With its firm texture and light, slightly-sweet flavor, haddock is a popular cold-water whitefish that works well baked, broiled, fried, or even smoked. It’s at its peak during the winter and spring, when the cold air makes for firmer flesh, but you should have no trouble finding it at any time of year. When choosing haddock from the fishmonger or supermarket, look for firm flesh that is bright white, not chalky or grey. Haddock is often sold with the skin — some say to differentiate it from cod. You can bake the fish with the skin on, remove it yourself, or ask them to do it for you at the counter.
Note: While haddock populations suffered from over-fishing in the late 20th century, the species has since begun to recover. We recommend purchasing wild haddock that has been hook-caught, as opposed to caught by bottom trawling. For more information on choosing sustainable seafood, visit Seafood Watch from the Monterey Bay Aquarium.
A beer-infused, homemade marinade paired with scallops, haddock, and shrimp makes these seafood kabobs a favorite for parties and entertaining.
Are any of these haddock recipes your favorite? Let us know in the comments!
This post was first published in 2016 and has been updated.