Cod - Cod

Japanese: タラ(鱈) - タラ

A general term for fish of the cod family, but often refers to Pacific cod only. Pacific cod is known locally as Hondara or Akahada, and some can reach a total length of over 1m. Its body color is light gray-brown, with irregular markings on its back and sides. It is found in the Sea of Japan and the North Pacific Ocean. The further north you go, the shallower it becomes. It is extremely voracious, hiding on the seabed during the day and active at night, feeding on crustaceans and bottom-dwelling fish. It is produced in large quantities and is important in the fishing industry. It has a large amount of meat, making it a popular side dish, and raw and salted cod fillets are widely available. There are also stick cod that is separated into the belly and back and dried into thin sticks, and dried cod that is salted and dried. Stick cod is an essential part of Kyoto cuisine's imobou (potato sticks). There are two other types of cod caught in the seas near Japan: Alaska pollock and sakhalifax.

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

タラ科の魚の総称だが，マダラのみを指すことが多い。マダラは，地方名ホンダラ，アカハダなどといい，全長1m以上に達するものもある。体色は淡灰褐色で，背面と体側に不定形の斑紋がある。日本海〜北太平洋に分布。北方にいくほど浅いところにすむ。きわめて貪食(どんしょく)で，昼間は海底にひそみ，夜間活動して甲殻類，底生魚類を食べる。産額が多く水産上重要。肉量が多く惣菜用に喜ばれ，生や塩ダラの切身が広く出回っている。腹身と背身に分けて素干しにし細い棒状になった棒ダラや，塩をして干した干ダラなどもあり，棒ダラは京料理の芋棒(いもぼう)に欠かせない。その他，日本近海で獲れるタラのなかまには，スケトウダラ，コマイの２種がある。

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