n. 大西洋小鳕

Tomcod \Tom"cod`\, n. [Tom (see {Tomboy}) + cod: cf. F. tacaud
whiting pout, American Indian tacaud, literally, plenty
fish.] (Zo["o]l.)
(a) A small edible American fish ({Microgadus tomcod}) of the
Codfish family, very abundant in autumn on the Atlantic
coast of the Northen United States; -- called also
{frostfish}. See Illust. under {Frostfish}.
(b) The kingfish. See {Kingfish}
(a) .
(c) The jack. See 2d {Jack}, 8.
(c) .

Cod \Cod\, n. [Cf. G. gadde, and (in Heligoland) gadden, L.
gadus merlangus.] (Zo["o]l.)
An important edible fish ({Gadus morrhua}), taken in immense
numbers on the northern coasts of Europe and America. It is
especially abundant and large on the Grand Bank of
Newfoundland. It is salted and dried in large quantities.

Note: There are several varieties; as {shore cod}, from
shallow water; {bank cod}, from the distant banks; and
{rock cod}, which is found among ledges, and is often
dark brown or mottled with red. The {tomcod} is a
distinct species of small size. The {bastard}, {blue},
{buffalo}, or {cultus cod} of the Pacific coast belongs
to a distinct family. See {Buffalo cod}, under
{Buffalo}.

{Cod fishery}, the business of fishing for cod.

{Cod line}, an eighteen-thread line used in catching codfish.
--McElrath.
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