Haddock
Melanogrammus aeglefinus
North Atlantic bottom fish closely related to cod but distinguished by a black lateral line and shoulder spot. A New England party-boat mainstay.
Taste profile
Mild, slightly sweet, flaky white flesh — slightly finer and milder than cod.
How to cook it
Baked
New England 'baked stuffed haddock' with buttery crumb topping is iconic.
Fried
A premier fish-and-chips choice, often preferred over cod for its sweetness.
Broiled
Quick broiling with lemon, butter, and paprika keeps it tender.
Smoked
Smoked haddock (finnan haddie) is a traditional Scottish/New England dish.
Tips to catch one
- ✔Fish Georges Bank, Stellwagen Bank, and Gulf of Maine bottom in 100–300 feet.
- ✔Clam bait on high-low rigs and teasered jigs are standard.
- ✔Lighter tackle than cod — haddock have tender mouths and bite finicky.
- ✔Seasons are tightly regulated; always verify NOAA/state rules before a trip.
Keep it fresh: bleed, spike & ice
🔪 Spike (Ike Jime)
Insert a spike into the brain cavity just behind and above the eye. The fish will shudder briefly then go still — this signals a clean kill that prevents stress hormones from degrading the flesh.
🩸 Bleed
After spiking, cut one or both gill arches at the gill plate junction. Hold the fish head-down in water for 2–3 minutes. Well-bled fish have whiter, cleaner-tasting fillets with a longer shelf life.
🧊 Ice
Place bled fish in an ice slurry (2 parts ice to 1 part seawater). The slurry cools 5× faster than dry ice alone. Keep the drain plug cracked and aim for core temp below 35 °F within 30 minutes.
Size & bag limits by state
| State | Size limit | Bag limit | Notes |
|---|---|---|---|
| Maine | ≥ 17" | 15 per day | — |
| Massachusetts | ≥ 17" | 15 per day | Seasonal closures apply; check NOAA Greater Atlantic |
| New Hampshire | ≥ 17" | 15 per day | — |
| New York | ≥ 17" | 15 per day | — |
| Rhode Island | ≥ 17" | 15 per day | — |