The haddock is closely related to cod. Often used for fish & chips, it can withstand any type of cooking. But above all, with its refined delicate flesh, it deeply resents being overcooked. Its name sometimes causes confusion in French when it is only known as “haddock” after having been smoked.
Characteristics of our Haddock fillet:
- Average weight per pack: 120-170g, skinless-on, may contain bones
- Storage: Keep frozen at -18°C for long term storage (until expiry date mentioned on the pack) or store in your fridge (in the original packaging) for a consumption within 2-3 days.
- Defrosting instructions: Remove the vacuum sealed pack from the carton and place it into a bowl of cold water. Soak for 10-15 minus or until completely thawed.
- Cooking Tips:
Boiled: 5-6 minutes - the flesh must be soft
Steamed: 8-10 minutes
Baked: Cook in foil for 15 minutes at 180°c
Pan-fried: Dust the fish in the flour, tapping off any excess, and season with salt and pepper. Fry the fish for 2 to 3 minutes on each side on medium–high heat with olive oil, until fully cooked. You can add butter and the lemon juice.
- Serve: 1