Haddock

Haddock is a cold-water fish closely related to cod, found in the North Atlantic. It has a slightly sweeter, more delicate flavour than cod, with fine, tender flakes and lean white flesh. A dark blotch on each side behind the gills — sometimes called “St Peter’s thumbprint” — is the easiest way to tell it apart from its relatives.

While haddock is not native to Australian waters, it is available frozen or smoked in many supermarkets and fishmongers. It is perhaps best known as the traditional choice for smoked fish — finnan haddie and smoked haddock are staples of British cooking, used in dishes like kedgeree, cullen skink, and fish pie.

Fresh haddock suits virtually any cooking method: baking, pan-frying, poaching, or grilling. Its mild flavour makes it versatile and approachable, particularly for those who prefer fish that doesn’t taste strongly of the sea.