haddock fillets
Haddock is an excellent source of lean protein and contains essential amino acids, selenium, and B vitamins (particularly niacin and B12). It is very low in fat and provides minimal calories per serving (approximately 90 calories per 100g of raw fillet).
About
Haddock (Melanogrammus aeglefinus) is a North Atlantic demersal fish belonging to the cod family (Gadidae), native to cold waters from the North Sea to the western Atlantic. The fish is characterized by a dark olive-green to gray dorsal surface, silvery-white belly, and a distinctive black lateral line. Fillets are the boneless sides of the fish, obtained by removing the backbone and rib cage while leaving the skin attached or removed depending on processing preference. Haddock flesh is lean, fine-textured, and white, with a mild, slightly sweet flavor that is less assertive than its close relative, Atlantic cod. The meat has delicate flaking characteristics when cooked, making it prized for both traditional and contemporary preparations.
Culinary Uses
Haddock fillets are one of the most versatile white fish in European and North American cuisines, particularly in British and Scandinavian cookery. They are the traditional choice for fish and chips when breaded and fried, and appear extensively in poached, baked, steamed, and pan-seared preparations. The fillets' mild flavor and tender texture make them suitable for delicate sauces, smoked preparations, and fish terrines. Common applications include kedgeree (a British-Indian rice dish), Norwegian fish cakes, Scottish culinary traditions, and contemporary fine dining presentations. Haddock pairs well with butter, cream, lemon, capers, and dill, and can be successfully cured or smoked.