Fish Haddock to Huss
Haddock
Melanogrammus aeglefinus
Description
Haddock a sea fish, are a member of the cod family, though smaller, with a finer flavour, it has suffered from over fishing.
Having firm, flaky flesh, it is often sold as steaks, cutlets or fillets.
Cooking
Best eaten very fresh, but does freeze well.
Grill, fry, bake or poach.
Season: Available all year, but best during winter and early spring.
See also: Haddock and Egg Florentine or Baked Haddocks
Hake
Merluccius merluccius
Description
Hake is a deep sea member of the cod family, though more elongated.
It has a quite mild, subtle flavour and has few bones.
Cooking
Sold whole, as fillets and steaks.
Fry, poach or use in fish soups.
Season: Available all year, but best in winter.
Halibut
Hippoglossus hippoglossus
Description
Halibut are large, flat sea fish which can grow up to 6lb (2.7 kg) in weight.
It has firm white flesh with a good flavour.
Cooking
Sold as steaks, fillets or cutlets.
Grill, fry, bake, poach or steam.
Season: Available throughout the year.
See also: Halibut with Tarragon
Herring
Clupea harengus
Description
The herring a sea fish, once one of the most common fish, but has suffered from over fishing
They are rich in vitamins, protein and omega-3 fatty acids.
Herrings are usually sold whole.
Cooking
Clean before cooking by removing the head and the bones and opening out the fillets
Shallow or deep fry, grill or bake.
Can also be pickled, soused, salted or smoked.
Season: Available all year, but best from spring to autumn.
See also: Baked Stuffed Herrings or Pickled Herrings
Hoki
Macruronus novaezelandiae
Description
Hoki a sea fish, come from the southern hemisphere and have white flesh, similar to cod.
Cooking
Bake, braise, steam, poach, grill, deep or shallow fry.
Season: Available June to October.
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