Cod/haddock

Schell-fisch, m. cod haddock, -harz, n. white rosin, -olsaure, /. shellolic acid. 

In northern seas, fish such as herring, cod, haddock and flounder show intraspecies population differences in life span, structure, age at maturity and various physiological and biochemical characteristics (Shatunovsky, 1963, 1970 Love, 1970,1980 Storozhuk, 1971 Lapin, 1973). In contrast, fish from the Black, Azov and Mediterranean Seas have shorter life spans and display less distinct intraspecifc differences. Moreover, within one sea population, fish of one species do not differ much in age structure, fecundity or spawning character. The most pronounced difference in the latter group of species is the rate of lipid accumulation in sprat from different sites in the Black Sea and anchovy in the Azov Sea (Shulman, 1972b). Comparison of anchovy from the Azov, Black and Mediterranean Seas shows more marked differences in the levels of accumulated lipid and the growth rate (Chapter 2). 

Shatunovsky, M.I. (1978). Annual balances of matter and energy in some age groups of cod, haddock, Baltic herring and flounder (In Russian). Trudy VNIRO120,13-19. 

Figure 1. Denaturation of myosins from various animals on treatment with urea solutions. [a]o, specific rotation , rabbit ox A, chicken O, cod , haddock A, lemon sole X> plaice V halibut (52).

Pope, J. G., Macer, C. T., 1996. An evaluation of the stock structure of North Sea cod, haddock, and whiting since 1920, together with a consideration of the impacts of fisheries and predation effects on the biomass and recruitment. ICES Journal of Marine Science, 53, 1157-1169. 

Fish, especially cold-water (pollock, cod, haddock, hake, cusk)... 

One out of every three fish fillets or steaks eaten in the United States is cod. Other popular fish are flounder and other turbotf which comprise another 20% of consumption. About 15% of total consumption consists of haddock or pollock. Salmon ranks fourth in overall consumption behind tuna shrimp and cod (14). 

Low Vitamin Bn content (0.5-5 micrograms/100 grams). Beef, cod, cheeses, chicken,eggs, flounder, haddock, halibnt, lamb, lobster, milk, pork, scallops, shrimp, swordfish, tuna, whale. 

The food supply of oceanic populations of cod, herring and haddock in the north-east Atlantic varies considerably from year to year. In the North Sea the... 

Love, R.M. (1979). The post-mortem pH of cod and haddock muscle and its seasonal variation. Journal of the Science of Food and Agriculture 30,433-438. 

Approved uses of. 231 and. 232 in Quick frozen lobsters Quick frozen fillets of ocean perch Quick frozen fillets of cod and haddock... 

Badii, F. and Howell, N.K. 2001. A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) during frozen storage. Journal of the Science of Food and Agriculture 82 87-97. 

The fifth class is made up of smoked herring, halibut, haddock, oarp, pickerel, lake trout, salmon, eelB, sturgeon, etc., and brine salted mackerel, cod and caviar. ... 

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