Which fish belongs to the cod family. Haddock - description of the fish and its culinary significance Marine fish of the cod family
Commodity characteristics of fish families
Cod family (cod, hake, pollock, navaga, pollock, haddock, blue whiting, etc.)
Fish of the cod family have three dorsal fins and two anal fins.
The meat is white, tasty, low-boned, and semi-fat.
Fat is concentrated in the liver (up to 65%).
Pollock has a characteristic flavor that is popular among fish connoisseurs all over the world.
Navaga meat is low-fat, has a pleasant taste, canned food and culinary products are made from it, blanched whole or in pieces, fillets are grilled, salted and dried
Haddock is suitable for preparing a wide range of dishes; its mild taste goes well with spicy sauces, spices and various vegetables.
The white, exquisite meat of haddock has properties that are excellent for preparing dishes such as dumplings, fish cakes, pies, mousses and soufflés.
Haddock can also be smoked or salted to impart a distinct, strong flavor.
Salmon family (trout, salmon, chum salmon, pink salmon, chinook salmon, sockeye salmon, coho salmon, omul, whitefish)
Fish of the salmon family have an oblong, thick body, covered with small, tightly fitting scales, except for the head.
There are two fins on the back, one of which is adipose.
The meat is tender, fatty, has almost no intermuscular bones, and is suitable for all types of culinary processing.
It comes in fresh, frozen, smoked, salted form, as well as in the form of semi-finished products.
Salmon is ideal for preparing a variety of dishes: they can be fried, boiled, poached in wine sauce and grilled.
Trout is a freshwater fish of the salmon family. It lives in streams, rivers and lakes with clean and cool water.
Known trout: brook trout (lives mainly in mountain rivers and streams); rainbow (an object of breeding in ponds) and Sevan, living in Lake Sevan and acclimatized in Lake Issyk-Kul
Greenling family
Fish of the greenling family have a long dorsal fin and one anal fin.
The pectoral fin is wide.
The body is covered with small scales.
There are black transverse stripes on the sides.
In terms of taste and fat content in meat, greenling is a high-quality raw material for the preparation of smoked meats and snack-type canned food.
Mackerel family
Fish of the mackerel family have a spindle-shaped body, slightly compressed laterally.
There are two dorsal fins; five to nine free fins are located behind the dorsal and anal fins. On the back there is a pattern in the form of black curved transverse stripes.
In spring, the fat content of mackerel is low (about 3%), while in autumn it reaches 30%, which means more omega-3 fatty acids.
Mackerel contains a lot of vitamins D and B12.
Mackerel is supplied live, frozen, smoked, salted and canned. Suitable for whole frying and grilling.
Well salted, pickled, smoked
Herring family (herring, sprat, anchovy, herring, sardine)
Fishes of the herring family have an elongated, laterally compressed body covered with small scales, without a lateral line, and a bare head.
One dorsal fin. The caudal fin has a deep notch.
The fish are suitable for whole frying, grilling, and are well salted, marinated and smoked.
Herrings are an excellent source of vitamins A, B12 and D
Sturgeon family (sturgeon, sterlet, stellate sturgeon, kaluga, beluga and thorn)
Fish of the sturgeon family have an elongated fusiform body, with rows of bugs located along the body.
Between the rows there are small bone grains and plates. The skeleton is cartilaginous.
The meat is white, fatty, tasty.
Most of the fat is found between the muscles.
The color of the caviar is from light to dark gray, almost black. Sturgeon are used to prepare soups, jellied and fried dishes
Scorpionfish family (sea bass)
The fish of the scorpionfish family have a large head, large eyes, and bright red skin. There are spines on the head and gill covers.
The two dorsal fins are fused.
It is recommended to fry or boil fresh sea bass.
Fresh sea bass is sold as fillets and salted - as a whole carcass or fillet
Flounder family (flounder and halibut)
Fish of the flounder family have a flat, asymmetrical body.
The top side is painted to match the color of the bottom, the bottom is light.
The eyes are on the top side of the head and can be positioned asymmetrically.
They have tender meat.
