Haddock catches now are not nearly as much as in the past.
In some places in the N-Atlantic, catches have declined, but in some places
the haddock has nearly disappeared. The major fishing grounds though, are in
the eastern Atlantic. The species is greatly in demand, especially for
smoking. It is too expensive for salting and drying. The haddock is found at
depths down to 400 m in water with temperatures usually around 4° to 10°C. Its
growing period is long and fecundity low.
Nutritional data of edible weight:
Water 79.4%, protein 19%, fat 0.6%, other 1%.
Haddock fillets: IQF or block / skin-on or skinless