Salt cod or bacalao is popular in Caribbean and Mediterranean cookery - but remember to soak salt cod in cold water for 24 hours before use to rehydrate it and to dilute the saltiness. Haddock A member of the cod family and very similar in flavour, haddock tends to be a little more expensive than cod. It has firm flaky flesh, is best bought in winter or early spring. You can, however, buy haddock throughout the year, usually as fillets. Like cod, this is a versatile fish and can be cooked in the same kind of ways.
Smoked haddock is a very tasty option, too.
Hake The various fish that come under the banner hake are deep-sea members of the cod family and are popular throughout Europe and America. Hake is quite a mild fish, having a more subtle flavour than cod. One tip - if you're buying your hake frozen, avoid the South American variety, which has a poorer flavour. Hake is easy to prepare, as it has few bones. You'll usually see it for sale whole, or as fillets and steaks.