Used for frying, smoking, poaching, grilling
Halibut is a fish with a wonderful smell and taste. It can be baked whole. Smokes great
Catfish family
Fish of the catfish family have an elongated body and a round head. The dorsal and anal fins are long, there are no ventral fins. The skin is thick, covered with small scales. It is supplied to catering establishments without skin and head, fresh, fresh-frozen or frozen. Is a very good source of vitamins A, B12 and D. Fat content varies
Lamprey family
Fishes of the lamprey family have an elongated, serpentine body covered with mucus.
The skeleton is cartilaginous.
There are no pectoral, anal or ventral fins; there are two dorsal fins.
The mouth is round.
The meat is fatty and rich in proteins. Used smoked and fried
Perch family (pike perch, perch, ruff, bersh, etc.)
Fish of the perch family have two dorsal fins: the first is spiny, the second is soft.
The body is covered with small, tightly fitting scales.
The lateral line is straight.
There are dark transverse stripes on the sides.
Used for preparing fish soup, jellied dishes and stuffing
Catfish family
Fish of this family have an elongated naked body, a head slightly flattened on top, and antennae on the upper and lower jaws.
The dorsal fin is small, the anal fin is long.
The skin is rough.
Used for smoking, preparing canned food, chopped products
Carp family (carp, carp, bream, roach, ide, asp, silver carp, etc.)
Fish of the carp family have a high body, a thick back and somewhat compressed sides. There is one dorsal fin.
The scales fit tightly to the body
Horse mackerel family
Fish of the horse mackerel family have two dorsal fins: the first is spiny, the second is soft.
The head and body are covered with small scales.
The lateral line behind the pectoral fin curves sharply downwards and is covered with bony scutes
Pike family
Fish of the pike family have an elongated body, a large head with an elongated flattened snout. The dorsal and anal fins are located at the end of the body.
The scales are small.
Used for stuffing
Tuna family
Fish of the tuna family are large marine fish up to 3 m long.
They have two fins on their back and 7 to 9 small fins behind them.
Lateral muscles are dark, internal muscles are light
Anglerfish family
A characteristic feature of the monkfish is its huge head, which is half the length of the entire fish. Monkfish comes without skin and head, and also as fillets.
It has white, elastic and very tasty meat. Monkfish is an excellent source of vitamin A, protein, selenium, zinc and calcium.
Acne family
Fish of the eel family have a serpentine-shaped body, slightly flattened at the head and tail, and small scales.
The dorsal and anal fins are long and join at the tail; there are no ventral fins. They are used fresh or smoked and are considered a great delicacy.
Rich in omega-3 fatty acids (more than 5 g per 100 g of fish).
Are excellent sources of vitamin A
In fishing, one of the leading roles is played by fish of the cod family. It includes, in addition to regular cod, species such as pollock, pollock, haddock and many other types of fish that can be found on grocery store shelves. Cod are distinguished by their tender meat with a small amount of bones, which is why they are considered a very valuable commercial resource, and for some northern peoples they form the basis of the diet.
Family characteristics
Codfish are ray-finned fish of the order Gadidae. Almost all of them live in salt water and only one species - burbot - prefers freshwater reservoirs. Representatives of this family can vary significantly in size and appearance, but they share some common features that make it possible to identify cod fish:
Cod fish grow in size throughout their lives: some very old individuals reach almost two meters in length, but they are very rare and the average fish about 10 years old reaches only 40-80 centimeters. These fish live up to 25 years. Among the cod there are both herbivores and plankton feeders, and predators: the latter are usually larger, for example, moth and Atlantic cod, but among the former there are also very small fish, such as the deep-sea viper, which does not grow more than 15 centimeters.
Habitats
Cod and its relatives have a vast habitat, which includes almost all aquatic zones of the Earth, with the exception of the equatorial ones. Most species can be found in the northern seas, but some - five in total - also live in the waters of the Southern Hemisphere. A large number of common cod live in the Baltic Sea, many breeds live in the eastern part of the Atlantic, and some species have chosen the coastal areas of South America, South Africa and New Zealand.
