Haddock

Store fresh haddock on ice in the coldest part of your refrigerator. If frozen, thaw completely in the refrigerator before cooking.

Haddock is delicious when pan-fried, baked, grilled, or steamed. It also works well in chowders and stews.

Avoid overcooking, as it can become dry. Aim for an internal temperature of 145°F (63°C).

Its mild flavor makes it a great canvas for various seasonings and sauces.

Lemon

Dill

Parsley

Butter

Potatoes (fries, mashed)

Tartar sauce

Peas

Vinegar

Overcooking the fish, which results in a dry, rubbery texture.

Not drying the fish fillets thoroughly before cooking, which can prevent a good sear or crispy coating.