Fish cheeks are an interesting one, as they are so identified with Basque cuisine that you see the Basque spelling 'kokotxa' more often than 'cococha'. But they would be expected to be hake, not cod, unless otherwise specified.

And then you have the whole business of bacalao, which is so often salt cod that no one ever specifies whether it's salted, semi-salted or fresh. You just assume from the recipe. Fritters or croquettes will almost certainly be salt cod, but again it's a word that might on the same menu need to be translated as both 'cod' and 'salt cod'. And you may still get it wrong, if chef is being a little unconventional.