Haddock
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Haddock - A whitefish member of the cod family, and fished in northern waters, it has a mild flavour and a firm but flaky texture ...
Haddock Omelette for 2
100g smoked haddock skinless fillets
50g butter
150ml fresh double cream
50g grated cheddar cheese
3 eggs, separated
Salt and pepper to season ...
Haddock
White sea fish similar to cod, with flaky flesh, available fresh or frozen, whole or as steaks and fillets. Can be poached, baked, fried, smoked or grilled and served with or without sauce
Haggis ...
Haddock - of the cod family, this fish is white-fleshed and is good to use in any recipe calling for cod. Smoked, it is known as Finnan Haddid. Poached, and served with drawn butter, it has a faint hint of the flavor of lobster.
haddock Substitutes: cod OR hake OR flounder OR sole
pollock = Boston bluefish Notes: Includes Alaska pollock = walleye pollock. Substitutes: cod
schrod See cod.
Haddock:
A North Atlantic fish, the smaller cousin to the cod. The haddock has firm white flesh that is mild in flavor. Smoked haddock is called "finnan."
Haggis: ...
Haddock puff
Lamb slice with garlic mayonnaise
By Simon Hopkinson
Confit duck hash with a fried duck egg and celeriac, radish, pomegranate and truffle salad
By Stephen Terry ...
haddock
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haddock
delicate flavor, soft, flakey
Haddock goes well with lemon juice. Substitution is cod.
Down East Haddock Chowder Handle
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Crappit heids
Haddock heads stuffed with fish intestines and boiled in fish stock.
Crowdie means Cottage cheese.
Cullen skink
Soup of Finnan haddie with milk and potatoes.
A whole smoked haddock with the backbone still inside. Good for poaching, grilling, fishcakes and pies, kedgeree and soup
Argan oil ...
A young cod or haddock fish
Sear
To scorch or char the surface of meat quickly, sealing in the juices ...
Smoked haddock foam Fresh haddock home smoked with tea, shallots, butter and cream. To simmer To cook food in liquid over gentle heat, just below the boiling point, low enough so that tiny bubbles just begin to break the surface.
[Scottish] smoked haddock.
Fino Olive Oil:
A blend of extra-virgin and virgin olive oils. Fino means "fine" in Italian.
Haddock, hake, and pollock are
members of the cod family.
coda di bue (It.) Oxtail.
codorniz (Sp.) Quail.
coeur a la creme (Fr.) A cream-cheese dessert from provincial France
in which heavy cream and cream cheese are combined and molded ...
Finnan Haddie - The Scottish name for smoked haddock.
Five Spice Powder - A dry spice mix used in Chinese cooking consisting of cinnamon, star anise, pepper, clove, and fennel.
Smoked haddock.
Fire point
Temperature at which volatile compounds from heated oil will ignite when brought into contact with a flame, and will continue to burn when the flame is removed.
Fish sauce
A pungent, salty liquid made from fresh anchovies.
The fish most extensively salted are cod, herring, mackerel, and haddock. Smoking preserves fish by drying, by deposition of creosote ingredients, and, when the fish are near the source of heat, by heat penetration.
Scrod is the name for young cod (and haddock) that weight less that 2.5 pounds. It is a popular fish from the Pacific and the North Atlantic with a lean, firm, white flesh. "Haddock," "hake," and "pollock" are close relatives of the cod.
Finnan Haddie - [Scottish] smoked haddock.
Firkin - The sourdough container on a chuck wagon; also dough keg.
Fish Cakes, Japanese - Fish paste molded into cakelike shapes and grilled or deep fried. Available frozen in Japanese markets.
The topping is also known as neta, and usually takes the form of a type of seafood such as tuna, eel, haddock, shad, snapper, octopus, or shrimp. Depending on the type of fish, it may be served raw in thin slices, grilled, or batter fried.
Scrod A young cod or haddock fish
Sear To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove.
a large family of saltwater fish, including Atlantic cod, Pacific cod, pollock, haddock, whiting and hake; generally, they have a milk, delicate flavor, lean, white flesh and a firm texture and are available fresh, sun-dried, salted or smoked.
Try this marinade with sautéed haddock, flounder, or halibut. The marinade has a nice tartness with touches of a savory gin and lemon flavour mixed with herbs.
I went on a deep sea fishing trip and we caught a wolffish. I've baked cod, haddock, flounder and such, but do you have an idea how to cook this fish before I destroy it in my oven? ANY help on this would be helpful.
Finnan haddie
Smoked, salted haddock, favored in Scotland.
Flageolets
Munchkin kidney beans from France.
It is also used as a general label for small members of the cod family, including pollack, haddock, hake, and whiting.
Round fish, those with rounder, larger bellies and an eye on each side of their heads, have a backbone along their upper bodies, with a fillet located on each side. Round fish include cod, trout, bass, snapper, salmon, pike, haddock, hake, ...
In the cod and haddock the base of the first anal fin is not, or but slightly, longer than that of the second dorsal fin; in the whiting, pout, coal-fish, pollack, hake, ling and burbot, the former is considerably longer than the latter.
aiglefin: haddock, Melanogrammus aeglefinus
aïgo bouido: Provençal garlic soup served over pieces of bread (e.g., aïgo-sau d'iou, Provençal fish soup made with water and salt)
aigre: sour (e.g.
 See also: Fish, Smoked, Smoke, Water, Sauce
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