Haddock

Source: Wikipedia, the free encyclopedia.
This article is about a fish. For other uses, see Haddock (disambiguation).

Haddock
Haddock at the New England Aquarium
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Gadiformes
Family: Gadidae
Genus: Melanogrammus
T. N. Gill, 1862
Species:
M. aeglefinus
Binomial name
Melanogrammus aeglefinus
Synonyms

The haddock (Melanogrammus aeglefinus) is a

monotypic genus Melanogrammus. It is found in the North Atlantic Ocean and associated seas, where it is an important species for fisheries, especially in northern Europe, where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan haddie and the Arbroath smokie
. Other smoked version include long boneless, the fileted side of larger haddock smoked in oak chips with the skin left on the fillet.

Description

The haddock has the elongated, tapering body shape typical of members of the cod family.

anal fins and in these there are 21 to 25 fin rays in the first and 20 to 24 fin rays in the second.[3] The anal and dorsal fins are all separated from each other.[6] The pelvic fins are small with an elongated first fin ray.[7]

The upper side of the haddock's body varies in colour from dark grey brown to nearly black while the lower part of the body is dull silvery white. It has a distinctive black

caudal fins are dark grey in colour while the anal fins are pale matching the colour of the silvery sides, with black speckles at their bases. The pelvic fins are white with a variable amount of black spots. Occasionally there are differently coloured variants recorded which may be barred, golden on the back or lack the dark shoulder blotch.[3]

The longest haddock recorded was 94 centimetres (37 inches) in length and weighed 11 kilograms (24 pounds). However, haddock are rarely over 80 cm (31+1⁄2 in) in length and the vast majority of haddocks caught in the United Kingdom measure between 30 and 70 cm (12 and 27+1⁄2 in).[9] In eastern Canada waters, haddock range in size from 38 to 69 cm (15 to 27 in) in length and 0.9 to 1.8 kg (2 lb 0 oz to 3 lb 15 oz) in weight.[8]

Distribution

The haddock has populations on either side of the north Atlantic but it is more abundant in the eastern Atlantic than it is on the North American side. In the north-east Atlantic it occurs from the

Grand Banks.[9]

Habitat and biology

anal fins
.

The haddock is a demersal species which occurs at depths from 10 to 450 m (33 to 1,500 ft; 5.5 to 250 fathoms), although it is most frequently recorded at 80 to 200 m (300 to 700 ft; 40 to 100 fathoms). It is found over substrates made up of rock, sand, gravel or shells and it prefers temperatures of between 4 and 10 °C (39 and 50 °F). Off Iceland and in the Barents Sea, haddock undergo extensive migrations, but in the north western Atlantic its movements are more restricted, consisting of movements to and from their spawning areas. They reach sexual maturity at 4 years old in males and 5 years old in females, except for the population in the North Sea which matures at ages of 2 years in males and 3 years in females. The overall sex ratio is roughly 1:1, but in shallower areas, females predominate, while the males show a preference for waters further offshore.[6]

The fecundity of the females varies with size: a fish of 25 cm (10 in) length bears 55,000 eggs while a fish at 91 cm (36 in) has 1,841,000 eggs. Spawning takes place from depths of around 50 to 150 m (200 to 500 ft; 30 to 80 fathoms). In the northwestern Atlantic spawning lasts from January to July, although it does not occur simultaneously in all areas, and in the northeastern Atlantic the spawning season runs from February to June, peaking in March and April.[6] The eggs are pelagic with a diameter of 1.2 to 1.7 millimetres (3⁄64 to 9⁄128 in), and they take one to three weeks to hatch. Following metamorphosis, the past larval fish remain pelagic until they attain a length of around 7 cm (3 in), when they settle to a demersal habit.[10] Their growth rate shows considerable regional variation and fish at one year old can measure 17 to 19 cm (6+1⁄2 to 7+1⁄2 in), at 2 years old 25 to 36 cm (10 to 14 in), up to 75 to 82 cm (29+1⁄2 to 32+1⁄2 in) at 13 years old. Their lifespan is around 14 years.[6] The most important spawning grounds are in the waters off the central coast of Norway, off the southwest of Iceland, and over the Georges Bank.[10][11] The fish which spawn in inshore waters are normally smaller and younger fish than those which occur in offshore areas. The younger fish have a spawning season which is less than half of that of the larger and older stock offshore. Once hatched the larvae do not appear to travel far from their spawning grounds, however some larvae spawning off the west coast of Scotland are transported into the North Sea through the Fair Isle-Shetland Gap or to the northeast of Shetland.[12]

