Haddock – what kind of fish and how to cook it. Haddock - recipes for preparing delicious and varied dishes for every day
Haddock fish is quite often found on the shelves of our stores. This inhabitant of salty waters has unique taste and beneficial qualities. Thanks to the variety of recipes for its preparation, such fish can be consumed daily and thereby nourish the body with vitamins and other beneficial substances.
Many inexperienced fishermen cannot give a definite answer whether haddock is a saltwater or freshwater fish. Meanwhile, there cannot be two truths here - haddock feels comfortable only in salty waters and lives exclusively in the vastness of the Arctic and Atlantic oceans.
Since haddock is a member of the cod family, some may not be able to tell it apart from cod, but there are signs that can easily tell which is which. So what kind of fish is haddock?
- There are no dark spots on her body behind the gills.
- It has very small scales and the lateral lines are light.
- Such fish can grow up to one meter in length, but, as a rule, the most common species are up to half a meter long and weighing up to five kilograms.
- Haddock meat is light and very dense; even after heat treatment it is able to retain its elasticity.
Haddock can be consumed fresh, dried or smoked. Its meat goes well with various ingredients and spices, which makes this fish an ideal product for preparing a wide variety of fish dishes.
What are the benefits of haddock for the human body?
Many gourmets prefer to buy haddock not only because of its excellent taste, but also because its meat turns out to be much healthier than that of other types of fish. It contains a lot of vitamins and microelements, but dishes prepared from it are easily absorbed by our body, since it does not contain a lot of protein and heavy fats.
Of particular value is haddock liver, which contains omega 3. And as you know, this element has a beneficial effect on the visual organs and nervous system, and also helps reduce cholesterol levels.
Regular consumption of haddock meat will help improve the condition of your nails, hair and skin. It is especially recommended for pregnant women and people with weakened immune systems.
How to deliciously fry in a frying pan
Haddock is a cod fish with tender meat and a huge range of vitamins. We will not dwell again on the benefits of haddock fish, but we note that such fish will be especially appreciated by those who care about their figure.
It can be deliciously fried with onions or in batter. If you don’t know how to fry haddock fish in a frying pan, then write down two methods at once.
Ingredients for haddock with onions:
- haddock;
- four onions;
- two garlic cloves;
- Bell pepper;
- two glasses of fish broth;
- two spoons of flour breading;
- spices, oil for frying.
Cooking method:
- We cut the haddock into steaks, add salt and pepper and fry in oil until golden brown. Place on a plate.
- In the same oil, we begin to sauté the onion rings, then add the pepper, cut into strips, and after five minutes pour in the broth.
- As soon as the broth with vegetables boils, add fish preparations and chopped garlic to it, cover and simmer the dish until cooked.
- Place the fish on a plate along with vegetables and sauce, garnish with parsley leaves and lemon slices.
Ingredients for frying in batter:
- 600 g haddock fillet;
- two tablespoons of sour cream and flour;
- two raw eggs;
- spices to taste.
Cooking method:
- Cut the fish fillet into portions, add salt, pepper and set aside.
- For the batter, mix sour cream, flour and eggs.
- Dip the fish pieces into the batter and fry until golden brown.
Oven baking recipe
Haddock is a tasty, non-greasy and healthy fish. If you don't know how to cook haddock fish in the oven, remember the recipe.
Ingredients:
- haddock steaks (quantity based on number of persons);
- three garlic cloves;
- Bay leaf,
- white and dark peppercorns;
- three tablespoons of soy seasoning;
- two tablespoons of mayonnaise and ketchup.
Cooking method:
- First of all, the fish steaks need to be marinated. To do this, mix soy seasoning with chopped garlic and place fish pieces in the prepared marinade for 20 minutes.
- Pour some water and oil into the mold, add a bay leaf and lay out the pickled haddock. Sprinkle it with freshly ground pepper flakes and place in the oven for 30 minutes.
- Ten minutes before cooking, pour the fish with ketchup and mayonnaise sauce.
Haddock fish soup
You can make a rich, delicious soup from haddock. To prepare the dish, you can use not only fish fillets, but also fins, backbone and head.
Ingredients:
- haddock;
- half a glass of millet;
- two carrots and an onion;
- three potato tubers;
- dill, parsley, spices;
- oil.
Cooking method:
- Place pieces of fish in a pan with water along with one carrot and half an onion. Don't forget to add salt and skim off the foam.
- As soon as the fish broth has boiled for three minutes, remove it from the heat, take out the fish pieces, discard the vegetables, and strain the broth and return it to the stove.
