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.
Since 2000, stock recruitment has equalled, or exceeded, the long-term average so there is an abundance of young haddock. Add to this the responsible management of these fisheries based on scientific advice, and the outlook for stocks here is good.
Haddock is harvested in FAO area 27.
Year | Landings of North East Arctic haddock in Barents Sea ICES sub areas 1 and 2. In metric tonnes
|1987 | 155K||1991 | 36K||1995 | 142K||1999 | 83K||2003 | 115K||2007 | 150K||2011 | 310K|
|1988 | 95K||1992 | 60K||1996 | 178K||2000 | 69K||2004 | 133K||2008 | 150K||2012 | 315K|
|1989 | 59K||1993 | 82K||1997 | 154K||2000 | 69K||2005 | 128K||2009 | 200K||2013 | 200K*|
|1990 | 27K||1994 | 135K||1998 | 101K||2002 | 101K||2006 | 141K||2010 | 249K||2014 | 178K*|
Source: ICES (International Council for the Exploration of the Sea)
Continental Europe, and in particular France and Germany, also love their haddock. The US is its other major market.
Composition of food per 100g edible portion
|Energy||75 kcal (319 kJ)||Non saturated fatty acids||0.4 g|
|Fat||0.5 g||Protein||17.7 g|
|Saturated fat||0.1 g||Sodium||63 mg|
Source: MATIS, Iceland