All types of cod, except burbot, which prefers fresh water bodies of America and Eurasia, live in the seas, but some of them have adapted to water of moderate salinity and enter rivers to spawn. Basically, cod fish live in the bottom layers of water, but they prefer a shallow depth - about a hundred meters. Thus, their favorite places are coastal areas, shallow seas and continental shelf waters. In addition, they love cold (up to 10 °C), but well-lit water.
It is typical for fish of this family to somewhat change the places where they live during their lives. Cod sometimes migrate very long distances in search of better food and temperature conditions, as well as in response to changing currents.
Nutrition and diet
The diet of cod is quite diverse, among them there are both herbivores and predatory fish. Common cod is a carnivore, but at a young age it is a benthophage, that is, it feeds on a variety of mollusks and crustaceans from the bottom. Only after reaching 3-4 years of age and the end of the first spawning does it become a full-fledged predator, hunting other fish.
The main prey of cod is herring, navaga, saury, capelin, and pollock. She does not disdain fry of her own species. The diet of some breeds includes crabs, shrimp, octopuses and other representatives of marine fauna, depending on their habitat. Some small subspecies, for example, Arctic and Kilda cod, feed on small mollusks and crustaceans until the end of their lives. Lake species also eat worms and insect larvae.
Spawning and reproduction
Most cod fish reach sexual maturity by 3-5 years., but some of them, including ordinary cod, go to their first spawning only 8-10 years after birth. It occurs in late winter or early spring, when the air temperature is approximately 0 °C, and lasts for several days. The fertility of different members of the family varies significantly: They can lay anywhere from several thousand to several million eggs.
In connection with spawning, many cod species migrate to new habitats - northern species, for example, enter desalinated water, and some even into river mouths. The fry of these fish, having barely hatched, already begin to spread over long distances by sea and ocean currents. The young of some species, such as haddock, use the tentacles of jellyfish as protection from enemies.
Types of cod
There are 56 species of cod fish in total. The classification distinguishes 4 subfamilies and 20 genera of these creatures. Many of them are actively used by humans in fishing - they are especially popular among buyers due to their tasty and healthy meat, almost devoid of bones. This is the list of the most famous species belonging to the cod family:
Varieties of cod
The phrase “ordinary cod” usually means three species of fish that belong to the genus of cod: Atlantic, Pacific and its subspecies - Greenland. In addition, according to the newest classification, pollock has also been included in it. Arctic cod are classified into a separate group: East Siberian and ice cod. Each of these fish has a number of features and differences from the others.
Atlantic or northern cod is the largest species of cod, in which the length of an adult individual ranges from 40 cm to 2 m. It is found in temperate latitudes of the Atlantic Ocean. This species is highly valued not only for its meat, but also for its liver, rich in fats and vitamins. In 1992, due to a decline in the population of the species, a ban on catching Atlantic cod was introduced in Canada, and now it is listed in both the International Red Book and the Russian Red Book. In addition, this species includes several subspecies, including.
In our article we will talk about the cod fish family. All its members have tasty and healthy meat recommended for dietary nutrition. Atlantic cod has the best characteristics. But other representatives of this family, for example, haddock, hake, blue whiting, pollock, pollock, are popular and beloved on our table.
Lots of meat, few bones
The habitat of fish of this family is the seas of the Northern Hemisphere. They are especially common in the Atlantic Ocean. The cod fish family includes individuals with a large head, small bones, small scales and a large liver. Many of them are mined in industrial quantities.
The chemical composition of these fish includes many useful elements: vitamins, fatty acids, phosphorus, iodine, calcium. Their meatiness and low fat content allow them to be used in dietary nutrition. Fish can be prepared in different ways. Cod is good fried, stewed, smoked and dried. There are many recipes that are used by ordinary housewives and restaurant chefs.
Most useful
Atlantic cod is a well-known representative of this family. These fish can reach lengths of up to 1.8 meters, but are usually caught before they reach this size. It is distinguished from other fish by a fleshy barbel on its chin, olive-brown scales and a white belly. Cod lives in the Atlantic Ocean, but is also found in the White and Baltic Seas. Not only dense and white meat is considered healthy, but also from which oil is prepared for medical purposes.
If you take this substance regularly, you can improve your well-being, mood, get rid of joint diseases, and increase your intellectual abilities. But it is better to use fish caught in environmentally friendly places, since cod can accumulate mercury and arsenic, which means that its excessive consumption can be dangerous.
