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Nuestros pescadores capturan este eglefino del Atlántico Norte en las gélidas aguas que rodean Islandia utilizando el método de anzuelo y sedal, enrollando un pez en el barco cada vez.
Este pescado es firme y escamoso, con un perfil de sabor suave y ligeramente dulce; responde bien a una variedad de preparaciones y se cocina de color blanco nacarado.
CERTIFICACIÓN:Certificado MSC Sostenible
SERVICIO: (2) porciones de lomo sin piel de 8 onzas
EL CORTE: Cada porción sin piel se corta a mano a partir del lomo, considerado el corte principal del pescado.
MÉTODO DE CAPTURA: Con anzueloy sedal (un pez cada vez)
SALUD:42 gramos de proteínas, 0 gramos de grasas saturadas
*Los pedidos de eglefino deben realizarse antes de las 11 am EST para recibir la entrega al día siguiente.*
*Sólo disponible hasta el martes 14 de diciembre. Por favor, seleccione una fecha de entrega antes del miércoles, 12/15. Gracias.
BAKE: Preheat oven to 375° Fahrenheit. Pat Haddock dry of any excess moisture. Season with Kosher salt and fresh ground black pepper.
Place on a greased baking pan or Pyrex baking dish. Add a fourth inch of water to moisten the bottom of the dish. Brush fish with olive oil, melted butter, or buttered bread crumbs.
Bake for 20-25 minutes, until fish flakes or when an internal temperature of 145°F is reached.
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it was delicioud
Once thawed the fish seemed very fresh. Living 1,600 miles from any ocean it's hard to get really good seafood, but North Coast Seafood seems to have solved that puzzle for us. We really enjoyed it. Plus, North Coast Seafood had great customer service.
The haddock was delicious!
So appreciate the attention to packaging and timeliness, not to mention the quality! Thank you, Star, Idaho
This is the 2nd type of fish we have tried from North coast. Unbelievably good. We are fans of the swordfish medallions. No skin no dark meat. Chef ready. We will now add the haddock to every order! What will we try nect ? Stay tuned. Thank you North Coast.
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