A member of the cod family. It’s flesh is not as white as cod, and is not as flaky, but has a slightly sweeter taste, which is why haddock is the best whitefish for smoking.
Haddock is probably more loved north of the border: order fish and chips in Scotland and it’s battered skinless haddock you’ll get, not the skin-on cod you get down south. Cook and use the same recipes as for cod.
fin & tail
flap off (PBI)