RCSI.pt - All the codfish would like to be as this one…

		CURIOSITIES

History: It is a native fish from the cold and clean water from the North Hemisphere. The codfish history is millennial, remount to IX century. The Vikings are pioneers in the codfish (Gadus Morhua) discovery. The Vikings dried the fish in open air and without salt, to be consumed on long voyages that they made by the oceans. Also the Romans get accustomed to consume codfish. The Portuguese were the first to go fishing the codfish in the New Land (Canada) in 1497. The codfish is a resistant, fecund fish with white meat and is considerate the most appreciated among all the white meat fishes from the “gadideo” family. Alimentation: Is a fish with voracious appetite, omnivorous and its food is little fishes, worms, molluscs, crustaceans and copepods.

Muzzle: It is a fleshy appendix, tactile and gustative, localized in the inferior part of the mouth, useful in the capture detection.

Fin: Difference factor in the fishes kind, the codfish have three round dorsal fins and two ventral fins. During the reproduction time, the male court the female through the exhibition of its fins and noises emission. This rudimentary type of communication includes some noises that attract the females and put aside the rival males.

Lateral line: Well perceptible in the codfish, it extends all over his body. This sensorial organ is composed of cells that communicate with the exterior throughout little pores. The animal has the information about all that happen around him, and this works like a distance cue.

Colouring: The colouring of this fish is inherent to the ambient were it cohabit. In the cost area with seaweeds it is reddish. It is greenish in areas that are marine herbs and chestnut-coloured or grey in the deep of sand and very deep rocky areas.

Distribution: It is an inhabitant from the cold water of the North Hemisphere Ocean, near the Polar Artic Circle, to a 500 to a 600 m profundity and with temperatures between 2º and 10º.

Migration: Being a cold water animal, normally he reaches 50 to 90 cm size. The codfish migration is made during the summer to run away from high temperature, going through about 5 km per day.

Reproduction: The spawning is made once a year, in spring, searching between 4º to 6º temperatures. The ovulation goes from 500.000 to 9 millions per female, but few ovules escape from the attack of birds and fishes. The embryo development is from 2 to 4 weeks, depending the temperature and they born with 5 mm. Usually this species does not reproduce before the 2 years of age. The codfish can reach the age of 15 to 30 years, to measure 150 cm and weigh 40 kg.

The biggest codfish from all times: It is reported that the biggest codfish caught had 1,80m and weight 95 kg. As time goes by the biggest sizes are becoming rarer. The dragging fish that capture the smallest fishes before the spawning is one of the principal responsible for the diminution from the natural reserves and is a great preoccupation of the country exporters. The female fecundity keeps alive the hope of seeing the delicious codfish forever in our table.

IT IS NUTRITIVE, SAVOURY AND HAS AN EASY DIGESTION:

Nutritional value: The dry and salted codfish conserves all the particularities of a fresh fish. It is nutritive, savoury, has an easy digestion, rich in mineral and vitamins and almost without cholesterol. One kg of codfish has more nutritive value, corresponding to 3.2 kg of fish. It is more nutritive than the cow or chicken meat, with 38gr of protein by each 100gr. It is also the animal with the largest percentage, with 85% of comestible portion. It is healthy and totally natural.

NUTRIENTS BY 100gr OF CODFISH:

Protein 38g
Fat 1g
Calcium 60mg
Iron 1,6mg
Vitamin B
Thiamine 0,01mg
Riboflavin 0,20mg
Niacin 2,4mg
Comestible portion 85%
Water40g
Energy Kcal/KJ 160/170

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