Coal fish, saithe, coley, called pollock in the US. A cheap, marine fish related to cod and not unlike it. It has darker skin and lean, sweet flesh which is a translucent greyish-pink rather than white but lightens as it cooks. This is a good, everyday fish which is good in white fish dishes or is used for making imitation shellfish products.
Cobia are found in both the Atlantic and Pacific Oceans and are pelagic. Feeding mainly on crabs and small squid, this adds to the flavour of their own, firmly-textured flesh. They are typically served in the form of grilled or poached fillets.
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The cockle is a type of clam in the family Cardiidae. It is a bivalve shellfish found on sheltered sandy beaches throughout the world and collected by raking them from the sands at low tide. The cockle has an almost circular shell, heart-shaped when viewed from the end, hence the Latin family name. Most have pronounced radial ribs. They are generally available pickled in jars in brine or vinegar, but when found fresh they can be eaten either raw or steamed for around five minutes and checked in the same way that you would mussels or clams. In stalls in places like Morecambe where they can be bought fresh they are boiled and then seasoned with malt vinegar and white pepper. They might be available alongside jellied eels, whelks and other traditional fare. Cockles are a popular type of edible shellfish in both Eastern and Western cooking
Capercaillie. Black cock. Wood grouse. The largest of European gallinaceous birds; the male is also called Mountain Cock or Cock of the Woods. Formerly indigenous in the Scottish Highlands, where, after having become extinct, it has again been introduced from Scandinavia.
