THE HADDOCK is thunder from Brest!
Are we entitled to think that our favorite sailor, hero of the adventures of Hergé, owes his name to the homonymous fish fillets?…
The others in the Latin diction "Ad Hoc" which, designating what has been set up especially to meet a need, suited perfectly to this foil of the courageous Tintin.
But back to our fish fillets. Did you know that haddock is nothing more than a smoked preparation of haddock?
In fact, it is most often smoked with beech wood, even the Scots prefer the ancient method of peat fire to prepare their famous "Finnan Haddie", which they serve poached in milk.
Haddock is also the ingredient of the famous British "Fish and Chips", or Scandinavian fishballs.
It should also be noted that the haddock is colored with Roucou, to which it owes – in the same way as the mimolette, the edam or the cheddar – its beautiful color with golden reflections.
But if the haddock is gold, it is not as rare as said metal: haddock not being an endangered species, do not deprive yourself of this treat!
