Calories in Fish haddock

What makes fish haddock so powerful?

Haddock (Melanogrammus aeglefinus) is easily identified by a distinctive dark blotch above its pectoral fin, historically called the 'Devil's thumbprint' or 'St. Peter's mark.' Legend claims the mark is a fingerprint left by St. Peter when he caught the fish to retrieve a coin from its mouth. Biologically, this melanin-rich spot is simply a standard phenotypic marker for the species. Though closely related to Atlantic cod and belonging to the same Gadidae family, haddock possesses a slightly sweeter flavor and a more delicate, finer flake. It thrives in the cold, deep waters of the North Atlantic, feeding primarily on benthic invertebrates like brittle stars and small crustaceans. Because its fat content is remarkably low—often under half a gram per 100 grams—the fish relies almost entirely on its muscle proteins to retain moisture. This biochemical makeup makes haddock highly susceptible to drying out, which is why traditional preparations often involve protective coatings like batter or breading to shield the delicate proteins from direct, intense heat.