Haddock (Melanogrammus aeglefinus)

Introduction:

The haddock is a relative of the cod. Its firm flesh is spicy, fine-flavoured and aromatic.

Use/Preparation:

The fish is suitable for boiling, steaming, frying, baking, deep-frying and tastes particularly good in soups, as stockfish or classically as hamburger pancake with mustard sauce.

Health:

Haddock is one of the least fatty edible fish. It provides valuable protein as well as considerable amounts of iodine, iron, potassium and phosphorus.

Alternatives:

Cod has a mild flavour and tender texture similar to haddock. Pollock, hake and plaice can also be used as substitutes due to their comparable texture and nutritional values.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	78/327
Fat	0,6 g
Healthy fatty acids	0,1 g
Carbohydrates	0 g
Sugar	0 g
Protein	17,9 g
Salt	0 g