Eucla cod

The Eucla cod, Euclichthys polynemus, is a deepwater marine fish belonging to the cod order (Gadiformes). It is the only species currently classified in the family Euclichthyidae. It is named after the town of Eucla, Western Australia, in whose coastal waters it is found.

The Eucla cod has a long and tapering body, a large mouth, and no chin barbel. It has two nearly contiguous dorsal fins; the first is short based and high, and the second is long-based, extending to the base of the caudal fin. It may grow up to 35 cm (14 in). It has been found in the Tasman Sea, around Australia from Queensland to the north Western Australian shelf and off the New Zealand shelf at depths of 250 to 920 m (820 to 3,020 ft). It has no commercial value.

References

Cod

Cod is the common name for the genus Gadus of demersal fishes, belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and there are species suggested to belong to genus Gadus that are not called cod (the Alaska pollock).

The two most important species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), found in both eastern and western regions of the northern Pacific. Gadus morhua was named by Linnaeus in 1758. (However, G. morhua callarias, a low-salinity, non-migratory race restricted to parts of the Baltic, was originally described as Gadus callarias by Linnaeus.)

Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

Cod as food

This article is about cod and other cod-like fishes from the family of Gadidae, such as haddock, pollock and whiting, regarded as food.

Cod

Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Cod flesh is moist and flaky when cooked and is white in colour. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

Other cod-like fish

Haddock

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 (fiskeboller).

Cod (disambiguation)

Cod is the common name for fish of the genus Gadus, as well as being used to refer to several other varieties of fish.

Cod, CoD or COD may also refer to:

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Eucla, Western Australia

Eucla is the easternmost locality in Western Australia, located in the Goldfields-Esperance region of Western Australia along the Eyre Highway, approximately 11 kilometres (7 mi) west of the South Australian border. At the 2006 census, Eucla had a population of 86.

It is the only Western Australian location on the Eyre Highway that has a direct view of the Great Australian Bight due to its position immediately next to the Eucla Pass – where the highway moves out and above the basin known as Roe Plains that occurs between the Madura and Eucla passes.

History

The name Eucla is believed to originate from an Aboriginal word "Yinculyer" which one source gives as referring to the rising of the planet Venus. It was first used by Europeans for the area at some point before 1867.

In 1841, Edward John Eyre became the first explorer to visit the area. In 1867, the president of the Marine Board of South Australia discovered a port at Eucla, and in 1870, John Forrest camped at the location for nearly two weeks. In 1873, land was taken up at Moopina Station near the present townsite, and work commenced on a telegraph line from Albany to Adelaide. Land was set aside at Eucla for the establishment of a manual repeater station, and when the telegraph line opened in 1877, Eucla was one of the most important telegraph stations on the line. The station was important as a conversion point because South Australia and Victoria used American Morse code (locally known as the Victorian alphabet) while Western Australia used the international Morse code that is familiar today. A jetty and tram line were constructed for offloading supplies brought in by sea. The town was proclaimed a township and gazetted in 1885, and reached its peak in the 1920s, prior to the construction of a new telegraph line further north alongside the Trans-Australian Railway in 1929.