Eglefino

Eglefino

Haddock belongs to the cod family and is easily recognized by the dark spot on its side. In Norway, it is often used to make traditional fish cakes – the delicate, lean meat holds together well, which makes it particularly suitable for minced fish dishes. It is also one of the most common species for fish and chips.

Area

Along the coast and in the Barents Sea

Maximum size

Up to 1,1 metres and 14 kilos

Some alternative names

Latin: Melanogrammus aeglefinus

English: Haddock

French: Églefin

German: Schellfish

Nutritional value in 100 g raw haddock (edible part)

Energy: 290 kJ or 68 kcal

 

Nutrients:

Protein: 16,6 g

Fat: 0,2 g

Saturated fatty acids: 0 g

Trans fatty acids: 0 g

Monounsaturated fatty acids: 0 g

Polyunsaturated fatty acids: 0,1 g

Cholesterol: 46 mg

 

Carbohydrates, in total: 0 g

Vitamins:

Vitamin A: 2 µg

Vitamin D: 0,5 µg

Riboflavin: 0,11 mg

Folate: 9 µg

Vitamin B12: 2 µg

Minerals:

Iron: 0,1 mg

Selenium: 30 µg

Haddock is a benthic fish found at depths between 40 and 300 metres along the Norwegian coast, from Stad to Svalbard. It thrives in flat areas with sand, clay or gravel beds.

Juvenile haddock in the Barents Sea are relatively stationary, while larger adult fish migrate far and wide. When they are 8 - 11 centimetres in size, the fish drift with the current towards the seabed where they settle. Haddock matures between 2 - 5 years of age, when they are 40 to 60 centimetres long. They spawn from March to June, along the western edge of Tromsøflaketak, part of the coastal banks of Northern Norway.  The haddock has a lifespan of approximately 20 years.

Wild catch

The fishing of haddock takes place all year around. The most important fishing equipment is fishing line, nets, Danish seine, trawl nets and long line. In the summertime, pelagic long lines are used off the coast of eastern Finnmark.

Products

Sold fresh as fillets or whole fish, and frozen as fillets, salted or smoked.

Diet

Benthos, fish and roe from herring and capelin

Nutrition

Haddock is especially rich in:

  • Protein that builds and maintains every cell in the body.
  • Vitamin B12, which is important for the body in producing new cells, including red blood cells. Vitamin B12 can contribute to preventing anaemia.
  • Selenium, an important element in an enzyme that fights harmful chemical processes in the body.

More nutritional data can be found at NIFES (www.nifes.no/en/prosjekt/seafood-data).