Another member of the cod family, whole haddock is not usually available above 3.5kg, so it is not as good for steaks or suprêmes. Also the flesh is not quite as white as cod, or as flaky, but it has a slightly sweeter taste, which is what makes haddock the best whitefish for smoking.
Haddock is generally more loved in northern England and Scotland – order fish and chips in Scotland and you’ll get battered skinless haddock rather than skin-on cod preferred in the south. Cook and use for the same recipes as cod.
Here are some of the latest recipes for this particular species of fish.
To discover even more tasty meals, be sure to check out our full recipes section for a range of starters, snacks, main meals and sides.