Haddock mainly spawn between March and June, predominantly in the waters around central Norway, South West Iceland, and Georges Bank.
Our haddock catch comes from the North East Arctic, off the coast of Norway and Russia. Current stock levels are healthy, thanks to responsible management and strict regulation.
Young haddock is abundant in FAO area 27, as since 2000 stock recruitment has equalled or exceeded the long-term average.
Haddock is caught with a bottom otter trawl (OTB).
The annual catch of the Barents Sea haddock has been as follows:
2000 | 69,000 MT
2001 | 90,000 MT
2002 | 115,000 MT
2003 | 139,000 MT
2004 | 158,000 MT
2005 | 159,000 MT
2006 | 153,000 MT
2007 | 162,000 MT
2008 | 156,000 MT
2009 | 200,000 MT
2010 | 249,000 MT
2011 | 310,000 MT
2012 | 316,000 MT
2013 | 194,000 MT
2014 | 178,000 MT
2015 | 195,000 MT
2016 | 233,000 MT
2017 | 228,000 MT
2018 | 191,000 MT
2019 | 175,000 MT
2020 | 182,000 MT
2021 | 233,000 MT TAC
Source: FAO, ICES
Composition of food per 100g edible portion
| Energy | 75 kcal (319 kj) | Non saturated fatty acids | 0.4 g |
| Fat | 0.5 g | Protein | 17.7 g |
| Saturated fat | 0.1 g | Sodium | 63 mg |
Source: Matis, Iceland
Headed and gutted (H&G)
| 20-25 kg |
| 0.5-1 | 1-2 | 2-3 | 3-4 |
Industrial Block, Full-Fillet, Full-Fillet Stripes or Minced
| 3 x 16.5 lbs | 3 x 7.484 kg |
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