A haddock is a saltwater fish with very white meat, firm flesh, and pleasant flavor. This fish is a relative of the cod. The whole haddock can be easily recognized in the market because of its distinctive markings. One of these markings is a black line that runs the length of the fish on each side. Beneath this line is a small black patch, another distinguishing feature.
The haddock lives deep in the water and close to the bottom. Main producing areas are in the northeaster Atlantic Ocean from Nova Scotia to Cape Hatteras.
This fish averages about 20 inches long and weighs between 1 ½ and 7 pounds. Large haddock weigh 2 ½ pounds and more, while the young haddock, also called scrod, weigh 1 ½ to 2 ½ pounds.
Nutritional Value
The haddock is a lean fish. A 100 gram uncooked fillet adds about 80 calories to the meal. When this same fillet is dipped in egg, milk, and bread crumbs, then fried, the calories are increased to 165. A similar sized piece of smoked or canned haddock equals about 100 calories.
Haddock, like other fish, is a good source of protein. It also contains potassium, phosphorus, and some of the B vitamins.
How To Select
Haddock can be purchased whole, cut into fillets, smoked, salted, or flaked. The fillets are available as fresh or frozen products. The smoked haddock fillets that are cut from the largest sized fish are marketed as finnan haddie.
When choosing a whole fresh haddock, look for a fish with a firm flesh and bright clear eyes. The aroma should be fresh and the gills should be free from slime.
Haddock fillets must also have a fresh appearance with no drying around the edges. They should have a fresh odor and must be properly wrapped when purchased.
Frozen haddock must be solidly frozen with no freezer burn or fishy odor. The frozen fish also needs to be correctly packaged in moisture vapor proof wrap.
How To Store
All fish is very perishable and haddock is no exception. It should be refrigerated in the original wrapping as quickly as possible after purchase and then must be used within a day or two. Or fish can be frozen, tightly wrapped, and sealed. Frozen products will keep up to six months if properly wrapped.
How To Prepare
A dressed haddock can be stuffed and baked, while the fillets can be poached, broiled, fried, or baked. Since haddock is a lean fish, it needs to be basted with some kind of melted shortening or sauce, especially if it is to be baked or broiled.
