a.k.a.: Scrod or schrod (a market name used interchangeably for young haddock, cod, and sometimes pollock); finnan haddie (smoked haddock)

Waters:Waters:Eastern and Western North Atlantic

Description (in water): 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.

Description (in market): 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.

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

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

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

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

Notes: 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.

Haddock Recipes