(a) Cod, Gadus ogac (b) The cusk or tusk, Brosme brosme and (c) common ling, molva, 19th century art by O Gylling (1850-1928)

- Image ID: B91KM1
(a) Cod, Gadus ogac (b) The cusk or tusk, Brosme brosme and (c)  common ling, molva, 19th century art by O Gylling Stock Photo
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(a) Cod, Gadus ogac (b) The cusk or tusk, Brosme brosme and (c) common ling, molva, 19th century art by O Gylling (1850-1928)
markku murto/art / Alamy Stock Photo
Image ID: B91KM1
Cod is the common name for the genus of fish Gadus, belonging to the family Gadidae, and is also used in the common name of a variety of other fishes. Cod is a popular food fish with a mild flavor, low fat content and a dense white flesh that flakes easily. Cod livers are processed to make cod liver oil, an important source of Vitamin A, Vitamin D and omega-3 fatty acids (EPA and DHA). Larger cod caught during spawning are sometimes called skrei. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. The cusk or tusk, Brosme brosme, is a marine cod-like fish in the ling family Lotidae. It is the only species in the genus Brosme.Other common names include brismak, brosmius, torsk and moonfish. It is easily distinguished at a glance from other cod-like fish as it has only one dorsal fin. Also characteristic is the nature of the dorsal, caudal, and anal fins, they are continuous at the base but separated by very deep notches so that they are obviously distinct. Moreover, the caudal fin is evenly rounded. It is variable in color, from slate to reddish brown above, and paling to gray on the lower sides and underneath. Older fish are usually plain colored, while the young often have transverse yellow bands on the sides. The maximum length is about 3 feet (100 cm) and top weight about 30 pounds (14 kg). The common ling, Molva molva, is a large member of the cod family. An ocean fish whose habitat is in the Atlantic region and can be found around Iceland, western British Isles, the Norse coast and occasionally around Newfoundland, the ling has a long slender body that can reach 2 metres in length; in adulthood, it is generally a deep-running fish, spending much of its life at depths of 100 m or more; younger fish are found at shallower depths. The ling is edible; its flesh is prized and can be considered interchangeable with cod in either its fresh, salted, or dried forms. The salted roe of the ling is considered a delicacy in Spain.