Haddock

Belonging to the Gadidae family, commonly known as “true cods”, the Haddock is a saltwater ray-finned fish and the sole species in the monotypic genus Melanogrammus. This fish populates the North Atlantic Ocean and surrounding seas, playing a crucial role in the fishing industry, particularly in northern Europe.

The Haddock is easily identifiable by its elongated shape, relatively small mouth, and distinct black lateral line and blotch near its pectoral fin. Its coloration ranges from dark grey to almost black on the dorsal side, with a silvery-white belly. It possesses three dorsal fins and two anal fins. Notably significant in northern regions, adult Haddock generally measure between 30 to 70 cm in length, weighing between 0.9 and 1.8 kg.

The haddock is a demersal species which occurs at depths from 10 to 450 m, although it is most frequently recorded at 80 to 200 m deep. Prime spawning areas are located in the North Sea, along the continental shelf's edge near Møre og Romsdal County, as well as around Southwest Iceland and the Faeroe Islands. While juvenile Haddock in the Barents Sea tend to remain within their native areas, older fish undertake extensive migrations, such as traveling along Northern Norway's coast and to the banks near Troms County for spawning. Haddock fishing takes place throughout the year, with a specific summer fishery using floating long lines off the eastern coast of Finnmark.

In Norway, Haddock is a highly valued edible fish, caught through eco-friendly fishing practices. The fish undergoes processing in cutting-edge facilities to maintain top quality. It is an excellent protein source, rich in omega-3 fatty acids.

The processing factories receive their fresh Haddock from a wide range of small coastal vessels. These vessels operate near the factories, ensuring that the fish's journey from capture to processing is brief. This close proximity helps maintain the freshness of the fish as it is packed and readied for distribution to customers.