Products ›› Fish Information ›› Haddock
 Haddock (sometimes called the "Cadillac of cod") is a well-established favorite on both sides of the North Antlantic. It is available year-round with the largest supply landed during the summer. Most haddock eaten in the U.S. is imported from Canada, Iceland, Norway and the United Kingdom. Although it is very similar to cod, haddock is softer, more delicate and more flavorful.
Cooking Method
| Thaw all product under refrigeration for 10–12 hours. Remove plastic wrap. |
| Bake |
Dip boneless fillets into beaten egg, then coat with seasoned prepared crumb mixture. Place in well-oiled baking pan. Cook in pre-heated 375°F oven and bake for 12–15 minutes or until fish flakes with fork. Sprinkle with parmesan cheese. |
| Broil |
Arrange boneless fillets in pan. Season to taste and spread a coating of mayonnaise, paprika, and minced parsley or snipped chives. Broil until mayonnaise is puffed and golden brown. |
| Steam / Poach |
Place fillets on heavy foil. Brush with olive oil, sprinkle with salt, pepper and favorite spice. Wrap fish in foil. Place in pan in hot oven (450°F). Cook 10–12 minutes or until fish flakes with fork.
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