Fisheries

Reaching sizes up to 1.1 m (3 ft 7 in), 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.
Sustainable consumption

In 2010, Greenpeace International has added the haddock to its seafood red list. “The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries.”
Cuisine
Haddock, roast 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 (4%)
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 (10%)
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

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 clean 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 (Brian Baskel).

Unlike the related cod, haddock does not salt well and is often preserved by drying and smoking.

The smoking of haddock is something that was highly refined in Grimsby. Traditional Grimsby smoked fish (mainly haddock, but sometimes cod) is produced in the traditional smoke houses in Grimsby, which are mostly family run businesses that have developed their skills over many generations. Grimsby fish market sources its haddock from the North East Atlantic, principally Iceland, Norway and Faroe. These fishing grounds are sustainably managed and have not seen the large scale depreciation in fish stocks seen in EU waters.

One popular form of 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.

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.

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.
Nutritional value

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.
source

seafood, sustainable seafood, Types of Seafood