Here in the "lower 48" of the U.S., we see a lot of Alaskan pollock... pretty close to cod but it's not in the same family... the flesh isn't as firm. Since it's white meated fish it's not oily like salmon or lake trout. Pretty good fixed simply on a baking sheet with only a little olive oil and sprinkled with salt, pepper and a little oregano... just takes minutes in the 350 degree (F) oven to finish...
By the way, most of the imitation crab one sees in the store or even in sushi is actually treated pollock...