{"title":"Haddock","description":"\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eHaddock is a white sea fish with a fine flake, a touch softer than cod, and a mild, clean flavour. We cut \u003ca href=\"\/products\/haddock\"\u003efresh haddock\u003c\/a\u003e to order at the counter as fillets and portions, and carry \u003ca href=\"\/products\/smoked-haddock-1\"\u003eundyed smoked haddock\u003c\/a\u003e for chowders and kedgeree. Priced by weight, filleted, skinned and pin-boned by hand at no charge.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003eHaddock 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.\u003c\/p\u003e\n\u003ch2\u003eHow it tastes\u003c\/h2\u003e\n\u003cp\u003eFresh 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.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it\u003c\/h2\u003e\n\u003cp\u003ePoach fresh or smoked haddock gently in milk, bake a fillet at 180C, batter and fry it, or flake smoked haddock through a \u003ca href=\"\/blogs\/journal\/smoked-haddock-chowder\"\u003echowder\u003c\/a\u003e, \u003ca href=\"\/blogs\/journal\/kedgeree\"\u003ekedgeree\u003c\/a\u003e or \u003ca href=\"\/blogs\/journal\/fish-pie\"\u003efish pie\u003c\/a\u003e. Do not boil smoked haddock hard or it toughens, keep the milk at a bare simmer.\u003c\/p\u003e\n\u003ch2\u003eWhat goes with it\u003c\/h2\u003e\n\u003cp\u003ePoached 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.\u003c\/p\u003e\n\u003ch2\u003eHow long it takes\u003c\/h2\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eNutrition\u003c\/h2\u003e\n\u003cp\u003eHaddock 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.\u003c\/p\u003e\n\u003ch2\u003eSustainability\u003c\/h2\u003e\n\u003cp\u003eAsk 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.\u003c\/p\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eAt the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is the difference between dyed and undyed smoked haddock?\u003c\/h3\u003e\n\u003cp\u003eUndyed 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.\u003c\/p\u003e\n\u003ch3\u003eHow do I cook smoked haddock?\u003c\/h3\u003e\n\u003cp\u003ePoach 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.\u003c\/p\u003e\n\u003ch3\u003eIs smoked haddock already cooked?\u003c\/h3\u003e\n\u003cp\u003eNo. 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.\u003c\/p\u003e\n\u003ch3\u003eCan I use haddock for fish and chips?\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch3\u003eCan I freeze haddock?\u003c\/h3\u003e\n\u003cp\u003eYes. Fresh and smoked haddock both freeze well for up to three months. Wrap tightly, freeze quickly and defrost in the fridge overnight.\u003c\/p\u003e\n\u003ch3\u003eIs haddock high in protein?\u003c\/h3\u003e\n\u003cp\u003eYes. A typical haddock fillet carries around 18 to 22 grams of protein and very little fat, which makes it a lean high-protein choice.\u003c\/p\u003e","products":[{"product_id":"haddock","title":"Haddock","description":"\u003cp\u003eHaddock is a white sea fish with a fine flake, a touch softer than cod, and a mild, clean flavour with a faint sweetness. It holds together well in liquid, which is why it is the backbone of chowders and fish pies.\u003c\/p\u003e\u003cp\u003eWe cut it at the Barnes counter into fillet portions to the size you want, skin on or skinned, pin-boned by hand. The thicker shoulder end gives the firmest portion for frying, and the tail end suits poaching and flaking.\u003c\/p\u003e\u003cp\u003eBake a fillet at 180C for 10 to 12 minutes, poach it in milk at a bare simmer for six to eight or batter and fry it. Peas, parsley sauce and a poached egg are the natural partners.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Fillet Portion","offer_id":58313212100872,"sku":"FTS-HADDOCK-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Skinned","offer_id":58313212133640,"sku":"FTS-HADDOCK-2","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_efaf73c9-3a96-4f51-a46d-c1b4ca4e2446.png?v=1785180963"},{"product_id":"smoked-haddock-1","title":"Smoked Haddock","description":"\u003cp\u003eHaddock takes smoke well. The flesh is lean with large flakes and a light cure gives it a savoury depth. Poach it gently in milk, flake it into kedgeree or set it under a poached egg for breakfast. It carries a chowder better than most fish because the flakes hold their shape.\u003c\/p\u003e","brand":"T Bush","offers":[{"title":"Default Title","offer_id":58313235923208,"sku":"FTS-SMOKED-HADDOCK-1","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_c4e3e8be-7824-4607-b702-bec369b026ca.png?v=1785180974"}],"url":"https:\/\/fromthesea.co.uk\/collections\/haddock.oembed","provider":"From The Sea","version":"1.0","type":"link"}