Glossary of food terms: H

Haddock

A white sea-fish similar to cod (and subject to the same problems of overfishing). It has flaky flesh, is available fresh or frozen, whole or as steaks and fillets. It can be cooked just like cod - poached, baked, fried or grilled, and served with or without sauce.

Tartare sauce is a classic accompaniment, and haddock is delicious deep-fried for homemade fish and chips. It’s also good in fish pie, fishcakes, soup or kedgeree.

You can easily buy haddock smoked, but avoid the dyed stuff (recognisable by its bright yellow hue) because it contains colourings. Buy undyed where possible. An Arbroath smokie is a whole wood-smoked haddock.

You can find out more about Arbroath smokies in our feature.

• Smoked haddock and leek risotto with roasted smoked haddock and parsley oil
• Smoked haddock beignets
• Kedgeree