This relative of cod is valued for its delicate, flaky lean meat. Haddock is prized for fish and chips in Europe and in Scotland for finnan haddie – a cold smoked delicacy. New Englanders also love haddock and prepare it similar to cod. “Haddock” is the most common market name, but when sold gutted and head-on, may be marketed as “scrod”.

Haddock are bottom dwellers spending much of their time over pebbles, sand and gravel 80 to 200 meters below the sea surface. They can be found on both sides of the North Atlantic thriving in temperatures of 36° to 50°F. Haddock can be identified by the dark blotch, or “devil’s thumbprint” or “St. Peter’s mark”, located above the pectoral fins.

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Cooking & Handling

Cod recipes can be used with haddock as well. Small fillets can be sautéed or breaded and pan-fried; large fish are suitable for soups, stews and chowders and can also be poached or pan-fried.

Haddock is as an excellent source of dietary protein. It also contains a good deal of vitamin B12, pyridoxine, and selenium, and a healthy balance of sodium and potassium, with very little fat.

Haddock is good poached as the meat holds together better than cod or pollock. Smoked haddock, or “finnan haddie”, is one of the most popular variations.

Try haddock dishes with flavors such as bacon, butter, chervil, chives, cream, egg, onion, parsley, potato, scallion, shallot, thyme, white wine.

Cooking Methods
Bake, Broil, Fry, Poach, Sauté, Smoke

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Global Supply

canada	iceland	norway
russia	United Kingdom	United States

Seasonal Availability
Fresh & frozen available year-round

June is the best month for fresh fillets, though they can be had from Iceland year-round.

Peak fresh season for U.S. and Canadian product is June through October.