Good rule for haddock although are around 8 ounces raw for adult as main plate. That matches to about 225 grams. When it cooks even so, stay only 6 ounces per serving, because haddock lose around quarter of its weight from water.

I did not expect that it shrinks as much, honestly. For buffet activity I most commonly take a bit more than 6 ounces raw each person, while for appetizer every serving has around 4 ounces.

How Much Haddock to Cook and Serve

Full fish even so is entirely other cause, you must count with almost 45% waste because of bones, head and skin. Like this one almost doubles the amount to reach 6-ounce cooked serving. Rounds with skin yet on lose around 15 percent, while skinless simply fall at 5% during cleanup.

Children eat around 55% of adult serving, so 4 ounces raw usually suffice. While I planned dinner for 10 adults, I ultimately decided on 5 pounds of raw rounds. For 50 folks that scales to 25 pounds, more than 11 kilos.

Every 6-ounce cooked bit gives 32 grams of protein for only 150 calories, with almost no fat, maybe 1.2 grams.

Haddock are sea fish that belong to the family Gadidae, that is the real cod family. It is the only species in the group Melanogrammus and lives in the North Atlantic Ocean and nearby seas. In those areas it is important commercial species.

Indeed this fish is a bit more small than the atlantic cod, although they are same family. Haddock have gentle, sweet taste, firm but less thick flesh and moist texture. Its taste is only a bit more sweet than that of cod, and the pools are even nicer.

Here why smoked haddock, occasionally called Finnish Haddie, are like this attractive… It prepares from responsibly caught, hook-caught rounds that smoke properly.

Haddock work well as replacement for cod in many recipes. It is soft white fish with sweet sea smell. The firm, yet easy texture makes it honestly flexible (one can fry it in batter), pan-fry in butter or bake.

In Boston one occasionally calls it “scrod” and it works for deep frying and for the classic fish-and-chips style. Haddock also are typical for New England steals, caught fresh from the cold atlantic waters.

One classic way to cook haddock is the New England oven version. It requires only three ingredients and only around seven minutes of active work. Popular version mixes popped Ritz cakes with butter, baked until brown color under the grill.

Cold smoked haddock surprisingly cooks in milk and serves in creamy cheese sauce above some crusty bread. Smoked haddock show also in fish cakes together with salmon and cod.

One certainly can add haddock in chowder. Traditional fish chowder use haddock, milk instead of cream and either fish or shellfish stock, never both at once. Because all stews with vegetables like onions, potatoes, carrots and corn, haddock work well, although it a bit dries during long heat.

When haddock cook fully, it flakes greatly. Wise method is give to the fish light coat of spices and leave it rest some minutes before cooking, so that the flavors honestly soak in. Simple spices suffice to stress the naturally gentle taste.

Rounds of haddock shine when one cooks them on cedar board with a bit of olive oil and lemon. Fresh haddock should have firm, honestly white flesh without any smell.

100-gram serving of cooked haddock stores around 90 calories, 20 grams of protein and almost no fat or carb content. It is good source of vitamins B12 and B6, together with selenium and phosphorus. Haddock have very low mercury levels at only 0.055 ppm, so it is one of the best choices forseafood.

The advised amount is two to three servings each week.