Mildly sweet with a flaky texture, haddock carries a hint of smokiness when cured. Its white flesh stands as a canvas for bold flavors, absorbing spices and marinades beautifully.
Where it comes from
This North Atlantic fish is a staple in British cuisine, especially known for its role in fish and chips. Historically, it has been a pivotal part of the fishing industry for centuries.
In the kitchen
Often battered and fried or used in hearty stews, haddock delivers a satisfying meal, pairing well with tangy sauces and seasonal vegetables.
Across cuisines
Haddock is a fish with mildly sweet, flaky white flesh that absorbs flavors well. It is often smoked, grilled, or used in fish and chips. Haddock is a staple in North Atlantic cuisine.
Nutrition (per 100g)
~105kcalCal
~23.0gProtein
~1.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
