Haddock is a member of the cod family and resembles that fish greatly, though it is smaller on the average (2-5 pounds) and has a black lateral line instead of a white one. It may be used in most recipes calling for cod, although it is thought to have more flavor than cod and its flesh is a bit softer. It is sometimes served with egg sauce in New England; in Maine especially. It is popular stuffed with minced clams, onions, and buttered crackers, or simply with salt pork. Or use any good bread stuffing like the one in Jean Goddard's Stuffed Bass. Its fillets may also be baked with wine and tarragon, the sauce then enriched with cream. Follow the recipe for Trout in Tarragon Cream and substitute haddock fillets for the trout. In addition, haddock may be substituted for cod in the recipe for Danish Boiled Cod, or poached and served cold with Remoulade Sauce. Clearly haddock's greatest gastronomic role is smoked, as finnan haddie.

- Annapolis Seafood Markets