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? Haddock
Scientific classification
Kingdom: Animalia Phylum: Chordata Class: Osteichthyes Order: Gadiformes Family: Gadidae Genus: Melanogrammus Species: M. aeglefinus
Binomial name
Melanogrammus aeglefinus (Linnaeus, 1758)

Haddock is a marine fish distributed on both sides of the North Atlantic. It is sometimes called offshore hake. Haddock is a popular food fish, widely fished industrially. Smoked haddock is called Finnan haddie.

The haddock is a pretty fish; easily recognised by a bright pinkish sheen on the flanks, 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. 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. An average-sized female produces approximately 850,000 eggs, and larger females are capable of producing up to 3 million eggs each year.

Fisheries

Reaching sizes up to 110 cm, haddock is fished year round. Some of the methods used are Danish seine nets, trawlers, long lines, and simple fishing nets.

Cuisine

Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, and to a small extent canned.

Fresh haddock has a fine white flesh and can be cooked in the same ways as cod. Young, fresh haddock filets are often sold as scrod in Boston.

Unlike the related cod, it does not salt well, so it is often preserved by drying and smoking. The most famous form of smoked haddock is Finnan haddie, named for the fishing village of Finnan or Findon, Scotland, where it was originally smoked over peat. Finnan haddie is often served poached in milk for breakfast.

The main nutritional value of haddock is that it is an excellent source of protein. It also contains plenty of vitamin B12, pyridoxine, and selenium. The fish also contains a healthy balance of sodium and potassium.

References

• "Melanogrammus aeglefinus". FishBase. Ed. Ranier Froese and Daniel Pauly. May 2005 version. N.p.: FishBase, 2005.
• Alan Davidson, North Atlantic Seafood, 1979, ISBN 0670515248.

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