Fish
Belly
Haddock belly fillet strip is richer and more delicate than top loin. Crisp the skin or cook gently in fat; season boldly. Cold product sears better—pat surfaces dry and do not crowd the pan.
Track this ingredient
Unit
Characteristics
Preparations
BraisedCookedCrispedCuredFreshGrilledPan FriedPreparedRawRoastedWhole
Traits
BellyFine GrainLeanPortionPrep ReadyRichSlow Cook Or Crisp
History
Coastal fisheries and markets sold haddock whole and in pieces long before industrial freezing, including named belly portions.
Ice, rail and trawler fleets moved haddock inland as everyday protein, including named belly portions.
Ice, rail and trawler fleets moved haddock inland as everyday protein, including named belly portions.