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.

Appearance

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

Size

Up to 3.5kg and around 1m in length

Source

From MSC certified sustainable fisheries in the North Atlantic

Seasonality

All year round; best quality from Feb-Sept

Oil Content

Low

Price Guide

Low

Portion Size

Fillets (fish not usually big enough for steaks)

Alternatives

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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