Editing Haddock (section)

==As food==
{{See also|Cod as food}}
{{nutritionalvalue | name=Haddock, roast| kJ=469 | protein=24.24 g | fat=0.93 g | carbs=0.0 g | fiber= 0.0 g | | iron_mg=1.35 | calcium_mg=42 | magnesium_mg=50 | phosphorus_mg=241 | potassium_mg=399 | zinc_mg=0.48 | vitC_mg=0.00 | pantothenic_mg=0.150 | vitB6_mg=0.346 | folate_ug=13 | thiamin_mg=0.040 | riboflavin_mg=0.045 | niacin_mg=4.632 | source_usda=1 }}
Haddock is very popular as a food fish. It is sold fresh or preserved by smoking, freezing, drying, or to a small extent canning. Haddock, along with [[Atlantic cod]] and [[plaice]], is one of the most popular fish used in British [[fish and chips]].<ref name="F&C2">{{cite web|url=http://www.seafish.org/plate/fishandchips.asp|archive-url=https://web.archive.org/web/20081011050658/http://www.seafish.org/plate/fishandchips.asp|url-status=dead|archive-date=11 October 2008|title=Fish and chips|publisher=Seafish Business to Business Website|access-date=14 April 2018}}</ref>[[File:10th May 2012 Smoked Haddock.jpg|thumb|left|Smoked haddock served with [[onion]]s and [[capsicum|red peppers]]]] When fresh, the flesh of haddock is clean and white and its cooking is often similar to that of cod.<ref name="BSF" /> A fresh haddock fillet will be firm and translucent and hold together well but less fresh fillets will become nearly opaque.<ref name="SSF">{{cite web | url = http://sevenseasfoods.com/products/whole-fish-seafood/haddock | title = Products > Whole Fish & Seafood > Haddock ''Melanogrammus aeglefinus'' | access-date = 14 April 2018 | publisher = SevenSeasFoods | archive-date = 14 April 2018 | archive-url = https://web.archive.org/web/20180414234239/http://sevenseasfoods.com/products/whole-fish-seafood/haddock | url-status = dead }}</ref> Young, fresh haddock and cod fillets are often sold as [[scrod]] in [[Boston, Massachusetts]];<ref name="RG">{{cite web | url = https://www.reluctantgourmet.com/cod-or-scrod-whats-the-difference/ | title = Cod or Scrod – What's the Difference? | access-date = 14 April 2018 | publisher = Reluctant Gourmet | author = G. Stephen Jones | date = 23 July 2010}}</ref> this refers to the size of the fish which have a variety of sizes, i.e., scrod, markets, and cows.<ref name="rastelli">{{cite web | url = http://www.rastelliseafood.com/POS/POS%20Fresh%20Haddock.pdf | title = Haddock | access-date = 14 April 2018 | publisher = Rastelli Seafood | archive-date = 14 April 2018 | archive-url = https://web.archive.org/web/20180414234411/http://www.rastelliseafood.com/POS/POS%20Fresh%20Haddock.pdf | url-status = dead }}</ref> Haddock is the predominant fish of choice in Scotland in a fish supper.<ref name="SEK">{{cite web | url = http://www.scotlands-enchanting-kingdom.com/traditional-fish-and-chips-in-batter.html | title = Traditional Fish and Chips in Batter | access-date = 14 April 2018 | publisher = Scotland's Enchanted Kingdom}}</ref> It is also the main ingredient of Norwegian fishballs (''fiskeboller'').<ref name="Webb">{{cite book | author1 = Lois Sinaiko Webb | author2 = Lindsay Grace Cardella | name-list-style=amp | year = 2011 | title = Holidays of the World Cookbook for Students, 2nd Edition: Updated and Revised | page = 2018 | publisher = ABC-CLIO | isbn = 978-0313383946}}</ref> Unlike cod, haddock is not an appropriate fish for [[Salted fish|salting]] and preservation is more commonly effected by [[Dried fish|drying]] and [[Smoked fish|smoking]].<ref name="AllFish">{{cite web | url = http://www.allfishingbuy.com/Fish-Species/Haddock.htm | title = Haddock fish identification, its habitats, characteristics, fishing methods | access-date = 14 April 2018 | publisher = All Fishing Guide}}</ref>

