Atlantic cod is considered a threatened species on the IUCN (International Union for Conservation of Nature) Red List of Threatened Species and it has also been declared endangered by the WWF (World Wildlife Foundation). Pacific cod, on the other hand, is not considered to be endangered at this time.

Over the past few decades, the demand for cod increased exponentially when it was beginning to be marketed as a low fat, heart healthy fish. It is commonly found in fish and chips. However, between this high demand and by result of bycatch, Atlantic cod was fished nearly to extinction in the 1990’s and is still threatened as a result. Cod liver oil has also grown quite popular in past years, as a supplement loaded with Vitamins A, E, B6 and B12 and omega-3 fatty acids, only adding to its threat as a species.

In addition to this, cod products from Ireland and the UK were examined and have been found to have been using mislabeled products in order to deceive consumers by marketing endangered Atlantic cod as sustainably sourced Pacific cod; just another way in which the market is affecting this vulnerable species.

Conservationists have recently called on consumers to boycott a number of species of fish, cod included, for the impact that over-fishing has made is threatening the existence of the species as wholes. Not only has the over-fishing of sea life affected species by limiting their numbers profoundly, but it also has been shown to throw off the entire balance of the aquatic food chain, for when a predatory animal such as the codfish is limited in number, its prey may increase to above-natural numbers.

The Atlantic codfish has sadly become just one example to show how unsustainable fishing is destroying ocean ecosystems. The WWF and IUCN, as well as other conservation organizations, continue to make efforts to control this threat.

Contrary to what many believe, codfish do have scales.

Like with the consumption of bottom feeders, some people avoid the consumption of fish without scales due to their religious beliefs. For example, some Jews follow biblical dietary cods that require that all fish that are eaten have fins and scales. Finless fish without scales are not considered “kosher” or acceptable for consumption by their religion.

There are certainly more kosher fish out there than there are non-kosher fish, or fish without scales but among these are anglers, blowfish, catfish, eels, marlin, and swordfish. The consumption of codfish is therefore considered kosher by Jewish dietary standards.

Although there are some fish that pregnant women should stay clear of altogether, cod is among one of the species of fish that is considered okay and safe to eat while pregnant. Many women eat fish during their pregnancy as a way to load up on good nutrients such as protein, vitamin 3 and omega 3 fatty acids, all of which are essential for a baby’s development. However the downside to eating fish s that almost every single kind of fish often includes traces of Methyl mercury. This compound is known to be harmful in high doses to an unborn developing nervous system. Generally it is usually the larger predator fish which accumulate the highest levels of this mercury however.

Eating fish can be quite beneficial for pregnant women and their developing babies. Just a few of the many benefits that incorporating fish into their diet are as follows:

• Prevents high blood pressure as well as pre-eclampsia. (Pre-eclampsia is a combination of symptoms during pregnancy that include high blood pressure, edema, swelling and changes in reflexes.)
• Enhances the baby’s brain development
• Promotes the birth of a full term baby with a higher and healthier birth weight

The United States Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) in past years has issued newer guidelines for how women who are trying to conceive, are pregnant, nursing mothers, or who have young children can help limit their exposure to mercury in fish. It is also now recommended that these women eat no more than 6-12 ounces a week of canned tuna and other cooked fish. However some types of fish are safe to be consumed twice a week and include the following:

• Cod
• Salmon in all forms (except from the Great Lakes)
• Farmed trout
• Rainbow trout
• Flounder
• Sole
• Haddock
• Herrings
• Sardines
• Mahi mahi
• Perch
• Farmed cat fish
• Striped bass
• Tilapia
• Pilchards
• Shrimp
• Scallops
• Crab
• Oysters
• Clams
• Mussels
• Crayfish
• Canned mackerel

Fish that should be avoided altogether include:

• Swordfish
• Shark
• King mackerel
• Tilefish (Golden and/or white snapper)
• Tuna steak (Fresh and frozen)
• Spanish Mackerel
• Marlin
• Grouper
• Large mouth bass
• Small mouth bass
• Walleye
• Northern Pike
• Lake Whitefish
• Bowfin
• Salmon from the Great Lakes
• Gar
• Toxic species such as the puffer fish, blowfish and sea squab

Since these fish are at the top of the food chain, it usually means that they also contain the highest levels of mercury.

