Haddock is at its peak season during the winter and spring months and can be easily recognized by the black line running along the side of its body. Delicately flavoured, Haddock is available either fresh, smoked or unsmoked, dyed or undyed.
Fresh, thick haddock fillets or loin baked in the oven is a favourite and quick to do. Dob with butter, add the juice of a lemon and some black pepper, wrap loosely in foil and bake in a medium hot oven (180C) for about 20-25 minutes. Good with spinach or green beans and some buttery potatoes.
Smoked haddock is synonymous with a great many comfort food dishes with its smoky sweetness pairing well with rich, creamy flavours in dishes such as fish pie or kedgeree.
Fillets poached in almost boiling milk with a bay leaf and seasoned with black pepper for about 10 minutes on a moderate heat, makes an easy and simple breakfast or supper dish. Best with thick slices of bread and butter.
Based in Honiton, East Devon, we are an independent traditional fishmonger committed to providing fresh fish and shellfish of the highest standard. Orders also taken via our Devon Fishmonger online shop.
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Orders over £50 are free of charge.
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