|Haddock Fillet||Chemical free / Treated | Skin on / Skinless||IQF | IWP / IVP||4-6 oz | 6-8 oz | 8-10 oz | 10-12 oz|
|Haddock J-cut Fillet||Chemical free / Treated | Skin on / Skinless||IQF | IWP / IVP||4-6 oz | 6-8 oz | 8-10 oz | 10-12 oz|
|Haddock Portion||Chemical free / Treated | Skin on / Skinless||IQF | IWP / IVP||As request|
|Haddock Loin||Chemical free / Treated | Skin on / Skinless||IQF | IWP / IVP||3,4,5,6,7,8 oz|
|Haddock Bits and pieces||Chemical free / Treated||BQF||None|
Haddock is commonly called scrod haddock and finnan haddie,are primarily fished in the U.S. and Canada along the North Atlantic. A smaller fishery exists in Iceland as well,and are mainly produced in China,Haddock are taken by longlines and trawl nets.Haddock is a premium whitefish,a member of the cod family, though smaller than Atlantic cod.the common forms of the haddocks are fillet,loin,portion,loinless fillet,we can find good market shares for the haddocks in US.UK.and EU market. 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.