The haddock is a member of the cod family found in the cool waters of the Atlantic Ocean from Greenland to Virginia. It lives on the ocean floor in deep water and prefers a bottom of pebbles, clay or hard sand. Young fish live in shallow water and merge to deeper water, up to 500 feet deep, as they age. Adults return to shallow water to spawn.
It has the same basic shape as the other cod but can be distinguished by a smaller mouth and a dark spot above the breast fin. They have a purplish color above, with a lighter belly and can also be recognized by the black line that runs horizontally the length of the fish. They average about 3 pounds but can grow to 37 pounds and 44 inches in length. Haddock is a popular food fish and is very important commercially.
When very fresh it’s fillets are slightly translucent and firm. Older fillets look chalky and tend to fall apart. Fisheries usually fillet or split small haddock down the middle and market them as scrod. Most of the haddock consumed in the United States is from U. S. or Canadian fisheries.
Haddock have a chewy layered flesh that is very mild in flavor and low in fat. It’s meat is white and turns even whiter after cooking. The best way to cook haddock is to Saute, Pan fry, Oven fry, Steam, Broil, Bake or poach. Click on one of the following links to view easy cooking directions.
PAN FRY FISH
oven fry fish
For information on other fish and how to cook them go to http://tocookafish.com/fish-index
If you need information on shellfish check out http://tocookashellfish.com/