Haddock’s delicate flake and slightly sweet taste give it a wonderful, melt-in-the-mouth appeal. The lean meat has a firm yet tender texture, and the flake is finer than cod. The raw meat is white and cooks up even whiter. The flesh should be firm and resilient. A thin layer of connective tissue covering the flesh helps differentiate it from cod.
Bake, Boil, Fry, Poach, Sauté, Smoke
September - December
Canada, Iceland, Norway, Russia, UK, United States