There was an issue of Saveur a while back that had a lot of Caribbean recipes, a number of them based on salt cod. After trying it, i can see why, long after the days when it was a cheap imported protein for slaves, it was retained. It could indeed sub for chicken in a lot of dishes, there being no distinct fish taste.
I think I will try the cream cod with peas over potatoes. I also find the Canadian salt cod in the wooden box in the grocery for about the same price as the previously frozen cod. The size of the cuts in the box and the size of the frozen are rather small, reflecting the truth that they are being fished out. We should begin demanding the more sustainable Pacific cod, line caught.
Also, I assume salt pollock is very similar. Less common in the US than cod, but I'll start harassing the fish manager. The fish managers at my grocery (HEB) apparently do get heard by corporate. They caught a lot of hell for the poor quality of the tuna they were getting from a new supplier, and corporate went back to the old one. So it's worth a shot.
For those more experienced, is there any great differences among sources of salt cod? I have one local source, and it's for the Canadian cod in the box. I can get other brands on line, but for much higher prices.
Oh, looking around, I find this recipe. Sounds good.
Cod Brandade Recipe - Saveur.com