Delicate fish
The cod fish family also includes haddock. Its meat is tasty and more tender than cod. The dark gray body of this fish with purple splashes is flattened laterally. The belly is white or milky silver. There is a dark spot between the pectoral and dorsal fins on both sides. Haddock is caught in the Atlantic and Arctic oceans. This fish prefers sea water, so it is almost never found in the Baltic Sea due to its desalination. Haddock most often lives near the bottom at shallow depths. There she looks for her usual food - bottom mollusks, worms, echinoderms, fry and eggs of other fish.
It is worth noting that the haddock diet includes northern whiting, which also belongs to the cod family. This fish feeds on crustaceans and fry. It lives at a depth of 180-300 meters. Blue whiting is often found on the shelves of our stores. Some people eat it themselves, but most often this fish is bought for cats, who simply adore it. In addition, the cost of blue whiting is low compared to other representatives of the cod family.
Useful and inexpensive
Another fish beloved by our fellow citizens is the Far Eastern pollock. It is inexpensive and is always available in stores. But there is no need to treat her with disdain. Like all members of the cod family, it is nutritious and healthy. Of course, its meat is a little dry, but a good housewife will find a way to rid it of this shortcoming. Eating pollock helps regulate metabolism and the amount of sugar in the blood. The meat of this fish has antioxidant properties and is rich in iodine and chromium. By eating 100 grams of pollock per day, you get your daily requirement of iodine. It is mined in the Pacific Ocean, where it is found in huge quantities.
Not only at sea
Burbot also belongs to the cod species. It primarily lives in fresh water. Although there are also these fish, they have a long body, slightly flattened laterally, a flat head, antennae on the chin and upper jaw. Sea burbot lives in the Barents Sea, near Iceland, the British Isles and even off the coast of North America.
These fish come in two types - white and red. Red meat has the best taste; it contains a large amount of iodine, although the meat itself is a bit dry. However, this does not make it any less valuable. River burbot meat, on the contrary, is tasty and soft. Its liver is also considered a delicacy. The microelements contained in this fish have a positive effect on vision, intelligence and the nervous system. The habitat of burbot is quite wide; it is also widespread in our country. It is best to catch burbot in cold water during inclement weather, when it is most active.
Other cod
The cod family includes whiting. It lives in the northern part of the Atlantic Ocean, in the Barents Sea, off the coast of Iceland and Portugal. Sometimes found in the Black Sea. The taste of this fish is pleasant and is not inferior to cod or haddock. Menek is caught off the coast of Murmansk, Norway, the Faroe Islands, and Iceland, although this fish is not widespread and is not caught on an industrial scale. Arctic cod lives in the Arctic Ocean. This small fish prefers to live in cold water. Arctic cod feeds on crustaceans, zooplankton, and young fish. She, like other cod species, has a small barbel under her chin. Pollock has the same distinctive feature. This fish can grow up to 1 meter in length. Its food is provided by other small fellows, crustaceans.
In our article you learned about the cod fish family. Surely many of the names are familiar to you. After all, this fish is a frequent guest on our tables. It turns out that you can save a lot of money if you buy pollock, haddock, and blue whiting more often, rather than cod. They are just as useful as other members of this family, and are cheaper.
Haddock is a valuable commercial marine fish that lives in the North Atlantic and the Arctic Ocean basin. It belongs to the cod family and prefers seas with high salinity. Let us tell you more about this type of fish and its culinary value.
Description
Haddock is a large sea fish, the weight of which can reach up to 4 kg. In rare cases, specimens weighing 15 kg are found. The body is spindle-shaped, dark gray in color with a characteristic lilac tint. The back is usually darker and the belly is milky white. Haddock can be distinguished from other cod fish by its characteristic dark spots on its body.
Its habitat is in the northern seas, but this fish does not like extreme cold, so it is rarely found in waters where the temperature is below 6 degrees Celsius. She prefers the bottom of reservoirs, choosing depths from 30 meters to one kilometer.