The smoking of haddock was highly refined in [[Grimsby]]. [[Traditional Grimsby smoked fish]] (mainly haddock, but sometimes cod) is produced in the traditional smokehouses in Grimsby, which are mostly family-run businesses that have developed their skills over many generations.<ref name="gtfs">[http://www.gtfsgroup.co.uk/history.html Grimsby Traditional Fish Smokers Group] {{webarchive|url=https://web.archive.org/web/20100903070347/http://www.gtfsgroup.co.uk/history.html |date=3 September 2010 }}</ref> Grimsby fish market sources its haddock from the North East Atlantic, principally Iceland, Norway and the Faroe Islands. These fishing grounds are sustainably managed<ref name="ice">[http://www.ices.dk/committe/acom/comwork/report/2010/Special%20Requests/Icelandic%20cod%20management%20plan.pdf Icelandic Request on the Evaluation of Icelandic Cod and Haddock Management Plan] {{webarchive|url=https://web.archive.org/web/20101206231019/http://www.ices.dk/committe/acom/comwork/report/2010/Special%20Requests/Icelandic%20cod%20management%20plan.pdf |date=6 December 2010 }}</ref> and have not seen the large scale depreciation in fish stocks seen in EU waters.<ref name="eu">[https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX:52008DC0331 European Commission, Communication on Fishing Opportunities for 2009. May 2008]</ref>

One popular form of haddock is [[Finnan haddie]] which is named after the fishing village of [[Findon, Aberdeenshire|Finnan or Findon]] in Scotland, where the fish was originally cold-smoked over smouldering [[peat]]. Finnan haddie is often [[poaching (cooking)|poached]] in milk and served for [[breakfast]].<ref>[http://www.scotlandontv.tv/scotland_on_tv/video.html?vxSiteId=60fdd544-9c52-4e17-be7e-57a2a2d76992&vxChannel=Food%20Recipes&vxClipId=1380_SMG1149&vxBitrate=300 Full recipe for Finnan Haddie from Scottish chef John Quigley] {{webarchive|url=https://web.archive.org/web/20071024113234/http://www.scotlandontv.tv/scotland_on_tv/video.html?vxSiteId=60fdd544-9c52-4e17-be7e-57a2a2d76992&vxChannel=Food%20Recipes&vxClipId=1380_SMG1149&vxBitrate=300 |date=24 October 2007 }}</ref><ref name = rampantscotland>{{cite web | url = http://www.rampantscotland.com/recipes/blrecipe_finnan.htm | title = Traditional Scottish Recipes - Finnan Haddie | access-date = 14 April 2018 | publisher = RampantScotland}}</ref>

The town of [[Arbroath]] on the east coast of Scotland produces the [[Arbroath smokie]]. This is a hot-smoked haddock which requires no further cooking before eating.<ref name = Smokie>{{cite web | url = http://www.arbroathsmokies.net/what-is-a-smokie.html | title = What Is A 'Smokie?' | access-date = 14 April 2018 | publisher = Iain R Spink "The Smokie Man" | archive-date = 30 December 2012 | archive-url = https://web.archive.org/web/20121230001621/http://www.arbroathsmokies.net/what-is-a-smokie.html | url-status = dead }}</ref>

Smoked haddock is naturally an off-white colour and it is frequently [[dye]]d yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish [[kedgeree]],<ref name = BSF/> and also in the Scottish dish [[Cullen skink]], a [[chowder]]-like soup.<ref name = BBC>{{cite web | url = https://www.bbc.co.uk/food/recipes/cullenskink_92467 | title = Cullen skink | access-date = 14 April 2018 | publisher = [[BBC]]}}</ref>