Pack details
- 1kg of haddock fillets, skin on, pin-boned
- Bright white flesh with a slightly firmer, sweeter texture than cod
- Frozen to preserve freshness — defrost the portions you need
How to cook
- Beer-batter and deep-fry at 180°C for 5–6 minutes until golden and crisp
- Oven-bake at 200°C for 15 minutes with butter, lemon and parsley
- Poach gently in milk with bay and peppercorns for 8–10 minutes — classic Sunday-night supper
- Pan-fry skin-side down in butter for 4–5 minutes for crisp skin and just-flaking flesh
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
