Some less familiar species from around the UK have started appearing on the market. These are environmentally "safe" to eat and taste good too.
Where it's found: Mainly around the south coast, but also migrate up the west coast to Scotland
What it's like: A freaky, tropical-looking, bright red fish with white flesh. The fillets have ridges and look a bit like concertinaed monkfish.
How to cook it: The firm flesh doesn't fall apart too easily, so good poached or as part of a fish stew or soup. Flavour-wise, pound for pound, some of the best value out there.