Haddock

What it is

Haddock is a white sea fish with a fine flake, a touch softer than cod, and a mild, clean flavour. We cut fresh haddock to order at the counter as fillets and portions, and carry undyed smoked haddock for chowders and kedgeree. Priced by weight, filleted, skinned and pin-boned by hand at no charge.

Why choose it

Haddock is the white fish for smoking and for soups. Fresh, it batters and bakes like cod with a slightly softer flake. Smoked, it turns a bowl of chowder, a kedgeree or a fish pie into something with real depth, and the smoke does the seasoning for you.

How it tastes

Fresh haddock is mild, clean and slightly sweet, with a fine flake that is a touch softer than cod. Undyed smoked haddock is savoury and gently smoky, with a firmer texture from the cure and a pale golden colour rather than the bright yellow of dyed fish. Both hold together well in liquid.

How to cook it

Poach fresh or smoked haddock gently in milk, bake a fillet at 180C, batter and fry it, or flake smoked haddock through a chowder, kedgeree or fish pie. Do not boil smoked haddock hard or it toughens, keep the milk at a bare simmer.

What goes with it

Poached egg, mustard sauce, leeks and mash for smoked haddock. Milk, onion, potato and parsley for chowder. Rice, curry spices and egg for kedgeree. Lemon, butter and peas for fresh.

How long it takes

A fresh fillet bakes in 10 to 12 minutes and poaches in 6 to 8 minutes, and smoked haddock poaches in 5 to 8 minutes at a bare simmer. Times vary with thickness.

Nutrition

Haddock is high in protein and very lean. A typical fillet carries around 18 to 22 grams of protein with little fat. Smoked haddock is higher in salt from the cure, so go easy on added salt.

Sustainability

Ask at the counter for the day's sourcing. We can advise on responsibly sourced haddock and on the difference between dyed and undyed smoked, and suggest an alternative like cod or pollock if you want one.

Where to buy it

At the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.

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Common questions

What is the difference between dyed and undyed smoked haddock?

Undyed smoked haddock is pale golden and coloured only by the smoke. Dyed haddock is bright yellow from added colouring. We carry undyed so you taste the fish and the smoke and nothing else.

How do I cook smoked haddock?

Poach it in milk at a bare simmer for 5 to 8 minutes until it flakes. Do not let it boil hard or it toughens. The poaching milk makes the base of a sauce or chowder.

Is smoked haddock already cooked?

No. Cold-smoked haddock is cured and smoked but raw, so it needs cooking. Poach, bake or flake it into a dish that cooks it through.

Can I use haddock for fish and chips?

Yes. Fresh haddock batters and fries well with a softer flake than cod. It is the traditional choice for fish and chips across the north of England and Scotland.

Can I freeze haddock?

Yes. Fresh and smoked haddock both freeze well for up to three months. Wrap tightly, freeze quickly and defrost in the fridge overnight.

Is haddock high in protein?

Yes. A typical haddock fillet carries around 18 to 22 grams of protein and very little fat, which makes it a lean high-protein choice.