Haddock
Melanogrammus aeglefinus · haddock · aiglefin
Haddock: what every chef needs to know
Haddock sits firmly among the kitchen standards as a white gadoid fish from the family Gadidae recognisable by a dark spot above the pectoral fin (the so-called thumbprint of St. Peter, just like John Dory) and a black lateral stripe. The fish inhabits the cold Northern Atlantic Ocean from the North Sea to the Canadian east coast. Haddock flesh is white, lean, fine-textured, and has a mild, lightly sweet flavour. Haddock is above all well-suited to smoking; Finnan Haddie is an iconic dish. In the Netherlands, haddock is less well known than cod but is appreciated as an alternative by fish enthusiasts. Haddock contains omega-3 fatty acids and B vitamins.
Haddock: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Haddock: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Smoked haddock poached in whole milk with butter and bay leaf, a classic Scottish breakfast dish.
Rich cream soup of smoked haddock, leek, potatoes and cream, a traditional Scottish fish soup.
warm smoked haddock fillet served alongside soft scrambled eggs and fresh chives
Haddock: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Steaming preserves the delicate structure and mild flavour; perfect for low-fat menus and allergen-conscious fish presentations.
Poach in whole milk with bay leaf, pepper and onion; the milk neutralises any smoky bitterness and yields a silky texture.
Use oak or alder wood; salt the fish 4 hours before smoking; minimum core temperature 63°C; than serve poached in milk.
Haddock: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Haddock: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Haddock has two peak seasons: early in the year (January–March) and autumn (September–November). Quality declines in summer during the spawning migration.
Haddock: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Haddock: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The steely minerality of Chablis pairs excellently with the mild flavour of haddock and cuts through the cream sauces of Cullen Skink.
- Chablis
- Chablis Premier Cru
Alsatian Pinot blanc has a gentle, luminous texture that pairs perfectly with poached and smoked haddock and creamy fish dishes.
- asace Pinot Blanc
- asace Auxerrois
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Haddock
At what temperature should you store Haddock?
Store Haddock at 0-2°C on ice (fresh); 0-4°C smoked (vacuum max 14 days); -18°C (deep freeze), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Haddock professionally?
The primary professional technique for Haddock is Steaming at 90°C for 8 minutes. Always verify core temperature with a calibrated probe thermometer.
Does Haddock contain allergens?
Haddock contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Haddock?
Haddock provides 73 kcal, 16.8g protein and 0.5g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Haddock in season?
Haddock is in season in Northern Europe during Jan, Feb, Mar, Sep, Oct, Nov. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
