A member of the Cod family, haddock is not usually available beyond 3.5kg, so is
not good for steaks or suprêmes. The flesh is not as white as Cod, and is not as
flaky, but has a slightly sweeter taste, which is why Haddock is the best whitefish for
smoking (see also smoking).
Haddock is probably more loved North of the border -order fish and chips in
Scotland and it’s battered skinless Haddock you’ll get – not the skin on Cod you get
South of the border. Cook and use the same recipes as for Cod.
