Maine Seafood Guide – Haddock

Maine Seafood Guide

If you are interested in recreational harvesting, please check the listed regulatory agencies for the most up-to-date status of each fishery. If you see information here that you know to be outdated, please let us know.

Haddock

Haddock, Boston Aquarium
Haddock (Melanogrammus aeglefinus) at the New England Aquarium, Boston MA. Photo: Steven G. Johnson

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 pointed dorsal fin. Haddock are usually found in waters a bit deeper than cod; they enter bays and reach 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 from March 1 through March 31 inclusive.

Changes possible in 2025. For the most recent updates, visit the Maine Department of Marine Resources.

Status

Haddock is no longer considered “overfished” and overfishing is not occurring (NOAA Fishwatch).

Regulatory Authority

Northeast Multispecies (groundfish) fishery is managed by the New England Fishery Management Council.

Harvest Method

Otter trawl, gillnet, and some hook and line. See the vessel and gear guide for more information.

Recreational Harvest

Minimum size: 18 inches
Harvest limit: 15 fish per angler per day

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

Thanks to a recent population recovery in the Gulf of Maine, haddock has become the go-to flaky white fish featured in many of the state’s restaurants and seafood shacks. It’s prized for its mild, slightly sweet flavor and delicate, tender texture.

Haddock is widely available both fresh and frozen in markets across Maine. Look for firm, white flesh with a clean, briny scent.

Because it’s somewhat delicate, haddock is best baked, broiled, pan-fried, steamed, or poached. It’s also a classic choice for chowder, where its gentle flavor and flaky texture shine. In traditional Maine fare, you’ll often find it served as fried fish sandwiches or baked with a buttery crumb topping.

Certifications & Verifications

Gulf of Maine Responsibly Harvested

Links