Most often sold as fillets and loins, cod is also available whole and headless ... The flaky flesh flesh works well poached, baked, fried or grilled and it also complements rich sauces.

Scrod and haddock also work well. In fact, any fresh fish fillets—the fresher the better—can be cooked this way. I like to buy cod loin fillets, which are the thick ones from the back of the fish.