The haddock is a marine fish distributed on both sides of the North Atlantic. Fresh haddock has a clean white flesh and can be cooked in the same ways as cod. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn a chalky hue.
Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent canned.
Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips and is also is the fish of choice in Scotland in a fish supper.
Haddock is also one of the most popular smoked fish: it’s sold dyed and un-dyed as Finnan haddie (cold-smoked fish on the bone), and is turned into Arbroath smokies (a hot-smoked artisanal product from Arbroath in Scotland). Unlike other smoked fish, smoked haddock is not skinned before it’s smoked.