Haddock and Cod are both delicious eating non oily white fish with haddock going particularly well with chips. Cod fillets are thicker and firmer. Choose for grilling as they will not easily overcook. Haddock fillets are thinner and more crumbly, but cook quickly and are ideal for frying and serving with chips. The differences are actually quite subtle if necessary making them interchangeable with one another.
While historically Haddock has been more popular in Scotland, Cod and Haddock come from the same fish family. Both contain a healthy amount of vitamins, minerals, and amino acids. Low in protein levels, these fish make an excellent choice if you’re on a diet.
Cod has a mild, delicate, slightly sweet taste which may even improve when eaten a few days after being caught. Haddock’s flavour is a little fishier and stronger although by no means overpowering. Eat haddock as fresh as possible. An Arbroath smokie is a haddock, gutted and headed and fast hot smoked as a round fish i.e. not split. Hake is a good alternative fresh white fish.
The friendly, knowledgable staff at any of the 6 The Fresh Fish Place shops – Bathgate | Dunfermlne | Falkirk | Grangemouth | Kinross | Stirling – look forward to welcoming you instore. If more convenient, consider placing a regular order for home delivery.
According to NHS Scotland, a healthy, balanced diet should include at least 2 portions of fish a week.