Good source
Protein
16.7 g · 33% DV target
A mild-flavored North Atlantic white fish with a delicate flake and firm texture, haddock serves as a premium lean protein source in traditional coastal cuisines.
Haddock is a notable source of iodine, containing approximately 227 µg per 100g, which is the highest concentration among common seafood sources including cod, lobster, and tuna .4
As a lean white fish, haddock provides a high ratio of protein to fat, containing roughly 16g of protein and only 1g of total fat per serving .1
While regular fish consumption is linked to a 10% lower risk of stroke and a 15% lower risk of coronary heart disease, these cardiovascular benefits are more strongly associated with fatty fish than lean varieties like haddock .6
Haddock has a low mercury profile compared to many other marine species, with a mean concentration of 0.164 ppm, making it a safer choice for sensitive populations such as children and pregnant women .1
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
16.7 g · 33% DV target
0.18 g · Top 19% of fish & seafood
0.14 g · 54% DV target
4.16 mg · 26% DV target
1.39 μg · 58% DV target
Store in the coldest part of the fridge, ideally on ice.
Wrap tightly to prevent freezer burn.
Sustainability varies significantly by catch method and specific North Atlantic stock levels.
The 'Finnan Haddie,' a cold-smoked haddock originating in Scotland, became so popular in the 19th century that it was regularly shipped by rail to London for the breakfast tables of the aristocracy.