Cod is a popular bottom fish with a mild flavor and a dense flaky white flesh. It can be cooked many ways when fresh or after being frozen properly.  We generally catch 5 to 20 pounders, with an occasional larger 30 or 40 pounders.  My clients have caught several in the 50s.  Healthy beneficial Cod liver oil is widely consumed.  Cod has played a major role in the economy of many countries, including Colonial USA.  A worldwide market developed when the technique for salting and drying Cod to preserve it (known by many names including Bacalau) was developed around 800AD.  Also, have you heard of Lutfisk?  I prefer my Cod baked in a sour cream /mayonnaise mixture and gently mashed onto a chopped bake potato.