YOU KNOW TAEM IN THE OCEAN

WE KNOW HOW TO MAKE THEM...

넳 넲

SMOKED - Haddock

Scientific Name: Melanogrammus aeglefinus

Species Description

Mouth relatively small; lower jaw shorter than the upper jaw; chin barbel rather small. Lateral line dark, uninterrupted to about the end of the body. Lateral-line pores present on head. Scales overlapping. A large dark blotch is above the pectoral fin just below the lateral line.

Distribution 

Northeast Atlantic: Bay of Biscay to Spitzbergen; in the Barents Sea to Novaya Zemlya; around Iceland; rare at the southern Greenland. Northwest Atlantic: Cape May, New Jersey to the Strait of Belle Isle.

 

Fishing Methods 

Trawls

Smoked Portion (colored)

 

Fishing Ground Map

PRODUCT DETAILS

Smoked Fillet (colored)

A fillet is a slice of meat that starts from behind the head down to the tail. The fillet can be with or without pinbones, skin-on or skinless.

 

Type of fillets:
V-cut: pinbone is removed along with the strip of flesh that is below the lateral line and 1/3 of the way back from the head.

J-cut: like the V-cut the pinbones are removed and the nape section of the fish is also removed. The nape is below the lateral line just before the belly.


Packing: 5/10kg in bulk IQF, 1kg bag IQF, interleaved or shatterpack

HOME  ꄲ  SMOKED PRODUCTS  ꄲ  SMOKED - Haddock
Product List