From Wikipedia, the free encyclopedia

Black cod is also used to refer to the related Paranotothenia magellanica (Maori cod, Magellanic rockcod) and to the unrelated Anoplopoma fimbria (sablefish) and Epinephelus daemelii.
The black cod or smallscaled cod, Notothenia microlepidota, is a marine cod icefish in the genus Notothenia with distribution ranging from southern New Zealand to sub-Antarctic seas, although they have also been fished off the Great Australian Bight, Chile, and round the Falkland Islands, on rocky reefs. Their length is between 25 and 70 cm, and they may weigh up to 3 kg.

The juveniles are silvery in appearance with a pronounced tail fork. The adult has a less pronounced fork in the tail, with body colors of silver, yellow and reddish-brown. The scales are very small, and there are two lateral lines which have a considerable overlap.

Being a sub-Antarctic species, the black cod has special adaptations such as antifreeze proteins in its blood, as well as adipose tissues to offset its lack of swim bladders, giving it neutral buoyancy. Sablefish, Anoplopoma fimbria, is occasionally called black cod as well, but it is not a true cod. In New Zealand, Maori Cod is also known as “black cod”.

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Aquaculture

Farming of Atlantic cod has received a significant amount of interest due to the overall trend of increasing cod prices alongside reducing wild catches. However, progress in creating large scale farming of cod has been slow, mainly due to bottlenecks in the larval production stage, where survival and growth are often unpredictable. It has been suggested that this bottleneck may be overcome by ensuring cod larvae are fed diets with similar nutritional content as the copepods they feed on in the wild,and recent examples have shown that increasing dietary levels of minerals such as selenium and iodine can improve survival and/or biomarkers for health in aquaculture reared cod larvae.
King cod

Periodically, a cod with a deformed skull is found; the skull has a distinct top or crown, giving it the name “king cod” or kongetorsk in Norwegian. In Norway, this rare fish was earlier considered to be able to forecast the weather and was commonly used for that purpose. A woolen thread suspended the fish from the ceiling; its nose would point in a different direction depending on the coming weather. In reality, the thread rather than the fish caused the movement. The twisted thread served as a primitive hygrometer by reacting to the air’s humidity, turning the fish as the humidity rose and fell.
USDA data : Pacific cod Atlantic cod
Liver
Canned cod liver

Cod’s soft liver can be tinned (canned) and eaten. It is an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). source wikipedia

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From Wikipedia, the free encyclopedia
Striped bass
The striped bass (Morone saxatilis, also called Atlantic striped bass, stripers, linesiders, rock, pimpfish,or rockfish) is the state fish of Maryland, Rhode Island, South Carolina, and the state saltwater (marine) fish of New York, Virginia, and New Hampshire. They are also found in the Minas Basin and Gaspereau River in Nova Scotia Canada.

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Fisheries

Reaching sizes up to 1.1 m (3 ft 7 in), haddock is fished for year-round. Some of the methods used are Danish seine nets, trawlers, long lines and fishing nets. The commercial catch of haddock in North America had declined sharply in recent years but is now recovering with recruitment rates running around where they historically were from the 1930s to 1960s.
Sustainable consumption

In 2010, Greenpeace International has added the haddock to its seafood red list. “The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries.”
Cuisine

Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips.

Fresh haddock has a clean white flesh and can be cooked in the same ways as cod. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn a chalky hue. Young, fresh haddock and cod fillets are often sold as scrod in Boston, Massachusetts; this refers to the size of the fish which have a variety of sizes, i.e. scrod, markets, and cows. Haddock is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs (Brian Baskel).

Unlike the related cod, haddock does not salt well and is often preserved by drying and smoking.

The smoking of haddock is something that was highly refined in Grimsby. Traditional Grimsby smoked fish (mainly haddock, but sometimes cod) is produced in the traditional smoke houses in Grimsby, which are mostly family run businesses that have developed their skills over many generations. Grimsby fish market sources its haddock from the North East Atlantic, principally Iceland, Norway and Faroe. These fishing grounds are sustainably managed[6] and have not seen the large scale depreciation in fish stocks seen in EU waters.

One popular form of haddock is Finnan Haddie, named for the fishing village of Finnan or Findon in Scotland, where it was originally cold-smoked over peat. Finnan haddie is often served poached in milk for breakfast.

The town of Arbroath on the east coast of Scotland produces the Arbroath Smokie. This is a hot-smoked haddock which requires no further cooking before eating.