- We put potato cubes, deboned fish meat, and millet into it.
- Saute the remaining onions and carrots in oil and add the vegetables along with herbs and bay leaves at the very end of cooking.
- Give the finished fish soup time to brew. When serving, we recommend placing a piece of melted butter on a plate with a hot dish.
In tomato sauce
It is difficult to find a definite answer to the question of how to cook haddock fish, because there are many ways. One of the delicious and original dishes is fish baked in tomato sauce with aromatic basil.
Ingredients:
- 7 haddock steaks;
- kilo of tomatoes;
- two spoons of ketchup (tomato puree);
- seven strips of bacon;
- bulb;
- three garlic cloves;
- salt, pepper, oil;
- three sprigs of basil.
Cooking method:
- Pepper and salt the pieces of fish, but do not add too much salt, since the bacon used in the recipe is already salted.
- Next, soak the fish pieces in ketchup (tomato puree), put bacon and three tomato rings on top.
- Sauté grated garlic and chopped onion in oil.
- Place the roasted vegetables in the pan, distribute the tomato rings on top, sprinkle everything with chopped basil and spices. Here we lay out the fish, “surround” it with the remaining tomatoes, pepper it again a little and put it in the oven for 50 minutes (temperature 160°C).
Haddock stewed in sour cream
Haddock is a dietary and easy-to-prepare product that any housewife can handle.
We offer a recipe for stewed fish in sour cream sauce, as a side dish you can boil potatoes or stew them together with haddock.
Ingredients:
- haddock;
- two large potato tubers;
- bulb;
- sour cream;
- spices.
Cooking method:
- We cut the fish into equal pieces, chop the potatoes and onions randomly.
- Pour oil into a saucepan and begin to fry the ingredients. First, fry the potatoes until crispy, then continue cooking them along with the onions.
- Add pieces of fish to the vegetables, salt and pepper, add sour cream and pour in water almost to the very top of the dish.
- Simmer the dish for an hour, serve with fresh herbs.
Under vegetable marinade
It’s quite easy to prepare delicious fish with vegetables for dinner. Haddock is a very tender but dense fish, so even after baking or stewing, its meat does not fall apart, but becomes very juicy and tasty.
Ingredients:
- fish;
- two onions and two carrots;
- three red (sweet) peppers;
- salt, pepper and other seasonings for fish.
Cooking method:
- Cut the cleaned fish into portions and season with spices.
- Place onion half rings, grated carrots and bell pepper into strips in a bowl. Add some vegetables and mix.
- Place pieces of fish in a mold, cover them with vegetables, pour in some water and bake in the oven for 25 minutes at 180°C.
Haddock meat has virtually no small bones, so it can be used to make cutlets, meatballs, and even stuffing for dumplings. By the way, in Finland they use haddock to make the filling for pies, Norway has its own national dish of dried haddock, and America really appreciates the smoked fillet of such fish.
Haddock is a prominent representative of the cod family, found in the North Atlantic. Due to the high demand for it, there has recently been an extreme decline in the population. We’ll talk about what fish looks like and how it lives in the article.
Description of haddock
Haddock is a smaller fish than cod.. The average length of her body is from 38 to 69 centimeters. The maximum size of the caught individual was 1 meter 10 centimeters. The average body weight of a mature fish ranges from 0.9 to 1.8 kilograms, depending on gender, age and habitat.
The lower jaw of the haddock is much shorter than the upper, and it lacks palatal teeth. This representative of the species has 3 dorsal fins and 2 anal fins. All fins are clearly separated from each other. The first base of the anal fin is short, less than half the anal distance. The body color of the haddock fish is whitish.
Appearance
Haddock is often compared to cod. The haddock fish has a small mouth, a pointed snout, a slender body and a concave tail. It is a carnivore, feeding mainly on fish and invertebrates. Haddock is similar to cod with two anal fins, one chin and three dorsal fins. The first dorsal fin of haddock is much higher than that of cod. Its body is covered with dark spots, and there are light lines along the sides. The edge of the tail of the haddock is more concave than that of the cod; its second and third dorsal fins are more angular.
This is interesting! Haddock has a purple-gray head and back, silver-gray sides with a distinct black lateral line. The belly is white. Haddock is easily recognized from other fish by its black spot above the pectoral fin (also known as the devil's thumbprint). Dark spots can also be seen on both sides of the body. Haddock and cod are similar in appearance.
