A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the seabed of cold northern seas in Europe and North America, haddock has suffered from overfishing.
Read more about responsible fishing at Seafish and Marine Stewardship Council.
Haddock is at its peak during the winter and spring, between November and April, as the cold air makes the flesh firmer.
Look for fresh white flesh without a grey tinge, and choose from a reputable fishmonger who sources from sustainable stocks.
Haddock is a versatile fish that is fantastic baked whole in its skin (to prevent the fish from falling apart). It is also great battered and fried to make fish and chips or in a rich fish pie.
See our haddock recipe collection for ideas.
Try cod or whiting.
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