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) .

Source: Webster's Revised Unabridged Dictionary (1913)
 

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.

Source: Webster's Revised Unabridged Dictionary (1913)