Haddock, a marine fish in the Gadidae family alongside cod, is a commercially important species. It inhabits the cold waters of the North Atlantic Ocean, making it common in fisheries across American and European ranges. Haddock is known for its distinct characteristics and culinary versatility.
Recognizing Haddock
Haddock has several distinct physical features. It typically measures between one and three feet in length and generally weighs two to seven pounds. Its coloration ranges from a dark purplish-grey to nearly black on its upper body, transitioning to a silvery-white on its underside. A prominent black lateral line extends along its side, curving slightly above the pectoral fins.
The most distinguishing mark is a distinctive oval black blotch, often referred to as a “thumbprint,” located just above each pectoral fin. While haddock shares a similar body shape with Atlantic cod, its black lateral line contrasts with cod’s white or cream line, and haddock’s front dorsal fin is notably pointed, unlike cod’s more rounded fins. Haddock possesses three dorsal fins and two anal fins.
Where Haddock Live
Haddock are demersal fish, meaning they dwell near the seabed. They prefer specific bottom types such as gravel, pebbles, clay, or smooth hard sand. They are commonly found in waters approximately 130 to 500 feet deep and prefer temperatures below 45° F. In the Western North Atlantic, haddock range from Newfoundland to Cape May, New Jersey, with significant populations on Georges Bank and in the Gulf of Maine.
Across the Eastern North Atlantic, their distribution extends from the Bay of Biscay northward to Spitzbergen, with large stocks in the North Sea, around the Faroe Islands, Iceland, and along the coast of Norway. Haddock primarily feed on bottom-dwelling invertebrates, including mollusks, worms, crustaceans, sea stars, and sea urchins. Occasionally, their diet may also include small fish such as herring.
Haddock as Food
Haddock is a commercially important food fish due to its desirable culinary attributes. The fish is characterized by its white, flaky, and tender flesh, which offers a mild and slightly sweet flavor. This versatility makes it suitable for a variety of cooking methods, including baking, grilling, frying, and poaching.
Popular dishes featuring haddock include the classic fish and chips, often preferred in Scotland and northern England, and smoked haddock preparations like Finnan haddie and Arbroath smokie. It is also a favored ingredient in fish cakes and chowders. U.S. wild-caught haddock is managed sustainably, with both Georges Bank and Gulf of Maine stocks not subject to overfishing. Sustainable sourcing is indicated by haddock carrying the blue Marine Stewardship Council (MSC) label.