Haddock are dark gray above with silvery sides and a white underbody. They have a black lateral line and show no spots. A distinctive large black blotch, referred to as “the devil’s thumbprint,” is located behind and above their pectoral fins. Haddock, like cod, have three dorsal fins and two anal fins. With haddock, the first dorsal fin is visibly pointed. A small chin barbel can be found on their lower jaw and they have a shallowly forked tail fin. At three years of age, haddock typically measure 10-20 inches in length.
Haddock is most commonly found at depths of 130-146 feet, but has a range as deep as 980 feet. It thrives in temperatures of 36-50 degrees. Juveniles prefer shallower waters and larger adults prefer deeper water. Haddock feed primarily on small invertebrates, although larger members of the species may occasionally consume fish.
Haddock is a white flaky fish that makes great chowders as well as a quick dinner by preparing it in various ways. Fresh haddock really has no taste, as most fishermen say you have to keep in the fridge for a couple of days to taste good.
Haddock contains no carbohydrates and about 19grams of protein per 100g serving.
Learn more at FishWatch U.S Seafood Facts
*Illustration by Roz Davis, provided courtesy of the Maine Department of Marine Resources Recreational Fisheries
program and the Maine Outdoor Heritage Fund.