Actinopterygii (ray-finned fishes) > Gadiformes
(Cods) > Gadidae
(Cods and haddocks)
Etymology: Raniceps: Latin, rana, -ae = frog + Latin, ceps = head (Ref. 45335).
Environment / Climate / Range
Marine; brackish; demersal; oceanodromous (Ref. 51243); depth range 0 - 100 m (Ref. 35388), usually 10 - 20 m. Temperate; 68°N - 44°N, 11°W - 13°E
Size / Weight / Age
Maturity: Lm ?  range ? - ? cm
Max length : 27.5 cm TL male/unsexed; (Ref. 1371); common length : 20.0 cm TL male/unsexed; (Ref. 4645)
spines: 0. Head depressed. First dorsal fin poorly developed, with only three short rays. Color uniformly dark brown or bluish brown; the lips and the distal areas of all fins paler except for the pectorals.
Northeast Atlantic: Trondheim on the Norwegian coast to the Bay of Biscay; also around the British Isles.
Lives in coastal waters at shallow depths, generally from 10-20 m, more seldom from 75-100 m, on rocky bottom with seaweeds. Solitary and secretive, undertakes only limited local movements. Spawns from May to September at 50-70 m depth near the shore throughout its entire range. Feeds on sea stars, crustaceans, worms, mollusks and small fish (Ref. 1371).
Cohen, D.M., T. Inada, T. Iwamoto and N. Scialabba, 1990. FAO species catalogue. Vol. 10. Gadiform fishes of the world (Order Gadiformes). An annotated and illustrated catalogue of cods, hakes, grenadiers and other gadiform fishes known to date. FAO Fish. Synop. 125(10). Rome: FAO. 442 p. (Ref. 1371)
IUCN Red List Status (Ref. 90363)
CITES (Ref. 94142)
Threat to humans
Fisheries: of no interest; aquarium: public aquariums
ReferencesAquacultureAquaculture profileStrainsGeneticsAllele frequenciesHeritabilityDiseasesProcessingMass conversion
Estimates of some properties based on models
Phylogenetic diversity index (Ref. 82805
= 1.0000 [Uniqueness, from 0.5 = low to 2.0 = high].
Bayesian length-weight: a=0.00912 (0.00543 - 0.01532), b=3.13 (2.98 - 3.28), based on LWR estimates for species & Subfamily-body shape (Ref. 93245
Trophic Level (Ref. 69278
): 3.8 ±0.56 se; Based on food items.
Resilience (Ref. 69278
Vulnerability (Ref. 59153
): Low to moderate vulnerability (28 of 100) .