ABOUT GULF OF MAINE HADDOCK
Haddock belongs to the cod family, with a firm yet tender texture, and a mildly sweet taste. There are no concerns with overfishing or sustainability, and the fishery is managed using various limitations and restrictions to keep a healthy stock. It’s a versatile fish and can be fried, steamed, baked, broiled, you name it! The haddock we’re offering was caught by fisherman Joe Letourneau, who fishes out of Newburyport, Massachusetts on his boat F/V Lady Rebecca.
Enjoy flash-frozen, haddock fillets shipped anywhere in the US!
STORAGE AND SHELF LIFE
All of our flash-frozen products will arrive frozen, shipped in our 100% recyclable shipping boxes, via UPS. For more information on shipping, visit our FAQ here.
When you receive your raw, frozen haddock store it in the freezer. When you are ready to eat, thaw it in a refrigerator until fully thawed (approx. 16 to 24 hours). Once thawed, consume within 2 days.
Consuming raw or undercooked shellfish may increase your risk of food-borne illness. More information about the safety of consuming raw food is available upon request.
Haddock is not overfished nor is it subject to overfishing. Wild-caught haddock is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
The haddock fishery management plan includes permitting requirements for commercial vessels (and a separate management plan for recreational vessels), time / area closures to protest spawning fish and habitat, minimum fish sizes to prevent harvest of juvenile fish, and an annual catch limits based on best available science.
ABOUT THE HADDOCK FISHERY
Haddock are a member of the cod family, and generally range between 1 and 3 feet long at maturity. They typically weigh between 2 and 7 pounds, and spawn between January and June on eastern Georges Bank, to the east of Nantucket Shoals, and along the Maine coast over rock, gravel, sand, or mud bottoms. Haddock are found on both sides of the North Atlantic. In the western North Atlantic, they're found from Newfoundland to Cape May, New Jersey, and are most abundant on Georges Bank and in the Gulf of Maine. Haddock are most commonly harvested using trawl nets, gillnets, bottom longlines, and rod and reel.
ABOUT OUR PARTNERSHIP WITH THE ISLAND INSTITUTE
The Island Institute and Luke’s Lobster have formed a strategic partnership to build resilience in the seafood supply chain and provide opportunities for Maine’s fishermen and aquaculturists. The joint endeavor between Luke’s Lobster and the Island Institute is a continuation of a longstanding collaboration; for years, these two entities have worked to strengthen Maine’s coastal economies, partnering with fishermen and community leaders to improve resilience along the shore.
INGREDIENTS AND NUTRITION
Sold by the 1lb pack.
Hake is a good source of vitamin B, magnesium, and protein.