Whitefish · Wild-caught
Haddock
Melanogrammus aeglefinus
A key whitefish for fillet markets, especially the UK, where it is the classic fish for frying. Buyers ask for it fresh in season and as frozen fillets year-round.
Typical formats:Head-on gutted (HOG) · Headed and gutted (H&G) · Fillets · Fresh (chilled) · Frozen
Catch and area
Caught along the Norwegian coast and in the Barents Sea by coastal vessels and trawlers; often sea-frozen by the trawler fleet.
Season
- Jan: in season
- Feb: in season
- Mar: in season
- Apr: in season
- May: in season
- Jun: in season
- Jul: in season
- Aug: in season
- Sep: in season
- Oct: in season
- Nov: in season
- Dec: in season
Available all year
Formats and condition
Fresh HOG or H&G on ice, fresh and frozen fillets (skin on or off), frozen H&G from sea-frozen production.
Typical sizes and grades
Whole fish graded by weight in classes agreed with the supplier; fillets in gram bands.
Typical packaging
Fresh in EPS boxes with ice; frozen fillets in cartons, sea-frozen H&G in blocks or cartons.
Typical uses
Fish and chips and food service, retail fillets, smoking, and re-processing of frozen H&G.
Typical specifications – confirmed per quotation
| Specification | Typical |
|---|---|
| Category | Whitefish |
| Origin | Wild-caught |
| Formats | Head-on gutted (HOG) · Headed and gutted (H&G) · Fillets · Fresh (chilled) · Frozen |
| Season | All year |
These are typical trade formats and seasons, not a promise of availability. Exact specifications, grades, volumes and terms are confirmed in each quotation.
Availability, specifications, grades, packaging and delivery are confirmed in each quotation. Nothing on this page is a promise of stock or lead time.
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