The favourite fish of Scotland, Haddock is famous as the star in many dishes from the everyday fish supper to its smoked form being used as the base for every delicious bowl of Cullen Skink.
They are a member of the cod family and similar in taste and texture, however they are smaller than Cod reaching 80cm and around 3.5kg in weight. In Scotland it is generally preferred over cod for fish and chips and other fish suppers as the clean white flesh is tender and flaky with a slightly sweeter taste than cod. Fresh fillets are translucent.
Their round bodies have a grey back, silver flanks and white belly and the lateral line is black and gently curved. The distinctive dark blotch on each shoulder is the so called St. Peter's mark or thumb print. As a member of the cod family they have the typical small barbule on the lower lip. They are distributed on both sides of the Atlantic and fished year-round.
Try it pan fried in butter with with some boiled new potatoes and seasonal veg. Finish the dish with fresh ground pepper a knob of butter and a sqeeze of lemon. Quick to prepare and delicious, you can also view our haddock recipes including Fish and Chips.
Scientific Name: Melanogrammus aeglefinus
Catch or Cultivation Method: Purse Seine Netted
Preparation: Skinless, boneless.
Refrigerated Shelf Life From Despatch Date: 3 Days
All raw fish products must be cooked thoroughly until they are piping hot.
Nutritional Information (Per 100g)
Energy (Kcal): 75
Energy (KJ): 317
Fat (g): 0.4
Saturated Fat (g): 0.1
Carbohydrates (g): 0.0
Sugars (g): 0.0
Protein (g): 17.8
Salt (g): 0.17
May contain: Crustaceans, Molluscs
HADDOCK (Melanogrammus aeglefinus)
Your meat order is kept cool in transit because we either use an
insulated expanded polystyrene box, or a recyclable tough corrugated
cardboard box which is foil lined and insulated with bubble wrap. Both
boxes are leak-proof and sturdy.
To keep your delivery cool, it is packed along with specially designed
ice packs. Our ice packs are made with a frozen water-based gel, which
keeps the meat at the correct temperature for up to 48 hours. When the
ice does melt, it stays as a gel, which prevents the delivery becoming