[ithacaartist]

IIRC, the term "cod" is used rather loosely these days. The number of actual cod is diminishing fast due to over-fishing and/or poor management. The days of "walking from one ship to another on their backs" are gone. In general, any "new" fish with white, flaky flesh can be called cod (other than established varieties like haddock, flounder, etc. That might explain the high price of the real thing... I recall a documentary about the Portuguese crews that fish for them. They travel farther each year to find them, and stay out often more than a year to amass a full hold. The fishermen eat cod for most meals while on board, prepared any way one can think of. But when they return to port, ironically, they generally can't afford to buy what they've been eating for months at a time. I'm a big fan of breaded, deep-fried cod cheeks.

BTW, Eric hasn't posted since the end of June, I hope he's recovering OK...