A few other ways pregnant women can ensure reducing harm to their babies is to follow these tips when including fish or other types of seafood into their diet:

• Never eat raw fish or raw shellfish such as oysters, clams, mussels or sushi. They can harbor several serious viruses.
• Limit golden or white snapper, tuna steak and albacore tuna (white tuna) to 1 serving per month.
• Canned tuna should be limited to 1-2 6 ounce cans a week. This is considered safer than eating fresh tuna.
• Limit your consumption of fish caught by friends and check local safety advisories for guidelines. If you cannot find this information try to limit your total fish consumption to 6 ounces per week.

Another risk that pregnant women run by eating seafood is a type of bacteria that is known as Listeria. This bacterium is found everywhere and can cause a food borne illness known as Listeriosis, which is extremely dangerous for a pregnant woman and her unborn baby. This food borne illness has been known to cause premature delivery, miscarriage and even fetal death. A pregnant woman is more susceptible to Listeriosis because of the normal pregnancy changes that affect her immune system during this time.

Furthermore, Listeria is an unusual bacteria in that they can grow at refrigeration temperatures of 40 degrees or below. Only cooking kills them. Therefore it is crucial to follow these safety tips:

• Never refrigerate smoked seafood unless it is cooked in a dish such as a casserole.
• Refrigerated smoked seafood includes: salmon, trout, whitefish, cod, tuna, and mackerel.
• Canned fish and shelf stable smoked seafood is safe to eat.
• Clean your refrigerator on a regular basis.
• Use perishable, ready to eat, and precooked items as soon as possible.

Listeriosis may cause flu like symptoms such as fever, chills, diarrhea, muscle aches, and upset stomach. It can take a few days or in some cases even a few weeks to appear. If you think that you may have Listeriosis it is important to contact your health care provider immediately. Especially if you believe you may have eaten a contaminated product.

Cod mostly reside in salt water however a few species are considered freshwater fish. Many cod live throughout most of the UK waters, although are generally seen as a winter fish in the south. They are found in the Northern Atlantic Ocean. Areas with the greatest amount of cod fishing include Newfoundland, Labrador, New England, Novia Scotia, Iceland, Alaska, Florida, The Mediterranean Sea, Indian Ocean, and The Gulf of Valdez.

The Eastern freshwater cod also known as the Eastern cod are a large and striking predatory freshwater fish of the Macculooochella genus and Perchichthyidae family that have been known to reside in the coastal Clarence River system of north eastern New South Wales. These freshwater cod are closely related to the Murray cod of the Murray Darling river system and are considered an icon of the Clarence River system. As a long-lived, slow growing species, these freshwater cod are threatened by poachers, habitat degradation and natural catastrophic events such as bushfires. These are just a few reasons that they are now protected by law.

Bottom feeders are aquatic animals who feed on or near the bottom of a body of water (i.e. the seafloor). They are also known as demersal fish or ground fish. Included in this category are cod, flatfish (halibut and flounder to name a few), haddock, bass, and a few species of shark and catfish. Also, shellfish, crayfish, crabs, sea anemones, starfish, snails, sea worms, and sea cucumbers are bottom feeders.

A lot of concern about whether a fish is a bottom feeder or not stem from dietary concerns often related to religion. The belief that the consumption of bottom feeding fish is wrong comes from the idea that because they eat and clean things from the floor of their environments, including algae and uneaten remnants of food left from other organisms, they are unclean and therefore unfit to eat. However, the consumption of bottom feeders has been proven to be more sustainable in terms of the consumption of seafood because these animals are at the bottom of the food chain and tend to reproduce most quickly.

Because of this many are sought as pets, as they can help keep in-home aquariums quite clean while filling out their natural roles. However, it is important that when looking to purchase a bottom-feeding fish for your aquarium that you make sure first that the tank can sustain them. If your tank is very new chances are it hasn’t had the time to produce enough algae and food for your bottom feeders. If you place a bottom feeder in a tank that does not have a lot to feed off of your fish can starve and die.

You can also supplement the diets of your bottom feeders in order to keep them fed and healthy by purchasing items such as algae pellets and pleco wafers.