HADDOCK: A MOUTH WATERING FAVORITE

The haddock, a member of the cod family renowned as splendid table fare, inhabits waters from the Grand Banks to Cape Cod in the summer and extends it’s range during the winter to Cape Hatteras, North Carolina.

Haddock, like the closely related cod, pollock and tomcod are easily distinguished from other Massachusetts coastal fish by their three dorsal and two anal fins. The front dorsal fin is triangular in shape and taller than the other two. The posterior two are squarish, the middle dorsal being slightly larger than the last. Of the two anal fins, the second or posterior one is a mirror image of the third dorsal fin. Haddock can be distinguished from other closely related members of the cod family by a black lateral line and a large spot on each side of the body over the pectoral fins.

The top of the head, the back and the upper sides are a dark purplish grey. The lower sides are shiny grey, tinged with pink and the belly and lower head are white. The haddock has dark dorsal fins, pectoral fins and tail. The anal fins are pale and spotted with black at the base.

The largest haddock recorded, which was landed by a commercial vessel, weighed 37 pounds and measured 44 inches in length. The Massachusetts angling record is 20 pounds and caught on Stellwagen Bank with another fish that tied that catch caught at Boston Light. It generally takes about 7 or 8 years to reach the legal Massachusetts length limit. Maturity ir reached within 2 or 3 years.

HABITS

Haddock inhabit deep, cool waters, rarely entering estuaries or river mouths. They are primarily found at depths of 150 to 450 feet and generally avoid depths of less than 30 feet. Haddock prefer bottoms consisting of gravel, smooth rock or sand littered with shells. The preferred water temperature range is between 35 and 50 degrees. They migrate seasonally to areas that provide optimal habitat conditions. In winter, haddock move to deep water where the temperature is warmer and more constant than in shallow areas. Most spend winters from southern New Jersey to Cape Hatteras. By early spring they seek more northerly areas off New England, moving into more shallow areas of the Gulf of Maine and Georges Bank, where they remain all summer.

The haddock off Massachusetts reproduce on sandy, rocky or muddy bottoms from January to June, showing the greatest activity in March and April. Spawning occurs offshore at depths of 100 to 600 feet and at temperatures of 35 to 45 degrees. Georges Bank is the most productive spawning area for haddock in the northwest Atlantic. The buoyant eggs drift in the water, hatching in about 15 days. Young haddock will float near the surface for up to 3 months after hatching, drifting in the prevailing currents. Subsequently they will move to the ocean floor where they will spend the rest of their lives.

Haddock suffer extremely high death rates during their early years. Many die from starvation and predation by species such as cod and pollock. However, the number of larvae that survive in a given year is often determined by their location when they are ready to become bottom dwellers. Haddock populations characteristically suffer through extended series of years when few fish survive early life stages. Recreational and commercial harvests have a great effect on the species since individuals removed from the population are not necessarily replaced by reproduction.

Before descending to the bottom, haddock larvae feed upon microscopic copepods. Bottom dwelling juveniles and adults feed upon almost any slow moving invertebrate including small crabs, sea worms, clams star fish, sea cucumbers, sea urchins and occasional squid. Herring, sand lance, small eels or other young fish only rarely occur in their diets.

ANGLING AND HANDLING TIPS

Few fish are more delicately flavored or finely fleshed than the haddock. Traditionally, haddock fillets are marketed with their distinctively colored skin intact as a sign to consumers that the high price they are paying is indeed for the highly regarded haddock.

Haddock are caught from spring to fall, with fishing activity greatest during August and September. Anglers pursue this deep water fish from private, party and charter boats. A medium action, 8 foot boat rod with a fast tapering tip is preferred by most party boat fishermen. A sensitive rod is necessary to be able to feel the light taps the haddock creates when the haddock takes the baited hook. Generally, heavier line than is necessary is used as fishermen never know just what will take their offerings in this deep water habitat. Many old-timers prefer the low stretch qualities of braided lines over monofilament for their hook setting ability.

The typical haddock rig is a two hook rig with a swivel to prevent twisting and a sinker clip on the bottom. Leader material is generally 40 or 50 pound test and preferred hooks are wide gapped and in sizes of 5/0 to 7/0. Many anglers like to add yellow or red surgical tubbing to the shanks of the hook. Depending on currents, usually a 12 to 20 ounce sinker is required to hold the bait on the bottom. Fresh clams and squid are the preferred baits by most haddock fishermen. Others will use jigs, tipped with the popular baits.

After the baited rig is lowered to the bottom, all slack line should be retrieved. Unlike the cod, which gives a sharp yank, haddock bite in a series of soft bumps. These slight taps can best be felt when the line is held between the thumb and forefinger. Because haddock have soft mouths, they are easily lost if not properly played after being hooked. When the strike id felt, the hook should be set with a steady pull rather than a sharp snap. Retrieve should be steady instead of the pumping action required by other species.

The meat of the haddock is lean and white and less firm than cod but flakes beautifully when cooked. Haddock is excellent when baked, broiled, poached, microwaved or used in a chowder or stew. New Englanders seem to prefer frying the fillets or baking them after stuffing them with a seasoned or spiced stuffing.