Volume 12, Issue 050 - March 9, 2007 |
Hello Chef,
I hope you enjoyed this week of fish facts. Next week we will focus on
Asparagus. Stay tuned..
Have a great weekend...You deserve it!
Haddock
 Melanogrammus aeglefinus
Haddock is a member of the cod family. It is
easy to recognize; it has a black line that runs laterally along its white
skin. There is also a dark spot above its pectoral fin, often described as a
thumbprint. Haddock live in the American and European waters of the Atlantic Ocean.
Haddock like deep, cool water with temperatures between 35 and 50 degrees F.
Adult haddock are most likely found at depths of 150 to 450 feet and do not
like shallow water, so you rarely find them in bays or river mouths. They
migrate seasonally to accommodate their habitat.
Their diet consists of small crabs, sea worms, clams, starfish, sea cucumbers,
sea urchins and occasionally small fish and squid. Rarely will a haddock
exceed 20 to 24 inches in length, 5 pounds in weight or live to be 10 years
old. Spawning peaks in March and April and an average-sized female will produce
approximately 850,000 eggs. Larger females are capable of producing up to 3
million eggs each year. Haddock is fished year-round using Danish seine nets,
trawlers, long lines, and fishing nets.
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 Warm
Spiced Haddock Niçoise
Makes 4 servings
Ingredients:
4 (six ounces each) haddock fillets
12 ounces new potatoes, thick sliced
6 ounces fine green beans, halved
6 ounces cherry tomatoes
1 red onion, cut into wedges
2 tablespoons butter, melted
sea salt flakes
1 teaspoon crushed chilies
4 tablespoons Caesar dressing
1 tablespoon fresh chopped chives
Preparation:
Cook the potatoes in boiling salted water for 8 minutes, add the fine green
beans and cook for a further 2 minutes. Drain and spoon into a bowl. Add the
tomatoes and red onion.
Brush the fish with a little melted butter, sprinkle with the sea salt and
crushed chilies. Cook under a hot grill for 4 to 5 minutes.
Add a little water to the Caesar dressing. Add three quarters of the dressing to
the vegetables and toss to coat.
Serve the vegetables topped with the fish and drizzle over the remaining
dressing. Garnish with the chives.
More on Haddock:
Fresh haddock has a fine white flesh and can be cooked just
like its relative, cod. Freshness of a haddock filet can be determined by how
well it holds together—it should be firm and the flesh should be translucent.
Separating flesh and a chalky white look indicate that the fish is not fresh.
Young, fresh haddock and cod filets are often sold as scrod in New England.
This is confusing at first, but simply relates to the size and age of the
fish.
Haddock is considered a premium whitefish, an excellent source of protein with
vitamin B12, pyridoxine, selenium, sodium and potassium. It is also an
excellent source of protein and contains a healthy
balance of sodium and potassium. Overall the meat is extremely lean.
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 Ginger
and Citrus Haddock with Honey Glaze
Makes 4 servings
Ingredients:
4 fillets of haddock
1 tablespoon sesame oil
2 tablespoons soy sauce
zest and juice of 2 oranges
2 tablespoons honey
1 clove of garlic mashed to a paste
4 teaspoons gingerroot, grated
2 to 3 spring onions finely chopped
freshly ground black pepper
1 lime
Preparation:
Marinade the haddock in the sesame oil, soy sauce, orange juice, zest, honey,
garlic and ginger for 20 minutes.
Remove the fillets from the marinade and either bake or grill for 2 minutes each
side or until done.
Garnish with lime and orange zest and some chopped spring onions.
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