None commonly used
Haddock are streamlined, silver-grey fish with a dark purplish back, a distinctive black lateral line, and a signature dark blotch above the pectoral fin, often called the “thumbprint.” They have a slightly pointed head and are typically smaller than cod. The flesh is white, flaky, and mild in flavour, making haddock a British seafood staple.
Haddock are found across the North East Atlantic, especially in colder waters. They live near the seabed in areas with sandy or muddy ground, usually at depths between 40–300m. In Cornwall, haddock are landed from offshore trawl fisheries, often as part of mixed whitefish catches.
Sustainability Rating
Status: Haddock stocks in some areas are recovering well under sustainable management, but status varies by fishing ground.
Best Choice: Haddock from the North Sea or west of Scotland caught by demersal trawl under Marine Stewardship Council (MSC) certification.
Avoid: Haddock from poorly managed fisheries or caught using non-selective gear with high bycatch levels.
Culinary Uses
A popular choice for traditional fish and chips, haddock is also excellent smoked or poached.
The flesh is lean, mild, and holds together well when cooked.
Pairs well with creamy sauces, herbs, and root vegetables.
Smoked haddock is widely used in dishes like kedgeree or fish pies.
Best Fishing Practices
Sustainable haddock is caught using trawls fitted with bycatch reduction devices and quotas managed under international agreements.
MSC-certified fisheries adhere to strict guidelines on catch limits, reporting, and gear use. Efforts are ongoing to improve traceability and stock assessments across all regions.
Seasonality
Available year-round, with peak landings typically in late winter and early spring.
Supporting Local, Sustainable Seafood
When sourced responsibly, haddock is a dependable and sustainable choice. Selecting MSC-certified or well-managed trawl-caught haddock helps support healthy fisheries, maintain fish stocks, and uphold one of the UK’s best-loved seafood traditions.
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