Identity card
Haddock (Melanogrammus aeglefinus, gadidae family like cod) is found in the North Atlantic and the North Sea. It is a benthic species found in sandy or silted depths. It has a spindle-shaped body with a black lateral line on the back, three dorsal fins, a pale belly with silver glints, a barbel underlip and
a black spot above the pectoral fin known as the "devil's thumbprint".Although the size generally ranges from 30 to 70 cm, it can grow up to 1 metre long. Its white or pale pink flesh is appreciated for its relative refinement and low lipids content, but it tends to shred when cooked in the oven.
Production and consumption
The average French production between 2008 and 2010 amounted to 6 372 tons (live weight), 365 tons of which were exported to Europe. Imports amounted to 5 306 tons, principally from Norway, but also Ireland, Denmark, Scotland and China. Haddock is fished intensively by deep-sea trawl, long-lining or fishing net, so the supply fell sharply in recent years. The regulations were therefore reinforced (quotas) to help rebuild the supply for sustainable fishing.
In France, haddock consumption rose to about 3 000 tonnes in 2010, including 615 tons of smoked haddock. It tends to be sold in fillets rather than whole on markets, and it is heavily used in industry to make fresh or frozen fish dishes. The United Kingdom is still the largest European market, with 40 000 tons fished and 70 000 tons imported.
(sources:FranceAgriMer, Kantar Worldpanel, Douanes françaises)
At Rungis Market
"We sell about 60 kg/week of haddock, especially fillets weighing 100 to 300 g, primarily to our fishmonger clients in stores or markets, and to caterers and restaurants," explains Philippe Reling, salesman for Sinbad. "It's a small market and we only apply a small mark-up to keep the price attractive. Haddock is an inexpensive, entry-level fish often chosen as an alternative to whiting because of the resemblance, but more expensive. Haddock is good value for money."
Séverine Littière
