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Haddock: Difference between revisions
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< | <!-- seo --> | ||
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|title=Haddock: Cooking Wiki | |||
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|keywords=#haddock #cod #finnanhaddie #poached #kedgeree #smokedhaddockandcurriedkidneybeansalad #hake #fish #pollock #portionsperpersonlookup #fishandseafood | |||
|hashtagrev=12032020 | |||
|description=The haddock or offshore hake is a marine fish distributed on both sides of the North Atlantic | |||
}} | |||
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[[Image:Melanogrammus aeglefinus.jpg|300px|thumb|right|Haddock]] | [[Image:Melanogrammus aeglefinus.jpg|300px|thumb|right|Haddock]] | ||
[[Image:Simmering smoked haddock in milk.jpg|thumb|300px|right|Simmering smoked [[Smoked haddock and curried kidney bean salad|haddock]] in [[milk]] and water]] | [[Image:Simmering smoked haddock in milk.jpg|thumb|300px|right|Simmering smoked [[Smoked haddock and curried kidney bean salad|haddock]] in [[milk]] and water]] | ||
The haddock or offshore [[hake]] is a marine fish distributed on both sides of the North Atlantic. Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips. | The haddock or offshore [[hake]] is a marine fish distributed on both sides of the North Atlantic. Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips. | ||
The haddock is easily | The haddock is easily recognised by a black lateral line running along its white side, (not to be confused with [[pollock]] which has the reverse), ie white line on black side, and a distinctive dark blotch above the pectoral fin, often described as a "thumbprint" or even the "Devil's thumbprint" or "St. Peter's mark". | ||
===Fresh haddock=== | ===Fresh haddock=== | ||
Fresh haddock has a fine white flesh and can be cooked in the same ways as [[cod]]. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn a chalky hue. Young, fresh haddock and [[cod]] fillets are often sold as scrod in Boston, Massachusetts; this refers to the size of the fish which have a variety of sizes, i.e. scrod, markets, and cows. Haddock is the predominant [[fish]] of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian | Fresh haddock has a fine white flesh and can be cooked in the same ways as [[cod]]. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn a chalky hue. Young, fresh haddock and [[cod]] fillets are often sold as scrod in Boston, Massachusetts; this refers to the size of the fish which have a variety of sizes, i.e. scrod, markets, and cows. Haddock is the predominant [[fish]] of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fish balls (fiskeboller). | ||
===Smoked haddock=== | ===Smoked haddock=== | ||
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June, July, August, September, October, November, December, January & February. | June, July, August, September, October, November, December, January & February. | ||
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[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Fish and seafood]] | [[Category:Fish and seafood]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/haddock|#haddock]] [[Special:Search/cod|#cod]] [[Special:Search/finnanhaddie|#finnanhaddie]] [[Special:Search/poached|#poached]] [[Special:Search/kedgeree|#kedgeree]] [[Special:Search/smokedhaddockandcurriedkidneybeansalad|#smokedhaddockandcurriedkidneybeansalad]] [[Special:Search/hake|#hake]] [[Special:Search/fish|#fish]] [[Special:Search/pollock|#pollock]] [[Special:Search/portionsperpersonlookup|#portionsperpersonlookup]] [[Special:Search/fishandseafood|#fishandseafood]] | |||
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