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Haddock is widely used in many Norwegian fish mince dishes, like fish balls and fish pudding.
Haddock contains exceptionally high levels of iodine, a mineral that helps the thyroid gland secrete hormones.
These hormones are essential for growth, development and a variety of metabolic processes in the body.
Women that have recently given birth are known to be iodine-deficient, which is why haddock was often served to new mothers.
It’s not just mothers that need iodine. Health authorities have warned that the iodine levels in the population are generally too low, especially among women.
By eating a couple of meals with white fish a week, like haddock, you’ll be able to satisfy the body’s need for iodine, in addition to many other important nutrients. Haddock is a good source of protein and also contains vitamin B12, pyridoxine and selenium.
It also has a favorable ratio of sodium to potassium, which is important for the body’s fluid balance.
- 2 pieces per packet
- Portion contains no bones.
- Weight indicated is the minimum what you will receive
How To Defrost Frozen Haddock
To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually.
This is the best way to preserve the fish’s flavor and texture.
On The Grill
- The fat on fish is a savior here.
- It lets you place the fillet on a hot grill without worrying too much about it turning dry if you look away for too long.
- But it’s fine texture means you should use a grill well oiled.
- Just a simple saute lets you savor the depth of the fish, which offers a richer mouthfeel and longer finish than a lean fish does.