Download ISC PDF

Buying Guide and Glossary

<< Go Back to Buying Guide Glossary

Print Page

Haddock



Other Names: Scrod or schrod (a market name used interchangeably for young haddock, cod, and sometimes pollock); finnan haddie (smoked haddock)

Identification & Biololgy: A finfish, haddock is distinguished by a black lateral line and a characteristic "thumbprint" above the pectoral fin. Most specimens weigh between 2 and 6 lbs.

Range & Habitat: Eastern and Western North Atlantic

Market Description: Haddock has mildly flavorful, moderate- to firm-textured flesh that is low in fat. It is similar to cod in flavor and consistency, though the meat is softer and doesn't respond as well to salting. As with cod, overfishing has depleted the haddock population. The fish is now harder to find and rather more expensive than it was in the past.

Sold as: Whole, fresh fillets or steaks (usually with skin on), frozen fillets or steaks

Buying tips: Fillets should be stark white and fresh-smelling, unmarred and glistening, showing no signs of dryness or browning.

Substitutes: Blackfish, cod, grouper, sea bass, red snapper, tilefish, turbot, wolf fish

Recommended Preparation: Like cod, haddock is an all-purpose fish that suits almost any style of cooking, such as baking, poaching, sautéing, grilling, and roasting.

Available in: Year Round