Haddock flesh is lean - snow white in colour when cooked - offers a delicate, sweet flavour and has excellent flaking quality.
Haddock - a member of the Cod family - are easily recognized by the black lateral line running along their white side and by the distinctive dark blotch above their pectoral fin. Haddock can grow to be over 20 pounds - but few fish landed are over 5 pounds.
This bottom-dwelling whitefish can be found at depths ranging from 130 - 492 feet. Haddock is caught in both the western and eastern regions of the North Atlantic Ocean. Adjacent to North America - Haddock ranges from the Strait of Belle Isle, Newfoundland to Cape May, New Jersey. In the Eastern Atlantic – this fish can be found from the Bay of Biscay to the Northern waters off Germany, Iceland and Greenland and the Barents Sea. The highest concentrations are found off the coast of Georges Bank and the Gulf of Maine.
*Haddock is one of the ONLY Commercial fisheries to be open year round.
Prior to fishery management practices being implemented - Haddock was overfished. Since 2004, US stocks have bounced back due to diligent fishery management.