Haddock is bottom-dwelling fish that lives at depths of between 40 and 300 metres. It’s most important spawning grounds are in the North Sea, along the edge of the continental shelf off Møre og
Romsdal County and off Soutwest Iceland and the Faeroe Islands.
Haddock is one of the most important edible fish in Norway, Haddock fishing primarily occurs in coastal waters, but in the North, haddock is also caught on the banks in the eastern parts of the Norwegian economic zone. Haddock is caught all year.
Fishing methods are bottom trawling, Danish seining (seine net), longlining, gillnetting.
Haddock is sold fresh, frozen, filleted, smoked, dried. Roe is a by-product of haddock processing.
Haddock is a good source of protein and also contains vitamin B12, pyridoxine and selenium.
Frozen at Sea
H&G
– N-cut, collarbone on (most common)
-Jap.cut. Collarbone off
Sizes: – 800 g, 800 g +, LL might also grade 0,8-1,5 kg, 1,5 kg +
Other size grading can be arranged according to buyers request
Packing: Frozen in vertical blocks, and packed in superbags (standard) or in cartons with inner polybags. Random weight blocks: 1/2 blocks approx. 20-25
Catching method: Longline (LL), trawl, seine net, gillnet
Fillets (on request)
Skin on, pbi
Skinless, pbi
Sizes: 3-5 oz, 5-8 oz, 8-16 oz, 16-32 oz, 32 oz +
Packing: 3×6,81 kg (3×15 lbs) 20,43 kg (45 lbs) per mastercarton
Catching method: Longline, trawl
Roe:
Industrial/broken