Haddock and cod are very popular white fish. They are similar in body and nutrition, and about the same affordable price, however, there are some differences in appearance, taste and nutrients. The main physical differences lie in their color, size, body shape, front dorsal fins, and lateral lines, although there are several differences in taste and when they are best eaten.
One might then wonder if the preference for one fish over another is simply a matter of tradition or personal preference. Why is haddock used in some places in fish and chips and cod in others? Does it really matter when you drown it in sauce? Which one is best for grilling? How do they replace each other or are they interchangeable? Let’s take a look at all of these questions below!
Haddock and cod comparison
| Cod | Haddock | |
|---|---|---|
| Body size and shape | Larger, fattier and thicker fillets | Smaller, thinner and flatter fillets |
| Colour | Speckled green-brown or gray-brown | Dark gray or black |
| Dorsal fins | Rounded anterior dorsal fin; equally long dorsal fins | High pointed anterior dorsal fin |
| Side lines | Light | Dark |
| Taxonomy | Family cod Gadidae; genus Gadus; 4 types | Family cod Gadidae; genus Melanogram; 1 view |
| Flavor and texture | Harder, denser, flaky white flesh, softer, clean taste; The Atlantic Ocean is sweeter and the Pacific Ocean is tastier | More fishy and tender, more flaky white flesh, slightly sweet |
| Nutrients | More vitamins and calories | More Minerals, Protein & 9 Essential Amino Acids |
| Better to eat | Most delicious a few days after being caught | Best eaten fresh |
| Costs | A little more expensive than haddock | Cheaper than cod |
| Market and cuisine | Fish and chips, imitation crab, salted cod; fish fat; universal, suitable for grilling | Fresh, frozen, smoked, or dried; fish and chips; ideal for frying |
| Habitat | Atlantic Ocean and Pacific Ocean | North atlantic ocean |
| Replace with or with | Haddock, pollock, black cod, flounder, striped bass, hake, mahi mahi, sea bass, tilapia, flounder | Cod, flounder, halibut, flounder, flounder |
5 main differences between haddock and cod
Haddock vs. Cod: Physical Features
Right off the bat, the easiest way to tell cod from haddock is by color. The cod is speckled, green-brown or gray-brown. Haddock is gray or black with scales covered with mucus, plus a dark spot above the pectoral fin (the so-called St. Peter’s mark, the Devil’s thumbprint, or just a thumbprint). Cod fillets are larger, fatter and thicker, so they are slightly more expensive due to the more meat they contain. It can grow up to 40 inches (1 m) in length and weighs 11-26 pounds (5-12 kg) on average with a record 220 pounds (100 kg). Haddock is much smaller – 35-58 cm and even up to 112 cm, but usually does not reach more than 31 inches (80 cm). It usually weighs 1-5 pounds, but can reach 37 pounds. The cod also has similarly long dorsal fins with a rounded front dorsal fin. The haddock has a long, pointed front dorsal fin. Both have lateral lines, but while cod has a pale cream or white line, haddock has a black or dark gray line.
Haddock vs. cod: taxonomy
Both of these whitefish species belong to the true cod family Gadidae, also called cod or codfish, but the similarities end there. The type genus of the cod is Gadus, with 4 species: Atlantic cod, Pacific cod, Greenland cod and Alaska Alaska (also called Alaska Alaska, Snow Cod or Big Eyed Cod). Haddock is a representative of the genus Melanogram which contains one kind eglefin…
Haddock vs. cod: commercial use
The difference in taste between the two white fish is negligible, making them easily interchangeable with each other, as well as flounder and flounder. On the contrary, the biggest differences lie in their texture, the best way to prepare or use them, and the ideal time to eat after being caught. Salted cod is a popular dish in Spain, Portugal, the Caribbean and Scandinavia. Cod is one of the fish made to imitate crab meat. It is more versatile than haddock, great for frying and roasting, and is best eaten a few days after being caught. Both cod and haddock are two of several fish used in fish and chips that originated in England. However, haddock is usually eaten fresh, frozen, smoked, or dried and is ideal for frying as it cooks faster.
Haddock vs. Cod: Nutrients
Cod contains more vitamins C, E, D, B1, B5, magnesium, potassium, calcium, iron, zinc and calories than haddock. Because of the abundance of vitamin D in cod liver oil, it is an old remedy for rickets, arthritis, and constipation. Haddock contains more vitamins A, B12, B6, B3, protein, 9 essential amino acids, phosphorus and choline, but does not contain vitamin C. Both contain equal amounts of vitamin B2, vitamin K, omega-3 polyunsaturated fatty acids and are good sources of lean protein alternative to red meat, with 3% fat and 97% protein; 100 g of cod contains 17 g of protein, haddock – 20 g. Both do not have vitamin B9 (folic acid). In general, cod contains more vitamins, haddock is slightly richer in minerals and contains more than 9 essential amino acids: tryptophan, leucine, lysine, threonine, isoleucine, methionine, phenylalanine, valine and histidine.
Haddock vs. Cod: Fishing
Haddock is fished in the North Atlantic and cod in the Atlantic and Pacific Oceans, with the more savory Pacific cod being the most sought after in the world compared to the sweet tasting Atlantic cod. Due to overlapping habitats, haddock is often caught in mixed fisheries with cod and other fish. Although haddock is more popular in some regions, cod is generally more popular because it is more cost-effective and solid, with a cleaner flavor for fish and chips. On the other hand, overfishing in the North Atlantic has led to the need to catch more Atlantic cod substitutes, including haddock.
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