Originally published in the Journal de Montréal on May 26, 2012.
Haddock was once very popular on both sides of the North Atlantic and it is, along with cod and plaice, one of the fishes used in the classic British combo, “fish and chips”. Haddock by any other name tastes just as delicious. Interestingly, although the French word for this fish is ‘aiglefin’, the locals have actually adopted its English name to refer to smoked haddock!
The haddock’s flaky white flesh is similar to that of the cod, but it has a more delicate flavour. It can be cooked using any method, but make sure not to overcook it, as this will dry up its delicate flesh.
In 2010, Greenpeace added trawled haddock to the red list of species at risk and that you should avoid buying. However, this does not include the ones caught by long line or hook and line fishing.
Try our recipe for Oven “Fried” Fish and Chips