A member of the cod family, it is smaller than cod, but has the similar mild taste that cod does, with fine, firm, flaky flesh.
Haddock is sold frozen in various forms including fillets.
It can be cooked in anyway, or smoked. It is very popular used in fish and chips.
The fresher the Haddock is, the more translucent the flesh will be. It doesn’t preserve well by salting, thus it’s dried and smoked.
Haddock lives on both sides of the North Atlantic, though it is not really known / used in Mediterranean cultures.
There is a black line on each side of fish, a and patch of black partway along its back. It has purplish-grey scales, and a white belly.
Haddock generally weigh anywhere from 2 to 6 pounds (900 g to 2.7 kg) but can grow up to 15 pounds (6.8 kg.)
They prefer depths of 45 to 145 yards (40 to 133 metres.) The older they are, the deeper the water they seek. They are happy in temperatures of 36 to 50 F (2 to 10 C). They eat sea worms, clams, starfish, sea cucumbers, sea urchins, and small crabs.
When a Haddock is one year old, it will be about 6 inches (15 cm) long; two years old, 12 inches (30 cm) long; 3 years old, about 17 inches (43 cm) long.
They can start reproducing when they are two or three years old. Females average about 850,000 eggs a year.
They are fished year-round, but fresh is best during winter and early spring.
Haddock freezes well.
Haddock 2007: International Symposium on Haddock Conservation, Harvesting and Management. Portsmouth, NH, USA — October 25-26, 2007. Proceedings in: Fisheries Research.
Harris, Gillian. School for haddock means they learn ropes of beating the net. London: The Times. 28 October 2004.