I’ve Haddock enough of this (sorry). Like the John Dory, the Haddock too carries a large black ‘thumbprint’ of Saint Peter on its side. That’s where the similarities in terms of appearance end. However, you’re spoilt for choice in terms of Haddock recipes.
Haddock is a wonderful fish, and as member of the Cod family its meat is firm and brilliant white in colour. It is a versatile fish, and perfect for those starting out on their seafood cookery adventure.
For a great hangover cure, try eggs benedict with a lovely thick piece of undyed smoked Haddock. You can’t beat it. If that fails, try a couple of paracetamol, lots of water and a good lie down.
Haddock is also a great fish to be used in pies, gratins or even an omelette. And keep an eye out for Arbroath Smokies, pairs of dry salted, hot-smoked Haddocks. Unfortunately, I don’t get to see many Arbroath Smokies in this neck of the woods.
Haddock recipes
Where to begin when looking for great Haddock recipes? Flick through the pages of any seafood cookbook and you’ll find a Haddock recipe.
Keith Floyd writes, ‘I hope the Haddock won’t be offended when I call it one of those useful, all purpose fish. Although not as splendid as the Cod, it can be used in the same ways and is excellent dipped in a good batter and deep fried.’
In Floyd on Fish, Keith Floyd includes two very different Haddock recipes, perfectly demonstrating the versatility of the fish. One recipe is for Haddock Cooked in Milk, the other is for Chinese Fish Soup with Haddock Fillets.
You can read our review of Floyd on Fish. The book is also available to buy on Amazon.
Seasonality
Avoid buying Haddock during the breeding season, which runs from February to June.
Sustainability
Read more on the latest Marine Conservation Society Good Fish Guide ratings.