Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Haddock

Article Image
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

Haddock, which is closely related to (but smaller than) cod, is a salt water fish. It has a firm texture and mild flavor, which makes haddock good for most cooking methods like poaching, baking, roasting, sautéing and grilling.

Don’t have it?

You can substitute any other mild white fish, such as cod, sole, and flounder, though thickness of the fillets and flavor will vary somewhat.

How to choose:

The freshness of a haddock fillet can be determined by how well it holds together—a fresh one will be firm and translucent. Avoid older fillets, which will have turned a chalky hue. If you can, ask to inspect a fillet close up. It should smell fresh (not fishy), and it should look shiny, moist, and plump.

How to store:

Like all fish, haddock should be stored in the coldest part of your refrigerator and used soon after buying. To slow down spoilage, try this: Put whole fish or fillets in a large strainer set over a bowl. Pile ice high on top of the fish and refrigerate. The ice keeps the fish close to 32°F, and as it melts, the water continually rinses off bacteria and drains it into the bowl. Or put the haddock in a plastic bag and set the bag on ice to maintain a temperature close to 33°F (spoilage occurs twice as fast at 40°F as it does at 32°).

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks