Haddock is found in the northern part of the Atlantic. Juvenile haddock grow in the Barents Sea. The mature fish spawn off the north west coast of Norway. Haddock is a bottom fish that lives at a depth of 20 to 200 metres. Haddock is caught throughout the year in different areas. The haddock fishery has been MSC certified since 2009. Haddock resembles cod. Both fish have three dorsal fins. Haddock has a dark greenish brown colour and a black lateral line running along its white side and a distinctive dark blotch above the pectoral fin. The fish can be as long as 100 cm and more than 20 years of age.

Sustainable catch
Guaranteed by MSC
Haddock is mainly caught in mixed bottom fishery, together with cod and pollack, but also in more selective fishery with lines and gill nets, which gives less by-catch and bottom damage. Queens haddock carries the MSC eco label, which guarantees sustainable fishery. For more information about the catching methods, see our website: www.freshfrozenfish.nl

Method of preparation
Fast and simple
Leave the fillets to defrost in the fridge. Rinse the fillets with cold water and dry them off. Sprinkle the fillets with a little pepper and salt or herbs of your choice and sprinkle them with lemon juice.

Frying pan
Fry with a little oil or butter for approx. 4-5 minutes and turn over half way through.

Oven (Preheat the oven to 180°C)
Wrap the fillets in aluminium foil and heat for 8-12 minutes.
The mentioned methods of preparation are only guidelines.

Always check if the fish is heated to the core.