Haddock
Melanogrammus aeglefinus
Origin: Wild caught. USA/ Norway FAO21/ 27
Size: 400- 1200g
Ingredients: Haddock
The haddock is easily recognized by a black lateral line running along its white side and a distinctive dark blotch above the pectoral fin
Haddock is a bottom-dwelling species, which is caught on both sides of the North Atlantic. It is smaller than cod. Smoked haddock is also a very popular dish.
FISHING SEASON
In Norway: From june to August and from November to March.
FREEZING FORM/PACKING
The material is usually processed H&G but it also also reprocessed: In skinless & boneless fillets, Skinless loins and tails, Skinless portions. Seafrozen, Block frozen, Packed in take weight bag of approx 25kg. Caught by Longline or Trawler
SENSORY CHARACTERISTICS
Low in fat and is a good source of sodium and potassium. Cooking is restricted only to one’s imagination, the most popular North American presentation being battered fish and chips. Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent canned. Haddock, along with Atlantic cod and plaice, is one of the most popular fish used in UK. Fresh haddock has a clean, white flesh and can be cooked in the same ways as cod. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn chalky (nearly opaque).
QUALITY CONTROL/CERTIFICATIONS
Strictly inspected
Nutrition Facts
Single frozen
IQF, retail
