Cod Cheeks are Hot.

What's up Sweet Cheeks? You want to make your patrons go ooooooh and ahhhh? You must create an air of bewilderment and fantasy in your establishment. Keep your people perched on the edge of their seats like large prehistoric birds, and serve a dish that will blow their minds.
Cheeks are what dreams are made of. More specifically, our cheeks are cut from the monkfish and the codfish. Both varieties are undeniably succulent, as well as undeniably smart menu choices. You will save money by selling cheeks because they are cheaper than fillets and they yield 100% of usable meat. Also, you will gain respect within your community for going beyond your calling by using MORE than just the boring and regular parts of the fish.
If you grew up in Newfoundland you would probably take pleasure in frying female cod gonads, otherwise known as "britches" for their pronged shape. If you lived in Iceland you might enjoy some milt, or cod sperm served in whey. Whoa, Oh NO.  On a visit to Scotland you might be propositioned with a "Crappin-Muggie", a local name for cod stomach stuffed with Cod liver and then boiled. HA. Perhaps a festive cod-skin leather jacket would tickle your pickle? Sounds fancy.
There is nothing more 'Merican than a cod and there is nowhere in the world like 'Merica, so dig down deep, find your inner patriot and celebrate!

Dude, I feel wicked WEE-AHHD.