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Haddock – Melanogrammus Aeglefinus

Haddock fishing is done all year, but during the summer, there is a unique floating long line fishery off the east coast of Finnmark county. The main goods are fresh and fillets, but haddock is also available in salted and smoked variants. Haddock is low in fat and a high protein source. Vitamin B12, pyridoxine, and selenium are also present.

Quick Fact

Can Be FrozenCan Be Frozen
Good On a BBQGood On a BBQ
Origin: NorwayOrigin: Norway

The haddock is a bottom-dwelling fish of the cod family. It can be found at depths ranging from 40 to 300 meters. The flesh has a gritty and delicate texture with a good bonding ability. That is why it is frequently used in processed fish dinners. Because it thrives in coastal waters along the whole Norwegian coast north of Stad, haddock is one of the most important fish for human food in Norway.

Main catching season

September – April


Fishing methods

Trawling, long line, net


Grading FAS fillets
3-5 oz, 5-8 oz, 8-16 oz, 16-32 oz


Grading FAS headed and gutted
-800g, 800g+/0.8-1.5kg, 1.5kg+


Grading Fresh
0-1kg, 1-2kg, 1.5kg+, 2kg+


Grading fillets frozen at sea (sko, pbi)

6-8oz, 8-10oz, 10-14oz, 14-16oz, 16-32oz (packed in 3×15 lbs)