Cookbook:Haddock
| Haddock | |
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| Category | Seafood |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs | Seafood | Fish
Haddock is a type of white-fleshed saltwater fish in the cod family.[1]
Characteristics
editThe whole fish is characterized by brownish-grey skin, a thin, dark line that runs down its side, and a dark spot just behind the gills.[2][3] The flesh is lean and white, and its relatively high water content makes it somewhat delicate.[1][4] When cooked, it is flaky with a mild flavor.[3][5]
Selection and storage
editHaddock may be sold fresh, frozen, or smoked. Select it as you would other fish. When buying fillets specifically, look for those with skin to make sure you're actually getting haddock and not a similar variety.[1]
Use
editHaddock is found in the North Atlantic region, and it features heavily in the cuisine of the surrounding regions. It is rarely preserved by salting, usually preserved and flavored by smoking instead.[2] One variety of smoked haddock is Finnan haddie, which is cold-smoked over peat.[2] Arbroath smokie is hot-smoked.[2] Overall, the fish is very versatile, suitable for frying, poaching, and baking.[1][4][5]
Substitution
editHaddock and cod are quite similar for each other and can generally be substituted for each other from a culinary standpoint.[1][2] However, you may want to consider sustainability and population stability when choosing between them.
Recipes
editReferences
edit- ↑ a b c d e The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c d e Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b The Culinary Institute of America (CIA); Ainsworth, Mark (2009-02-04). Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-4354-0036-8.
- ↑ a b Farrimond, Stuart (2017-09-19). The Science of Cooking: Every question answered to perfect your cooking. Penguin. ISBN 978-1-4654-7079-9.
- ↑ a b "Learn about: Haddock".