Haddock by Hook & Line

Haddock by Hook and Line

Scotian Shelf / Bay of Fundy

Fish harvesters use a bottom longline to catch haddock. Baited hooks are attached to a line that is anchored to the ocean floor. Fishermen use from 10,000 to 40,000 hooks at a time. With vessels limited to 45 feet (14 m) in length, this small-boat fishery takes place inshore.

FISHING METHOD

Bottom Longline with Hooks

The longline consists of a long rope, spooled on a hydraulic drum, which fishermen set from the stern of their vessels. Baited hooks are fastened to this rope using clips or swivels. The longline is set along the ocean floor where bottom-dwelling fish live. It is marked on the ocean surface using a float and flagpole at each end. Fishermen set several longlines at a time and haul them regularly to land their catch. Once aboard, the hooks are baited again, if need be, and the longline is reset.

In Atlantic Canada, many different species are caught on bottom longlines. These include halibut, haddock, cod and pollock. Each year, about 460 vessels actively participate in this small-boat fishery. In total, 2,405 vessels less than 45 feet are licensed to catch haddock. These vessels account for between 20 to 30 percent of all haddock caught in Atlantic Canada.

Conservation Measures

Fish harvesters unintentionally catch undersized and unwanted species (bycatch) and also catch cod, pollock and halibut when fishing for haddock. Eight Community-based Management Boards in Nova Scotia and New Brunswick manage this fishery to meet conservation goals. These boards consist of local fishermen and industry representatives who set rules to regulate the allocation of quota, review catches, apply sanctions against rule-breakers, develop fishing plans and implement various controls on their community fleet. Each community fishing plan must also adhere to the Department of Fisheries and Oceans’ conservation measures, including:

strict annual catch limits;
a limitation on the number and size of licensed fishing vessels;
a limitation on hook sizes;
restrictions on landing small fish; and
dockside monitoring of catch unloading.

Quality and Handling

Haddock caught by longline are individually hauled aboard, cleaned, washed and stored in a mixture of ice and seawater or slush. Fishing vessels can stay at sea for more than a week. Properly handled and chilled on ice, fresh haddock has a shelf life of 9 to 15 days.

Fishing Area

The Scotian Shelf and Bay of Fundy fishing area is located off the eastern shores of Nova Scotia and New Brunswick, running from the northern tip of Cape Breton to the United States-New Brunswick border. The area encompasses the Bay of Fundy, Gulf of Maine, Fundian Channel, Browns Bank, Rosemary Bank, Baccaro Bank, Le Havre Bank and Le Havre Basin. It also includes part of Georges Bank, an oval-shaped, relatively shallow bank, that lies at the southwestern end of a chain of banks stretching from Newfoundland.

Members

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Scotian Shelf / Bay of Fundy
PRIMARY SPECIES	Haddock

FISHERY ECO-RATINGS
Marine Stewardship Council - Certified Ocean Wise - Recommended SeaChoice - Some Concerns
FISHERY OPENINGS
Jan 01 − Dec 31
FISHERIES MANAGEMENT
The Department of Fisheries and Oceans manages this fishery in partnership with eight Community-Based Management Boards in Nova Scotia and New Brunswick. For more information, visit DFO’s Martime Region homepage.
FISH STOCK STATUS
For the most recent lobster stock status, check the Department of Fisheries and Ocean’s science advisory reports.

Oct. 8, 2012 Haddock

Landon Shand on the Scotia Shelf / Bay of Fundy
Oct. 11, 2012 Haddock

Troy Waybret on eastern Georges Bank
Oct. 4, 2012 Haddock

Troy Waybret on eastern Georges Bank
Sept. 18, 2012 Haddock

Landon Shand on the Scotia Shelf / Bay of Fundy
Sept. 15, 2012 Haddock

Beau Gillis on the Scotia Shelf / Bay of Fundy

Darryl MacIvor

Atlantic Lobster Fisherman

Lismore

Haddock Food Info

NUTRITIONAL INFO

Nutritional info based on one fillet (193 g) of raw haddock.

TASTING NOTES

Colour: bright white.
Texture: remarkably firm yet fine, with delicate lean flakes
Flavour: Delicate, mild, yet slightly sweet in flavour.
Perfect serve: Haddock is the perfect fish when smoked for flaking into dishes such as the traditional Anglo-Indian kedgeree. Often served up for breakfast, kedgeree is made on the stove top by combining flaked smoked haddock, boiled rice, parsley, hard boiled eggs, curry powder and cream. Another popular breakfast dish uses smoked “Finnan Haddie” (named for the fishing village of Finnan in Scotland where it was originally cold-smoked over peat), which is then poached in milk.

HOW TO CHOOSE A QUALITY HADDOCK

Properly handled and chilled on ice, fresh haddock has a shelf life of 9 to 15 days. Frozen haddock maintains its quality for up to 18 months if properly packaged and stored. When choosing fresh Haddock, look out for the following:

Freshness of a haddock fillet can be determined by how well it holds together: the fresher the fillet, the firmer it will be.
Look for fillets that are bright white and translucent.
If the fillet presents a dull, chalky hue it is older and could be tainted.
There should be no sign of drying or browning on the fillet.
It can be difficult to distinguish Haddock from Cod: to be sure it’s Haddock you’re getting, look for a thin layer of tissue covering the flesh – Cod does not have this.

FEATURED RECIPE

Steamed Haddock With Leeks, Carrots & Anise

A healthy, light meal prepared with fresh haddock caught by Nova Scotia's finest fishermen. Recipe sponsored by Sobeys.

Description

Please visit Sobey's website for more recipes. Click this link.

Ingredients

4 sheets of parchment paper, approx. 13 x 16 in. (32 x 40 cm)
1 leek, white and light green part only, thinly sliced
2 Compliments Organic Carrots, cut into matchsticks
1/2 bulb anise(fennel), trimmed, cored and sliced, top fronds reserved
4 wild haddock fillets
1/2 tsp salt
2 mL Pepper to taste
1 red bell pepper, thinly sliced
2 tsp olive oil
10 mL 1/2 cup
dry white wine, divided 125 mL
1 lemon, cut into 4 wedges

Cooking Instructions

Preheat oven to 425°F (220°C). Fold each sheet of parchment paper in half. Open parchment and divide half the leek, carrots and anise on the right side of each. Place a haddock fillet over each bed of vegetables.
Season fillets with salt and pepper. Coarsely chop the anise fronds (the green tops) and scatter them, plus the red pepper strips and remaining leek, carrots and anise over top of the fish.
Drizzle each fillet with olive oil and wine. Fold left side of parchment paper over the right and tightly roll edges closed like a paper bag. Transfer packets to a baking sheet and cook on the lowest rack of the oven for 15 min. Serve each packet with a lemon wedge.

SEE MORE RECIPES

FUN FACTS

Over the past 30 to 40 years, the growth rates of haddock have increased significantly with haddock reaching their adult size much earlier than previously noted. This growth has slowed slightly again since 2003, however, when an exceptionally large stock was recorded for the year.
In general, North American haddock grow faster than European haddock.
The oldest recorded haddock in North American waters is a 17-year-old fish captured in 1980. It is remarkable especially considering that most haddock live to only between three and seven years.

An initiative of