HADDOCK

Haddock is a popular food fish. Along with cod and plaice, it’s one of the most popular fish used in British fish and chips and is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs.

The haddock is easily recognized by a black lateral line running along its white side and a distinctive dark blotch above the pectoral fin, often described as a “thumbprint” or even the “Devil’s thumbprint” or “St. Peter’s mark”.

Cod

cod

Cod is a popular food with a mild flavor, low fat content and a dense, flaky white flesh.

Cod meat is moist and flaky when cooked and is white in color. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. It is also frequently consumed in Portugal and Spain.

HALIBUThalibut

Halibut is noted for its dense and firm texture. The meat has a clean taste and requires little seasoning. Halibut are often broiled, deep-fried or grilled while fresh. Smoking is difficult with halibut meat due to its ultra-low fat content.

The halibut is the largest flatfish. They live in both the North Pacific and the North Atlantic oceans and are highly-regarded food fish.

At birth they have an eye on each side of the head, and swim like a salmon. After six months one eye migrates to the other side making them look more like flounder. At the same time the stationary-eyed side darkens to match the top side, while the other side remains white. This color scheme disguises halibut from above, blending with the ocean floor, and from below,  blending into the light from the sky.

SALMON

Salmon

Salmon is a popular food and is considered to be healthy due to the fish’s high protein, high omega-3 fatty acids, and high vitamin D content. Wild salmon has traditionally been an important source of Omega-3 which is important for brain function and structure, among other things.

Most salmon are born in fresh water, migrate to the ocean, then return to fresh water to reproduce, sometimes making amazing journeys, moving hundreds of miles upstream against strong currents and rapids. Folklore has it that the fish return to the exact spot where they were born to spawn; tracking studies have shown this to be true.

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