Haddock is a member of the cod family with a mild flavour, firm flesh and moist texture. It is used interchangeably with cod but does have a slightly sweeter taste, which makes it the best white fish for smoking and popular in fish and chips. 

Haddock is a North Atlantic white fish with a very distinctive black blotch, known as the “Devil’s thumbprint", just above the pectoral fin and an easily recognizable black lateral line running down its side. This deep-sea fish, typically weighing from 2 to 7 pounds, is prolific along the coasts of both North America and Europe.

Haddock have a purplish-grey coloured head and back that gives way to silvery grey with a pinkish tinge and a white belly. It is an elongated fish with a forked tail and three dorsal fins. 

Typical cooking methods include Bake, Broil, Deep-Fry, Poach, Saute and Smoke.

See Haddock Recipes