Maine Seafood Guide – Haddock
Season
Status
Regulatory Authority
Harvest Method
Recreational Harvest
Health Benefits & Risks
Buying & Preparing
Brands
Certifications
Links
►Species Description
Haddock Melanogrammus aeglefinus
Wild.
The haddock is distinguished from other groundfish like cod and pollock by a black line along its sides, a sooty black patch above the pectoral fin, and a pointy dorsal fin. Haddock are usually found a bit deeper than cod; they enter bays and reaches between islands but never go into brackish water. They remain in the Gulf of Maine year-round, but may move closer to shore in summer.
►Season
Cannot possess haddock from March 1 to March 31.
►Status
While haddock populations have rebounded in the Gulf of Maine. The stock is no longer considered “overfished” and overfishing is not occurring (more from NOAA Fishwatch).
►Regulatory Authority
Northeast Multispecies (groundfish) fishery managed by the New England Fishery Management Council.
►Harvest Method
Otter trawl, gillnet, some hook and line.
►Recreational Harvest
Minimum size: 17 inches
Harvest limit: 20 fish per day per angler
Season: Cannot possess haddock from March 1 to March 31
►Health Benefits & Risks
Haddock is a low-fat and low-calorie protein source, but contains lower amounts of omega-3 fatty acids than other seafoods. Haddock is low in mercury.
►Buying & Preparing
Given the recent recovery of the Gulf of Maine population, haddock is now the ubiquitous flaky white fish of Maine’s restaurants and seafood shacks. It is readily available fresh and frozen. Haddock is somewhat delicate and mild and is best served baked, broiled, fried, steamed/poached, or in chowder.
►Companies, Brands, and Labels
Port Clyde Fresh Catch
Traditional smoked Finnan Haddie from Stonington
►Certifications & Verifications
Gulf of Maine Responsibly Harvested
►Links
- NOAA Fisheries Species Directory