Yes, it's a regular on menus and in stores---poached, often in olive oil, and because of the fat content it's good for the treatment where you get the skillet smoking hot, throw the fish in skin-side-down and crisp it, cook it that way about half or two-thirds through then finish it under a broiler.

If someone wants to order some smoked black cod as a treat, order here (http://www.holysmokedsalmon.com/) for a uniformly satisfying experience. Or you can phone and discuss what kind of piece you want (middle, end, thick, thin)---it comes unsliced, and after you eat the fish you can frizzle the skin in a frying pan.