We mostly eat fresh cod. We used to get whole cod from a fishermen's coop in Gloucester so fresh as in 'caught yesterday'. I prefer the oiler fishes (bluefish, mackerel, salmonids) which I just put on the grill, but cod is good, too. I go simple with fresh cod, bake it with butter and fresh thyme as I don't want to overwhelm it. And it's easy to overcook: I take it out when the inside hits 125F.

Cod trivia: cod is a lobster predator (it's basically an everything predator) but the Portuguese (probably Azoreans) who discovered the New England fisheries (and had seasonal settlements in the New Bedford fall River area long before the Pilgrims took the Mayflower to Plymouth) depressed the cod population enough that the lobster population exploded; the Pilgrims wrote of lobsters being so plentiful along the shore you could scoop them up with a basket.

I sometimes hear Portuguese spoken in New Bedford (picked up a smattering during a stay in the Azores during feshta season).