In their larval stages, haddock mainly feed on the immature stages of

sea urchins, brittlestars and worms are also important prey,[9] especially in the winter.[12] Juvenile haddock are an important prey for larger demersal fish, including other gadoids, while seals prey on the larger fish.[10]

The recorded growth rates of haddock underwent significant change over the 30 to 40 years up to 2011.

whiting, this has been called the gadoid outburst. There was strong recruitment in 1999 but since then, the recruitment rate has been very low.[10]

Parasites

Cod and related species are plagued by parasites. For example, the

lumpsucker, which they capture with grasping hooks at the front of their bodies. They penetrate the lumpsucker with a thin filament which they use to suck its blood. The nourished cod worms then mate on the lumpsucker.[13][14]

The female worm, with her now fertilized eggs, then finds a cod, or a cod-like fish such as a haddock or whiting. There, the worm clings to the gills while it metamorphoses into a plump, sinusoidal, wormlike body, with a coiled mass of egg strings at the rear. The front part of the worm's body penetrates the body of the cod until it enters the rear bulb of the host's heart. There, firmly rooted in the cod's circulatory system, the front part of the parasite develops like the branches of a tree, reaching into the main artery. In this way, the worm extracts nutrients from the cod's blood, remaining safely tucked beneath the cod's gill cover until it releases a new generation of offspring into the water.[10][13][14]

Taxonomy and etymology

The haddock was first formally

Theodore Nicholas Gill created the genus Melanogrammus with M. aeglefinus as its only species.[16] The generic name Melanogrammus means "black line", a reference to the black lateral line of this species. The specific name is a latinisation of the vernacular names “Egrefin” and “Eglefin”, used in France and England.[17]

Fisheries

Landings of haddock in the eastern Atlantic in the period 1980–2022. Data from ICES.[18][19][20][21][22]

Haddock is fished year-round using gear such as Danish

groundfish species such as cod and whiting. The main fishing grounds in the eastern Atlantic are in the Barents Sea, around Iceland, around the Faeroe Islands, in the North Sea, Celtic Sea, and in the English Channel. Landings in the eastern Atlantic have fluctuated around 200–350 thousand tonnes in the period 1980–2017. During the 1980s, the largest portion of the catch was taken at Rockall but from about 2000, the majority of the catch is caught in the Barents Sea. All the stocks in eastern Atlantic are assessed by ICES, which publish a recommendations on an annual basis for Total Allowable Catch.[18][19][20][21][22]

Landings of haddock in the western Atlantic in the period 1960–2022[23]

In the western Atlantic the eastern Georges Bank haddock stock is jointly assessed on an annual basis by Canada and the United States and the stock is collaboratively managed through the Canada–United States Transboundary Management Guidance Committee, which was established in 2000. The commercial catch of haddock in North America was approximately 40–60 thousand tonnes per year between 1920 and 1960. This declined sharply in the late 1960s to between 5 and 30 thousand tonnes per year. Despite a few good years post-1970, landings have not returned to historical levels.[11]

Haddock currently resides on the Greenpeace seafood red list due to concerns regarding the impact of bottom trawls on the marine environment.[24] In contrast, Monterey Bay Aquarium considers haddock a "good alternative".[25] Many haddock fisheries have been certified as sustainable by the Marine Stewardship Council.[26] All seven stocks assessed in the eastern Atlantic are currently considered by ICES to be harvested sustainably. The haddock populations in the western Atlantic (offshore grounds of Georges Bank off New England and Nova Scotia) are also considered to be harvested sustainably.[27]

