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Encyklopédia rýb |
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Haddock, like the cod, belong to the Gadidae family. Visually, it is very similar to the cod, but can be distinguished by the black lateral line running along its white side and distinctive black spot, known as the "devil's thumbprint", above the pectoral fin. A small chin barbel can be found on their lower jaw and the dorsal fin is split three ways.
The haddock is very sensitive to temperature which makes it a very active traveller, changing location depending upon the water conditions.
It lives in shoals and is a very peaceable fish, preferring to inhabit waters that are further away from the coasts.
The haddock reaches a maximum length of about 110 centimetres. On the market it averages at a length of 50 centimetres and weighs about two kilograms. The oldest fish of this type live to be 20 years old.
They reach sexual maturity between the third and eighth year and, from January to July, the female haddock lays up to a million eggs. Afterwards, sea currents often transport young larvae great distances from their hatchery.
Haddock prefer to feed on worms, crabs and mussels, but may also feed on young fish.
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Nutrition content |
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Nutrition content
100 g Haddock (edible parts)
Energy:
327 kilojoules
Basic composition:
Water 80.2 %
Protein 17.9 %
Fat 0.6 %
Fatty acids:
Polyunsaturated 237.5 mg
Cholesterol:
75 mg
Minerals:
Sodium 116 mg
Potassium 301 mg
Calcium 18 mg
Magnesium 24 mg
Trace elements:
Iodine 243 µg
Phosphorus 176 mg
Iron 610 µg
Selenium 29 µg
Vitamins:
Vitamin A 17 µg
Vitamin B1 50 µg
Vitamin B2 170 µg
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Occurrence |
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Occurrence
The haddock has its home in the North Atlantic, especially in the North and Baltic Sea, Labrador and the Barents Sea and on the east coast of North America. The main fishing grounds are the North Sea, the Atlantic coast of Iceland and the Barents Sea.
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Fishing method |
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Fishing method
In commercial fishing, haddock are mainly caught using trawls, but also with gill nets and baited longlines. The most sought after are those caught on the line, as their meat has not been in danger of being crushed by the nets and therefore can be of superior quality.
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Economy |
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Economy
The haddock has a significant place on the German fish market, even if it does not count as one of the best-selling fish. It may have significance for consumers due to its low fat and protein rich meat, making it an optimal fish for diets.
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Taste |
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Taste
The haddock has a pleasantly distinctive taste of iodine and the sea. The meat is white with a delicate fine flake.
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Tips |
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Tips
Haddock lose their flavour very quickly when fried. In addition, the boneless meat falls apart easily and it should therefore be treated carefully.
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Season |
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Season
The haddock is highly recommended during the cold months.
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