Norway is home to one of the largest haddock stocks in the world, but this is no coincidence. It takes a lot of hard work and a strict quota system to maintain. Below you can find out more about where we catch the majority of our haddock and discover tips on how to prepare it.
What to look for
This delicious white fish is part of the cod family, so it can be tricky to tell it apart. However, it does have one easy-to-spot characteristic - a dark spot on its side.
Protecting our stocks
Fishing in Norway is more than an industry, it’s a craft – something to be studied, perfected and passed down to the next generation. Sustainability is at the core of this ethos and in 1987, Norway introduced a strict discard ban on cod and haddock. It was a great example of how environmental measures can make both ethical and economic sense – any fish that exceeds a vessel’s quota can be sold, but not for profit. The EU is now following Norway’s lead and implementing similar landing regulations before 2019.
As good for you as it tastes
Norwegian haddock is a lean fish packed with protein. It is also rich in vitamin B12, which helps the body to produce new red blood cells and can even prevent anaemia.
Preparing fresh haddock
Norwegian haddock is extremely versatile – it can be baked, grilled, fried, poached or steamed. In Norway, haddock is also a common ingredient in traditional fish cakes. This is because the delicate, lean meat holds together well, which makes it particularly suitable for minced fish dishes. It is also one of the most common fish used in the ever-popular fish and chips.