Haddock grows for 14-15 years, becoming sexually mature by the age of five. The size of this fish largely depends on its habitat. In the Barents and Northern Seas it is found in relatively shallow waters, so it is fished at depths of up to 50 meters. In these seas, haddock usually does not grow larger than 5 kg. Whereas to the north, where the food supply is larger, real giants weighing 10-15 kg can be found. Moreover, such large specimens prefer to stay at great depths of 500-1000 meters.
Composition and calorie content
In stores you can find fresh frozen haddock, smoked or salted. Haddock fish has tender white meat with a pleasant taste. One of the features of this fillet is its low calorie content, which is 70 kcal per 100 g of product. That is why haddock is often recommended to be included in various diets for weight loss.
Haddock fish fillet contains the following microelements:
Important. This fish is rich in nutrients, incl. selenium, which protects the human body at the cellular level from oncology.
Also haddock fillet contains a variety of vitamins, including A, E, C, PP and B vitamins. That is why regular consumption of this fish has a positive effect on human health, improving the condition of the immune system, preventing the development of various diseases.
How to choose and store haddock
Attention. Only fresh chilled meat retains all its taste properties. Therefore, when choosing, you should give preference to fresh or chilled fillet.
Use in cooking
Haddock meat is a dietary product that is equally suitable for adults and children. Due to its low calorie content, this fish can be included in various diets for weight loss. Moreover, the fillet contains various microelements and vitamins that are vital for our body. This fish is not recommended for consumption by people who have a negative reaction to protein or are allergic to seafood.
You can cook it in the oven or on the grill. Delicious canned food and salads are made from the liver. You can also fry the fillet by rolling the meat in breadcrumbs or flour. Haddock makes an excellent fish pilaf, solyanka or fish soup. Fillet and pate can be used as filling for pies. You can make a tender steak from the fillet. You can fry and bake it directly with the peel, which contains numerous useful microelements.
Important. To preserve all the beneficial substances in the meat, you should fry it in a ceramic frying pan without adding oil, and bake or stew it in foil.
Conclusions
Haddock is a marine commercial fish, belonging to the cod family. The meat of this fish contains numerous microelements and vitamins necessary for the body. Due to its excellent taste and affordable price, haddock is of great gastronomic importance. You can easily find numerous recipes for preparing this fish, which will allow you to prepare delicious dishes that will become the basis of your proper diet.
The cod fish family consists of almost 100 species, living mainly in the waters of the Northern Hemisphere. All of them, with the exception of burbot, are representatives of the marine ichthyofauna. In addition to the usual cod, saffron cod, haddock and pollock, the order of codfish includes such exotic fish for the Russian consumer as menek, gadikul, and molva.
Some species are subject to commercial catch, others are of interest only to amateur fishermen.
General features and distinctive features
The main signs of belonging to the cod family - a fleshy mustache on the lower jaw and spots of various sizes and shapes scattered throughout the body - are not shared by all representatives of the order. Some fish have silvery scales and absent or poorly developed antennae.
But almost all fish of the family have other “family traits” (pictured).
A sign of the cod order is large eyes on a disproportionately large head and a light longitudinal stripe along the body
Characteristic features of the family include the absence of spiny rays in the fins and large gill openings. The body of cod is covered with small cycloid scales.
The table provides a list and brief description of the commercial and most nutritionally valuable cod fish.
