Cod seems, but that fish is not; Do you know what product we are talking about? Perhaps, but it is possible that it does not sound familiar or that you confuse it with the aforementioned cod: we refer to the pout. The truth is that they are quite similar; even remember also the panga. But it is important to know that it is not the same fish -In fact, there is a famous Finnish saying that goes like this: "cod is money, haddock is food", where cod is a star product. In this article we will talk about the main characteristics of haddock, as well as some recipes with which to enjoy it in different ways. Let's go for it!
What is the haddock like?
The truth is, there is a reason why pout looks so much like cod: they both come from the same family, that of the gadids. That is why, sometimes, differentiating one from another becomes a complicated task. In order not to confuse them, there are several aspects in which they differ; the main and most visible is that a black line runs along the side of the haddock, line that in cod is white. On the other hand, and perhaps one of the greatest advantages of the first is that, in addition to having almost no scales, it also has very few thorns, which is appreciated when eating it.
With a light belly but brown tones on the back, it is a White fish that it has such thin skin that it is indifferent if you remove it or not when consuming it. That, added to the fact that it has the softest and softest meat, make the pout a very rich option. And not only that, but it is also a healthy choice, as it is low in fat - in fact, when compared to its neighbor cod, it contains three times less calories and fat-. It is true that in terms of reputation and popularity the cod takes the cake, but that does not mean that the meat of the pout is not good or that the value for money is the most competitive.
It's important to know that there are different varieties of pollock. In this sense, pollock should not be confused with Alaska pollock, because they are different species. The second is smaller and is common in the Bering sea -which is located between Chukotka, in Russia, and Alaska, in the United States-.
Where to find and buy it?
It is a northern fish and, in addition, it frequents the coastal areas when it is younger and opts for the open sea as it grows. In this way, it can be found in areas such as the North Atlantic; that is, it is common in places like Greenland, Norway, Iceland ... and the Bay of Biscay. Yes, as you read it: this curious fish lives in the north of the Iberian Peninsula.
Regarding its commercialization, in Spain it tends to be available throughout the year, mainly in boneless and skinless steaks. Supermarkets like To field -where it even comes prepared with coriander and lemon-, they sell it in their fishmongers. However, there is also the possibility to buy it frozen -whether whole, in pieces or sliced-, and there are even areas where it is dried to preserves.
Haddock in the kitchen
As we said before, it is a rich… and versatile option. And is that the pout it can be cooked on the grill, roasted, stewed ... it was pointed out a little above that there are those who dry it, but the most common is consume it fresh. The fact that it has hardly any spines and that it is quick and easy to clean makes it a very interesting meal for the older ones but also for the little ones, who are not usually very interested in fish.
The texture of the pout it is quite similar to that of hake, so the way of cooking it is not very different for both fish. In this way, one of the simplest ways to take advantage of the pout it is, simply, coating it in flour and frying it. However, as we have pointed out, accompanied with a tomato or seafood sauce, stewed or as part of a Galician caldeirada -with garlic, bay leaf, onion, potatoes and sweet paprika-, the result is exquisite and healthy.
