As Food
See also: Cod (food)| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 469 kJ (112 kcal) |
| Carbohydrates | 0.0 g |
| - Dietary fiber | 0.0 g |
| Fat | 0.93 g |
| Protein | 24.24 g |
| Thiamine (vit. B1) | 0.040 mg (3%) |
| Riboflavin (vit. B2) | 0.045 mg (4%) |
| Niacin (vit. B3) | 4.632 mg (31%) |
| Pantothenic acid (B5) | 0.150 mg (3%) |
| Vitamin B6 | 0.346 mg (27%) |
| Folate (vit. B9) | 13 μg (3%) |
| Vitamin C | 0.00 mg (0%) |
| Calcium | 42 mg (4%) |
| Iron | 1.35 mg (10%) |
| Magnesium | 50 mg (14%) |
| Phosphorus | 241 mg (34%) |
| Potassium | 399 mg (8%) |
| Zinc | 0.48 mg (5%) |
| Percentages are relative to US recommendations for adults. |
|
Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips.
Fresh haddock has a clean, white flesh and can be cooked in the same ways as cod. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn chalky (nearly opaque). Young, fresh haddock and cod fillets are often sold as scrod in Boston, Massachusetts; this refers to the size of the fish which have a variety of sizes, i.e. scrod, markets, and cows. Haddock is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs (fiskeboller).
Unlike the related cod, haddock does not salt well and is often preserved by drying and smoking.
The smoking of haddock was highly refined in Grimsby. Traditional Grimsby smoked fish (mainly haddock, but sometimes cod) is produced in the traditional smokehouses in Grimsby, which are mostly family-run businesses that have developed their skills over many generations. Grimsby fish market sources its haddock from the North East Atlantic, principally Iceland, Norway and Faroe. These fishing grounds are sustainably managed and have not seen the large scale depreciation in fish stocks seen in EU waters.
One popular form of haddock is Finnan haddie, named for the fishing village of Finnan or Findon in Scotland, where it was originally cold-smoked over peat. Finnan haddie is often served poached in milk for breakfast.
The town of Arbroath on the east coast of Scotland produces the Arbroath smokie. This is a hot-smoked haddock which requires no further cooking before eating.
Smoked haddock naturally has an off-white colour; it is very often dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree.
Read more about this topic: Haddock
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