There’s no question that haddock is a favorite New England staple.  The white, mild fillets of this highly desired and sought after fish make it ideal for countless preparation styles. At Turner’s haddock is the preferred choice for many of the classic dishes that have come to define our menu. In fact, it’s such a favorite at both the restaurants and the markets that it was selected to use on the Turner’s logo as a representation of our commitment to quality and authenticity.

You can learn more about the biology and culinary history of haddock by reading this earlier blog post.

Because of the high demand for this desirable fish, overfishing became a concern especially in the 1980s and 1990s.  The health of local stocks of haddock in the Gulf of Maine and on Georges Bank have fluctuated over the years, but fortunately experienced a huge rebound in the early 2000s according to NOAA fisheries scientists.

A new study published collaboratively by the University of Massachusetts and NOAA fisheries investigated this recent rebound and the science behind haddock’s ability to grow rapidly from hatch-lings to strong, viable fish in a short period of time.  The study found that a combination of healthy adult haddock and a plentiful available of photoplankton led to the population boom that was experienced specifically by the Georges Bank haddock stock in 2003.  You can read more about this study at the online publication Science Codex by clicking here.

For consumers looking to make healthy and sustainable seafood choices,  locally harvested haddock from Georges Bank offers a great opportunity to enjoy a New England classic with peace of mind.