbel (the «beard»), and a white line along its body. Photo: Hans-Petter Field

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