Haddock lives in the cold Barents Sea and the waters around Greenland. The cold waters contribute to the characteristics of haddock. It is rich in high-quality protein and other essential nutrients for the human body. Its meat is tender, white, with few bones, and tastes sweet and not greasy.
The fishing season for haddock is mainly from January to May, but it is available throughout the year. Haddock can be frozen at sea as whole fish or fillets, either skinned or unskinned. It is packaged as individually quick frozen (IQF), in layers or in industrial blocks.