Haddock’s delicate flake and slightly sweet taste give it a wonderful, melt-in-the-mouth appeal. The lean meat has a firm yet tender texture, and the flake is finer than cod.The raw meat is white and cooks up even whiter. The flesh should be firm and resilient. A thin layer of connective tissue covering the flesh helps differentiate it from cod.
The same recipes that work for cod are good for the versatile haddock. Smaller haddock fillets are easily sautéed, while all haddock is good in soups and stews. Haddock is good poached and excellent for pan frying, as the meat holds together better than cod or pollock. Haddock frames are good for stock. Smoked haddock, or ”finnan haddie,” is one of the most popular variations.
Canada, Iceland, Norway, Russia, UK, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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