Haddock Loin

The best part of haddock cut from the thick shoulder of the fillet.

Min weight: 1Kg

Species/Origin: Melanogrammus aeglefinus/Norway/Scotland/NE Atlantic

Available: All year round

Serving: 3-5 loins per Kg

Use by (fresh): 2-3days @ 5°C

Use by (frozen): Upto 3 months

Serving Suggestion:
Preheat the oven to 200°C/400°F/Gas Mark 6.Fry lemon slices in melted butter for 3 mins each side. Spread the slices and cooking liquor in a shallow proof dish, top with the loin and season. Cover with foil and bake for 20-25 mins. Remove foil and pour over soured cream. Sprinkle with salt and paprika and grill until browned, Garnish with chopped boiled eggs and parsley.

Nutritional Data:
per 100g raw Calories 87/364kJ * Total fat 1g * Saturated Fat 0g * Cholestrol 57mg * Sodium 68mg * Total Carbohydrate 0g * Protein 19g This fish is very low in saturated fat. It is also a good source of Vitamin B6 and Magnesium and a very good source of Protein, Niacin, Vitamin B12, Phosphorus and Selenium Information sourced from www.nutritiondata.self.com

Suggested Recipes:

• Crunchy Fish Bites (Great Recipe for Kids to Make)
• Low Fat Baked Cod with Tomatoes
• Baked Haddock
• Haddock Rarebit
• Tuna with Tomato and Basil Sauce
• Cod with Spinach and Cheesy Mash