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How We Haddock: April-May-June

How We Haddock: April-May-June

The Sweet Flavor of Haddock

Delicious, flakey, lean white haddock are plentiful off our New England shores from April through November. The heaviest landings begin in April-May-June, and that makes right now a very smart time to buy fresh haddock fillets online from Boston Sword & Tuna. We’re always standing by to send fresh fish overnight to your door, but we wanted to share this particular tip with you now.

Though related to cod, and used interchangeably in some recipes, haddock is known to have a somewhat sweeter flavor in many cases, and a finer flake and texture. It is said occasionally that its flavor is closer to halibut than to cod, in fact. So, if you have a recipe that is simple, or nearly naked, for a fillet of white, tender fish, haddock is an excellent choice, especially now.

AKA, the Famous Boston Scrod

Although haddock grow fast, and they can sometimes reach a weight above 20 pounds and a length as great as three feet, the kind we usually meet at sea are usually 2 to 5 pounds. The smallest of these, 1½ to 2 pounds, are often called “scrod,” and this is the fish behind the legend. The term is so linked with Boston, that taxi drivers at Logan Airport are accustomed to being asked where’s the best place to eat Boston scrod, right after landing here. So, now that they’re entering their most abundant season we highlight them amongst our gourmet fresh seafood home delivery online.

It’s a good-looking fish, haddock, one of the species that forms what most people think of when they say, “fish.” They have three dorsal fins along the back, and a symmetrical, triangular tail fin. They are silvery-gray and with purple highlights, and a black lateral line down their length about the midpoint. Though they spend their first three months of life near the surface, they descend to the waters below 130 feet and spend most of their adult lives in the cold waters near the bottom, as deep as 1,000 feet.

They Know Their Multiplication

Haddock have begun to overtake cod among the available whitefish, or “groundfish” supply. There are three good reasons. Female haddock lay hundreds of thousands of eggs apiece when they’re young, and the number increases into the millions as they grow older. Their growth rates have become even more rapid in recent years, and Boston Sword & Tuna joins with its preferred boats and fisheries to maintain sustainable practices in landing this delicious fish.

For a host of seafood possibilities, including our sought-after cod and haddock, Boston Sword & Tuna is ready to be your reliable source for shellfish and online fresh fish delivery. We’re using four generations of commitment and know-how to become your own best fresh seafood market online.

Michael J. Scola

While earning his degree in business, Michael spent summers and winters working the floor at Boston Sword & Tuna and learning the seafood business from the ground up. As a fifth-generation fishmonger and handled different species, lumped sword and tuna, sorted through vats of haddock and cod, broke down salmon cases, graded the fish, and more. During this time, Mike was a veritable sea sponge, learning from the most-experienced seafood professionals in the game while acquiring the tools needed to be successful in this gritty industry.