Fresh Haddock - Portions & Fillets

Fresh Haddock - Portions & Fillets

Fresh Haddock 

Haddock is the ever popular white fish and has become as popular as Cod in recent years. Our Haddock is sourced from sustainable sources mostly from the North part of the North Seaand North Atlantic. We try where possible, to obtain line caught fish and choose the best fillets. Generally they are a good 200g in size. You can have our Haddock as a whole fillet or cut to order on the vans. It can be pre-ordered loose, vacuum or tray packed for collection. If you want them frozen we will freeze from fresh so you can keep them longer. All options and choices are detailed below.

Please note: Our Haddock, Cod, Pollack & Hake is certified Kosher and supplied skin on.

For convenience; the daily Kg price is shown below, simply click the product choice options and the system will calculate the actual price.

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  • Product Information

    Haddock is a Demerol fish which means it lives near the bottom of the water column. It feeds on mollusks and predates on smaller fish. It is one of the most popular fish on the UK table. It is very flexible and easy to cook with its firm white flaky texture. Haddock is immediately recognisable and distinct from Cod as it has a clear black lateral line as opposed to a white one on Cod.

    We offer a number of Haddock products as well as fresh we have Smoked Haddock, Fish Cakes, Breaded and Shanties.

    Haddock is rich in Omega-3's which can improve eye health, Improve various heart disease risk factors, Can reduce chronic inflammation and may improve bone strength and joint health as well as many other factors.

  • Cooking Guide

    Cooking Guide

    serve-as-is.pngcross.pngHaddock is rarely eaten as Sashimi generally becuase of the delay between catchning and cooking. Haddock is fished on long trips and it can be several days before being landed, while it is kept in good conditions we generally recommend that it is cooked or smoked.
    blend.pngcross.pngThis is generally not a fish that is blended or blitzed even when cooked unless making a fish stock or sauce. The flavour is very soft and subtle and will be lost if mixed with strong tasting ingredients.
    fry.pngtick.pngFrying or Pan Searing Haddock is a well regarded method of cooking this fish. We generally leave the skin on which makes it easy to cook this way. If you put the fillet(s) into a pan with hot oil or butter, skin side down, and cook for a few minutes, until the skin caramelises, moving it to a lower heat to cook through, then baste the fillets by spooning the hot juices over the Haddock it will cook and start to brown. 
    microwave.pngtick.pngHaddock can be microwaved either in a light sauce or in a Microwave steamer bag. Usually a good idea to remove the skin either before cooking or before eating. Not necessarily a favourite way of cooking but hey any port in a storm....
    grill.pngtick.pngGrilled Haddock is a great way to cook this fish. If you like crispy skin then grill it skin side up first. You can always use tin foil to make it easier to turn the fish over to finish it off. A high heat for a short time is a pretty good guide.
    oven-bake.pngtick.pngMany recipes suggest baking Haddock and this is a superb method of cooking. Make sure you cook in a hot oven around 200 degrees C (Gas 6) Quite often you can pre-cook potatoes and hard vegetables in a sauce and then add the fish for the last 35 or 40 minutes
    simmer.pngcross.jpgHaddock is delicate so pure steaming does not bring much to the party, but you may find the odd low calorie recipe that calls for it. We have seen people sous vide (under vacuum) Haddock and there is a  method that uses 52 degrees for 35 minutes with the fish seasoned before being put in the vacuum bag, while this is a technique used in professional kitchens, not too many domestic chefs have the equipment. You can always ask us to vacuum it though.
    steam.pngtick.pngSteamed Haddock is not a very popular method of cooking the fish, make sure that its steamed covered so the juices remain in the cooking process, IT wont take long.
    storage.pngtick.pngWe will supply Haddock completely fresh, loose wrapped on the vans, or you can order it Vacuum sealed which will give it longer life and make it easier and less smelly to store. Keep it chilled or freeze it it will be fine for a few days fresh, but use your nose and your brains for best results.



  • Nutrition Data
    Nutrition Facts
    For a Serving Size of 100 grams (100g)
    Calories74Calories from Fat 4.1 (5.5%)

    % Daily Value *
    Total Fat0.5g-
    Saturated fat 0.1g-
    Monounsaturated fat 0.1g-
    Polyunsaturated fat 0.2g-
    Trans fat 0g-
    Cholesterol54mg-
    Sodium213mg9%
    Potassium286mg-
    Carbohydrates0g-
    Net carbs 0g-
    Sugar 0g-
    Fiber 0g0%
    Protein16.3g
  • Recipe Ideas


     

    Haddock a la plancha with caramelized garlic

    Griddled haddock, known in Spain as haddock a la plancha. This Rick Stein seafood recipe blends a simple garlic and olive oil mix with flaky haddock fillets.

    Ingredients - 

    4 x 100-125g skin on haddock fillets

    salt

    2 tbsp olive oil

    2 tbsp slow cooked garlic


    Method -

    Season the fish fillets on both sides with a little salt. Heat a large frying pan over a high heat. Add the olive oil and as soon as it is shimmering hot, add the fish, flesh-side down first, and cook for 2 minutes, until richly golden.Turn the fish over and cook for 1 more minute. Carefully remove the fish from the pan, remove the pan from the heat and leave it to cool very slightly. If you add the garlic to the pan straight away it will burn.

    Return the pan to a medium heat, add the slow-cooked garlic and cook until it is just golden brown. Return the fish fillets to the pan, flesh-side down, and shake around briefly to encourage the garlic to stick to the fish. Remove from the pan once more and serve flesh-side up with any remaining garlic from the pan spooned over.

    *The happy foodie

     


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