COD

Syn. Ga′dus Mor′rhua (Ph. L.), Mor′rhua vulgar is (Linn.), Asel′lus (Pliny), L. A fish common in the seas of the northern hemisphere, from about 40° to 75° of latitude. The flesh forms a most wholesome and excellent article of food. The best fish are very thick about the neck; and, when fresh, are marked by the redne of the gills, freshne of the eyes, and the whitene and firmne of the flesh. The fish so largely imported from Newfoundland ( Newfoundland fish ) are cod beheaded, split open, gutted, and salted. They are caught by millions on the ‘Grand Bank.’ Cod-sounds are pickled in brine and also made into isingla . The spawn is made into CAVIARE , and the liver is both pre ed and boiled for its oil (see below ). Cod is generally cooked by boiling it, but is sometimes baked, or cut into slices and broiled or fried. Cod’s head and shoulders with oyster sauce is a favorite dish. Shrimp and anchovy sauce are also good additions.