The haddock is easily recognized by a black lateral line running along its white side (not to be confused with pollock, which has the reverse, i.e. white line on black side) and a distinctive dark blotch above the pectoral fin, often described as a “thumbprint” or even the “Devil’s thumbprint” or “St. Peter’s mark”.
Unlike the related cod, haddock does not salt well and is often preserved by drying and smoking.
South African hake.
Spawning occurs between January and June and peaking during late March and early April. The most important spawning grounds are in the waters off middle Norway, near southwest Iceland, and Georges Bank.
Reaching sizes up to 1.1 m (3 ft 7 in), haddock is fished year-round (in fisheries). Some of the methods used are trawlers, long lines and fishing nets.
Haddock has firm white flesh that is mild in flavor.
Firm but flaky texture.
Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent, canned. Fresh haddock has a clean, white flesh and can be cooked in the same ways as cod.
Haddock fillets should be translucent, while older fillets turn a chalky hue. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm.
This fish is appropriate for casual dining, fine dining, hotels, and resort/clubs.
Haddock is an excellent source of dietary protein. It also contains a good deal of vitamin B12, pyridoxine, and selenimum, and a healthy balance of sodium and potassium, with very little fat.
3.5 oz (100g) raw, edible portion
Calories 117; Calories from Fat 9; Total Fat 1g/2%; Saturated Fat 0g/0%; Cholesterol 93mg/31%; Sodium 99mg/4%; Total Carbohydrates 0g/0%; Protein 25g; Potassium 397mg.
Simple. Fresh. Delivered.