Haddock Fillet Portion - Frozen Pin Boned Skin On

Discover more Haddock.

Haddock Fillets (Frozen)

From £7.00 Per Pack £19.44 per KG

Cornish Haddock has a delicious sweet flavour and a lovely flaky texture. We think it is the best-flavoured member of the cod family. The black 'splodge' on each side is said to be the thumb print of St Peter - perhaps he only like Haddock and John Dory! We source large fish to ensure the fillet portions are nice and thick.
These fillet portions have been expertly hand-cut, pin-boned and blast frozen. Each pack will contain enough fillet for 2 x 180g portions, enough for 2 main course portions or 4 starters.

  • Day Boat Haddock is landed across all of the main south west markets
  • Haddock stocks in Cornwall are in good health and it is 'Recommended' by Cornwall Good Seafood Guide
  • High in protein, low in fat and a good source of Omega 3 oils
  • Great as the 'star' in homemade Fish & Chips and in fish pie or fish cakes
Recipes & Cooking illustration

Recipes & Cooking

Haddock has a delicious sweet flavour - we actually think it is the best tasting fish in the cod family! It works very well in breadcrumbs or batter, as the centre-piece of a traditional Fish & Chips. It also lends itself well to smoking, and works beautifully in fishpies and fishcakes, particularly when you use a combination of fresh and smoked haddock.

Health & Nutrition illustration

Health & Nutrition

Haddock is a particularly good source of low fat protein. It is also a good source of healthy Omega 3 oils and is loaded with vitamins and minerals including calcium, magnesium and phosphorous, good for bone strength, reducing blood pressure and kidney function.

Sustainability illustration

Sustainability & Provenance

Haddock is landed around the Cornish coast. They are a silvery grey colour with a black lateral line and a grey-black splodge just behind the gills. This is said to be the thumbprint of St Peter! The Haddock fisheries are showing good signs of recovery and the Cornish fishery is well managed. Read more

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