Haddock

thumb Haddock (Melanogrammus aeglefinus) is a salt water species of commercially important, ray-finned fish in the cod family Gadidae. Haddock are found in the North Atlantic Ocean and associated seas. Quotes Haddock, Melanogrammus aeglefinus ... is a commercially important groundfish species of the Gadidae gadid family that is distributed throughout the northwest Atlantic from Greenland to Cape Hatteras (Henry Bryant Bigelow Bigelow and William Charles Schroeder Schroeder, 1953). This range is effectively divided by the Fundian (“Northeast”) and Laurentian Channels, both in excess of 180 m in depth ... Although haddock are Demersal fish demersal, they are rarely found in abundance below 180 m, resulting in the channels acting as barriers to dispersal (Alfred Needler Needler, 1930). Haddock are found in cool, temperate waters across the continental shelf and over offshore submerged banks, with major commercial aggregations occurring on the Grand Banks of Newfoundland southern Grand Bank, Scotian Shelf, and Georges Bank (Zwanenburg et al., 1992).Historically, haddock has been a key species in terms of abundance and contribution to the commercial fisheries in the northwest Atlantic with peak landings of 249,000 metric tons (t) in 1965 (Northwest Atlantic Fisheries Organization#History ICNAF, 1967). In contrast, landings have declined to 24,500 t in 1992 (Northwest Atlantic Fisheries Organization NAFO, 1995), with most haddock stocks across the region in a depressed condition and the focus of rebuilding plans ... Gavin A. Begg, A review of stock identification of haddock, Melanogrammus aeglefinus, in the northwest Atlantic Ocean Marine Fisheries Review 60 4 1998 1-15 https://spo.nmfs.noaa.gov/sites/default/files/pdf-content/mfr6041_0.pdf When you get good haddock, there’s nothing nicer than a simply grilled fillet: the blistered, almost burnt skin goes so well with the soft, sweet texture of the flesh. Nathan Outlaw, https://www.theguardian.com/food/2026/apr/20/haddock-recipes-fritters-fried-poached-rarebit-smoked-fish-nathan-outlaw Fish suppers: fritters, fried and poached – Nathan Outlaw’s haddock recipes 20 April 2026 The Guardian A small haddock (Haddock Gadus æglefinus), alive when purchased on the fish quay this morning, was so much distended that curiosity prompted an investigation of the cause. In the stomach were found fourteen young Merlangius whiting (G. merlangus) from 4 to 5 inches long, and a small Carcinus maenas crab (Carcinus mænas), with hard carapace, about 1 inch in diameter, all quite fresh, and digestion barely commencing. The haddock was 17 inches long, and weighed, when gutted, 26 ounces. The weight of the young fry and crab was 6½ ounces, or almost one quarter of the weight of the fish. Doubtless this record is often beaten in the deep, though the evidence of so healthy an appetite among fishes is not often so apparent Charles Otto Trechmann, Voracity of the Haddock Nature 39 992 1 November 1888 9 https://www.nature.com/articles/039009e0 External links Haddock Recipes NOAA Fisheries https://www.fisheries.noaa.gov/insight/haddock-recipes Category:Fish Category:Food and drink