T &J Seafoods

26 Elm Street

Kitchener, ON

1425 Weber St. E.

Kitchener, ON
(now open!)

Ph: 519-578-3080

Mon-Sat: 9am - 6pm
(Sunday - closed)


Tastes Like:
Haddock is a mild, slightly sweet tasting fish without an overpowering fishy flavor. Its white flesh is lean, with low levels of oiliness, and fine flakes that are firm and tender once cooked. It is an excellent fish for kids and those that don’t like to eat strong tasting fish.

Looks Like:
Haddock have a purplish-grey coloured head and back that gives way to silvery grey with a pinkish tinge and a white belly. It is an elongated fish with a forked tail and three dorsal fins.

The flesh is white in colour which is firm, translucent and is extremely lean which is the reason it is one of the most popular fish used in fish and chips.

Health Benefits:
The main nutritional value of haddock is as an excellent source of protein. It also contains a good deal of vitamin B12, pyridoxine, and selenium. The fish also contains a healthy balance of sodium and potassium.


Haddock is available year-round at both our stores.   Drop by or Pre-order now.

Haddock Fillets on a bed of ice

How To Cook Haddock:

Rainbow Trout is a great meal idea, not only due to its nutritional qualities, but also because its fillets are thin so it cooks in practically no time.   In our fast paced world, this is a good thing.  So, we’ve put together a list of simple ways to cook Rainbow Trout that takes the fuss out of eating healthy. 

1. Baked: Preheat oven to 400 degrees Fahrenheit. Arrange the haddock fillets in a 9×13-inch glass baking dish. Sprinkle with garlic powder, salt and oil. Bake for 10 to 20 minutes, basting every 5 minutes, until the fish is cooked through (internal temperature of 145°F) and flakes easily with a fork. Drizzle with brown butter and serve immediately.

2. Broiled:  Set oven rack about 6 inches from the heat source and preheat your oven’s broiler. Line a baking sheet with aluminum foil and spray with cooking spray. Combine mayonnaise, mustard, and parmesan cheese and spread over filets and place on baking sheet. Broil for 6-8 minutes or just until the fish is golden brown on top and flakes easily with a fork. 

3. Grilled:  Pat your haddock fillets down with paper towels to dry them before seasoning. Use salt and pepper and fresh or dried dill weed to season the fillets.  Cut aluminum foil into squares or rectangle sheets that will fit your fish fillets. Lightly coat each tinfoil sheet with olive oil or non-stick cooking spray, then place sliced lemons down the center of the aluminum foil. Use 2 – 3 lemon slices for each, depending on the size of your fish pieces. Top the lemon slices with your haddock and then seal the foil packets securely with the seam facing upward. They will be cooked in this foil pouch method on one side only. Grill 8-10 minutes for a 1″ thickness.

4. Pan Fried: Heat skillet on Medium-High, lightly coat skillet with oil.  When it starts to smoke, place haddock carefully in hot oil.  When sides have changed color about roughly 1 to 2 minutes, turn carefully.  Lower heat and cook until internal temperature of 130 is reached.  Then add butter, shallots and thyme to pan.  Baste the fillet and continue cooking until temperature is 140.

5. Poached: Haddock can be poached in water, vegetable or chicken broth, or milk. Use a pan large enough to have the broth completely cover the haddock, bring the broth to just steaming before adding the fish, and let it simmer for 10 minutes. Do not let it come to a boil. The fish needs to be completely covered in the broth because it will be impossible to turn it without breaking.

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