519.00 $

Wild fish caught in  Atlantic, North-East

The haddock can be easily recognized by a black lateral line running along its white side a distinctive dark blotch above the pectoral fin, often described as a “thumbprint” or even the “Devil’s thumbprint” or “St. Peter’s mark”. Haddock is one of the most popular fish used for fish and chips in Britain. Fresh haddock has a clean, white flesh and can be cooked in the same ways as cod.

The ratio between the weight of the whole fish and the fillets is 2, which means that for a fish of 1 Kg, you will get around 500g of fillets.

One fish of about 2 Kg will be enough as a starter for 16 and the main course for 8.


Origin: Brittany


Product Features: Gutted


French Name: Aiglefin/Hanon (Melanogrammus aeglefinus) 


How to prepare (gut and cut fillets) a whole fish

-15% OFF sitewide with the code EASTEREGG15 

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