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Fresh haddock is best for cooking. Use a glass saucepan and add melted butter and cracker crumbs for a crunchy texture. Season with lemon, white wine, or spices. Cook thoroughly for 30-45 minutes in a moderate oven.
Haddock is a type of white fish found off the Atlantic coast of Canada and the United States. When cooking haddock, it’s best to use fresh rather than frozen fillets. These should be placed in a deep saucepan and glass is preferred over metal. Adding melted butter and cracker crumbs to the fish will give the finished product a slightly crunchy texture. These seafood should be cooked in a moderate oven for about 30 minutes or until the fish or cracker mixture is lightly browned.
People who live in areas where this whitefish is found may be able to purchase fresh fillets. Baking haddock when fresh will result in a better tasting finished product. If fresh haddock is not available, it is helpful to know whether it was frozen at sea or several hours after being caught. White fish that has been frozen at sea will taste fresher than haddock that has been frozen at a later date.
It’s important to have the right pot when cooking this white fish. A rectangular saucepan that is approximately 22.86 cm wide and 33.02 cm long is a good choice. A glass one is preferred over metal because glass tends to heat more evenly. The saucepan used to cook haddock does not need to have a lid as this fish is normally left uncovered during cooking.
This white fish can be quite bland unless some type of seasoning is used. Before baking haddock, many people like to sprinkle melted butter and crushed cracker crumbs on top of the fish. This tends to give this white fish a rather crunchy texture. Squeezing in some lemon or lime juice or covering seafood with white wine will add flavor to this dish. People can add any spice they would like, and some popular choices are salt, pepper, or oregano.
It’s important to cook this white fish thoroughly so that people don’t get sick when they consume it. When the haddock is done, the meat will be lightly browned around the edges and hot all the way through. If cracker crumbs are added when cooking haddock, they should also be light brown in color. It usually takes about 30 minutes in a moderate oven for thawed tenderloins and about 40-45 minutes for frozen haddock.
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