Origin: Wild caught. USA/ Norway FAO21/ 27
Size: 400- 1200g
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.
In Norway: From june to August and from November to March.
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
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).