Haddock

Name: Haddock (Melanogrammus aeglefinus) — a cold-water, lean, white fish of the cod family, with a black lateral line and a dark spot (the “thumbprint”) above the pectoral fin, a firm, mild, slightly sweet flesh, and a classic British fish and chips fish.

Description

Haddock live in the North Atlantic, and are caught off Iceland, Norway, Britain and North America. They are one of the main fish used in fish and chips in northern England and Scotland, where haddock is preferred to cod. Smoked haddock is a speciality, as Finnan haddie from the village of Findon in Scotland, and Arbroath smokies, hot-smoked in barrels, and is used in kedgeree and cullen skink.

Haddock is a smaller, slightly sweeter and more delicate fish than cod, with a finer flake. It is generally well managed in many fisheries, though some stocks vary.

Main nutrition value

Haddock is a lean, white fish, low in fat and calories, and a good source of high-quality protein, selenium, vitamin B12, phosphorus and iodine. It is very low in fat, with iodine, and low in mercury.

How best to be consumed

Haddock is mild, and good fresh or smoked.

1. Bake, poach or steam fillets for 8 to 10 minutes, with lemon and herbs, or pan-fry.
2. Coat in batter and fry for fish and chips, or bake in a crumb coating.
3. Poach smoked haddock in milk, and use in kedgeree, cullen skink, fish pie and eggs.
4. Add to chowder and fish stews, since it holds together well.
5. Choose MSC-certified haddock, and rinse smoked haddock if too salty.

Overconsumption could cause…

Haddock is healthy in food amounts.

1. Fish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid fish and check labels, including fish in sauces and dressings.
2. A lot of fat, salt and calories if battered and deep-fried, or served with rich sauces.
3. High salt (sodium), which can raise blood pressure over time, especially in cured, smoked, canned or heavily seasoned seafood. Smoked haddock is high in salt.
4. Overfishing and environmental concerns for some stocks, so look for MSC or ASC certification, or check a sustainable seafood guide.
5. Dyed smoked haddock, which is often coloured with a yellow dye, so check the label.

GroupsWhite FishFinfishHigh proteinLow fatRich in seleniumRich in vitamin B12Fresh

Related foodsMonkfishFlounderPlaiceSoleCodHake

Wikipedia — Haddock, used for origin, naming and history: https://en.wikipedia.org/wiki/Haddock