Many people underestimate what it takes to get the freshest most delicious fish around. The journey of how fish come from bodies of water to our plates; how they are caught, where they come from and how they are delivered to market stalls or fishmongers is often very overlooked! This is a real shame as knowing where what we eat is from is truly fascinating.
Today we are going to have a brief look at Haddock, A white-fleshed salt water fish often compared with cod in flavour and texture and a definite crowd pleaser when it comes to dinners! Haddock is primarily fished in the North Atlantic Ocean on the cold seabed of Northern Europe and America – they will try to avoid shallow waters as often as possible! Because Haddock are typically found on the seabed, they are primarily caught via ‘Otter Trawling’ which is the process of dragging a large open net across the sea bed, with two large ‘Otter Boards’ holding the net open to allow as many fish to be caught as possible, however it is not uncommon for other methods of trawling (pulling along an open net) to catch Haddock.
Once mass amounts of Haddock have been caught, there will be an extremely quick turnaround, where the fishermen deliver the fresh Haddock to docks and then subsequently fish markets across the country. In the case of Aylesbury Fisheries, they will be dropped to their various ports for sorting and then transported to Billingsgate Fish Market, based upon the Thames. This is where they are sold and distributed for Commercial Use – from here the fish will be packed into a van and taken to the fishmonger’s stall in the market, ready to be cut and sold to the general public and all so soon after being caught!
If you’d like to try some Haddock yourself after hearing about their journey, then we’d highly recommend checking out Aylesbury Fisheries in unit 37!