Smoked haddock naturally has an off-white color; it is very often dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree.
Nutritional value

Haddock is an excellent source of dietary protein. It also contains a good deal of vitamin B12, pyridoxine, and selenium, and a healthy balance of sodium and potassium, with very little fat. source wikipedia

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Source wikipedia
The lingcod, Ophiodon elongatus, or ling cod, is a fish of the greenling family Hexagrammidae. It is the only extant member of the genus Ophiodon. A slightly larger, extinct species, Ophiodon ozymandias, is known from fossils from the Late Miocene of Southern California.

Ophiodon elongatus is native to the North American west coast from Shumagin Islands in the Gulf of Alaska to Baja California, Mexico. It has been observed up to a size of 152 cm (60 in) and a weight of 59 kg (130 lbs). It is spotted in various shades of grey. The lingcod is a popular eating fish, and is thus prized by anglers. Though not closely related to either ling or cod, the name “lingcod” originated because it somewhat resembles those fish. The lingcod’s flesh is sometimes blue-green prior to cooking.

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From Wikipedia, the free encyclopedia

Lingcod are unique to the west coast of North America, with the center of abundance off the coast of British Columbia. They are found on the bottom, with most individuals occupying rocky areas at depths of 10 to 100 m (32 to 328 feet). Tagging studies have shown lingcod are a largely nonmigratory species, with colonization and recruitment occurring in localized areas only.

Starting in October, lingcod migrate to nearshore spawning grounds. The males migrate first, and establish nest sites in strong current areas in rock crevices or on ledges. Spawning takes place between December and March, and females leave the nest site immediately after depositing eggs. Males actively defend the nest from predators until the eggs hatch in early March through late April.

The larvae are pelagic until late May or early June, when they settle to the bottom as juveniles. Initially they inhabit eel grass beds, then move to flat, sandy areas that are not the typical habitat of older lingcod. They eventually settle in habitats of similar relief and substrate as older lingcod, but remain at shallower depths for several years.

Females and males mature at age three to five years (61–75 cm) and two years of age (45 cm), respectively. An adult male can be distinguished externally from a female by the presence of a small, conical papilla behind the anal vent. Up to age two, males and females grow at similar rates, with both reaching an average length of 45 cm. After age two, females grow faster than males, with the growth of males tapering off at about age eight, and females continuing to grow until about age 12 to 14. Lingcod live a maximum of about 14 years for males and 20 years for females, reaching a maximum size of approximately 90 cm and 120 cm, respectively. Off Alaska, many reach 70 pounds (32 kilograms).

Lingcod are voracious predators, feeding on nearly anything they can fit in their mouths, including invertebrates and many species of fish, such as herring, Clupea harengus, salmon and Pacific hake, Merluccius productus. One of their favorite foods are smaller octopuses, and they will also readily devour large rockfish. Lingcod that survive the larval stages have few predators themselves, and are vulnerable mainly to marine mammals, such as sea lions and harbor seals.

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From Wikipedia, the free encyclopedia
Age determination

In 1977, Dr. Dick Beamish and Doris Chilton of the Pacific Biological Station published an article showing that cross sections of the fourth to eighth fin rays from the second dorsal fin provided a method for estimating the age of lingcod.This method has since been validated by a mark-recapture study in which lingcod received an injection of oxytetracycline. Other methods of aging, such as those using scales and otoliths, were found to underestimate ages for older fish.

Ages are determined from fins in much the same manner as for other aging structures: sections of varying thickness are examined under a microscope, and the annuli, or rings, that are formed for each year of growth are counted and used to estimate the age. The cross sections must be made at right angles to the length of the fin ray, and it is therefore important that fins be dried flat, with the cut surface at right angles to the fin rays. In addition, the distance the section is cut from the fin ray base is important, and for this reason, all fins should be collected with the bases intact.

One problem associated with using fin rays to age older fish, is the center may be resorbed, resulting in the loss of the first two annuli. It is therefore necessary to determine an average width for the first two annuli by examining the fins from juvenile fish. This measurement can then be used to estimate the position of the third annulus on older fish.

Types of Seafood

From Wikipedia, the free encyclopedia
Striped bass (Morone saxatilis)

Bass is a name shared by many different species of popular gamefish. The term encompasses both freshwater and marine species. All belong to the large order Perciformes, or perch-like fishes, and in fact the word bass comes from Middle English bars, meaning “perch.”

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