Pack details
- 1kg of premium haddock loin — the thickest, evenest part of the fillet
- Skin off, pin-boned, no thin tail meat — pure protein
- Sweet, flaky, slightly firmer than cod
How to cook
- Bake at 200°C for 12–15 minutes with butter, lemon and parsley
- Beer-batter and deep-fry at 180°C for 5–6 minutes — the chippy classic
- Poach in milk with bay and peppercorns for 8–10 minutes — smoked-haddock-style suppers and fish pie
- Cut into chunks for chowders, pies and curries — the loin holds its shape
Sourcing and delivery
- Haddock from sustainably managed North Atlantic fisheries
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
