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In this video Andy will explain the differences between cod and haddock and answer some of the questions we often get asked. He will also show how quick and easy cod and haddock are to skin, bone and prepare.
A good way to distinguish the species of a fish is by its’ colour and markings.
Cod has a green mottled skin, slightly brown in some species, depending on the variety, diet and what the fish has been eating. It also has a white lateral line running all the way down the side of the fish.
Haddock has a black and silvery shiny skin with a black lateral line.
Learn how a story from the bible helps us to identify the haddock. A black mark, the size of a thumb is said to be the actual thumbprint of Jesus.
Here you will see Andy demonstrate different cuts with these different fish and show how to prepare haddock fillets and haddock loin, which is cut from the top half of the fillet.
Another customer favourite is haddock tail. This is boneless, with the skin left on, but customers can easily request for either the tail or loin to be skinned. Skinning a fish will however incur some weight loss.
See how cod fillet is easily cut and prepared using the same process and watch as Andy shows how to prepare a cod steak, another big favourite with Regal customers.
We hope this short video will give you a much better understanding of the preparation involved in the actual cut of the fish.
