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Haddock (melanogrammus aeglefinus)

A round sea fish similar to cod, (an important commercial species) and a member of the same gadidae family, but generally smaller (reaching up to 80cm), and having a dark steak running down its back, and two thumb prints above the gills.

The preferred fish for "fish and chips" in the north of England (southerner"s prefer cod). It is also excellent smoked - but too often found with an unnecessary yellow dye. It can be cooked in any way appropriate for cod.

The French have taken also taken a liking to smoked haddock, and the word has almost entered the language - but it is only the smoked variety it refers to!

Stocks are becoming very depleted in some areas, to the point where they have been classed as "vulnerable".

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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