Haddock

Haddock (Melanogrammus aeglefinus) is a salt water species of commercially important, ray-finned fish in the cod family Gadidae. Haddock are found in the North Atlantic Ocean and associated seas.

Quotes

Haddock, Melanogrammus aeglefinus ... is a commercially important groundfish species of the gadid family that is distributed throughout the northwest Atlantic from Greenland to Cape Hatteras (Bigelow and Schroeder, 1953). This range is effectively divided by the Fundian (“Northeast”) and Laurentian Channels, both in excess of 180 m in depth ... Although haddock are demersal, they are rarely found in abundance below 180 m, resulting in the channels acting as barriers to dispersal (Needler, 1930). Haddock are found in cool, temperate waters across the continental shelf and over offshore submerged banks, with major commercial aggregations occurring on the southern Grand Bank, Scotian Shelf, and Georges Bank (Zwanenburg et al., 1992).
Historically, haddock has been a key species in terms of abundance and contribution to the commercial fisheries in the northwest Atlantic with peak landings of 249,000 metric tons (t) in 1965 (ICNAF, 1967). In contrast, landings have declined to 24,500 t in 1992 (NAFO, 1995), with most haddock stocks across the region in a depressed condition and the focus of rebuilding plans ...
- Gavin A. Begg, (1998) . "A review of stock identification of haddock, Melanogrammus aeglefinus, in the northwest Atlantic Ocean". Marine Fisheries Review 60 (4): 1-15.

When you get good haddock, there’s nothing nicer than a simply grilled fillet: the blistered, almost burnt skin goes so well with the soft, sweet texture of the flesh.
- Nathan Outlaw, (20 April 2026) "Fish suppers: fritters, fried and poached – Nathan Outlaw’s haddock recipes". The Guardian.

A small haddock (Gadus æglefinus), alive when purchased on the fish quay this morning, was so much distended that curiosity prompted an investigation of the cause. In the stomach were found fourteen young whiting (G. merlangus) from 4 to 5 inches long, and a small crab (Carcinus mænas), with hard carapace, about 1 inch in diameter, all quite fresh, and digestion barely commencing. The haddock was 17 inches long, and weighed, when gutted, 26 ounces. The weight of the young fry and crab was 6½ ounces, or almost one quarter of the weight of the fish. Doubtless this record is often beaten in the deep, though the evidence of so healthy an appetite among fishes is not often so apparent
- Charles Otto Trechmann, (1 November 1888) "Voracity of the Haddock". Nature 39 (992): 9.