Against all instincts I bought some "fresh" cod at the supermarket fish counter. Broiled it with lemon zest and anise and was shocked by how much liquid (water?) it threw off. A pound and a half of fish left a quarter-inch of liquid in a 9 by 9 inch pan, when there was none before. I'm used to seeing some water, but this was a bath. Then it crumbled as I tried to remove it from the pan. What could have caused that? Does frozen fish throw off more liquid? If anyone could shed light on my puzzlement I'd appreciate it.