Haddock

The largest haddock recorded, which was landed by a commercial vessel, weighed 37 pounds and measured 44 inches in length. Haddock inhabit deep, cool waters, rarely entering estuaries or river mouths. They are primarily found at depths of 150 to 450 feet and generally avoid depths of less than 30 feet. Haddock prefer bottoms consisting of gravel, smooth rock or sand littered with shells. The preferred water temperature range is between 35 and 50 degrees. They migrate seasonally to areas that provide optimal habitat conditions. In winter, haddock move to deep water where the temperature is warmer and more constant than in shallow areas.
A medium action, 8 foot boat rod with a fast tapering tip is preferred by most party boat fishermen. A sensitive rod is necessary to be able to feel the light taps the haddock creates when the haddock takes the baited hook. Generally, heavier line than is necessary is used as fishermen never know just what will take their offerings in this deep water habitat. Many old-timers prefer the low stretch qualities of braided lines over monofilament for their hook setting ability.
The meat of the haddock is lean and white and less firm than cod but flakes beautifully when cooked. Haddock is excellent when baked, broiled, poached, microwaved or used in a chowder or stew.

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