Haddock has a smaller mouth, a more pointed snout, a slender body and a concave tail. The lower profile of the haddock's muzzle is straight, slightly rounded, the mouth is smaller than that of cod. The nose is presented in the shape of a wedge. The body is laterally flattened, the upper jaw protrudes above the lower jaw.
The surface is covered with small scales and a thick layer of mucus. The top of its head, back and sides down towards the lateral line are a dark purplish-gray hue. The belly, lower sides and head are white. The dorsal, pectoral and caudal fins are dark gray; anal fins are pale, the lower part of the sides has black spots at the base; ventral white with black dotted line.
Lifestyle, behavior
Haddock occupies fairly deep layers of the water column, located below cod breeding sites. She rarely comes to shallow water. Haddock is a cold-water fish, although it does not like extremely low temperatures. Thus, it is almost completely absent from Newfoundland, the Gulf of St. Lawrence and the New Scotland region at a time when the water temperature in these places reaches critically low levels.
Haddock fish is usually found at depths from 40 to 133 meters, moving away from the shore to a distance of approximately 300 meters. Adults prefer deeper waters, while young fish prefer to be closer to the surface. This fish likes best at temperatures from 2 to 10 degrees Celsius. In general, haddock lives in cooler, less salty waters on the American side of the Atlantic.
How long does haddock live?
Young haddocks live in shallow waters near the coast until they become large and strong enough to survive in deeper waters. Haddock reaches sexual maturity between 1 and 4 years of age. Males mature earlier than females.
This is interesting! Haddock can survive over 10 years in the wild. It is a fairly long-lived fish, with an average lifespan of about 14 years.
Range, habitats
Haddock inhabits both sides of the North Atlantic. Its distribution is most numerous on the American coast. The range extends from the eastern shores of New Scotland to Cape Cod. During the winter, the fish migrate south to New York and New Jersey, and they have also been observed in deep water south of the latitude of Cape Hatteras. The south side produces small haddock catches along the Gulf of St. Lawrence; also along its North Shore at the mouth of the St. Lawrence. Haddock are absent from the icy waters along Labrador's outer coast, which boasts bountiful annual cod catches each summer.
Haddock diet
Haddock fish feeds mainly on small invertebrates. Although larger representatives of this species can sometimes consume other fish. During the first few months of life on the pelagic surface, haddock fry feed on plankton floating in the water column. After they grow up, they go deeper and become real predators, abundantly devouring all types of invertebrates.
A complete list of animals that haddock feeds on will undoubtedly include almost all species inhabiting the area in which the fish lived. The menu includes medium and large crustaceans. Such as crabs, shrimp, and amphipods, bivalves in a wide variety, worms, starfish, sea urchins, brittle stars, and sea cucumbers. Haddock can prey on squid. When the opportunity arises, this fish preys on herring, for example in Norwegian waters. Around Cape Breton, haddock eats young eels.
Reproduction and offspring
Haddock fish reaches maturity at the age of 4 years. This figure mainly concerns the maturation of males; females, as a rule, require a little more time. The male haddock population prefers to inhabit the depths of the sea, while the females peacefully settle down in shallow waters. Spawning usually occurs in sea waters between 50 and 150 meters deep, between January and June, peaking in late March and early April.
This is interesting! The most important spawning grounds are in the waters of central Norway, near southwestern Iceland and Georges Bank. Typically, a female lays about 850,000 eggs per spawning.
Larger representatives of the species are capable of producing up to three million eggs in one year. Fertilized eggs float in the water, carried by ocean currents until the newborn fish are born. Newly hatched fry spend the first few months of their lives near the surface of the water.
After this, they move to the bottom of the ocean, where they will spend the rest of their lives. The mating season of haddock takes place in shallow waters throughout the spring. Spawning lasts from January to June and reaches its peak from March to April.
Natural enemies
Haddock swim in large groups. It can be described as a “sprinter”, since it moves extremely quickly if it is necessary to quickly hide from predators. True, haddock swims only short distances. Despite such good maneuverability, haddock still has enemies: spiny catfish, cod, sea crows and seals.
Melanogrammus aeglefinus) - a species of ray-finned fish from the cod family (Gadidae), classified as a monotypic genus Melanogrammus . It lives in the northern seas of the Atlantic and Arctic oceans. It is an important commercial fish.Taxonomy
Description
Reaches a length of 100-110 cm, the typical length of haddock is 50-75 cm. Average weight is 2-3 kg, but large specimens weighing up to 12-19 kg were also found in catches. The lifespan of haddock is up to 14 years.
