Contents Index

The Haddock













Accompanying Notes
Table of Contents


J. J. WATERMAN

MINISTRY OF AGRICULTURE, FISHERIES AND FOOD
TORRY RESEARCH STATION

TORRY ADVISORY NOTE No. 67

Crown copyright material is reproduced with the permission of the Controller of Her Majesty's Stationery Office.

This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.


Accompanying Notes


Provides background and general information with illustrations and tables on haddock, including local, common, scientific and foreign names, distinguishing features, distribution, life history, length and weight, chemical composition, stowage rates, yields, intrinsic quality, processing factors, typical smoked products, discoloration, storage life of chilled and frozen fish. Over the years abundance of fish and access to deep sea fishing grounds has changed substantially. Haddock landings in the UK have decreased from 181,100 tonnes in 1971 to 70,700 tonnes in 1998, whilst the value of the catch has risen from 17.3 million to 56.5 million respectively. The use of wood is not compatible with the hygiene requirements of the current food legislation, and it should also be consulted concerning colours used as additives and the information required on the product label about the ingredients. In addition to Note 31 referred to specifically in the text, other Notes relevant to the handling, processing and preservation of haddock are 3, 9, 15, 25, 27, 28, 34, 50, 52, 53, 61, 62, 76, 79, 88 and 96.

(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).


Table of Contents


Introduction
Scientific names
Common names
Distinguishing features
Size
Weight
Geographical distribution
Life history
Chemical composition
Yield
Haddock products

Contents Index