| Name | Appearance | Size | Main range |
| Men (or menek) | The main difference is that there is a single long soft dorsal fin (85–100 rays) along the entire back. Body light yellow with a brown tint, dark lateral line from head to tail | Can grow up to 1.2 m, weight up to 30 kg | Distributed off the coast of Norway, Great Britain, Iceland |
| Whiting | The body is silver-gray, the surface of the back and head is grayish-brown, and there are small dark spots on the sides. The three dorsal fins are separated by a short distance, the anal fins are almost fused with each other | Length 30–50 cm | Black Sea (off the coast of Crimea), southeastern part of the Barents Sea, northeastern Atlantic Ocean. Lives at depths from 30 to 100 m |
| Pollock | The body coloration is spotted, the whiskers on the chin are very short. The pelvic fins are located in front of the pectoral fins. Distinctive feature - large eyes | Length (maximum) 90 cm, weight up to 4 kg | At a depth of up to 300 m (sometimes drops to 700 m and below) in the northern part of the Pacific Ocean, the Sea of Okhotsk, the Bering Sea, and the Sea of Japan |
| Molva (other names: ling, sea pike) | The head and back are reddish-brown, the belly is white or yellowish, the sides are marbled brown. The fish has an elongated head, long anal (58 to 61 rays) and second dorsal (61–68 rays) fins | Body length 1.5–2 meters, weight up to 40 kg | At a depth of up to 400 m in the eastern part of the Atlantic Ocean, North and Mediterranean seas |
| Navaga (trivial name for vakhnya). There are two subspecies: Far Eastern and northern. They differ in size from each other | The spotted back is gray-brown, the sides and belly are white. The body is slightly rounded, the head is relatively small. The lower jaw is shorter than the upper | The northern navaga has an average length of 25–35 cm. The Far Eastern one is larger: it grows up to 55 cm and can reach a weight of 1.3 kg | Almost never found in open water. It lives near the shores of the Bering, White, Okhotsk, Chukchi Seas, the Arctic Ocean, and the North Pacific Ocean. Can enter fresh water bodies |
| Haddock | The tall, flattened body is painted silver. The back is gray with a light purple tint. There is a large dark spot on the black lateral line between the first dorsal and pectoral fins. | Length 50–70 cm, weight 2–3 kg | The largest numbers were recorded in the Norwegian, North and Southern Barents Seas, the North Atlantic Ocean |
| Blue whiting (there are two subspecies: northern whiting and southern whiting) | The body is elongated, its upper part is greenish or gray-blue, the sides are silvery, and the belly is white. The three dorsal fins are widely spaced. The lower jaw protrudes noticeably forward. The antennae is missing | The average length of the northern blue whiting is 35 cm, weight 500 g. The southern subspecies is larger: length up to 50 cm, weight up to a kilogram | Northern whiting: northeast Atlantic Ocean, western waters of the Mediterranean and Barents seas. Southern whiting: southwest Pacific and Atlantic |
| Pollock, the genus includes two species: pollock and lure (other names: silver pollock, pollack) | The upper part of the body has a dark olive color, transitioning to a lighter tone on the sides. The belly is yellowish (in the Lure it is silver-gray), the muzzle and lips are black. The scales of caught fish quickly darken when exposed to air. | Length 60–90 cm, weight 3–12 kg | Coastal waters of Norway, Spain, North America. Large flocks appear off the coast of Murmansk from time to time |
| Cod (obsolete name labordane). There are several species, the most common are Atlantic cod and Pacific cod (subspecies differ in size and range) | It is distinguished by a clearly defined large mouth and the presence of several dorsal fins. Color ranges from dark brown to light olive, with small spots all over the body. Pacific cod has a larger head than Atlantic cod. | The length of Atlantic cod is from 70 cm to 2 meters, the Pacific species reaches 1.2 m | Pacific cod is common in the Bering, Japanese, and Okhotsk seas. Both species live in the waters of the North Atlantic. Pay attention! Atlantic cod is listed in the Red Book |
| Esmark codfish | The gray-brown body with silvery sides is covered with cycloid scales. The eyes are large, their diameter is slightly more than 30% of the length of the head. There are dark spots at the base of the pectoral fins | Body length 20–30 cm | Arctic Ocean, northeast Atlantic Ocean. Denmark and Norway are actively fishing |
In addition to commercial species, the list of fish of the cod family includes popular recreational fishing objects:
- cod or arctic cod, a small fish (average length 25 cm) that lives in the Arctic Ocean. They catch it in the White and Barents Seas;
- gadikul (another name is big-eyed cod), the smallest representative of cod reaches a length of 12 cm. A distinctive feature is huge eyes, occupying a third of the head. The antennae is missing. The sides are silvery with dark small spots. The gadicle is often used as bait for catching other cod fish;
- tomcode ; The genus includes 2 species that differ in size and habitat: the Atlantic tomcod (average length 35 cm) and the Pacific tomcod or American cod (length 30 cm). In Russia they are caught in the Barents Sea, off the coast of Murmansk. In the USA and Canada it is an object of sport fishing;
- luska (kapelan, French cod), a beautiful copper-brown fish with yellowish sides, decorated with 4-5 transverse dark stripes. The average length is 30 cm. They are caught with a fishing rod in the Mediterranean, White, Barents, Kara, and Chukchi seas.
