HADDOCK
Haddock
“The Devil’s Thumbprint” marks out the Haddock from other species: it has a dark blotch above the pectoral fin. It is a member of the Cod family and an omnivore, feeding mainly on small bottom-living organisms including crustaceans, molluscs, echinoderms and small fish. Capelin is a favourite.
Haddock is most common at depths of 50-150 metres but can be found as deep as 300 metres. Juveniles prefer shallower water while the adults prefer greater depths. Spawning occurs mainly between March and June. The most important spawning grounds are the waters off middle Norway, near south-west Iceland
and Georges Bank.
Our Haddock is caught in the north-east Arctic off the coast of Norway and Russia. Although stocks have fluctuated widely in the last 50 years, current levels
are very healthy – in fact, they’re now close to the
peaks seen in the mid-1950s and early 1970s.
on scientific advice, and the outlook for stocks
here is good.
The total catch of Haddock in 2011 is expected to be 445,000 tonnes. Of this, 303,000 tonnes are north-east Arctic Haddock, caught in the Barents Sea.
| Column 1 | Column 2 | Column 3 | Column 4 | Column 5 | Column 6 | Column 7 |
|---|---|---|---|---|---|---|
| 1987 | 155,000 | 1991 | 36,000 | 1995 | 142,000 | 1999 | 83,000 | 2003 | 115,000 | 2007 | 150,000 | 2011 | 303,000* |
| 1988 | 95,000 | 1992 | 60,000 | 1996 | 178,000 | 2000 | 69,000 | 2004 | 133,000 | 2008 | 150,000 | |
| 1989 | 59,000 | 1993 | 82,000 | 1997 | 154,000 | 2000 | 69,000 | 2005 | 128,000 | 2009 | 200,000 | |
| 1990 | 27,000 | 1994 | 135,000 | 1998 | 101,000 | 2002 | 101,000 | 2006 | 141,000 | 2010 | 249,000* |
* TAC (Provisional Figures)
Source: ICES Advice 2011
The North Atlantic is the habitat of Haddock: it is mainly found in the Arctic Ocean, the Barents Sea
and as far south as the Bay of Biscay. Haddock
is also found off the coast of Newfoundland
and around Iceland.
The country with the biggest Haddock habit is the UK, by far. It’s a time-honoured choice in fish and chip shops, particularly for some reason in West Yorkshire where Haddock is a firm tradition. Smoked haddock is also a very popular dish.
other major market.
If you compare Haddock side by side with Cod you’ll find it has a slightly sweeter and more distinct flavour. Its flaky flesh is also more delicate than Cod. But Haddock can be cooked in exactly the same way: poached, baked, fried or grilled. It is also an excellent ingredient for fish pies, fish cakes and soups.
| Column 1 | Column 2 | Column 3 | Column 4 |
|---|---|---|---|
| Energy | 75 kcal (319 kJ) | Non saturated fatty acids | 0.4g |
| Fat | 0.5g | Protein | 17.7g |
| Saturated fatty acids | 0.1g | Sodium | 63mg |