Haddock is a fish species belonging to the genus, Melanogrammus aegenfinus. Haddock are found in the North Atlantic on both the North American and European coasts. This is a popular fish that can grow to be 1.1 metres (3.6 feet) in length and is fished year round. Haddock have a white underside with a black line along their backs. They are heavily fished particularly on the European coast. Recently it has been noticed that haddock are maturing more quickly: They grow to their adult size quicker than before and the juveniles that live in quite shallow water are being found in larger sizes.
Large and older haddock are difficult to catch because they can live in very cold, deep water up to 304 metres (1000 feet) deep. Juveniles prefer to live in far more shallow water ranging only to a depth of 30 metres (100 feet) and are much more easily caught. A variety of fishing methods are used to obtain haddock but there is concern about decline in fishing catches in North America and Europe. The population has very recently started to recover which is good news to the many people who enjoy haddock as a common addition to their diet.
Haddock reproduce quite rapidly which has allowed them to survive rather aggressive fishing practices. Some females are capable of laying up to three million eggs in a year. Younger fish that have not yet reached sexual maturity can lay several hundred thousand. Obviously not all of the eggs will reach maturity, but enough survive to keep the population fairly stable.
The taste of haddock is similar to cod. It is a white-fleshed fish that is complemented by a wide variety of ingredients and spices. Haddock is sometimes called ‘scrod’ in Massachusetts. This is to distinguish it from cod and also to indicate its juvenile status.
‘Markets’ are medium sized fish and ‘cows’ are the largest haddock. It is quite common to use these names that define haddock by their size. This lean fish is not only a popular meal of choice, but is also championed for being healthy containing high amounts of vitamin B12 and protein. It is not, however, high in omega-3 fatty acids because it is a very lean fish.
Large and older haddock are difficult to catch because they can live in very cold, deep water up to 304 metres (1000 feet) deep. Juveniles prefer to live in far more shallow water ranging only to a depth of 30 metres (100 feet) and are much more easily caught. A variety of fishing methods are used to obtain haddock but there is concern about decline in fishing catches in North America and Europe. The population has very recently started to recover which is good news to the many people who enjoy haddock as a common addition to their diet.
Haddock reproduce quite rapidly which has allowed them to survive rather aggressive fishing practices. Some females are capable of laying up to three million eggs in a year. Younger fish that have not yet reached sexual maturity can lay several hundred thousand. Obviously not all of the eggs will reach maturity, but enough survive to keep the population fairly stable.
The taste of haddock is similar to cod. It is a white-fleshed fish that is complemented by a wide variety of ingredients and spices. Haddock is sometimes called ‘scrod’ in Massachusetts. This is to distinguish it from cod and also to indicate its juvenile status.
‘Markets’ are medium sized fish and ‘cows’ are the largest haddock. It is quite common to use these names that define haddock by their size. This lean fish is not only a popular meal of choice, but is also championed for being healthy containing high amounts of vitamin B12 and protein. It is not, however, high in omega-3 fatty acids because it is a very lean fish.
