Description
Wild fish caught in Atlantic, North-East
The haddock can be easily recognized by a black lateral line running along its white side a distinctive dark blotch above the pectoral fin, often described as a “thumbprint” or even the “Devil’s thumbprint” or “St. Peter’s mark”. Haddock is one of the most popular fish used in British fish and chips. Fresh haddock has a clean, white flesh and can be cooked in the same ways as cod.
The ratio between the weight of the whole fish and the fillets is 2 , which means that for a fish of 1 Kg, you will get around 500g of fillets.
One fish of about 2 Kg will be enough as a starter for 16 and a main course for 8.
Product Features: Gutted
French Name: Aiglefin/Hanon
Origin: Brittany
How to prepare (gut and cut fillets) a whole fish
