Haddock

Melanogrammus Aeglefinus (Latin)

Hyse (N)
Églefin (F)
Schellfisch (D)

SEASON
All year round.
SIZE
Up to 110 cm and 19 kg, seldom longer than 80 cm.

The fish/fishery
Haddock is a bottom-dwelling fi sh that lives at depths of between 40 and 300 metres. It’s most important spawning grounds are in the North Sea, along the edge of the continental shelf off Møre og Romsdal County and off Southwest Iceland and the Faeroe Islands.
Young haddock in the Barents Sea are relatively territorial, whereas larger fish undertake long migrations. For example, they migrate down along the coast of Northern Norway and the banks off the coast of Troms County (Tromsøflaket) to spawn.
Haddock is one of the most important edible fish in Norway. Haddock fishing primarily occurs in coastal waters, but in the north, haddock is also caught on the banks in the eastern parts of the Norwegian economic zone. Haddock is fished all year, but in the summer, there is a special haddock fishery off the coast of eastern
Finnmark using floating long lines.
Haddock is also fished all year in the North Sea, where it is caught along with other
species of food fi sh. Along the coasts of Møre og Romsdal and Trøndelag, haddock is caught using long lines and nets in the summer.
The stock of haddock north of 62° N is healthy and is producing year classes that will provide a basis for a good haddock fishery in the coming years. The haddock stock in the North Sea has also been healthy, but several weak year classes in recent years have resulted in more restrictive quotas.

Fishing methods
Danish seines, trawlers, long lines, nets.

Use
Sold fresh as fi llets or whole fi sh, as frozen fi llets or salted and smoked. Haddock can be fried and boiled and is well-suited for processing as fish cakes, fish balls and Norwegian fish pudding.

Nutritional content
Haddock is a good source of protein and also contains vitamin B12, pyridoxine and selenium.
For more nutritional data, cf. www.nifes.no/sjomatdata.