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

1 servings per container
Serving size 100

Amount per serving
Calories 74
% Daily Value*
Total Fat 0.45g 1%
Saturated Fat 0.091g 1%
Trans Fat 0.166g
Cholesterol 54mg 18%
Sodium 213mg 10%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Includes 0g Added Sugars 0%
Protein 16.32g
Vitamin A 57iu%
Vitamin C 0%
Calcium 11%
Iron 0.17%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Single frozen

IQF, retail

Strictly inspected

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