Cod is popular as a food with a mild flavor 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.
Haddock is very popular as a food fish. It is sold fresh or preserved by smoking, freezing, drying, or to a small extent canning. Haddock, along with Atlantic cod and plaice, is one of the most popular fish used in British fish and chips. When fresh, the flesh of haddock is clean and white and its cooking is often similar to that of cod. It is also the main ingredient of Norwegian fishballs (fiskeboller). Unlike cod, haddock is not an appropriate fish for salting and preservation is more commonly effected by drying and smoking.
Halibut are dark brown on the top side with an off-white underbelly and have very small scales invisible to the naked eye embedded in their skin. Halibut are symmetrical at birth with one eye on each side of the head. Then, about six months later, during larval metamorphosis one eye migrates to the other side of the head. The eyes are permanently set once the skull is fully ossified. At the same time, the stationary-eyed side darkens to match the top side, while the other side remains white. This color scheme disguises halibut from above (blending with the ocean floor) and from below (blending into the light from the sky) and is known as countershading.
Pollock is largely considered to be a whitefish, although it is a fairly strongly flavored one. Traditionally a popular source of food in some countries, such as Norway, in the United Kingdom it has previously been largely consumed as a cheaper and versatile alternative to cod and haddock. However, in recent years, pollock has become more popular due to overfishing of cod and haddock. It can now be found in most supermarkets as fresh fillets or prepared freezer items. For example, it is used minced in fish fingers or as an ingredient in imitation crab meat and is commonly used to make fish and chips.
The Acadian redfish is colored reddish-orange and can live up to 50 years or more and reach lengths up to 508 mm. It is very similar in appearance to the deepwater redfish – Sebastes mentella. The two species can be distinguished by the number of soft rays in the anal fin, internal examination of the gas bladder, or by genetic testing.
The Acadian redfish is native to the waters of the northwestern Atlantic Ocean and its range extends from Virginia, the Gulf of St. Lawrence, Nova Scotia, western Greenland and Iceland. It is found at depths varying between 70 and 500 m. It swims near the seabed in areas with clay-silt or rocky bottoms.
AnarhichasWolffish, Atlantic Catfish
Atlantic wolffish, also known as the seawolf, Atlantic catfish, ocean catfish, devil fish, wolf eel (the common name for its Pacific relative), woof or sea cat, is a marine fish of the wolffish family Anarhichadidae, native to the North Atlantic Ocean. The numbers of the Atlantic wolffish in US waters are rapidly being depleted, most likely due to overfishing and bycatch, and it is currently a Species of Concern according to the U.S. National Oceanic and Atmospheric Administration‘s National Marine Fisheries Service.