Haddock - églefin or aiglefin in French (Melanogrammus aeglefinus) - is a white fish of the North Atlantic, a cousin of cod, with finer, more tender and slightly sweet flesh. It is the everyday fish in Iceland, where it is called ýsa, and one of the least known in France, where it is mostly met smoked. Here is how to recognise it, name it, choose it and cook it.
What is haddock?
A member of the gadid family, like cod and saithe, but smaller: 40 to 60 cm as an adult. You recognise it at a glance by its black lateral line and the dark spot above the pectoral fin - "the devil's thumbprint", fishermen say. Its flesh is white, very fine, in smaller flakes than cod.
Églefin or aiglefin? Both French spellings are correct and name the same fish; the Académie française accepts both. You will also see aigrefin, and by mistake eiglefin or aigle fin.
Églefin, aiglefin, haddock: are we talking about the same fish?
Yes - with one nuance that changes everything in the kitchen. In English, haddock is simply the name of the fish. In France, the word means smoked haddock, often dyed orange - the one in haddock à la crème or kedgeree. Fresh, it is églefin; smoked, it is haddock. Ours is always fresh.
Ýsa: the fish Icelanders love most
In Iceland, haddock is called ýsa and it is the fish people eat on weekdays, even more than cod: pan-fried in butter, poached with potatoes, or mashed into plokkfiskur. It is caught in the cold waters around the island, where its flesh stays firm and fine, and the Icelandic haddock fishery is MSC certified.
Ours is bought every day at the local fish markets, prepared in our workshop in Keflavík and shipped chilled: delivered to your door in 24 to 48 hours by Chronofresh, never frozen. And because haddock is abundant, it is also our fairest-priced fish.
See all our Icelandic haddock →
What does haddock taste like?
Milder and finer than cod, with a hint of sweetness and a very tender texture that separates into small flakes. It is a fish of delicacy: it loves butter, lemon, short cooking and light sauces. Against its two Icelandic cousins:
| Haddock | Cod | Saithe | |
|---|---|---|---|
| Flesh | Very fine, tender, small flakes | White, large flakes | Grey when raw, firm |
| Taste | Mild, slightly sweet | Delicate | Pronounced, briny |
| Holds when cooked | Fragile | Medium | Excellent |
| Best for | Lemon butter, gentle oven, poaching | Oven, cream, papillote | Pan, sauces, curry |
| Price | € | €€ | € |
Is haddock good for you?
A lean fish: about 80 kcal and 19 g of protein per 100 g, under 1 g of fat. Rich in vitamin B12, selenium, iodine and phosphorus. Its mild, easily digested flesh makes it the ideal fish for children - it is the one served in Icelandic school canteens.
Loin or fillet: which cut to choose?
- Skinless loin - the thick part of the fillet. For the oven, sauces and dishes where the fish must stay whole. Skin-on for the pan: the skin protects the fine flesh and turns crisp.
- Skinless fillet - thinner, very quick to cook. For a weeknight oven, papillote, or homemade breaded fish for the children.
Fresh haddock has white, glossy flesh, firm to the touch, and smells of the sea - never of ammonia.
How to cook haddock
Even more than cod, haddock will not forgive overcooking: its fine flesh goes from pearly to dry in a minute. It is ready as soon as it turns opaque and flakes apart. Three methods, each detailed in a recipe (recipes are in French for now):
- In the oven - 180 °C, 10 to 12 minutes for a fillet, 12 to 15 for a loin. The simplest. → Baked haddock fillet, the simple lemon recipe
- In the pan - 3 minutes skin side down, 1 to 2 minutes in butter. The fastest. → Pan-fried haddock loin with butter and parsley
- In sauce - poached, then coated in lemon butter. The most Icelandic. → Haddock in lemon butter sauce with steamed potatoes
Our haddock recipes
- Baked haddock fillet, the simple lemon recipe - 20 minutes, the basic recipe.
- Pan-fried haddock loin with butter and parsley - 15 minutes, crisp skin.
- Haddock in lemon butter sauce with steamed potatoes - 25 minutes, Sunday lunch in Reykjavík.
Frequently asked questions about haddock
How do you cook haddock?
Gently: its flesh is even finer than cod. In the oven at 180 °C, 10 to 12 minutes for a fillet, 12 to 15 for a loin; in a pan, 3 minutes skin side down then 1 to 2 minutes in butter; poached or in sauce, 8 to 10 minutes at a simmer. It is done as soon as the flesh turns opaque and separates into small flakes under a fork.
Églefin or aiglefin: which spelling is right?
Both. The Académie française accepts églefin and aiglefin for the same fish, Melanogrammus aeglefinus. Églefin is the more common form at fishmongers and in official texts, aiglefin the one you hear most. You will also see aigrefin and, by mistake, eiglefin or aigle fin.
Are haddock and églefin the same fish?
Yes and no. In English, haddock is simply the name of the fish. But in France, haddock means SMOKED églefin, often dyed orange - the one in haddock à la crème or kedgeree. Fresh, it is églefin; smoked, it is haddock. Ours is always fresh, never smoked.
What is the difference between haddock and cod?
Two cousins in the gadid family. Haddock is smaller, its flesh finer, more tender and slightly sweeter, in smaller flakes; cod has large flakes and firmer flesh. Haddock costs less and is recognised by the black spot above its pectoral fin. In Iceland it is often preferred to cod.
Is haddock good for you?
Yes: a lean fish at about 80 kcal and 19 g of protein per 100 g, under 1 g of fat, rich in vitamin B12, selenium, iodine and phosphorus. Its mild flesh and easy digestibility make it an ideal fish for children and light meals.
How do you bake a haddock fillet?
Preheat to 180 °C. Lay the fillets in an oiled dish, season with salt and pepper, add a drizzle of olive oil, some lemon and a knob of butter. Allow 10 to 12 minutes: the flesh should just turn opaque. A haddock fillet is thin - one minute too long dries it out.
What goes with haddock?
Mild sides that respect its delicacy: steamed or mashed potatoes, rice, leek fondue, spinach, peas, glazed carrots. For a sauce, lemon butter, beurre blanc, chive cream, or a sauce vierge. In Iceland it is mashed with potatoes and béchamel: plokkfiskur.
How do you cook frozen haddock?
Thaw it for 12 hours in the fridge in its packaging, then dry the flesh well and cook it as fresh. In a hurry, bake it en papillote at 180 °C straight from frozen, adding 6 to 8 minutes. Avoid pan-frying from frozen: the water it releases stops it from searing.
Want to taste it? Our Icelandic haddock loins are delivered chilled in 24 to 48 hours.