From the cod and pollack family, it can be recognised by its brownish-grey sides, a purple-blue head and a white ventral section. It can grow to a maximum size of 3.3 feet. The haddock likes the ocean bottom and cold waters (from 36°F to 46°F) It is a sedentary fish that one finds especially in the northeast Atlantic, from Iceland and Northern Norway to the coasts of Portugal. Caught by nets or bottom-line fishing, it is immediately frozen the day it is fished, which preserves all of its flavour.

A meticulous preparation for a flavourful product: we select haddock fillets without bones or black muscle. Each batch is rigorously monitored so as to guarantee a protected product. The haddock fillets are salted with dry salt, then smoked using beech wood, which gives them their delicately balanced flavour.