The haddock can be recognised by its brown-green back, silver-grey flanks with black stripe, a striking black dot, and a white belly. The haddock is part of the cod family and is found in the north-eastern part of the Atlantic Ocean. The haddock spawns in salty waters, in which the salt spreads by means of currents and tides. The haddock can grow to a size between 40cm and one metre in length and feeds itself with animals dwelling on the sea floor, such as shrimps, molluscs, and worms. The North Sea haddock needs four years to mature, while the haddock north of Norway needs six to ten years.
Basic techniques: grilling, confiting, frying, slow cooking, barbecuing, en papillotte, cooking sous-vide, smoking, marinating, brining
Taste combinations: potato, beurre noisette, courgette, green peas, asparagus, orange, olive oil, honey, soy sauce, tomato, red pepper, oregano, tarragon, and bay leaf.