The body of haddock is relatively high, slightly flattened on the sides. The back is dark gray with a purple or lilac tint, the sides are lighter, silver in color, the belly is milky white or silver. The lateral line is black. Below the lateral line on each side of the body, the haddock has a large black or blackish spot located between the pectoral and first dorsal fin.
In haddock, the first dorsal fin is significantly higher than the second and third. The first anal fin is short, it begins slightly behind the vertical line drawn from the end of the first dorsal fin. The mouth is small, the lower jaw protrudes slightly forward. There is a small, poorly developed rudimentary barbel on the chin.
Spreading
The habitat of haddock is full-salt seas with a salinity of 32-33 ‰, its habitat is the northern boreal region of the Atlantic Ocean near the coasts of Northern Europe and North America, around the coast of Iceland and the adjacent region of the Arctic Ocean (Norwegian and Barents Seas).
Haddock is abundant in the southern Barents Sea, in the North Sea near Iceland, and also on the Newfoundland Bank. There is no haddock off the Labrador Peninsula; its population is small near the coast of Greenland.
Reproduction and migration
Haddock reaches sexual maturity on average at the age of 3-5 years with a body length of 40 cm and a weight of 1 kg. In the North Sea, haddock matures faster - at the age of 2-3 years, and in the Barents Sea more slowly - only when it reaches the age of 5-7 years (sometimes even 8-10 years). Spawning takes place from April to June. Haddock begins its spawning migration 5-6 months before spawning; usually sexually mature fish migrate from the Barents Sea to the Norwegian Sea to the Lofoten Islands.
Spawning sites: near the coast of the Eurasian continent - off the northwestern coast of Norway, off the western and southern coasts of Iceland, off the coast of Ireland and Scotland in the Lofoten shallow waters; near North America - off the coast of the USA near New England, on the coast of Canada off the coast of Nova Scotia.
Female haddocks spawn from 170 thousand to 1.8 million eggs; haddock eggs are pelagic. Caviar, as well as haddock larvae and fry, are carried by sea currents over long distances from spawning sites. Fry and juvenile haddock, unlike adult fish, live in the water column, often hiding from predators under the domes (bells) of large jellyfish.
Haddock makes long-distance migrations, both feeding and spawning. Haddock migrations are especially significant in the Barents Sea. The main migration routes of juveniles are along the North Cape Current from the northern coast of Norway to the southern part of the Barents Sea and along the Irminger Current from the North Sea to the northern coast of Iceland.
Meaning and Use
Haddock, fried Nutritional value per 100 g of product |
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Energy value 112 kcal 469 kJ | ||||||||||||||||||||||||||||||||||||||
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Haddock is an important commercial fish in the North and Barents Seas, as well as off the coast of North America. It is caught by trawls and other types of fishing nets. In terms of catch volume, haddock ranks third in the world among cod fish after cod and pollock. The annual global catch of haddock reaches 0.5-0.75 million tons.
The haddock catch fluctuates greatly from year to year, this is due to fluctuations in the haddock population and, accordingly, with the replenishment of this fish in the sea. In North America, the commercial haddock catch declined at the end of the 20th century, but in the early years of the 21st century began to approach historical catch levels recorded in the 30s-60s.
In the USSR in the 50s and 60s of the 20th century, haddock ranked second among cod fishes in terms of catches after cod itself. Later, due to the increasing volumes of pollock catches in the USSR, it took third place in catch among cod. In the early 2000s in Russia in the Barents Sea, haddock ranked 4th in catch among all fish (after polar cod, cod and capelin). According to 2000 data, the haddock catch was 8,502 tons versus 23,116 tons of cod. Haddock has a particularly high iodine content (318 mcg per 100 g of product).
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Notes
- Reshetnikov Yu. S., Kotlyar A. N., Rass T. S., Shatunovsky M. I. Five-language dictionary of animal names. Fish. Latin, Russian, English, German, French. / under the general editorship of academician. V. E. Sokolova. - M.: Rus. lang., 1989. - P. 196. - 12,500 copies.
- - ISBN 5-200-00237-0. Lebedev V. D., Spanovskaya V. D., Savvaitova K. A., Sokolov L. I., Tsepkin E. A.
- Pisces of the USSR. Ed. Nikolsky G.V. and Grigorash V.A.. From the series “Reference books for geographers and travelers.” - M.: Mysl, 1969. - P. 253-254. Haddock
- - article from the Great Soviet Encyclopedia. G. V. Nikolsky.
