HADDOCK

The haddock occurs along the entire Norwegian coast. The largest haddock stocks exist in North Norway. Unlike many other cod-like fish, the haddock prefers areas with soft ground, so it is mainly found on sand and mud. It lives in water depths between 30-100 m, sometimes up to 300 m. There it looks for food, which mainly consists of worms, small fish, and crabs.

Informations about the haddock

Season:
All-season

Size:
up to 110 cm

Weight:
up to 19 kg

International:
Latin: Melanogrammus aeglefinus
Norwegian: Hyse (kolje)
French: Églefin
German: Schellfish
English: Haddock

Where to fish for haddock

The haddock generally prefers distant coastal waters with water temperatures between 4-10°C. There it lives at depths of 40-300m, especially in areas with sandy-muddy bottom. It lives close to the bottom. The haddock strictly avoids waters near estuaries.

The most effective methods to catch haddock

Haddock often go for the hook when you use pirks. Rubber makks are usually preferred by haddock. Also when fishing with natural baits – e.g. when fishing for flatfish - haddock will often go for the hook. Concerted fishing is only possible in those areas, where only haddock occurs.
Haddock is often a bycatch between cod and saithe. If you wish to fish for him deliberately, you should fish near the bottom. The bites are usually very violent and the fish are strong fighters in the drilling phase. From time to time, small and medium-sized haddocks form huge swarms.

The most commonly used baits for haddock fishing

Natural baits: shrimps or fish scraps, pirks

Haddock are usually caught on sandy, muddy ground, but also on plateaus or escarpments. You can use both fish imitations and natural bait systems.

When fishing for haddock, you have to bring the rig close to the bottom. If the drift is heavy, you can use pirks of 200-350g. If the drift is less than 1m/s, you can mostly use natural baits like crab meat or fish scraps together with natural bait rigs.

Keep in mind when fishing for haddock

Haddock is also known by the nickname "stinker". This is due to the fact that it often stays on muddy ground, where it hunts for shells, crabs and starfish. When gutting the catch, it can emit a musty smell.
Its white, slightly flaky flesh is very tasty. It is low in fat, but very rich in protein and therefore suited as a "slimming agent".

Our recipe suggestion for you

Helgolandian fish stew (4 persons)
Ingredients
500 g haddock fillet(s)
125 g crab meat
100 g shrimp(s)
Salt and pepper
1 lemon / its juice
500 g potato(es)
1 bunch spring onion(s) or 1 diced shallot
2 tbsp(s) butter
1/8 liter of dry white wine
1/8 liter fish stock or vegetable stock
1 bay leaf
some pepper corns
some juniper berries
1 small cucumber (ca. 100-150g)
1/2 cup crème fraiche (100g)
1 bunch fresh dill, and some dill branches dill togarnish

Preparation

Rinse fish fillets under running water and pat dry with paper towels. Then add salt and pepper, and sprinkle them with the lemon juice. Leave it for a while.

Rinse shrimps and crab meat, and let it drain.

Meanwhile, peel the potatoes and cut them in cubes about 1 x 1cm.

Wash, clean, and cut the spring onions diagonally into rings. Or cut the shallot into small cubes.

Fry in heated butter. Add the potato cubes and fry shortly. Then pour in the white wine and stock (or broth). Add bay leaf, pepper corns and juniper berries. Cover everything and simmer for about 10 minutes.

Wash the cucumber, cut along into quarters and remove the seeds with a spoon. Cut the cucumber into pieces and add the ready prepared fish, shrimps, and crab meat to the potatoes. Let it steep on low heat again for about 10 minutes.

Finally, stir in creme fraiche and thicken the sauce with a little corn flour, if you like. Season with some salt and pepper again. Then fold in the finely chopped dill.

Arrange everything on a warm plate and garnish with a few dill sprigs.

Serve with a fresh salad of the season.

(Source: www.chefkoch.de)

Haddock, fishing, tips, fish species, Norway
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