The haddock or offshore hake is a marine fish distributed on both sides of the North Atlantic. Haddock is a popular food fish and is widely fished commercially.
The haddock is easily recognized by a black lateral line running along its white side (not to be confused with pollock which has the reverse, i.e. white line on black side) and a distinctive dark blotch above the pectoral fin, often described as a “thumbprint” or even the “Devil’s thumbprint” or “St. Peter’s mark”.
Haddock is most commonly found at depths of 40 to 133 m (130 to 436 ft), but has a range as deep as 300 m (980 ft). It thrives in temperatures of 2 to 10 °C (36 to 50 °F).
Can be produced in the following formats:
• Fillets / Loins / Tails
• Block / Bits & Pieces / Mince / Nape

• Sealed top retail tray
• Individually vacum packed
• IQF (Individually Quick Frozen)
• Bulk – for further processing
• Count packs – for Foodservice/Catering Ind.