Haddock

Haddock (*Melanogrammus aeglefinus*) is a marine ray-finned fish in the cod family (Gadidae) and the only species in its genus.

Haddock (*Melanogrammus aeglefinus*) is a marine ray-finned fish in the cod family (Gadidae) and the only species in its genus. It lives in the North Atlantic and adjacent seas and is an important commercial species, especially in northern Europe and parts of North America.

Taxonomy and naming

Haddock is a ray-finned fish in the family Gadidae, the true cods. Its scientific name is *Melanogrammus aeglefinus*, and it is the only species placed in the genus *Melanogrammus*.

Distribution and habitat

The species is native to the North Atlantic and associated seas. In Canada, important populations occur from the Bay of Fundy to Cape Breton and the Grand Banks, and the fish usually lives close to the seabed at moderate depths of about 50–250 m in Canadian waters.

Description

Haddock has an elongated body, three dorsal fins, two anal fins, and a distinctive black spot above the pectoral fins. Its coloration is typically dark grey or purplish-grey above, becoming paler and silvery below. A black spot above the pectoral fins is often described as a thumbprint or St. Peter’s mark.

Ecology and life history

Haddock are bottom-associated fish that feed on benthic invertebrates and small fish. They generally begin reproducing within a few years of life, and spawning occurs in winter and spring in parts of their range. They can live 10 or more years.

Use by humans

Haddock is an important commercial food fish, especially in northern Europe and parts of North America. It is sold fresh, frozen, and smoked, and is well known for its use in smoked fish products such as Finnan haddie and Arbroath smokie.