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Haddock fillet, vacuum-sealed frozen
Mild, versatile, and easy to love, haddock is a lean white fish similar to cod, but often slightly more tender with a delicate flavour that appeals to both kids and seafood lovers.
Caught in the northern Gulf of St. Lawrence and the North Atlantic, particularly near Newfoundland, this haddock comes from Danish seine fishing, a more sustainable fishing method that is gentler on marine habitats than more invasive techniques. It also helps reduce fuel consumption by approximately 40%.
Immediately after being caught, the fish is filleted and vacuum frozen to preserve freshness, texture, and flavour, bringing quality seafood closer to your plate.
Its flaky white flesh makes it ideal for countless recipes: homemade fish & chips, fish tacos, baked fish, chowders, foil packets, or simply pan-seared with lemon and herbs.
Its mild flavour makes it an excellent option for people who find stronger-tasting fish intimidating.
Benefits
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Excellent source of lean protein
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Low in saturated fat
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Mild flavour suitable for the whole family
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Tender, flaky texture easy to cook
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Great alternative to cod
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Versatile for frying, baking, grilling or soups
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Quickly frozen after catch for freshness
How to use
Thaw in the refrigerator for several hours or overnight before cooking. Haddock can be baked, pan-fried, grilled, steamed in foil, or breaded.
For homemade fish & chips, lightly coat with batter or breadcrumbs. For a lighter option, cook with olive oil, lemon, garlic, and herbs.
Avoid overcooking, as the delicate flesh may dry out. Usually, 8 to 12 minutes in the oven depending on thickness is enough.
Quick practical recipe
Lemon herb baked haddock
Place fillets in a baking dish with olive oil, lemon juice, garlic, salt, pepper, and fresh herbs (dill or parsley). Bake at 400°F for about 10 minutes until flaky.
Audrey’s tip, also known as La naturo imparfaite
If someone at home says they don’t like fish, haddock is often the best place to start. It’s mild, comforting, and never too “fishy.”