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made it possible to travel longer and farther distances without risk of food spoilage. today, cod is as popular as ever. salt cod remains a staple food in portugal, spain, italy and brazil, while fresh and frozen cod, is widely consumed throughout north america, europe and japan, where its flaky, white
has an almost universal appeal. in fact, it is the world's second largest whitefish resource, after alaska pollock. the pacific cod is also known as grey cod, true cod or p-cod. it is similar to the atlantic cod, colored brown to grey on the back, lighter on the sides, with a belly shading grey to white...
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