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Smoked haddock has a great flavor and can be prepared uncooked: cut undyied haddock into small slices, arrange on a dish, cover with olive oil and pink peppercorns (in brine) and leave in the fridge for 2-3 hours. Add lemon juice 1/2 hour before serving. Cost for four persons: £5.60 for 415g (£13.49/kg)
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| Dish ready to be served |
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| From closer... |
Haddock is always sold with its skin which shows a distinctive black line and a "thumbprint" on the side as shown in the picture below. This permit to differentiate the haddock from the other members of the cod family (cod, pollack,saithe/coalfish).
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| Lateral line and "thumprint" |
Finnian haddies: haddocks smoked over a peat-reek inn the village of Finnan near Aberdeen (Scotland) were sold as Finnan haddocks. Peat is no longer used and large quantities of haddock are smoked elsewhere, but the Finnan haddies are still well known in Europe and North America.
Environment: "Consumers should avoid trawl-caught haddock. However, hook-and-line-caught haddock, a small but growing segment of the fishery, is available as a “Good Alternative.” "...haddock populations are showing signs of recovery, but the species is still much lower in number than desired. Seafood Watch, Monterey Bay Aquarium.
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