Wild Haddock

A cosy relative of the faithful favourite, cod. Haddock has a similar texture although many, particularly the Icelandic, believe it to be a far superior fish. A very popular choice for fish and chips, sprinkled with sea salt and vinegar and dunked liberally into chunky homemade tartare sauce.

Good To Know

Ingredients & Nutrition

Wild Haddock (Fish)

*Denotes non-organic, produced to organic standards. 
For allergens, including cereals containing gluten, please see the ingredients in bold.

How To Store 

Our fish is going frozen. We’ve made this shift in a move to guarantee and maintain quality and selection all year round.

Why Frozen?

- Freshly Frozen to lock in taste and nutrients and to maintain quality 

- Cook or Refreeze so it's ready to eat when you are. Refreeze at home or eat within 3 days of defrosting

- Seasonal Selections sourced at the best times for unmatched quality 

- Always Available so no more weather woes. Enjoy your favourite fish anytime

How will my fish arrive? 

Your fish is selected from our freezers on the day it is dispatched to ensure peak freshness. Your fish may arrive partially frozen. Rest assured, it remains perfectly safe to eat within 3 days or to conveniently store in your freezer for later enjoyment

Our Suppliers

The Fish Society sources the finest quality fish using traditional, sustainable fishing methods. With their 'fresher than fresh' guarantee, they deliver fish that’s not only responsibly sourced but each catch is frozen at peak freshness, ensuring it tastes as good at home as if it were cooked fresh from the sea.

How To Cook

We recommend:

Oven Baking

• Preheat the oven: Set it to 200°C (180°C fan) or 400°F.
• Prepare a baking dish: Lightly grease a baking dish or line it with parchment paper.
• Season the fillets: Drizzle the haddock fillets with olive oil and season with salt, pepper, lemon juice, and fresh herbs like dill or parsley.
• Bake: Place the fillets in the dish and bake for 12-15 minutes, depending on thickness. The fish is done when it turns opaque and flakes easily with a fork.
• Optional: For a crispy topping, you can mix breadcrumbs with herbs and sprinkle it over the fish before baking.

2. Pan-Frying

• Heat a pan: Add 1-2 tablespoons of oil or butter to a non-stick skillet and heat over medium-high.
• Season the fillets: Pat the haddock fillets dry and season with salt, pepper, and your choice of herbs.
• Cook the fillets: Place the haddock in the pan and cook for about 3-4 minutes on each side, depending on thickness, until golden brown and the fish is cooked through.
• Serve: Remove from the pan and serve immediately.

3. Grilling

• Preheat the grill: Heat the grill to medium-high.
• Prepare the fillets: Brush the haddock fillets with olive oil and season with salt, pepper, and herbs. A marinade with lemon juice, garlic, and herbs works well too.
• Grill the fillets: Grill the haddock for about 3-4 minutes on each side, depending on thickness. The fillets should be opaque and flake easily.
• Tip: Use a grill basket or wrap the fillets in foil to prevent them from falling apart on the grill.

Serving Suggestions:

• Haddock pairs well with sides like roasted vegetables, rice pilaf, or creamy mashed potatoes. You can serve it with a drizzle of lemon butter sauce, tartar sauce, or a fresh salad.