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East Siberian Cod fish identification, its habitats, characteristics, fishing methods.
The East Siberian cod is an Arctic fish closely similar to the
Arctic cod, Arctogadus glacialis and also related to true cods (genus Gadus). It has been differentiated in appearance from the Arctic cod by having pronounced chin barbel. The fish prefers living close to the sea floor at depths of 15 to 40 m, but it sometimes enters estuaries. They may also be found under pack ice. Their sides and back are dark olive and the belly is light grey with dark spots. They may grow up to 60cm and on the average weigh 1.5kg. They are of little economic value.
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The East Siberian cod, Arctogadus borisovi, also known as the toothed cod, Saïda barbu, Треска Восточносибир ская in Russian, Boreogados pearyi, is an Arctic fish family Gadidae found off the western half of the Canadian coast and the coasts of Siberia, occurs off northern Baffin Island west to the Beaufort and Kara seas and also off northern and southern coasts of Greenland. In addition to these extreme points of the East Siberian cod was found around the Taimyr Peninsula, in the Lena Delta, Fr. Boiler and Lyakhovsky islands in the delta of the Kolyma River.
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Description
The depth of the basis near the tail is less than length of the basis near the head. This species is distinguished from other cod in the Arctic by its slightly protruding lower jaw, forked caudal fin, discontinuous lateral line, and strong teeth in the front of its upper jaw. It is separated from its close relative, the polar cod, by its chin barbel, whose length is greater than the diameter of the cod's eye. Its dorsal fin is split into three triangular parts, all separate from each other, the first consisting of 9–14 rays, the second, 6–23 rays, and the third, 19–25 rays. The anal fin is separated into two fins that are similar in size and shape, first anal fin base short, less than one-half of pre-anal distance, while the pelvic fin is long and trails below the belly. The lower jaw is the same length or protrudes forward or level with the upper jaw. Their chin barbel length is greater than the diameter of the cod's eye. Reduction of their chin barbel could not give much importance, believing that the only single short barbel could be damaged.
On the lower jaw a number of a large teeth, on the top 2 teeth are certain smaller. Strong teeth in the front of its upper jaw; in addition, the major instances of outside (at least internally) from the main series, there are additional small teeth. Gill rakers on first arch 33 (31 to 35). The eyes are large, are equal to a snout, but smaller than buns, their diameter at large species are 19—21%, and at young species (14-17 cm long) is 23-25 % of the length of the head, 7.1% (6.2 to 8.5) of standard length. Interorbital has width 6.1% (5.1 to 7.0) of standard length. The lateral line interrupted along its entire length on all extent faltering makes a sharp bend beginning on the middle, and then continues along the midline of the body, forming the characteristic wavy buns bending. No lateral-line pores on head. Scales are overlapping. Max. Length is up to 56 cm and weight up to 1.5 kg., but probably reaches and large sizes.
Key characters
Jaws are of about equal length or lower jaw protruding slightly beyond. Palatine teeth almost always present. Chin barbel well developed. It has three dorsal fins and two anal fins. It is dorsally brownish and ventrally silver. The tail fin is forked.
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9–14 rays on the first dorsal fin
6–23 rays on the second dorsal fin
19–25 rays on third dorsal fin
23 rays on first anal fin.
Vertebrae 54-58.
Max. Length 60 cm.
Max. Weight up to 1.5 kg.
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A back, spin, top of a head and sides are dark-olive, sides a lower gray, the belly is pale grey with numerous dark coloring points. Their flanks and back are dark olive and the lower flanks and belly are light grey with dark spots.
This species is distinguished from other cod in the Arctic by its slightly protruding lower jaw, forked caudal fin, discontinuous lateral line, and strong teeth in the front of its upper jaw. It is very similar to
Arctic cod, Arctogadus glacialis, but the barbel is longer, having a length greater than the diameter of the pupil. The East Siberian cod is very close to an Arctogadus pearyi, Boreogadus pearyi from the Lincoln Bay, North Greenland, which, however, is different by its larger eye; its eye diameter is about 31% of the length of the head from the instance length of 22.4 cm. Their chin barbel, like East Siberian cod, well developed, is about 2 times the diameter of the eye.
Habitats
East Siberian cod mostly found near the bottom in littoral waters, but also far from shore, associated with pack ice. They live near the coast in brackish waters, comes in estuaries, a low-salinity mouth of the rivers. Toothed cod feed largely on amphipods, but their biology is still poorly understood.
Spawning:
East Siberian cod grow slowly, and became sexual mature at age 4-5 year old, apparently, after reaching length about 20 cm. Spawn most likely occurs in the summer time in warmed-up coastal waters. Fry length 26-41mm stay in coastal waters in the East Siberian Sea (South of the new Siberia).
Fishing Methods:.
Cod is marketed fresh, dried or salted, smoked and frozen; eaten steamed, fried, broiled, boiled, microwaved and baked.
Usually taken as bycatch in trawls, but of very little economic value.
Cod Recepies
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that "gape" (separate) when cooked. It is a good source of low fat protein, phosphorus, niacin, and vitamin B12 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).
Cod is excellent for poaching, broiling, baking, braising, and frying. A popular main ingredient in chowders, which are creamy and binding enough to support the big flakes of meat that fall apart when cooked. Whole cod are often stuffed and baked. Heads and bones make fine soup stock.
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