Haddock
Églefin
| Latin name | Melanogrammus aeglefinus |
|---|---|
| Family | Fish & seafood |
| Origin | North Atlantic and North Sea |
| Season (France) | October – March |
| Flavour | Sweet · Mild · Marine · Delicate |
| Typical price (France) | 12–20 €/kg |
What it is
The dark thumbprint above the pectoral fin is where, the story goes, Saint Peter lifted the fish to take the tribute coin from its mouth. The smoked version has a stricter address: finnan haddie is named for Findon in Aberdeenshire and is cold-smoked, which means it is still raw and still needs poaching.
In the kitchen
Poach smoked haddock in milk rather than water, at a bare tremble for eight minutes; boiling squeezes it dry. Keep the milk — it is already the sauce.
Goes with
Butter Cream Potato Leek Parsley Egg Black pepper Bay leaf
Same species
In season alongside
Hake John Dory Pollock Sea bass Trout Whiting
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