enough butter and any fish, of any quality of freshness, or lack thereof, will taste great to the unsophisticated seafood pallet....any chef knows that....its a great and effective equalizer..
truly good fresh fish can and will stand up on its own...without much of anything else on it or in it..thats the true barometer
but we all have different standards.
I brought home some caught that day haddock on Monday...if we don't eat it tomorrow, it will be given away, because we wont want it