Haddock

Haddock is an important species for European and American fishermen and consumers. The flavour is similar to cod, although haddock tends to have smaller flake and be a little more dry. Often used for fish 'n' chips and smoking

Habitat

The haddock is found at depths down to 400 m, usually at temperatures of 4°C to 10°C. It is most common in the northeastern part of the Atlantic, but is also found along the east coast of Canada.

Biology

Haddock migrate long distances to and from spawning grounds. They grow quite slowly and have low fecundity, which makes them vulnerable to overfishing. The haddock has three dorsal fins and two anal fins. It is easy to recognize with its dark spot above the pectoral fin.

Catching Methods

Trawl, Danish seine and longline.

Catching Area

Nutritional Value

Haddock is a good source of lean protein and contains high levels of niacin, selenium and Vitamin B6 and B12.

Size

Typical size: 50 cm, 2 kg

Name

Latin: Melanogrammus aenglefinus

German: Schellfisch

French: Eglefin

Spanish: Eglefino

Italian: Eglefino

Danish: Kuller

Dutch: Schelvis

Portugese: Arinca

Inspiration

Versatile Fish

The haddock can be used for many of the same dishes as cod and is also enjoyed smoked.

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