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For other uses, see Haddock (disambiguation).
Haddock

Conservation status
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Gadiformes
Family: Gadidae
Genus: Melanogrammus
Gill, 1862
Species: M. The conservation status of a Species is an indicator of the likelihood of that species remaining extant either in the present day or the near future A vulnerable species is a Species which is likely to become endangered unless the circumstances threatening its survival and reproduction improve The IUCN Red List of Threatened Species (also known as the IUCN Red List or Red Data List) created in 1963 is the world's most comprehensive inventory of the global Chordates ( Phylum Chordata) are a group of Animals that includes the Vertebrates together with several closely related Invertebrates The Actinopterygii (the plural form of Actinopterygius) comprise the class of the ray-finned fishes. Gadiformes is an order of Ray-finned fish, also called the Anacanthini, that includes the Cod and its allies Gadidae is a family of marine fish included in the order Gadiformes. Theodore Nicholas Gill ( March 21, 1837 – September 25, 1914) was an American Ichthyologist, Mammalogist, aeglefinus
Binomial name
Melanogrammus aeglefinus
(Linnaeus, 1758)

The haddock or offshore hake is a marine fish distributed on both sides of the North Atlantic. Carl Linnaeus (Latinized as Carolus Linnaeus, also known after his ennoblement as, May 23 new style (13 May old style 1707 who laid the foundations for Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two Haddock is a popular food fish, widely fished commercially.

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. In Fish, the lateral line is a Sense organ used to detect movement and vibration in the surrounding water Pollock (or pollack, pronounced the same and listed first in most UK and US dictionaries is the common name used for either of the two Species of marine The Anatomy of Fish is primarily governed by the physical characteristics of Water, which is much denser than air holds a relatively small amount of dissolved Peter's mark". [1]

Haddock is most commonly found at depths of 40 to 133 m, but has a range as deep as 300 m. It thrives in temperatures of 2° to 10°C (36° to 50°F). Juveniles prefer shallower waters and larger adults deeper water. Generally, adult haddock do not engage in long migratory behavior as do the younger fish, but seasonal movements have been known to occur across all ages. Haddock feed primarily on small invertebrates, although larger members of the species may occasionally consume fish. An invertebrate is an Animal lacking a Vertebral column. The group includes 98% of all animal Species — all animals except those in the Chordate

Growth rates of haddock have changed significantly over the past 30 to 40 years. Presently, growth is more rapid, with haddock reaching their adult size much earlier than previously noted. However, the degree to which these younger fish contribute to reproductive success of the population is unknown. Growth rates of Georges Bank haddock, however, have slowed in recent years. There is evidence that this is the result of an exceptionally large year class in 2003. [2] Spawning occurs between January and June, peaking during late March and early April. The most important spawning grounds are in the waters off middle Norway near southwest Iceland, and Georges Bank. Norway ( Norwegian: Norge ( Bokmål) or Noreg ( Nynorsk) officially the Kingdom of Norway, is a Constitutional Iceland, officially the Republic of Iceland ( ( Ísland or Lýðveldið Ísland ( Georges Bank is a large elevated area of the sea floor which separates the Gulf of Maine from the Atlantic Ocean and is situated between Cape Cod, An average-sized female produces approximately 850,000 eggs, and larger females are capable of producing up to 3 million eggs each year.

Contents

Fisheries

Reaching sizes up to 1. 1 m, haddock is fished for year-round. Some of the methods used are Danish seine nets, trawlers, long lines, fishing nets. The commercial catch of haddock in North America had declined sharply in recent years but is now recovering with recruitment rates running around where they historically were from the 1930s to 1960s. [3]

Cuisine

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. Cod is the common name for the Genus Gadus of Fish, belonging to the family Gadidae, and is also used in the common name of a variety The PLAICE, or FLASH-PLAICE, is a powerful Open source hardware device combining a Flash memory programmer, In-circuit emulation, Fish and chips (sometimes written " fish ’n’ chips " is a popular Take-away food originating from the United Kingdom.

Fresh haddock has a fine white flesh and can be cooked in the same ways as cod. Cod is the common name for the Genus Gadus of Fish, belonging to the family Gadidae, and is also used in the common name of a variety 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. Scrod (or schrod) is a generic term for a young (25-lb or less Cod or less frequently Haddock, split and boned e. scrod, markets, and cows. Haddock is the predominant fish of choice in Scotland in a fish supper. Fish and chips (sometimes written " fish ’n’ chips " is a popular Take-away food originating from the United Kingdom. Just as any Scot! It is also the main ingredient of Norwegian fishballs (fiskeboller).

Unlike the related cod, haddock does not salt well so is often preserved by drying and smoking. Cod is the common name for the Genus Gadus of Fish, belonging to the family Gadidae, and is also used in the common name of a variety Salting is the preservation of Food with salt. It is related to Pickling (preparing food with brine rather than dry salt Drying is a method of Food preservation that works by removing Water from the food which prevents the growth of Microorganisms and Decay. Smoking is the process of flavoring, Cooking, or preserving Food by exposing it to the Smoke from burning or smoldering plant materials One form of smoked haddock is Finnan Haddie, named for the fishing village of Finnan or Findon, Scotland, where it was originally cold-smoked over peat. Findon or Finnan ( Gaelic: Fionndan) Scotland is a fishing village eight miles south of Aberdeen, famous for originating the smoked Peat is an accumulation of partially Decayed Vegetation matter. Finnan haddie is often served poached in milk for breakfast[4]. Poaching is the process of gently Simmering food in liquid generally Water, stock or Wine. Breakfast is the first meal of the day The word derives from the idea of break ing the '''fast''' of sleep Smoked haddock naturally has an off-white colour; it is very often dyed yellow, as are other smoked fish. A dye can generally be described as a Colored substance that has an affinity to the substrate to which it is being applied Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree. Kedgeree (or occasionally kitcherie kitchari or kitchiri is a dish consisting of flaked Fish (usually smoked Haddock) boiled Rice, eggs

The town of Arbroath on the east coast of Scotland produces the Arbroath Smokie. Arbroath or Aberbrothock ( Scottish Gaelic: Obair Bhrothaig which translates literally as 'at the mouth of the Brothock' is a former Royal burgh Arbroath Smokies are a type of lightly smoked small Haddock &ndash a speciality of the town of Arbroath in Angus, Scotland. This is a hot-smoked haddock which requires no further cooking before eating.

Nutritional value

Haddock is as an excellent source of dietary protein. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl It also contains a good deal of vitamin B12, pyridoxine, and selenium, and a healthy balance of sodium and potassium, with very little fat. Pyridoxine is one of the compounds that can be called Vitamin B6, along with Pyridoxal and Pyridoxamine. Selenium (səˈliniəm is a Chemical element with the Atomic number 34 represented by the chemical symbol Se, an atomic mass of 78 Sodium (ˈsoʊdiəm is an element which has the symbol Na( Latin natrium, from Arabic natrun) atomic number 11 atomic mass 22 Potassium (pəˈtæsiəm is a Chemical element. It has the symbol K (kalium from qalīy Atomic number 19 and Atomic mass 39

See also

References

  1. ^ [1]
  2. ^ NEFSC Ref Doc 02-16
  3. ^ NEFSC Ref Doc 06-11
  4. ^ Full recipe for Finnan Haddie from Scottish chef John Quigley

Sources

External links

Dictionary

haddock

-noun

  1. A marine fish, Melanogrammus aeglefinus, of the North Atlantic, important as a food fish.
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