As food

See also: Cod as food
Haddock, roast
Nutritional value per 100 g (3.5 oz)
Energy469 kJ (112 kcal)
0.0 g
Dietary fiber0.0 g
0.93 g
24.24 g
Niacin (B3)
29%
4.632 mg
Pantothenic acid (B5)
3%
0.150 mg
Vitamin B6
20%
0.346 mg
Folate (B9)
3%
13 μg
Vitamin C
0%
0.00 mg
MineralsQuantity
%DV†
Calcium
3%
42 mg
Iron
8%
1.35 mg
Magnesium
12%
50 mg
Phosphorus
19%
241 mg
Potassium
13%
399 mg
Zinc
4%
0.48 mg
†Percentages estimated using US recommendations for adults,[28] except for potassium, which is estimated based on expert recommendation from the National Academies.[29]

Haddock is very popular as a food fish. It is sold fresh or preserved by smoking, freezing, drying, or to a small extent canning. Haddock, along with

Boston, Massachusetts;[32] this refers to the size of the fish which have a variety of sizes, i.e., scrod, markets, and cows.[33] Haddock is the predominant fish of choice in Scotland in a fish supper.[34] It is also the main ingredient of Norwegian fishballs (fiskeboller).[35] Unlike cod, haddock is not an appropriate fish for salting and preservation is more commonly effected by drying and smoking.[36]

The smoking of haddock was highly refined in Grimsby. Traditional Grimsby smoked fish (mainly haddock, but sometimes cod) is produced in the traditional smokehouses in Grimsby, which are mostly family-run businesses that have developed their skills over many generations.[37] Grimsby fish market sources its haddock from the North East Atlantic, principally Iceland, Norway and the Faroe Islands. These fishing grounds are sustainably managed[38] and have not seen the large scale depreciation in fish stocks seen in EU waters.[39]

One popular form of haddock is Finnan haddie which is named after the fishing village of Finnan or Findon in Scotland, where the fish was originally cold-smoked over smouldering peat. Finnan haddie is often poached in milk and served for breakfast.[40][41]

The town of Arbroath on the east coast of Scotland produces the Arbroath smokie. This is a hot-smoked haddock which requires no further cooking before eating.[42]

Smoked haddock is naturally an off-white colour and it is frequently dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree,[5] and also in the Scottish dish Cullen skink, a chowder-like soup.[43]

