| Haddock | |
|---|---|
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| Melanogrammus aeglefinus | |
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| Haddock at the New England Aquarium | |
| Conservation status | |
| Scientific classification | |
| Kingdom: | Animalia |
| Phylum: | Chordata |
| Class: | Actinopterygii |
| Order: | Gadiformes |
| Family: | Gadidae |
| Genus: | Melanogrammus Gill, 1862 |
| Species: | M.
aeglefinus |
| Binomial name | |
| Melanogrammus
aeglefinus (Linnaeus, 1758) |
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The haddock or offshore hake is a marine fish distributed on both sides of the North Atlantic. Haddock is a popular food fish, widely fished commercially.
The haddock is easily recognized by a black lateral line running along its white side (not to be confused with pollock which has the reverse, ie white line on black side) and a distinctive dark blotch above the pectoral fin, often described as a "thumbprint" or even the "Devil's thumbprint" or "St. Peter's mark".[1]
Haddock is most commonly found at depths of 40 to 133 m, but has a range as deep as 300 m. It thrives in temperatures of 2° to 10°C (36° to 50°F). Juveniles prefer shallower waters and larger adults deeper water. Generally, adult haddock do not engage in long migratory behavior as do the younger fish, but seasonal movements have been known to occur across all ages. Haddock feed primarily on small invertebrates, although larger members of the species may occasionally consume fish.
Growth rates of haddock have changed significantly over the past 30 to 40 years. Presently, growth is more rapid, with haddock reaching their adult size much earlier than previously noted. However, the degree to which these younger fish contribute to reproductive success of the population is unknown. Growth rates of Georges Bank haddock, however, have slowed in recent years. There is evidence that this is the result of an exceptionally large year class in 2003.[2] Spawning occurs between January and June, peaking during late March and early April. The most important spawning grounds are in the waters off middle Norway near southwest Iceland, and Georges Bank. An average-sized female produces approximately 850,000 eggs, and larger females are capable of producing up to 3 million eggs each year.
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Reaching sizes up to 1.1 m, haddock is fished for year-round. Some of the methods used are Danish seine nets, trawlers, long lines and fishing nets. The commercial catch of haddock in North America had declined sharply in recent years but is now recovering with recruitment rates running around where they historically were from the 1930s to 1960s.[3]
| 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 (3%) |
| 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 (11%) |
| 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. Source: USDA Nutrient database |
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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 fine 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 a chalky hue. 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. One form of smoked 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[4]. Smoked haddock naturally has an off-white color; it is very often dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree.
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.
Haddock is an excellent source of dietary protein. It also contains a good deal of vitamin B12, pyridoxine, and selenium, and a healthy balance of sodium and potassium, with very little fat.
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HADDOCK (Gadus aeglefinus), a fish which differs from the cod in having the mental barbel very short, the first anal fin with 22 to 25 rays, instead of 17 to 20, and the lateral line dark instead of whitish; it has a large blackish spot above each pectoral fin - associated in legend with the marks of St Peter's finger and thumb, the haddock being supposed to be the fish from whose mouth he took the tribute-money. It attains to a weight of 15 lb. and is one of the most valuable food fishes of Europe, both fresh and smoked, the "finnan haddie" of Scotland being famous. It is common round the British and Irish coasts, and generally distributed along the shores of the North Sea, extending across the Atlantic to the coast of North America.
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Haddon Hall >> |
Categories: H-HAL | Vertebrates
Hadock is a fish that lives in the Atlantic ocean. It only lives in the sea. Haddocks are important fish for the fishing industry. The fish can be easily recognised by a black line on the white side of the fish. Pollock is a fish with reversed coloring, white line on a black background.
pcd:Éqhélfin
  | Full recipe for Finnan Haddie from Scottish chef John Quigley - Scotland on TV - Videos about Scotland and all things Scottish |
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