Haddock

Haddock

(Melanogrammus aeglefinus)

Like most cod species, the haddock is easily identified by its 3 dorsal fins. For the doubters there is an even easier point of recognition: on both sides, under the first dorsal fin, there is a black spot, the so-called Peter's thumb.

Back dark greenish brown, silvery white flanks and white belly. Maximum length 1.1 m.

Taste

The flesh of the haddock is soft, light in color and has a fine flavour.

Method of preparation

Baked, fried or stewed. The fish meat has a loose structure, so care must be taken with the meat.

Nutritional values

324 kJ / 78 kcal, 0.6 g fat (of which 0.2 mg Omega-3), 17 g protein, 0.4 mg iron, vitamins A and B.

Alternative

Avoid / Catch

North Atlantic Ocean, from Portugal to Iceland, Spitsbergen and Novaya Zemlya, White Sea, Kattegat and Skagerrak, western Baltic Sea.

Fish fact

The fish has a characteristic 'thumb print' on both sides, which is attributed to Saint Peter. The fish was drawn this way because he gave the saint some money to pay taxes. As with the John Dory, this story is impossible since the fish was not found in the Sea of Galilee.

More information

Haddock is hardly supplied in the Dutch fish auctions. This is a pity because haddock is a very tasty fish, which is more refined than cod.