Haddock Melanogrammas aeglefinus

A member of the ‘cod’ family, haddock is a coldwater roundfish with a sweeter taste than its whitefish equivalent, and is one of the most popular smoked fish.


Smaller than cod, it has an iron-grey skin with a silvery belly and a distinctive black line running through the length of the fillet


Up to 3.5kg and around 1m in length


From MSC certified sustainable fisheries in the North Atlantic


All year round; best quality from Feb-Sept

Oil Content


Price Guide


Portion Size

Fillets (fish not usually big enough for steaks)


Cod, Coley, Pollack, Hake

How To Cook

Fillets can be pan-fried, grilled, deep-fried, poached or steamed. This sweet, flaky fish combines well with either creamy sauces or strong, spicy flavours. Great in fish pie, kedgeree, soup and fish cakes.

Fish Fact

Unlike other smoked fish, haddock is not skinned before smoking

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