Fish

Whole

Whole haddock is scaled and gutted for roasting, grilling or steaming on the bone—moist and flavourful when not overcooked. seafood with species-specific oiliness and flake. Score thick areas, season the cavity, cook until flesh just flakes. Check eyes and gills for freshness. stop at just-opaque; residual heat finishes the centre. Taste a scrap if quality seems uncertain before committing a whole batch.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 102

Amount per 100 g

Total Fat 2.01 g
Saturated Fat 0.39 g
Trans Fat 0 g
Monounsaturated Fat 0.78 g
Polyunsaturated Fat 0.84 g
Cholesterol 55.8 mg
Sodium 83.4 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.9 g
Water 68.9 g

Detailed nutrients

Energy 102 kcal
Water 68.9 g
Protein 20.9 g
Fat 2.01 g
- Saturated Fat 0.39 g
- Monounsaturated Fat 0.78 g
- Polyunsaturated Fat 0.84 g
  - Omega-3 0.34 g
Vitamins 40.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.04 mg
- Vitamin B5 — Pantothenic Acid 0.7 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.57 mg
- Vitamin K 0.5 µg
Minerals 439 mg
- Major Minerals 437 mg
  - Calcium 62 mg
  - Sodium 83.4 mg
  - Potassium 292 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 55.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 4.04 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.7 · vitamin-d: 1.4 · vitamin-e: 0.57 · vitamin-k: 0.5 ·

Minerals

Sodium: 83.39 · Potassium: 292 · Calcium: 62 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

3000 BCE

Coastal fisheries and markets sold haddock whole and in pieces long before industrial freezing, including named whole portions.

1700

Ice, rail and trawler fleets moved haddock inland as everyday protein, including named whole portions.

2010