Haddock (Melanogrammus aeglefinus)

Biology: Haddock are found on both sides of the North Atlantic, in waters from 130-436 feet. They prefer gravel bottoms or sandy areas between rocky areas. Juveniles can be found in shallower water than adults; they also migrate longer distances than adults. Haddock thrive in water temperatures between 36 and 50 degrees F. In New England, two stocks of haddock exist: the Georges Bank stock and the Gulf of Maine stock. Haddock are similar to other groundfish, such as cod and pollock. They can be distinguished from pollock by the black lateral line running along their white sides, in contrast to the pollock's white lateral line running along a black side.  Haddock also have a dark blotch, called "St. Peter's mark" or "the devil's thumbprint." Haddock can grow as large as 3'7". They usually live between 3 and 7 years, but have been known to live as long as 18 years.  Haddock prey upon mollusks, worms, crabs, shrimp, sea stars, urchins, sand dollars, and fish eggs. They are in turn preyed upon by sharks,skates, and grey seals; juvenile haddock are also prey for other groundfish.

Sustainability status: Since 2004, both the Georges Bank stock and the Gulf of Maine stock have been healthy and are being fished at a sustainable level. More information is available here.

Harvest: Haddock are fished year round, by trawl net, gill net, and longline.

Preparation: The clean, white flesh of the haddock is similiar to that of cod. Haddock is excellent poached, baked, fried, grilled, in soup, and in fish cakes. Haddock are a staple for fish and chips in England, and also produce a fine smoked fish.

Nutritional facts: Haddock are a good source of protein, vitamin B12, pyridoxine, and selenium. A 100-gram portion of haddock contains: 87 calories, 0.72 g fat, 57 mg cholesterol, 68 mg sodium, 30.2 mcg selenium, and 1891 g protein.

Available whole (gutted) or filleted, year round.

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