Haddock

Haddock is a classic British white fish known for its mild, slightly sweet flavour and firm, flaky texture. When cooked over fire or on the BBQ, it holds together well thanks to its dense flesh, making it an excellent choice for grilling or smoking without falling apart. Haddock has a clean, delicate taste that pairs beautifully with simple seasonings such as sea salt, cracked black pepper, and a squeeze of lemon, allowing the natural flavours to shine through. Fresh herbs like parsley or dill added at the end elevate the dish without overpowering the fish’s subtle character. When buying haddock, look for fillets that are moist but not slimy, with a fresh sea aroma and no discoloration. The flesh should be firm to the touch and white or slightly pinkish. Avoid fish that smells overly fishy or has a dull appearance. Fresh haddock is often sold as fillets or steaks, and both work well for BBQ cooking. If sourcing smoked haddock, it adds a deeper, savoury dimension but requires gentler heat to avoid drying out. For storage, keep haddock chilled and use it within one to two days of purchase for the best flavour and texture. If you need to store it longer, freeze the fish tightly wrapped to prevent freezer burn. When cooking over fire, moderate heat is key to avoid drying out the lean flesh. Haddock cooks quickly, so keep a close eye to achieve a moist, tender result that flakes easily with a fork. It’s a versatile fish that rewards simple, clean cooking methods and pairs well with seasonal vegetables and fresh herbs.