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Haddock Fish and Chips

Haddock: A survival story

Haddock has been around for years but its story is quite interesting. Haddock, a whitefish related to cod, was so popular during the 80’s and 90’s that the population dropped to its lowest levels ever recorded for the stocks in the Gulf of Maine and on Georges Bank. The poor Haddock was overfished, had years of poor reproduction and survival rates, which caused this dramatic decline in the 90’s. Luckily, Haddock is a survivor. With the help of the U.S. and Canadian fishery, their measures allowed for the conservation of Haddock.   Today, the Georges Bank stock of haddock is well above its target population level. This sustainable whitefish is quite valuable and is devoured across America regularly.

Haddock is a member of the cod family. Haddock is smaller than Atlantic cod, generally weighing 2 to 5 pounds, and can be distinguished by a black “thumbprint” found on each side of its body. Its skin is also less mottled than cod. Haddock has a slightly sweet taste. The lean meat is firm yet tender, and its delicate flake is finer than that of cod. Raw haddock is white and becomes even whiter when cooked. The flesh should be firm and resilient. Haddock is available year round and is a great source of low-fat protein. Catch 35 Seafood and Premium Steaks restaurant always has this fish on their menu.Due to the mild flavor and medium texture of Haddock, it can be cooked in soups, used in smoked fish spreads, or lightly breaded and fried. Catch 35’s fish and chips are haddock fillets that are gently dipped in a frothy Guinness beer batter. Want to try haddock at home? This Haddock Pate recipe is a great accompaniment to all types of get together!

 Haddock Pate

14 oz smoked Haddock

4 oz mascarpone cheese

½ cup double cream

½ cup white wine

Juice of half of lemon

1tsp. prepared horseradish

1tsp. grainy mustard

black pepper

salt

  1. Remove skin/bones and flake the haddock into a food processor.
  2. Add the remaining ingredients, except double cream, to the food processor.
  3. Process the ingredients to a smooth mixture.
  4. Add the double cream to the pate until you reach the desired consistency.
  5. Place pate in a serving dish. Refrigerate for at least one hour to set.
  6. Serve it with crostini, crackers, or assorted vegetables.

Delight in the flavors of this survivalist fish by devouring Catch 35’s Georges Bank haddock dish topped with Florida Shrimp and ginger chili aioli. Where will haddock be in the years to come? Hopefully, this delicate whitefish will be on our plates and filling our bellies. If you desire fresh seafood at your fingertips then stop in at Catch 35, downtown Chicago and Naperville’s fresh seafood and premium steak destination. See you soon!