Haddock

Haddock is a cold-water fish belonging to the Gadidae family, highly valued in cooking for its white, firm, and mild-flavored meat. It is characterized by its delicate texture, making it ideal for steaming, baking, in stews, or even for smoking.

This fish originates from the cold waters of the North Atlantic and the North Sea, where it is mainly caught during the coldest months of the year. Its scientific name is Melanogrammus aeglefinus, and it is a widely exploited species in commercial fishing due to its culinary versatility.

Regarding its nutritional properties, haddock is an excellent source of lean protein, low in fat, and rich in omega-3 fatty acids, which are beneficial for cardiovascular health. It also provides B vitamins, especially B12, and minerals such as phosphorus and selenium.

In different Spanish-speaking countries, haddock may be known by various synonyms, although its use is more common in European fishing and cuisine. Among the possible equivalent or similar names are: haddock, common haddock, and in some cases, it is related to the term white cod, although the latter may refer to similar species within the same family.

In gastronomy, haddock is ideal for recipes that require a white fish with a mild flavor, such as casseroles, breaded preparations, or even in sushi and ceviche in regions where it is available fresh.