Gunnar Dayboat Haddock

Haddock 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. 

All Gunnar dayboat haddock is MSC-certified for sustainability.

Gunnar Dayboat Haddock

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.

Iceland is famous for cod and haddock, producing top quality fish from its waters 52 weeks a year. Dayboat fish is the best of the best, shortening its trip from the icy waters to the kitchen by days and bringing an unparalleled freshness. All cod and haddock sold under the Gunnar brand are dayboat-caught and MSC-certified for sustainability.

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

Origin: ICELAND (wild)

Haddock 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. 

All Gunnar dayboat haddock is MSC-certified for sustainability.

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