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Haddock Fish

Haddock fish belongs to the cod family. It lives in the Atlantic Ocean, more precisely, in its northern part. In search of food, haddock migrates along the eastern and western coasts of the Atlantic. Also comes the haddock in the White Sea and the Barents Sea, which is due to the peculiarities of feeding this type of fish, which prefer crustaceans, mollusks, fry and caviar. In the White Sea the number of haddock is small, and in the Baltic Sea it is completely absent. This is due to desalination of the waters of these seas, because the habitat of haddock is the full-salted sea, having a salinity of 32-33 ppm. For the first time this type of fish was described in 1758 by a Swedish naturalist named Carl Linnaeus, a more accurate description of the species appeared much later, in 1862, and was made up of his American researcher Theodore Gill.

The age of the sexual maturity of the fish has reached an average of 3-5 years, in the North Sea this process is somewhat faster and at the age of 2-3 years the fish is ready to spawn. But in the Barents Sea, puberty occurs in haddock only at the age of 5-7 years. Spawning hives during the period from April to July, spawning migration begins 5-6 months before the spawning. The main spawning grounds for the haddock include: the northwestern coast of Norway, the southern and western coasts of Iceland, the coasts of Ireland, Scotland, the USA and Canada. Cavioca pelagic eggs, females sweep from 180 thousand to 2.0 million eggs, which are carried by the current for huge distances.

Fish haddock, being one of the most important game fish, was very actively mined during the Soviet Union. In those years, the annual catch of haddock was only slightly below the catch of cod. Now the catch of haddock is significantly reduced and strictly regulated, as the haddock fish is listed in the International Red Data Book.

Meat from haddock is white, it contains very little fat, as in haddock it accumulates in the liver, so it is rightly considered a dietary product. Haddock fish dishes have a pleasant smell and a very delicate taste, which is caused by the lack of hard fibers. Meat can be easily heat-treated, it can be fried, stewed, baked, served with or without garnish.

Haddock's meat is suitable for making a wide variety of dishes, as its soft tender taste fits well with various vegetables and spices, as well as with spicy savory sauces. Whichever cooking method you choose, the elastic fillet of haddock fish will have an appetizing appearance. From the haddock you get delicious soufflé and pâtés, it can be cooked, baked, steamed, fried and stewed. Steamed haddock meat is soft and gentle, and when fried, it gains a golden crust. Stewed with vegetables and spices, haddock is distinguished by a pleasant original taste. Baked in the oven, haddock fish gets a pleasant scent. As the first dish, nutritional soup puree from haddock and vegetables is perfect.

Fish haddock: a recipe for delicious fish cutlets

For the preparation of six servings you will need only 30 minutes of free time, 650 grams of haddock fillets, 2 bulb onions, 100 grams of lard, 3 slices of a loaf, 150 ml. Milk, vegetable oil and bread crumbs for frying, salt and white pepper.

Haddock and pork fat are cut into pieces, peeled onions. Soak the slices of the loaf in the milk, previously cutting off the crusts from them. Then scroll through the meat grinder chopped lard, fish fillets and onions, add the pressed loaf, salt, pepper, mix thoroughly. Form the minced meatballs from the received meat, roll them in breadcrumbs and fry them on both sides in a heated frying pan. After that, add hot water to the pan, so that it covers the cutlets by 1/3, close the lid, lower the heat and put out 10 minutes.

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