Bollox
it's a much firmer fish than haddock, which is why it's often described as "meatier." It needs longer cooking but also needs a bit of salty flavouring. I use Parma ham wrapped round it but bacon lardons work well too.

Another good "meaty" fish is what's called "rock turbot" in this part of the world.

Both are hoorin' expensive, like.
(Phudbree oh man, the Doric Yorick, Mon 25 Jun 2012, 21:45, 1 reply, 13 years ago)

Both of which?

(Bazongaloid, Mon 25 Jun 2012, 21:49, Reply)

Yes
they are not the same thing, though some fishmongers may try to tell you so.
(Phudbree oh man, the Doric Yorick, Mon 25 Jun 2012, 21:52, Reply)