A marine food fish (Melanogrammus æglefinus), allied to the cod, inhabiting the northern coasts of Europe and America. It has a dark lateral line and a black spot on each side of the body, just back of the gills. Galled also haddie, and dickie.
White sea fish, with flaky flesh, also available smoked.
Small fresh cod that have been salted and smoked.
had-ok An edible marine fish, of the N. Atlantic, allied to cod, but smaller.
lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried
important food fish on both sides of the Atlantic; related to cod but usually smaller
a type of fish, related to the cod
White ocean fish similar to cod, it has flaky flesh and is available fresh or frozen, whole or as steaks and fillets. Haddock can be poached, baked, fried, smoked or grilled and served with or without sauce.
Haddock has mildly flavorful, moderate- to firm-textured flesh that is low in fat. It is similar to cod in flavor and consistency, though the meat is softer and doesn't respond as well to salting. Like cod, haddock is an all-purpose fish that suits almost any style of cooking, such as baking, poaching, sautéeing, grilling, and roasting. Fillets should be stark white and fresh-smelling, unmarred and glistening, showing no signs of dryness or browing.
of the cod family, this fish is white-fleshed and is good to use in any recipe calling for cod. Smoked, it is known as Finnan Haddid. Poached, and served with drawn butter, it has a faint hint of the flavor of lobster.