Proteins

Haddock

A lean, flaky North Atlantic white fish, popular fried, baked, or smoked.

Haddock is a lean white fish from the North Atlantic, closely related to cod but with a slightly sweeter, more delicate flavor and fine flake. It is a classic choice for fish and chips, fish pies, and chowders, and is also famously smoked (as in finnan haddie and kedgeree). Its firm yet tender flesh holds up well to frying, baking, and poaching.

Haddock (Melanogrammus aeglefinus) is a lean white fish from the Gadidae family, native to the cold waters of the North Atlantic from the Gulf of Maine to the Barents Sea. It holds a distinguished place in British and Scandinavian cooking, prized for its fine-grained, flaky texture and mild, slightly sweet flavor that is less pronounced than its close relative cod. The fish is identifiable by a distinctive black lateral line and a dark thumbprint mark behind the gill—characteristics that help distinguish it from similar species at the fish counter. Haddock's lean flesh (less than 1% fat) makes it versatile but unforgiving: it cooks quickly and dries out easily if overworked, yet when treated properly, it yields a tender, delicate result that forms the backbone of classics like fish and chips, kedgeree, and smoked fish pies.

Measured in: g
Storage: Fridge

Allergens

Fish

Types & varieties

Fresh Haddock

Whole or filleted from fish counters; mildest and most delicate when very fresh; look for clear eyes and bright, adherent scales

Frozen Haddock

IQF fillets maintain quality well; vacuum-sealed packaging preferred; thaw slowly in refrigerator overnight

Finnan Haddie (Finnan Haddock)

Cold-smoked over green (damp) wood; pale yellow color; originated in Findon, Scotland; sold boneless, skin-on; the definitive smoked haddock for kedgeree

Arbroath Smokies

Hot-smoked haddock, heavily caramelized from oak or beech; from Arbroath, Scotland; fully cooked; serve flaked into salads, pasta, or as appetizers

Dyed Haddock

Smoked haddock colored yellow with natural annatto; traditional for fish and chips in some regions; optional—undyed has a cleaner, more versatile flavor

Buying and Storing Haddock

Fresh haddock spoils quickly due to its lean character. At the fish counter, press the flesh: it should spring back immediately. The eyes should be clear and bulging, the gills bright red, and scales should adhere firmly. A fishy or ammonia smell indicates spoilage. Store fresh haddock at 32–34°F and use within 1–2 days. For longer storage, freeze at 0°F or below; properly stored, it maintains quality for 4–6 months. Never refreeze thawed fish.

Whole haddock (1–3 lbs typical) yields 35–40% edible flesh after filleting and trimming
Fillets should appear translucent when raw and turn opaque when properly cooked
Frozen fillets are ideal for meal planning—look for vacuum-sealed, frost-free packaging

Sustainability

Haddock supports significant commercial fisheries across the North Atlantic. Sustainability varies by source: Iceland, Norway, and parts of the UK operate MSC-certified sustainable fisheries. Some North Sea stocks have experienced overfishing historically. Check current Monterey Bay Aquarium Seafood Watch ratings or look for MSC certification on packaging to make informed purchasing decisions.

MSC-certified haddock is available from Icelandic and Norwegian fisheries
North Sea stocks require careful sourcing—verify current status before purchasing
Buying from sustainable sources helps maintain this species for future culinary traditions

Common uses

Classic British fish and chips (preferred over cod in Scotland and Northern England)Smoked haddock in creamy fish pies, gratins, and chowdersKedgeree: flaked smoked haddock with rice, hard-boiled eggs, and curry spicesBeer-battered and deep-fried as goujons, fish sticks, or traditional battered filletsArbroath smokies in salads, pasta, or as a standalone appetizerFish cakes and fish fingers (especially in Scandinavian-influenced cooking)Baked with herbs, lemon, and butter or a breadcrumb toppingPoached in milk or court bouillon for delicate preparationsGrilled on the bone for extra flavor and moisture retention

Tips & pitfalls

Haddock overcooks rapidly: remove from heat when flesh turns just opaque throughout and flakes gently when pressed; carryover cooking will finish it
For baking or roasting, keep the skin on to retain moisture, then strip it away before serving
When pan-frying or grilling skinless fillets, brush oil directly onto the fish rather than just the pan
Brine fillets in a 2% salt solution (20g salt per liter water) for 30 minutes before grilling or roasting to improve moisture retention
Do not marinate raw haddock in acidic liquids for more than 30 minutes—the proteins will turn mushy
Smoked haddock (Finnan haddie) is fully cooked; add it to dishes in the last 5 minutes and reheat gently
Arbroath smokies are brittle when cold; flake carefully with a fork rather than cutting to preserve the texture
For exceptionally crispy fish and chips, dust fillets lightly with cornstarch before battering for a shatter-crisp crust
When using undyed Finnan haddie in chowders, reserve the soaking liquid as a flavorful base

Nutrition

74kcal

Energy

310 kJ · per 100 g

Where the calories come from

Protein 94%Carbs 0%Fat 6%

Protein

16.3g

33% DV

Carbs

0% DV

Fat

0.5g

1% DV

Fiber

0% DV

Sugars

of which

Sodium

213mg

9% DV

Notable micronutrients

Vitamin B1276% DV

Selenium47% DV

Niacin (B3)21% DV

Phosphorus18% DV

Vitamin B617% DV

Potassium6% DV

Source · USDA FoodData Central · Fish, haddock, raw

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In the shops

Matched grocery products

No matched grocery products for Haddock yet.

Good to know

Scientific Name: Melanogrammus aeglefinus
Family: Gadidae (cod family)
Flavor: Mild, slightly sweet; clean oceanic taste, less pronounced than cod
Texture: Fine-grained, lean, and flaky; softer than cod
Fat Content: Very lean (<1%)
Peak Season: February through April (available year-round)
Yield: 35–40% from whole fish to filleted
Fresh Shelf Life: 1–2 days refrigerated at 32–34°F

Substitutes

Cod (Atlantic or Pacific) — Similar mild flavor and flaky texture; slightly firmer; the best all-around substitute for most preparations
Atlantic Pollock — Less expensive; slightly stronger flavor; holds together well in chowders, soups, and fish cakes
Hake (European or Cape) — Comparable lean, flaky texture with mild flavor; excellent for baking, roasting, and light frying
Whiting — Smaller and more delicate; best for poaching or light frying; falls apart easily in liquid dishes
Tilapia — Milder flavor and firmer texture; works in baked or fried applications but lacks haddock's oceanic character
Cusk (Brosme) — Closely related to haddock; similar flakiness and mild flavor; native to the same North Atlantic waters

Pairs with

Butter and lemonChives and parsleyEggsDijon mustard and crème fraîchePotatoes (mashed, scalloped, or fried)Cheddar or GruyèreBacon or pancettaWorcestershire sauce

Also called

Haddock (Ýsa) · Ýsa