Haddock and cod have gained popularity because of their versatility. They can be used in everything from fish and chips to tacos and more. Between Pacific Cod or Haddock, both are a healthy option, but here's how to understand the differences in taste and texture.
How To Identify Haddock and Pacific Cod
Both Haddock and Pacific Cod are in the whitefish family and are used interchangeably in cooking, especially in making fried fish recipes. Here are easy ways to tell the difference between the two species.
The body color of fresh Haddock is a dark grey, sometimes even a purplish black. Haddock has a dark grey or black lateral line.
As a general rule, the body color of Pacific cod can be either speckled grey, reddish brown, or have spots that are reddish brown. Pacific Cod has a white or cream line. Black cod (or sablefish) are dark grey or black.
Pacific Cod is larger and more muscular than Haddock; Haddock has an elongated shape. Pacific Cod fillets are thick, while haddock fillets are thinner and flat. When cooked, both have flaky flesh.
The texture of wild Pacific Cod fillets is firmer, making it a popular option in dishes that need to hold up under dry heat as in baking or grilling, or that require a crispy exterior. The texture of Haddock fillets is finer, making them a good choice for things like fish stew, fish and chips, or smoked haddock.
Both kinds of fish work well in any cooked dish that’s breaded, pan-fried, or deep-fried.
Difference in Taste
When it comes to taste, both Pacific Cod and Haddock have a delicious light taste that won’t overwhelm other cooking ingredients.
For eating, Haddock fillet has a delicate flavor with a slightly sweet taste and a hint of nuttiness. Pacific Cod has a mild taste that's more neutral and “clean,” although some note a lightly briny note in the taste of Pacific Cod.
Pacific Cod's texture is fattier and firmer making this fish a great option for grilling or searing. Haddock tends to be drier and has a flaky texture.
The difference in the taste between wild-caught fish versus what you’ll find in the store is dramatic; most fish in the U.S. is imported. Sea To Table catches Pacific Cod in the water off the coasts of Alaska, it is then flash-frozen and it ships it directly to your home.
Which Is More Sustainable?
Both Haddock and Pacific Cod can be considered sustainable, depending on where and how they’re fished.
The Haddock population in the United States is currently pretty healthy, especially when caught in the waters around Maine. You can be confident that the haddock you buy is sustainably caught by choosing fish that’s domestically caught. Sea To Table only works with American fishermen who responsibly work US Waters..
As for Cod, northern Atlantic cod is dangerously overfished right now in both the U.S. and Canada. Avoid cod from Japan and Russia; they're also at low levels. However, wild Pacific Cod from Alaska and certain other Pacific regions are being sustainably managed and caught. Sea to Table leaves Atlantic cod alone to repopulate and only sources our Pacific Cod fish from Alaska, which has robust fishery management..
Sea To Table is passionate about providing our customers with sustainable wild-caught seafood species. We work with local fishermen around America who use responsible methods to harvest cod and haddock while protecting the local waters and fisheries.
Which is Better?
Between Pacific Cod and Haddock, determining which white fish is better is a matter of taste and how it will be used in cooking. Both seafood options are more or less interchangeable in the kitchen and will fit nicely into a healthy diet.
Both have mild flavors that work well with various ingredients. Wild Pacific Cod is often favored in recipes that require a firmer, meatier texture for various cooking methods like grilling, searing, or baking. Haddock is a bit drier and flakier, making it an excellent choice for recipes such as a fish stew or soup. Both Haddock and Pacific Cod are lean fish with a generally tender texture that's perfect in popular dishes like fish and chips or fish tacos.
Some cooks feel that Haddock has a sweeter taste while something like Pacific Cod has a flavor that’s somewhat more neutral.
The thing that makes for the best fish is knowing that you’re choosing sustainably wild-caught seafood. Sea To Table is passionate about working with local fishermen around the waters of America. They work in local regions responsibly, ensuring that the fish populations maintain a healthy balance. Once their wild catch is harvested, it’s flash-frozen, and ]labeled with a “best-by” date and catch location and method, before being shipped to our customers.
Conclusion
Haddock and Pacific Cod are two of the most popular varieties of fish on earth and for many good reasons. They’re both low-calorie, nutritional foods with healthy fats that are similar to those in salmon. Each provides a multitude of menu options, with a soft, low-key flavor that takes very well to various ingredients.
Pacific Cod, has a firmer, meatier texture best suited to cooking methods like grilling or baking. Haddock is light and flaky, making it a favorite for recipes like fish soups and stews. Both Pacific Cod and Haddock are great where breading, pan frying or deep frying cooking methods are required.
Where these two fish species are concerned (or any seafood, for that matter), it’s important to be aware of sustainable fishing practices. The haddock population is generally healthy, but certain types of Cod are being dangerously overfished. Pacific Cod from Pacific regions are safe, responsible choices. Whenever you’re shopping for seafood online, look for wild-caught seafood This will make enjoying your seafood even more satisfying.