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ON SPECIAL — MAURITIUS RED DRUM (IF YOU LIKE STRIPED BASS, TRY THIS FISH) is fast-cooking and versatile to prepare: try it simply baked with a coating of buttered breadcrumbs for some true New England comfort food; toss it into a Mediterranean-style fish stew with tomato, saffron, and clams; or deep-fry it for a classic fish sandwich.   

SAFE HANDLING— Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days. 

Grilled Haddock with Curry Parsnip Puree, Broccoli and Salsa Verde by Chef David Bazirgan of Bambara in Cambridge Seafood Casserole

Seafood Chowder

Hook and line caught 

By Chef David Bazirgan of Bambara in Cambridge  Here haddock gets summery with a trip to the grill and a fresh salsa verde. Make the parsnip puree and salsa verde ahead of time to...
  • Chef David Bazirgan
Introducing our new series The Perfect Pair exploring wine and beer pairings for seafood dishes of all kinds. A great dish becomes even better when you have just the right...
  • Wulf's Fish
This recipe from friend of Wulf’s, Jeff Freedman, is as simple and straightforward as a chowder can get. If you like your chowder a little thicker, use less water and...
  • Jeff Freedman
Sometimes you want to spend all day in the kitchen on a project, and sometimes you’re looking for maximum reward with minimum effort. This casserole fits the bill for easy...
  • Steve Barresi


Cod’s little cousin, haddock is in the family of groundfish found in the North Atlantic Ocean. Fast-growing haddock are identifiable by a black spot above their pectoral fin known as “the Devil’s thumbprint;” and best known by their presence in iconic dishes like finnan haddie (cold-smoked haddock) and fish and chips. Haddock can be used almost interchangeably with any recipe calling for codfish.

Sold in 1 lb skinless portions, individually vacuum-packed and super-frozen