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CODF
CODF
A knife used in splitting codfish.
CODF
n.
A common European food fish (Melangus vulgaris) of the Codfish family; -- called also fittin.
n.
A young codfish, especially when cut open on the back and dressed.
v. t.
To cure, as codfish, in a particular manner, by laying them, after salting, in a pile in a dark place, covered with salt grass or some like substance.
n.
The codfish. Called also tusk.
n.
The Baltic or variable cod (Gadus callarias), by some believed to be the young of the common codfish.
n.
A kind of fish. Same as Cod.
n.
A platform of hurdles, or small sticks made fast or interwoven, supported by stanchions, for drying codfish and other things.
n.
Codfish cured in a particular manner, so as to be of a superior quality.
n.
Salted and dried fish, especially codfish, hake, ling, and torsk; also, codfish dried without being salted.
a.
Deprived of bones; as, boned turkey or codfish.
n.
A small European codfish (Gadus minutus); -- called also power cod.
n.
Salted codfish hardened by pressure.
n.
A load; a heavy burden; hence, a certain weight or measure, generally estimated at 4,000 lbs., but varying for different articles and in different countries. In England, a last of codfish, white herrings, meal, or ashes, is twelve barrels; a last of corn, ten quarters, or eighty bushels, in some parts of England, twenty-one quarters; of gunpowder, twenty-four barrels, each containing 100 lbs; of red herrings, twenty cades, or 20,000; of hides, twelve dozen; of leather, twenty dickers; of pitch and tar, fourteen barrels; of wool, twelve sacks; of flax or feathers, 1,700 lbs.
n.
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.
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