I haddock-raving for fish & chips!

Cinzia Cuneo 26 maggio, 2012 ricette, pesci/frutti di mare

Haddock was once very popular on both sides of the North Atlantic and it is, along with cod and plaice, one of the fishes used in the classic British combo, “fish and chips”. Haddock by any other name tastes just as delicious. Interestingly, although the French word for this fish is ‘aiglefin’, the locals have actually adopted its English name to refer to smoked haddock!

The haddock’s flaky white flesh is similar to that of the cod, but it has a more delicate flavour. It can be cooked using any method, but make sure not to overcook it, as this will dry up its delicate flesh.

In 2010, Greenpeace added trawled haddock to the red list of species at risk and that you should avoid buying. However, this does not include the ones caught by long line or hook and line fishing.

Try our recipe for Oven “Fried” Fish and Chips

Oven Fried Fish and Chips

Originally published in the Journal de Montréal on May 26, 2012.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.