Haddock

The scientific name for the fish known as haddock is "melanogrammus aeglefinus". Haddock is a marine fish which quite popular and available on both sides of the northern Atlantic Ocean.

yes,it is full of the several minerals you need and packs 20.6 grams of Protien for a 3 oz serving. when prepared right it is an extreme benefit to anyone on a diet. it has only 96 calories per 3 oz serving and it can prevent sicknesses.

I certainly hope not. I'm pretty sure they are a protected bird, because of their numbers and geographical isolation. To clarify the above answer, puffins are not considered an endangered species but "they are threatened by human activities and are rare in many areas where they were once abundant" according to Project Puffin which is managed by the National Audubon Society. According to a recent Travel Channel program called Bizzare Foods, puffin are consumed in Iceland. One of the only birds they do eat. They are eaten smoked, grilled.

1000

Yes, you can safely freeze smoked haddock.

63 calories for 55 grams

(WolframAlpha)

This is all based on your opinions and likes. Try both of them and decide for yourself.

Haddock, uncooked, should be good for 1 to 2 days. If cooked, 3 to 4 days. Store in the fridge.

The internal temperature of baked haddock should reach 145°F (63°C) to ensure it is safely cooked and flaky. Using a food thermometer is the best way to accurately check the temperature. Once it reaches this temperature, the fish should be opaque and easily flake with a fork.

Tintin

The Celtic Treasure Chest in Vancouver carries smoked haddock, kippers, etc.

Www.Celtic treasure chest.com

Fresh fish should be used fairly quickly, within a day or two at the most.

Not really. They are from different genera. On your plate, however, they are somewhat similar, with pollack being a less expensive alternative to the over-fished cod and haddock.

HERE IS A HADDOCK RECIPE THAT NEVER FAILS ME!

4 medium haddock fillets (thawed), 1tsp pepper, 4tbsp melted butter, 1/2c. lemon juice, 1tbsp basil, 1/4c. lime juice

First, preheat oven to 350.

Then, mix all the ingredients except for the fillets in a bowl.

Then, lay all 4 fillets in a baking dish, and pour all the ingredients on top of them.

After the oven is done preheating, cover the baking dish with aluminum foil and place in the oven for about 30 minutes, or until the layers on the fillets come apart easily with a fork.

Before grilling haddock you need to oil it to stop it drying. Olive oil works well, otherwise butter will do. Drizzle the oil over the haddock and season with salt and pepper (or lemon and dill) and grill for 5 minutes per 1 - 1.5 cm thickness, turning once. Most fillets will take between 4 - 7 minutes. When cooked the haddock turns white as opposed to transparent and will flake when tested with a fork.

It is a marine fish found in the atlantic ocean.

Betty Dodd's birth name is Elizabeth Hobart Dodd.

Haddocks eat shrimp.

Haddock's live in the sea.

Maximum 20 years

HAKE

A young codfish is called a codling, hake, sprag or sprat

Yes

3.52 oz

Offshore Hake