Best codfish I ate were the red/gold ones that I caught in the spring or fall on the East Grounds just east of Block Island in 45 to 60 feet of water. These fat football shaped gadids from 5 to 15 lbs fed mostly on crabs lobsters and small choggies. The flesh is sweet. I preferred baking the fillets with a Ritz cracker crumb topping.
The topping was crushed sleeve or 2 of Ritz or Club crackers in a pan on low with a stick of 2 of butter. The zest and juice of a lemon or 2, a splash of chardonnay and s/p to taste. So good!
Any codfish I ate were always bled and put in a saltwater slush immediately upon capture.