Haddock

• Haddock is commonly used in fish and chips recipes, where it is battered and deep-fried to achieve a crispy exterior and tender, flaky interior.
• It is often baked or roasted with herbs, lemon, and olive oil for a healthy and flavorful main dish.
• Haddock can be poached in milk or broth to retain its delicate flavor and moist texture, making it ideal for soups and chowders.
• Smoked haddock is a popular ingredient in dishes like kedgeree or creamy fish pies, adding a rich, smoky depth to recipes.
• It can be grilled or pan-seared with spices and served alongside vegetables or grains for a quick and nutritious meal.

• Rich in lean protein, supporting muscle growth and repair.
• High in omega-3 fatty acids, promoting heart health and reducing inflammation.
• Contains essential vitamins like B12 and B6, aiding in energy production and brain function.
• Low in calories and fat, making it ideal for weight management.
• Provides selenium, an antioxidant that supports immune health and thyroid function.
• Good source of phosphorus, which helps maintain strong bones and teeth.

To maintain freshness, store haddock in the coldest part of your refrigerator at 32°F (0°C) and use it within 1-2 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze it at 0°F (-18°C) for up to 3 months. Thaw frozen haddock in the refrigerator overnight before cooking. Avoid leaving haddock at room temperature for extended periods to prevent spoilage.