./strong%204–5%20fillets%20per%20950g%20bag,%207–8oz%20each./pul%20%20listrongPack:/strong%20950g,%204–5%20fillets%20(7–8oz%20each)/li%20%20listrongForm:/strong%20skin%20on,%20boneless/li%20%20listrongCatch:/strong%20wild%20Atlantic,%20flash-frozen%20within%203%20hours/li%20%20listrongOrigin:/strong%20Norwegian%20or%20Icelandic%20waters/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/Haddock-Fillet-Skin-On-1kg-Custom.jpg)
A 950g pack of wild Atlantic haddock fillets — sourced from Norwegian or Icelandic suppliers where stocks have been sustainably managed for over 20 years. 4 to 5 fillets per bag at 7–8oz each, skin on, filleted and flash-frozen within 3 hours of being caught. Haddock has a cleaner, slightly sweeter character than cod and crisps up beautifully when pan-fried skin-down.
Pack details
- Net weight: 950g
- Fillets: 4–5 per bag, 7–8oz each
- Form: skin on, boneless
- Catch: wild Atlantic haddock
- Origin: Norwegian or Icelandic waters (sustainably managed 20+ years)
- Frozen: flash-frozen within 3 hours of catch
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook haddock skin on
- Pan-sear: dry the skin, season, cook skin-down in hot oil for 4 minutes — press for the first minute — flip for 1–2 minutes off-heat.
- Bake: 200°C for 12–15 minutes with butter, lemon and herbs.
- Beer-battered: 180°C for 5–6 minutes — classic British chip-shop style.
- Tray-bake: on top of butter beans, chorizo and tomatoes.
- Au gratin: Haddock and leek au gratin — the great British comfort dish.
Pair with a chilled Sauvignon Blanc, Picpoul or a Burgundian Chardonnay.
Sourcing and delivery
Wild Atlantic haddock from long-managed Norwegian or Icelandic fisheries, filleted skin-on and flash-frozen within 3 hours of catch. Dispatched frozen from our UK warehouse in insulated packaging.