- (English)
Sobel, J. 1996. Melanogrammus aeglefinus. In: IUCN 2013. IUCN Red List of Threatened Species. Version 2013.2.
. Downloaded on 14 May 2014.www.iucnredlist.org/details/13045/0
- Literature Alan Davidson North Atlantic Seafood
, 1979, ISBN 0-670-51524-8.
- Links
- Article on the website of A. Chernitsky NOAA FishWatch
. Retrieved November 5, 2012.
Excerpt characterizing HaddockMakar Alekseich was grabbed by the arms and dragged to the door.
The hallway was filled with ugly sounds of fussing and the drunken, wheezing sounds of a breathless voice.
Suddenly a new, piercing female scream came from the porch, and the cook ran into the hallway.
- They! Dear fathers!.. By God, they are. Four, mounted!.. - she shouted.
Gerasim and the janitor released Makar Alekseich from their hands, and in the quiet corridor the knocking of several hands on the front door was clearly heard.
Pierre, who had decided with himself that before fulfilling his intention he did not need to reveal either his rank or knowledge of the French language, stood in the half-open doors of the corridor, intending to immediately hide as soon as the French entered. But the French entered, and Pierre still did not leave the door: irresistible curiosity held him back.
There were two of them. One is an officer, a tall, brave and handsome man, the other is obviously a soldier or orderly, a squat, thin, tanned man with sunken cheeks and a dull expression on his face. The officer, leaning on a stick and limping, walked ahead. Having taken a few steps, the officer, as if deciding with himself that this apartment was good, stopped, turned back to the soldiers standing in the doorway and in a loud commanding voice shouted to them to bring in the horses. Having finished this matter, the officer, with a gallant gesture, raised his elbow high, straightened his mustache and touched his hat with his hand.
- Bonjour la compagnie! [Respect to the whole company!] - he said cheerfully, smiling and looking around him. Nobody answered.
– Vous etes le bourgeois? [Are you the owner?] - the officer turned to Gerasim.
“Quartire, quartire, logement,” said the officer, looking down at the little man with a condescending and good-natured smile. – Les Francais sont de bons enfants. Que diable! Voyons! Ne nous fachons pas, mon vieux, [Apartments, apartments... The French are good guys. Damn it, let's not quarrel, grandfather.] - he added, patting the frightened and silent Gerasim on the shoulder.
- Aca! Dites donc, on ne parle donc pas francais dans cette boutique? [Well, really, no one here speaks French?] he added, looking around and meeting Pierre’s eyes. Pierre pulled away from the door.
The officer turned to Gerasim again. He demanded that Gerasim show him the rooms in the house.
“The master is gone, don’t understand... mine is yours...” said Gerasim, trying to make his words clearer by the fact that he spoke them inside out.
The French officer, smiling, spread his hands in front of Gerasim's nose, making him feel that he did not understand him, and, limping, walked to the door where Pierre stood. Pierre wanted to move away to hide from him, but at that very time he saw Makar Alekseich leaning out from the open kitchen door with a pistol in his hands. With the cunning of a madman, Makar Alekseich looked at the Frenchman and, raising his pistol, took aim.
- Aboard!!! - the drunk shouted, pressing the trigger of the pistol. The French officer turned around at the shout, and at the same instant Pierre rushed at the drunken man. While Pierre grabbed and raised the pistol, Makar Alekseich finally hit the trigger with his finger, and a shot was heard that was deafening and covered everyone in gunpowder smoke. The Frenchman turned pale and rushed back to the door.
Having forgotten his intention not to reveal his knowledge of the French language, Pierre, snatching the pistol and throwing it, ran up to the officer and spoke to him in French.
“Vous n"etes pas blesse? [Are you not injured?],” he said.
“Je crois que non,” answered the officer, feeling himself, “mais je l"ai manque belle cette fois ci,” he added, pointing to the loose plaster in the wall. “Quel est cet homme? [It seems not... but this since it was close. Who is this man?] - the officer said, looking sternly at Pierre.
“Ah, je suis vraiment au desespoir de ce qui vient d"arriver, [Ah, I’m really in despair at what happened],” Pierre said quickly, completely forgetting his role. “C”est un fou, un malheureux qui ne savait pas ce qu"il faisait. [This is an unfortunate madman who did not know what he was doing.]
The officer approached Makar Alekseich and grabbed him by the collar.
Makar Alekseich, his lips parted, as if falling asleep, swayed, leaning against the wall.
“Brigand, tu me la payeras,” said the Frenchman, removing his hand.
