A fish in the cod family recognizable by a dark mark above the breast fins. It is smaller than a cod and has a relatively small mouth.
Easily confused with whiting.
How to cook haddock
All fish in the cod family, including haddock, are perfect for steaming. Haddock has a similar consistency and taste to cod but some think that the flesh has a “shellfishy” flavor.
A haddock fillet is usually thinner than a cod fillet. If you simply rub the fish with salt an hour/half an hour before cooking, you get almost the same effect as soaking larger pieces in brine.
If you are going to fry the lean flesh, use a coating to add flavor and to help it hold together.
Haddock is best from September to April.
Norwegian fish cakes with potato wedges.
MSC-labelled haddock has green status. Avoid haddock that are less than 35 cm long and fillets less than 25 cm long.