References

  1. doi:10.2305/IUCN.UK.1996.RLTS.T13045A3406968.en
    . Retrieved 12 April 2024.
  2. ^ Barnes, M.K.S. (2008). Tyler-Walters H.; Hiscock K. (eds.). "Melanogrammus aeglefinus Haddock". Marine Life Information Network: Biology and Sensitivity Key Information Reviews. Marine Biological Association of the United Kingdom. Retrieved 13 April 2018.
  3. ^ a b c Henry B. Bigelow & William C. Schroeder (1953). "Haddock Melanogrammus aeglefinus". Fishes of the Gulf of Maine. United States Fish and Wildlife Service. Retrieved 14 April 2018.
  4. ^ a b c Froese, Rainer; Pauly, Daniel (eds.) (2018). "Melanogrammus aeglefinus" in FishBase. February 2018 version.
  5. ^ a b c "Haddock". British Sea Fishing. 20 August 2012. Retrieved 7 January 2019.
  6. ^
    ISBN 978-92-5-102890-2
    . Retrieved 2 April 2018.
  7. ISBN 978-1855853645
    .
  8. ^ a b "Haddock". Fisheries and Oceans Canada. Retrieved 14 April 2018.
  9. ^ a b c d Torry Research Station. "The haddock". Food and Agriculture Organization of the United Nations. Archived from the original on 26 December 2018. Retrieved 14 April 2018.
  10. ^ a b c d e f g "Haddock" (PDF). ICES Fish Map. International Council for the Exploration of the Sea. Retrieved 14 April 2018.
  11. ^ a b c "NEFSC Ref Doc". NOAA. Retrieved 14 April 2018.
  12. ^ a b "Haddock". Topics Marine & Fisheries. Scottish Government Riaghaltas na h-Alba. Retrieved 13 April 2018.
  13. ^
    ISBN 978-0-521-57691-8
    .
  14. ^
    ISBN 9780313339226
    .
  15. ^ Eschmeyer, William N.; Fricke, Ron & van der Laan, Richard (eds.). "Gadus aeglefinus". Catalog of Fishes. California Academy of Sciences. Retrieved 6 June 2020.
  16. ^ Eschmeyer, William N.; Fricke, Ron & van der Laan, Richard (eds.). "Melanogrammus". Catalog of Fishes. California Academy of Sciences. Retrieved 6 June 2020.
  17. ^ Christopher Scharpf; Kenneth J. Lazara (19 April 2020). "Order GADIFORMES: Families EUCLICHTHYIDAE, MORIDAE, MACRURONIDAE, MERLUCCIIDAE, RANICIPITIDAE, BREGMACEROTIDAE, MURAENOLEPIDIDAE and GADIDAE". The ETYFish Project Fish Name Etymology Database. Christopher Scharpf and Kenneth J. Lazara. Retrieved 6 June 2020.
  18. ^
    doi:10.17895/ices.advice.21828339
    .
  19. ^
    doi:10.17895/ices.advice.21840801
    .
  20. ^
    doi:10.17895/ices.advice.21907938
    .
  21. ^
    doi:10.17895/ices.advice.21840807
    .
  22. ^
    doi:10.17895/ices.advice.21840795
    .
  23. ^ FAO (2024). "Global Capture Production. In: Fisheries and Aquaculture. Rome. [Cited Friday, April 26th 2024]".
  24. ^ "Greenpeace International". Archived from the original on 4 July 2019. Retrieved 4 July 2019.
  25. ^ "Haddock". Monterey Bay Aquarium. Retrieved 15 February 2021.
  26. ^ "MSC".
  27. ^ Kirsten Weir (July 2009). "The Great Haddock Revival". The Scientist. Retrieved 14 April 2018.
  28. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
  29. PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link
    )
  30. ^ "Fish and chips". Seafish Business to Business Website. Archived from the original on 11 October 2008. Retrieved 14 April 2018.
  31. ^ "Products > Whole Fish & Seafood > Haddock Melanogrammus aeglefinus". SevenSeasFoods. Retrieved 14 April 2018.
  32. ^ G. Stephen Jones (23 July 2010). "Cod or Scrod – What's the Difference?". Reluctant Gourmet. Retrieved 14 April 2018.
  33. ^ "Haddock" (PDF). Rastelli Seafood. Retrieved 14 April 2018.
  34. ^ "Traditional Fish and Chips in Batter". Scotland's Enchanted Kingdom. Retrieved 14 April 2018.
  35. ISBN 978-0313383946
    .
  36. ^ "Haddock fish identification, its habitats, characteristics, fishing methods". All Fishing Guide. Retrieved 14 April 2018.
  37. ^ Grimsby Traditional Fish Smokers Group Archived 3 September 2010 at the Wayback Machine
  38. ^ Icelandic Request on the Evaluation of Icelandic Cod and Haddock Management Plan Archived 6 December 2010 at the Wayback Machine
  39. ^ European Commission, Communication on Fishing Opportunities for 2009. May 2008
  40. ^ Full recipe for Finnan Haddie from Scottish chef John Quigley Archived 24 October 2007 at the Wayback Machine
  41. ^ "Traditional Scottish Recipes - Finnan Haddie". RampantScotland. Retrieved 14 April 2018.
  42. ^ "What Is A 'Smokie?'". Iain R Spink "The Smokie Man". Retrieved 14 April 2018.
  43. ^ "Cullen skink". BBC. Retrieved 14 April 2018.

Further reading

Look up haddock in Wiktionary, the free dictionary.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Haddock&oldid=1220896050"