Maine Seafood Guide – Haddock
Haddock Melanogrammus aeglefinus
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.
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).
Northeast Multispecies (groundfish) fishery managed by the New England Fishery Management Council.
Permitted from May 2016 through February 2017. There is a minimum size limit of 17 inches (keep only fish larger than this). Limit 15 fish per angler per day.
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.
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.