Dressed in white overalls, hooded and gloved, they fillet 25 tons of fish a day, doing spot inspections for worms or parasites before the catch is frozen and shipped to stores and restaurants domestically and abroad.

FORBES: Blue Waters Gray Areas

However, if you can't find a whole fish, a 4-pound section of cod or halibut fillet works just as well and tastes just as good.

WSJ: Magic-Carpet-Ride Chermoula

When cooking the fish skin-side down, be sure to coat the pan completely with oil, and to watch the fillet closely.

WSJ: Tyson Cole's Branzino With Herbs, Tomatoes and Thai Chilies | Slow Food Fast

After the cod is seared, the fillet is simmered with clams in white wine, garlic, and thyme until the clams open and the fish is done.

CNN: Word of mouth