Haddock is a sea fish, leading from the age of two
benthic life, relatively thermophilic, occurring
at depths from 30-200 to 1000 m at water temperature
usually around 6 ° and at normal oceanic salinity.
In the eastern part of the Barents Sea, it usually rests on
well-warmed shallow waters at a depth of 30-50-70 m.
This fish is common throughout the North Atlantic
the ocean.
Haddock has three dorsal fins, two anal fins. Upper
the jaw protrudes above the lower, the antennae is small. Side
black line. Below the lateral line under the first dorsal
fin on both sides of the body is located on a large black
spot (unlike closely related species). First dorsal fin
high, caudal fin with a small notch or almost
straight.
Haddock reaches 14 years of age, length (absolute)
up to 1 m (very rarely up to 1,1 m) and weight up to 19 kg; common
length 50-75 cm.
Sexual maturity occurs in haddock at the age of five or six.
years (upon reaching a length of 47 cm); the largest number
individuals mature at the age of eight to ten years.
Haddock is salted, prepared frozen (gutted
and in the form of fillets), smoked (cold and hot)
and partially allowed to cook canned food.
The beneficial properties of haddock
Haddock meat, like all codfish, is lean (less than 0,5%
fat). Fat accumulates in the liver, amounting to up to 40%
her weight.
Haddock is a great source of dietary protein. Besides
in addition, it contains vitamins such as B12,
pyridoxine, selenium, sodium,
potassium and low fat content.
The liver is used to melt cod
medical fat. Barents Sea Haddock Liver Weight
makes up 1-4,8% of the weight of the fish.
Haddock is suitable for preparing a variety of dishes,
its mild taste goes well with spicy
sauces, spices and various vegetables.
The elastic meat of this fish looks appetizing in any
cooking method.
After boiling haddock, you will enjoy its extraordinary whiteness
and layering. Steam it and the meat is still
will remain soft and tender. And if you fry the haddock, the skin
(which does not need to be peeled off) will become pleasantly crispy;
it is enough to roll the breaded fish to give
her golden hue.
In the record holders for the presence of iodine
Hazardous properties of haddock
For all the benefits, one should not forget about allergic reactions,
which can occur on fish. This type of allergy is quite common.
and extremely dangerous.
Therefore, if there is any suspicion of such a reaction to fish, it is necessary
consult a doctor, as an allergy
– this is very serious.
Contraindications include individual intolerance,
true, although it is quite rare.
If you’re tired of the classic combination of grilled fish and mashed potatoes, try haddock with potato dumplings. Surprise your loved ones!
