The second favourite fish in the UK after cod is Haddock, mostly landed in Scotland and the North of England. It is equally important as fresh table fish and in its smoked form, including Arbroath Smokies and Finnan Haddock. Haddock is a member of the cod family and similar in taste and texture. In Scotland it is generally preferred to cod for fish and chips and other fish suppers. Haddock is best cooked in the same way as Cod. The clean white flesh is tender and flaky with a slightly sweeter taste than cod. Fresh fillets are translucent.
Haddock are smaller than Cod, reaching 80 to 100cm and around 3.5kg in weight. Their round bodies have a grey back, silver flanks and white belly. 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. Haddock is distributed on both sides of the Atlantic and is fished year-round. Fish stocks show large variation in numbers from year to year, but are not as precarious as cod stocks and quotas are in place. Management controls like annual quotas and a legal minimum landing size of 30cm are in place to protect fish stocks. Available all year round. Avoid fresh haddock in peak spawning season late March to the end of April.
Scientific Name: Melanogrammus aeglefinus
Provenance:North Sea, Peterhead
Catch or Cultivation Method: Purse Seine Netted
Preparation: Skinless, boneless.
Refrigerated Shelf Life From Despatch Date: 3 Days
Was £25.50 per kg. Now £23.50 per kg.
All raw fish products must be cooked thoroughly until they are piping hot.
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