– Nous autres nous sommes clements apres la victoire: mais nous ne pardonnons pas aux traitres, [Robber, you will pay me for this. Our brother is merciful after victory, but we do not forgive traitors,” he added with gloomy solemnity in his face and with a beautiful energetic gesture.
Pierre continued in French to persuade the officer not to punish this drunken, insane man. The Frenchman listened silently, without changing his gloomy appearance, and suddenly turned to Pierre with a smile. He looked at him silently for several seconds. His handsome face took on a tragically tender expression, and he extended his hand.
“Vous m"avez sauve la vie! Vous etes Francais, [You saved my life. You are a Frenchman," he said. For a Frenchman, this conclusion was undeniable. Only a Frenchman could accomplish a great deed, and saving his life, m r Ramball "I capitaine du 13 me leger [Monsieur Rambal, captain of the 13th light regiment] - was, without a doubt, the greatest thing.
But no matter how undoubted this conclusion and the officer’s conviction based on it were, Pierre considered it necessary to disappoint him.
“Je suis Russe, [I am Russian,”] Pierre said quickly.
“Ti ti ti, a d"autres, [tell this to others," said the Frenchman, waving his finger in front of his nose and smiling. "Tout a l"heure vous allez me conter tout ca," he said. – Charme de rencontrer un compatriote. Eh bien! qu"allons nous faire de cet homme? [Now you'll tell me all this. It's very nice to meet a compatriot. Well! What should we do with this man?] - he added, addressing Pierre as if he were his brother. Even if Pierre was not a Frenchman, having once received this highest title in the world, he could not renounce it, said the expression on the face and tone of the French officer. To the last question, Pierre once again explained who Makar Alekseich was, explained that just before their arrival. a drunken, crazy man stole a loaded pistol, which they did not have time to take away from him, and asked that his act be left unpunished.
The Frenchman stuck out his chest and made a royal gesture with his hand.
– Vous m"avez sauve la vie. Vous etes Francais. Vous me demandez sa grace? Je vous l"accorde. Qu"on emmene cet homme, [You saved my life. You are a Frenchman. Do you want me to forgive him? I forgive him. Take this man away," the French officer said quickly and energetically, taking the hand of the one who had earned him for saving his life into the French Pierre, and went with him to the house.
The soldiers who were in the yard, hearing the shot, entered the vestibule, asking what had happened and expressing their readiness to punish those responsible; but the officer strictly stopped them.
“On vous demandera quand on aura besoin de vous,” he said. The soldiers left. The orderly, who had meanwhile managed to be in the kitchen, approached the officer.
“Capitaine, ils ont de la soupe et du gigot de mouton dans la cuisine,” he said. - Faut il vous l "apporter? [Captain, they have soup and fried lamb in the kitchen. Would you like to bring it?]
“Oui, et le vin, [Yes, and wine,”] said the captain.
The French officer and Pierre entered the house. Pierre considered it his duty to again assure the captain that he was not a Frenchman and wanted to leave, but the French officer did not want to hear about it. He was so polite, kind, good-natured and truly grateful for saving his life that Pierre did not have the spirit to refuse him and sat down with him in the hall, in the first room they entered. In response to Pierre’s assertion that he was not a Frenchman, the captain, obviously not understanding how one could refuse such a flattering title, shrugged his shoulders and said that if he certainly wanted to pass for a Russian, then let it be so, but that he, despite then, everyone is still forever connected with him with a feeling of gratitude for saving his life.
Seafood lovers will be interested in this article, as in it we will tell you everything about haddock fish. The fish belongs to the cod family and lives in the waters of the Atlantic and Arctic oceans.
This large inhabitant of the oceans usually grows up to 70 centimeters in length and up to 3 kg in weight. Pleasant exceptions to this rule are specimens whose weight is 15-20 kg and length is 1 meter. The body is slightly flattened on the sides, the color is silver, and the back is covered with a dark gray pattern. On each side of the head there is a small dark oval spot. This is the easiest way to recognize this fish. She also has three fins on her back.
Did you know? Haddock was first described in 1758 by the famous Swedish naturalist Carl Linnaeus, the creator of a system of classification of flora and fauna.
If we talk about culinary use, the meat of this species is lean, white in color, and has a very delicate and mild taste. We can say that haddock is a dietary product and many dishes can be prepared from it. Fish goes well with spices, vegetables, spicy and light sauces. They sell it dried, frozen, fresh and salted.
This representative of cod is rich in proteins and, and in addition, will benefit your body along with, and. The liver oil from this fish is used in pharmaceuticals. As for the calorie content of the product, 100 grams contains 71 kcal.
