Haddock fillet

Haddock fillet is a clean, boneless cut from the haddock fish, a marine species known for its white, tender, and delicately flavored meat. This fillet is highly valued in cooking for its tender texture and versatility, being ideal for baking, grilling, frying, or steaming.

Haddock (Melanogrammus aeglefinus) is a fish that inhabits the cold waters of the North Atlantic, particularly in areas off the coasts of Europe and North America. Its fishing is traditional in countries such as Norway, Iceland, Canada, and the United Kingdom.

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

In the culinary world and in different regions of Latin America, the haddock fillet may be found under various synonyms or common names depending on the local context, such as rock cod, haddock, or simply white fish when referring to its flesh. However, it is important to distinguish it from common cod, as although they are relatives, they have distinct characteristics in flavor and texture.

Its use in recipes is ideal for those seeking a mild-flavored fish that pairs well with light sauces, aromatic herbs, and cooking techniques that highlight its delicacy without overpowering it.