The usually gray, dull color of the back of the viper may vary depending on its habitat
Common burbot
It is no coincidence that burbot (the outdated name is men) stands in a separate row. This is the only representative of cod species that lives in fresh water.
The fish feels comfortable in cold rivers and lakes. The largest population is found in the northern reservoirs of Russia. The freshwater predator can be found in smaller numbers in rivers flowing into the Black and Caspian Seas. Northern burbot is larger than its southern counterpart. Its average weight ranges from 3–6 kg with a length of up to 80 cm (in warm waters it rarely exceeds 600 g).
Pay attention! Burbot always looks for the coolest place in the river; it often settles in the area of springs. In the absence of underwater springs, the fish chooses snags, deep holes or large rocky placers as a habitat.
The color of the fish largely depends on the type of bottom (pebbles, sand, clay) and the degree of transparency of the water. The traditional color is brownish or dark brown, which becomes lighter as the fish grows and ages. The belly of the burbot is olive, the fins are dark gray, almost black. Like most cod fish, burbot is decorated with dark, chaotically scattered spots.
When in ambush, burbot puts forward a moving whisker, which attracts small fish
A flat head with small eyes, three whiskers (on the chin and along the edges of the upper jaw), and mucus covering the body make the burbot look like a catfish. It is not difficult to distinguish fish. The body of the burbot is covered with cycloid scales (the catfish does not have scales). Burbot is a nocturnal predator. The structure of its sense organs is designed for hunting in complete darkness.
Pay attention! The fish has exceptional hearing and is very curious. Having caught an unusual sound, the burbot rushes to the source of the noise, sometimes covering a considerable distance. Fishermen often take advantage of this behavioral feature.
Diet
Fish belonging to the order Codfish, with a few exceptions, are predators.
At a young age, they feed on bottom invertebrates: crustaceans, shrimp, worms. As you get older, your diet changes. Now it is based on small fish, including representatives of its own family. For example, cod actively eats young pollock. Blue whiting often becomes prey for haddock.
Small representatives of the order (gadikul, cod) feed on plankton and benthonic crustaceans, but sometimes they diversify their menu with fry or eggs of their fellow creatures.
Strong, fast pollock hunts in a flock. The noise made by the school can sometimes be heard on the surface of the reservoir
Cannibalism is very common among cod fish: their own young often become their prey.
Interesting fact! The accumulated fat is deposited in cod fish in the liver, which due to this acquires a lot of useful properties. Saturated with vitamins, macro- and microelements, essential amino acids, liver is useful in the prevention and treatment of a wide range of diseases.
Reproduction
Sexual maturity in the vast majority of the family occurs after 3 years of life. Large individuals (cod, moth) begin to spawn upon reaching 6–8 years of age. Spawning occurs in late winter or early spring. Codfish are very prolific. Large individuals can lay up to 9 million eggs. Navaga lays up to 90 thousand eggs, small representatives of the family - no more than 6 thousand. The eggs and hatched larvae lead a predominantly pelagic lifestyle. The current carries them over considerable distances from the spawning site.
The fry spend the first year of life in shallow water near the shore. They often hide under the bell of jellyfish. As they mature, the juveniles move deeper and begin to make seasonal migrations.
Cod and haddock fry use the Cyanea jellyfish as shelter
Interesting fact! From the eggs laid by blue whiting, only males are born. As they grow older, some fry show signs of females. By the age of sexual maturity, the ratio of males and females of blue whiting becomes equal. Towards the end of life (a fish lives on average 20 years), all individuals gradually turn into females.
Cod fish are a priority object of domestic and world fishing. They are valued for their tasty low-calorie meat and low bone count. Affordable price plays an important role.
Cod are a coveted trophy for fans of sea fishing. Trolling and vertical fishing are the most popular methods. Representatives of the family are successfully caught from the shore using spinning rods or bottom gear. Either way, cod fishing is a lot of fun.