A member of the Cod family, haddock is not usually available beyond 3.5kg, so is not good for steaks or suprêmes. The flesh is not as white as Cod, and is not as flaky, but has a slightly sweeter taste, which is why Haddock is the best whitefish for smoking.

Haddock is probably more loved North of the border – order fish and chips in Scotland and it’s battered skinless Haddock you’ll get – not the skin on Cod you get South of the border. Cook and use the same recipes as for Cod.

Fresh Haddock

Let us quote you on your fresh, deli or frozen fish requirements. Simply fill out our form with as much information as possible and we can prepare a tailored quote for you. (Please ensure you tell us as much about the type of fish, portion size, filleting options and quantities).