ATLANTIC COD: THE MAINSTAY OF COASTAL FISHERMEN

Perhaps more than any other member of Massachusetts’ rich array of natural resources, the Atlantic cod is recognized as a symbol of the Commonwealth’s natural heritage. This species, so entwined in the early history of the settlement of coastal Massachusetts, that a model of the "sacred cod" hangs in the statehouse and is native to most of the North Atlantic

Cod are easily distinguished from most other marine fish by their three dorsal fins and two anal fins that are mirror images of the second and third dorsal fins. They also have a prominent barbel on the chin. Cod lack the large black spot on the side that is characteristic of the closely related haddock. The square or indented outline of the tail differs from the rounded tail of the tomcod. The cod also lacks the long, slender extensions of the pelvic fins characteristic of the tomcod.

Individual vary widely in color. Most cod are grayish green to reddish brown on their backs and sides and white on their bellies. They are spackled on the upper portions of their body, the sides of their heads, and their fins and tails. The lateral line, a series of pores that allows the fish to detect disturbances in the water, is much lighter than the dark sides of the body.

Cod occasionally reach lengths in excess of 5 to 6 feet. The heaviest fish on record, caught off the Massachusetts coast by a commercial vessel, weighed over 200 pounds. The Massachusetts angling record was caught on Jefferies Ledge and weighed in excess of 85 pounds. In recent years, cod weighing over a hundred pounds are rarely seen and 50 to 60 pound fish are fairly common despite the decline in cod numbers during the past. Through strict conservation methods and limits imposed on both recreational and commercial fishermen, recreational anglers have been reporting increased numbers of cod. Offshore cod tend to be larger than the cod found in inshore waters. Inshore individuals typically weigh between 6 and 12 pounds while offshore fish reaching 25 pounds. Spawning generally occurs at the age of 5 or 6.

HABITS

Atlantic cod live in a variety of habitats but generally are found at depths of 200 to 350 feet and in temperatures ranging from 34 to 46 degrees in summer, and at depths of 300 to 450 feet and in temperatures from 36 to 39 degrees during winter. They are seldom found in depths deeper than 650 feet.

Cod undergo seasonal migrations in their more northerly and southerly reaches of their range. N Generally, fish that inhabit the waters between Nova Scotia and Massachusetts exhibit predictable migratory patterns. Some move considerable distances in search of food or in response to overcrowding along spawning areas. Cod do not swim in large schools but will travel in small groups or "pods" when searching for food.

The cod is a winter spawner and reproduction generally takes place during November and December along the southern coast of New England. Spawning takes place at depths of between 43 and 350 feet, with the greatest activity taking place at about 200 feet. Adults inhabiting inshore waters will usually move offshore to spawn. Larvae hatch from 10 to 40 days after spawning, depending on water temperature. After 2 or 3 months, juvenile cod move to the bottom where they feed and hide among the rocks and algae until they are large enough to swim away from predators. The small bottom-dwelling cod feed upon small crustaceans such as shrimp and amphipods. Adults will eat almost anything small enough to fit in their mouths. Their menu includes clams, mussels and other mollusks as well as crabs, lobsters and sea urchins. Adults also pursue schooling fish, eating substantial numbers of herring, capelin, shad, mackerel, silver hake, young haddock and other species. Voraciously feeding on a variety of food, cod will occasionally dine upon some very exotic items. Some of the items found in the stomachs of captured cod include ducks, shoes, jewelry and rope.

ANGLING AND HANDLING TIPS

Many anglers fish for cod along the offshore banks in private boats as well as party boats. Offshore anglers prefer a 7 ½ to 9 foot rod with a stiff action and a 4/0 reel spooled with 50 lb. test monofilament line. Some anglers like to use squidding or dacron line. Many anglers prefer to use jigs and jigs rigged with teasers. Teasers can include Norwegian style worms, plastic shrimp imitations and bucktail flies. Some anglers show a preference for the old Bridgeport diamond jigs. Depending on water depths and currents, jigs will weigh between 14 and 26 ounces, the most popular being 17 ½ ounces. Hook sizes will vary according to angler preferences but the most common sizes in use remain betweem 8/0 and 10/0. When using teasers, don’t be surprised if the cod take the teaser rather than the jig.

Although good numbers of cod are taken on jigs, bait fishermen do extremely well also. When rigging for bait, attach a 10 TO 20 ounce sinker to a three-way swivel with a section of line that is somewhat lighter than your running line. This allows the angler to get back his rig, less the sinker, if the rig hang up on the bottom. Tandem rigs are the choice of bottom fishermen and are sometime referred to as top and bottom rigs or Scotsman rigs. The rigs are generally made up of 50 to 80 pound test monofilament line with two 6/0 to 8/0 gold hooks with a colored piece of surgical tubing on the shank of the hook. Choices of baits are as varied as the fishermen that use them and include clam necks, sea clams, sand eels, mackerel, herring strips and other fish. Crabs can also be used as bait successfully.

During the late winter and early spring, anglers can be seen lining the beaches during a night tide casting generous portions of sea clams to the surf. Generally, smaller hooks are used from the surf with 3/0 and 4/0 hooks the most popular. Only enough weight is used to hold your bait stationary on the bottom.

Cod should be iced down as soon as they are caught in order to retain their delicate flavor. If using a cooler, leave the drain open so melted water can drain off so as not to diminish the quality of the fish.

The white, flaky meet of the cod can be baked, broiled, poached or fried, made into fish cakes or chowder, and salted for long term storage without loss of flavor or nutritional value. To poach, add cod fillets and slices of lemon to rapidly boiling, lightly salted water. When the water returns to the boil, remove the pot from the heat and let stand 5 to 10 minutes until the meat flakes. Drain and cover with your favorite sauce or add melted butter or margarine. For an excellent baked dish, stuff the cod fillets with a mixture of hot breakfast sausage mixed with Italian bread crumbs or mashed potatoes. Bake at 350 degrees until the cod flakes. Cod also make for a tasty fish cake. Take the flaked, cooked meat and mix it with mashed potatoes and onions. Dredge the cakes in bread crumbs flavored to your liking and pan fry until golden brown. Serve with baked beans for a traditional, New England Saturday night meal. It just doesn’t get any better than this!