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Also known as mezgit, Melanogrammus aeglefinus, Merlangius euxmus

The haddock (Melanogrammus aeglefinus) is a saltwater ray-finned fish from the family Gadidae, the true cods. It is the only species in the monotypic genus Melanogrammus. It is found in the North Atlantic Ocean and associated seas, where it is an important species for fisheries, especially in northern Europe, where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan haddie and the Arbroath smokie. Other smoked versions include long boneless, the filleted side of larger haddock smoked in oak chips with the skin left on the fillet.

OverviewAI-generated

Haddock (*Melanogrammus aeglefinus*) is a species of fish classified within the family Gadidae, order Gadiformes, and class Teleostei. It belongs to the phylum Chordata and inhabits marine environments. The taxon was described by Linnaeus in 1758 and is currently accepted as a valid species. Common names for this organism include haddock, Eglefino, Aiglefin, and Âne.

The species is categorized as Vulnerable according to IUCN conservation status and regional assessments. As a food product, haddock is a subclass of fish used for consumption. Nutritional data indicates that haddock contains 211 kcal of energy, 50.5 grams of protein, 0.7 grams of fat, and 1.02 grams of salt per serving, with no carbohydrates, sugars, or fiber. It holds a nutriscore of "a" and a NOVA classification of 4.

Synthesized by Vinony from 35 facts across 4 sources: Wikidata, WoRMS, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.