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Haddock

haddock fish

About Haddock :
Haddock or offshore hake (Melanogrammus aeglefinus), is a marine fish which is distributed on both the sides of the North Atlantic. Haddock is a very popular fish is widely fished for commercial purposes. It belongs to the family of Gadidae. It has a black lateral line, which runs along its white side. It is also distinguished by its dark blotches which it has on its pectoral fin. They are mostly found at depths of (40 to 133) mm. These fishes feed mainly on small invertebrates. The spawning in these species occurs between January and June. The female of these species lays around 850000 to 3000000 eggs. The growth rate of this fish has been quite slow before (30 to 40) years back but the growth rate has increased rapidly during these years. The haddock generally grow up to a size of (20 to 24) inches and weighs around (3 to 5) pounds. But, the largest haddock recorded was 44 inches long and weighed 37 pounds. The haddocks usually have a life span of 9 to 10 years.

Nutritional Properties :
The meat of fresh haddock is primarily an excellent source, which is rich in protein. Other than these it also contains vitamin B12, pyridoxine and selenium in large amount. It also has a good balance of sodium and potassium.

Haddock Fisheries :
The haddocks are fished almost throughout the year. The haddock are being fished using different methods such as trawlers, Danish seine nets, long lines and fishing nets. There was a decline in the commercial fishing of haddock but is recovering now.

Haddock Buying :
This fish can be differentiated by its black line along each side. It has black patch midway along the back. The freshly caught haddock are a dark purplish-grey and its belly is white.

Haddock Storing :
It is recommended to refrigerate as soon as possible after purchase. This can be done in two ways that is in the original wrapping or can be in a sealed airtight plastic container. Then it should be used within 24 hours. This fish can be frozen for up to 3 months.

Haddock Cooking :
The meat of the haddock is lean and white. In addition, the meat is less firm compared to fishes like cod and flakes when cooked beautifully. Haddock can also be cooked in the same way as cod. That means it can be grilled or baked, also it is very tasty when deep-fried for fish and chips. Smoked haddock is also very tasty when cooked properly. The smoked haddock can be grilled or poached. Later it can be used in mousses, kedgeree and omelets.

Smoked haddock :
It is one of the most popular varieties of smoked fish. The haddock are very tasty and has a very delicious flavor. The first step to cook is to place the fillets in a brine solution for a few minutes and then it is hung on stainless steel racks to drain. After that the full racks are then placed in a brick-built chimney and smoked for 10 to 12 hours. Later it is ready to be served. Generally most of the recipes of this fish are very tasty and delicious.