SMOKED HADDOCK_deep-sea cod-a global supplier of high-end seafood products.

SMOKED HADDOCK

Latin name

DMELANOGRAMMUS AEGLEFINUS

fishing Area

The northeastern sea area of the Atlantic Ocean (FAO 27)

Types of Marine Fish

Hook fishing / Net fishing / Vessel freezing

Features

HADDOCK is rich in protein, contains very little fat, has no carbohydrates and is low in calories.

Production Process	Remove the bones while keeping the skin, Using the smoking technique.
Cooking Methods	Store frozen at -18℃ or below.

With North American craftsmanship and meticulous preparation, the deep-sea fish that has undergone pickling and smoking has a unique flavor.
Moreover, it can preserve the nutritional components of the fish itself quite well.
It is widely favored by consumers in Europe and America and is also an indispensable ingredient for high-end hotels.

Selected fresh produ

Nutritional value

Haddock contains protein, unsaturated fatty acids and vitamin B12, etc. Among them, vitamin B12 plays an important role in the health of the nervous system.

Process situation

Haddock can undergo a variety of cutting treatments, such as fish steaks, fish fillets and so on.

Cooking methods

Haddock suitable for frying, roasting and baking in salt.

Relevant Recommendat

ATLANTIC HADDOCK FILLETS

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