Another member of the Whitefish group of fish, whole Haddock is not usually available above 3.5kg, so it is not as good for steaks or suprêmes.

Also the flesh is not quite as white as Cod, or as flaky, but it has a slightly sweeter taste, which is what makes Haddock the best Whitefish for smoking (see page 16).

Haddock is generally more loved in northern England and Scotland – order fish and chips in Scotland and you will get battered skinless Haddock rather than skin-on Cod, which is preferred in the south.

Cook and use for the same recipes as Cod.

A member of the Cod family.