This type of fish, when properly prepared, has a delicate taste and is easily digested due to the small amount of fat it contains.
The nutritional value of haddock is represented by the following components:
- 17.2 grams;
- fats 0.5 grams;
- water 81.1 grams;
- 0.1 grams;
- 40 mg;
- ash 1.2 grams.
![](https://i2.wp.com/lifegid.com/media/res/1/2/3/8/8/12388.ozvg40.jpg)
Did you know? The lateral line on the fish’s body serves as its navigator and also helps determine the level of water pressure.
Beneficial features
This product is enriched with a sufficient amount of minerals and vitamins. The calorie content of fish is low, and therefore it can be part of a diet or any diet in general. Iodine, zinc, bromine and iron have a positive effect on the health of skin, teeth, hair and nails.
Iodine is also responsible for the thyroid gland and hormonal balance. Bromine and zinc support the activity of the central nervous system. Sodium helps the kidneys function and helps the body absorb other minerals.
Of course, this representative of cod is contraindicated for those who rely on seafood. In this case, the body does not accept the protein that fish contains. If you have digestive problems, then you should also avoid eating this marine life.
Important! Like any seafood, haddock has a beneficial effect on the condition of bones and the cardiovascular system.
Selection rules
We will show you how to choose the right inhabitant of the northern seas. Fresh haddock should have the aroma of the sea. If the eyes are cloudy, this is a sign of a stale product. Light gills and white fillets indicate good fresh fish.
Raw haddock can be stored in the freezer for a long time. It is advisable to store dried or salted haddock in a paper wrapper in the refrigerator. In general, storage is not difficult, but as a rule, you should not leave the product in the freezer for more than 4-5 weeks, after which it will lose some of its beneficial properties and taste.
Important! The optimal temperature for storing fish is from +2 degrees to zero.
As you can see, this type of seafood will be useful for the human body who does not have an allergic reaction or digestive disorders. You can eat it when losing weight or if you avoid fatty foods.
The benefits and harms of haddock have long been known. This important commercial fish of the Cod family is very popular among residents of North America and Europe - it ranks third in terms of catch volumes after cod and pollock. This popularity is explained not only by the taste of the fish, but also by its beneficial properties.
What kind of fish is this
Haddock is a fish of the Cod family. It lives in the north Atlantic Ocean and some Arctic seas. The average length of the fish is about 60 cm, and the weight is about 3 kg. A special feature of the fish are stripes on the sides, running from the top of the head to the middle of the tail.
Composition of haddock
The composition includes the following vitamins (per 100 g of weight):
- vitamin PP – 6 mg;
- vitamin C – 0.8 mg;
- vitamin E – 0.3 mg;
- vitamin B2 – 0.3 mg.
In addition, fish contains retinol (10 mcg) and niacin (up to 3 mg).
The microelement composition of 100 g of haddock is as follows:
- phosphorus – 180 mg;
- potassium – 300 mg;
- magnesium – 35 mg;
- iodine – 150 mcg (fully covers the daily requirement, the maximum concentration among all fish);
- chromium – 55 mcg (10% more than the daily value);
- cobalt – 20 mcg (double daily value);
- copper – 230 mcg;
- fluoride – 500 mcg.
The microelement composition of the product is very interesting: despite the relative scarcity of almost all components, three of them completely cover the body’s daily needs.
Calorie content of haddock
The nutritional value of the product is:
- proteins – 17%;
- fat – 0.5%.
Among the fats there are fatty acids of the Omega-3 (up to 260 mg) and Omega-6 (up to 12 mg) groups.
There are practically no carbohydrates. The proportion of water in meat is about 80%.
The calorie content of haddock per 100 g depends on the method of preparing the fish:
Useful properties of haddock
The benefits of haddock for the body are beyond doubt. It has a lot of protein with a relatively small amount of fat. However, this fat, represented predominantly by Omega-3 polyunsaturated acids, has a beneficial effect on the cardiovascular system, has an anti-inflammatory effect and is used in the prevention of cancer.
Attention! One of the health benefits of Omega-3 fats is their ability to reduce arthritis pain.
These fats have the property of lowering cholesterol levels in the blood and promoting normal fetal formation in pregnant women.
Microelements contained in fish (calcium, magnesium and fluorine) have a complex strengthening effect on the skeletal system of the body, primarily on the teeth. In addition, magnesium is involved in the processes of regulating blood pressure, and phosphorus has a beneficial effect on the functioning of the excretory system.
