Identification & Biololgy: A finfish, haddock is distinguished by a black lateral line and a characteristic “thumbprint” above the pectoral fin. Most specimens weigh between 2 and 6 lbs.

Market Description: Haddock has mildly flavorful, moderate- to firm-textured flesh that is low in fat. It is similar to cod in flavor and consistency, though the meat is softer and doesn’t respond as well to salting. As with cod, overfishing has depleted the haddock population. The fish is now harder to find and rather more expensive than it was in the past.

Habitat: NJ, North Atlantic to Newfoundland

Flavor Profile: medium flake, oily flesh, light flavor

Fishing Technique: gillnet, trawl, long line

Special Note: one female can produce around 850,000 eggs a yr.

Suitable Sub: Cod

Sold as: Whole, fresh fillets or steaks (usually with skin on), frozen fillets or steaks

Buying tips: Fillets should be stark white and fresh-smelling, unmarred and glistening, showing no signs of dryness or browning.

Substitutes: Blackfish, cod, grouper, sea bass, red snapper, tilefish, turbot, wolf fish

Recommended Preparation: Like cod, haddock is an all-purpose fish that suits almost any style of cooking, such as baking, poaching, sautéing, grilling, and roasting.