Our fishermen catch this North Atlantic Haddock in the icy cold waters surrounding Iceland using the hook and line method, reeling one fish onto the boat at a time.
This fish is firm and flaky with a mild, slightly sweet flavor profile; responding well to a variety of preparations and cooking up pearly white.
CERTIFICATION: MSC Certified Sustainable
SERVING: (2) 8 oz. Skinless Loin portions
THE CUT: Each skinless portion is hand-cut to order from the loin, considered to be the prime cut of the fish.
CATCH METHOD: Hook and Line (one fish at a time)
HEALTH HIGHLIGHT:42 grams Protein, 0 grams Saturated Fat
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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