The beneficial properties of B vitamins include improving hematopoietic functions, renewing skin cells and reducing stress.
Potassium has a beneficial effect on the functioning of the heart muscle, and iodine, the content of which in haddock is the highest among all fish, is an indispensable element for the functioning of the thyroid gland and maintaining normal immunity in general.
Is haddock good for pregnant and lactating women?
You can, of course, introduce these substances into the body using other products, but haddock meat is the most optimal for this purpose, since the harm from its use for this group is minimal.
Is it possible to give haddock to a child?
Like all seafood, haddock is recommended to be given to children when they reach the age of three. Meat allows the child’s body to form bone and immune systems. If a child eats haddock constantly, he will not need to introduce fish oil into the body by any other means (for example, medications).
Advice! To avoid possible negative consequences, it is recommended to give haddock to children after consulting a pediatrician or doctor.
Benefits of haddock for older people
Elderly people often have problems with the musculoskeletal system. This is where the introduction of this fish into their diet would come in handy, since Omega-3 polyunsaturated fats will help strengthen joint function and partially relieve pain from arthrosis and arthritis.
Eating haddock for weight loss
The low calorie content of boiled haddock with its high protein content allows us to recommend it for nutrition for people trying to lose weight.
Dietary fish has the ability to dissolve excess cholesterol in the blood and strengthen the functioning of the cardiovascular system.
Naturally, we are not talking about any mono-diets, when the diet includes exclusively “fish” proteins, since haddock does not have the full range of necessary substances. However, it completely fulfills the function of filling the body with some of them (for example, iodine and cobalt), and there is no need to take them from other foods.
How to cook haddock deliciously
Fish goes well with vegetables, cheese, olives, and citrus fruits. It is often used with herbs and various spices. Combination with other seafood, in particular shellfish, is allowed.
However, there are exceptions. For example, it does not go well with new potatoes and legumes.
Several hundred dishes are prepared from fish using a variety of methods. Fish is low in calories, so it is most often fried or baked (except in cases of dietary nutrition). It is allowed to cook fish in dry white wine.
Attention! Fish acquires a particularly interesting taste when baked in confined spaces, for example, in foil. You should definitely try this cooking method.
Harm to haddock
The harm of this fish is primarily associated with possible allergic reactions to seafood. The set of their symptoms is standard: from rash and itching, to vomiting and disruption of the nervous system. In addition, these allergies can cause exacerbations of chronic diseases, even those in remission.
Another potential danger of fish is the ability of haddock to accumulate salts of heavy metals, in particular mercury, in its meat and liver. Therefore, fish should be purchased only if you are confident in the high quality of the product. The seller is obliged, at the buyer’s request, to familiarize him with the results of a veterinary examination of the fish for the presence of heavy metals in it.
Which is healthier: haddock or cod?
The question of which is healthier, haddock or cod, is not entirely correct. These are related fish that have almost the same properties. And if the content of iodine or cobalt in cod meat is approximately the same as that of haddock (in fact, a little less), then cod meat is significantly inferior in Omega-3 fatty acids (170 mg versus 260).
On the other hand, the Omega-3 content in cod liver is several times higher. And although liver is an offal, this fact should also be taken into account when analyzing the usefulness of fish.
Important! There are risks associated with eating haddock liver. This is explained by the fact that it has the ability to accumulate mercury to a much greater extent than cod liver.
The calorie content of the fish is approximately the same (69 kcal for cod and 71 for haddock).
Who is contraindicated for haddock?
The main contraindication for haddock meat is related to allergies to seafood. Meat contains relatively few mild allergens, so cases of allergy are quite rare.
Even more rare are contraindications in individual intolerance to this meat, but such cases are not just extremely rare, but unique.
How to choose and store haddock
The body of the fish must be undamaged and without dents. There is no clouding of the eyes. The gills are elastic, and the meat around them has no clouding. The fins should look undried - this is a sign of repeated freezing.
There should also be no unpleasant odor. Everyone knows very well what trimethylamine emitted by rotting fish smells like.
Storing fish is a simple procedure. It's best to do this in the freezer. However, if the fish is thawed, then re-freezing is extremely undesirable, since the beneficial properties of the fish are significantly reduced. Once defrosted, fish can be stored in the refrigerator for no more than 12 hours.
Conclusion
The benefits and harms of haddock are determined by its composition and lifestyle. This fish of the Cod family has a unique set of beneficial properties, the main one of which is one of the highest iodine content among fish. Dietary haddock meat is a component for a wide variety of dishes.