Cod is the common name for the genus Gadus of fish, belonging to the family Gadidae, and is also used in the common name of a variety of other fishes. Cod is a popular food fish with a mild flavor, low fat content and a dense white flesh that flakes easily. Cod livers are processed to make cod liver oil, an important source of Vitamin A, Vitamin D and omega-3 fatty acids (EPA and DHA). Larger codfish caught during spawning are sometimes called skrei.The Atlantic cod fish, which can change colors at certain depths of water, has two distinct color phases: gray-green and reddish brown. Its average weight is 10 to 25 lb (4.5—11.3 kg), but specimens weighing up to 200 lb (90 kg) have been recorded. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. Cods feed on mollusks, crabs, starfish, worms, squid, and small fish. Some migrate south in winter to spawn. A large female lays up to five million eggs in midocean, a very small number of which survive.The Pacific cod is found North of Oregon.The tomcod resembles a young Atlantic cod with long, tapering ventral fins. It rarely exceeds 15 inches (37.5 cm) in length and lives close to shore. The pollock, also called coalfish or green cod, is a plump olive-green cod found in cool waters of the Atlantic. Pollock have forked tails and pale lateral lines and grow to 3 ft (90 cm) and 30 lb (13.6 kg). Some grow to 6 feet in length.In the United Kingdom, Atlantic cod is one of the most common kinds of fish to be found in fish and chips, along with haddock and plaice.It is also well known for being largely consumed in Portugal, where it is considered a treasure of the nation's cuisine.It is an important link in the food chain.Cods are currently at risk from overfishing.