Fish

Melanogrammus aeglefinus

A tier

Melanogrammus aeglefinus is the sole true haddock—a North Atlantic gadid marked by a black lateral line and the dark “thumbprint” blotch above the pectoral fin. Flesh is finer and slightly sweeter than cod, with medium flake that holds in batter yet stays tender in milk poaches. It is the species behind classic smoked Finnan haddock and much of Britain’s preferred fish-and-chips white fish north of some regional divides. Fry battered fillets, bake with crumbs, or smoke and flake into omelettes, chowders, and kedgeree. Keep cooking brief; overdone haddock dries faster than oily fish. Fresh fish should show bright blood-red gills and firm flesh—avoid yellowing or strong ammonia. Iceland, Norway, Russia, and Canada dominate modern landings of the species.