Why bother with fresh, let alone frozen scallops when you can get them live in the shell? Link with Chinese food. Funny how the preference is either for frssh (recently live) in shell and dried (for the extra umami?)

Pacific cod is a related species to atlantic cod. Not eaten much for whatever reason. There is also balck codsablefish which is not related to cod (Gadus spp.)

Dodgy to buy in supermarkets as there is a lot of fish species misrepresentation so unless you can see the whole fish, there are no guarantees.

I can't find the source but there was some little-known fish species in the northern Pacific. Difficult to market because it doesn't preserve well.