"Haddock are a northern Atlantic fish which are related to Cod yet are distinctly different. They have a mildly sweet taste with lean white flesh and medium flakes with a texture which is firm yet tender after cooking.
In northern Europe Haddock is revered for fish & chips, as well as for a famous cold-smoked preparation called Finnan Haddie which was first served in Scotland around 1800 and become popular in London around 1830-1840."
Source : Chef’s Resources
Haddock caught in the U.S. Georges Bank and U.S. Gulf of Maine is a "Good Alternative." Haddock stocks are healthy, but many other overfished species are caught by the bottom longline and trawl fisheries, including the critically endangered thorny skate. Please note that most haddock sold in the U.S. is imported and likely eco-certified by the Marine Stewardship Council.
Because of Haddocks mild flavor, it should be seasoned lightly. It can then be prepared in a variety of ways! This pristine animal can be baked, broiled, and sauteed!