Haddock Sentence Examples

The principal catch is haddock and herring.s.

Serve the smoked haddock gratins with the toasted brioche.

The fish (cod, haddock, huss, plaice) is deep fried in flour batter and is eaten with chips.

Lunch Menu for Tuesday 15 August Rutherford Dining Hall Beef and mushroom pie, barbecue chicken, breaded haddock, roasted vegetable couscous.

For those who fancy a change, James will rustle up some delicious locally smoked haddock with a poached egg!

We reserved a little of the poached haddock earlier.

Here we have used naturally smoked haddock, I really don't like to use the bright yellow stuff.

Skin and flake the haddock, removing any stray bones you come across, and set aside.

The cod family, which includes haddock, is too endangered and special to batter and drown in fat.

Meanwhile, put the haddock in a large frying pan with just enough water to cover.

I eschewed any sense of, well, sense and went for some potato skins to start, and simple breaded haddock to follow.

The special fish and seafood menu boasts the freshest haddock, lobster, monkfish, salmon, sea bass and sole.

The 114 tons of juvenile haddock consisted of 1,140,000 individual fish.

In the spring and summer fish prey, especially sandeels are important, particularly for the larger haddock.

He might just as well picked up a wet haddock on the seafront to slap around their faces.

He himself worked in the school holidays gutting fish and smoking finnan haddock.

In the hour allocated for cooking, Chris managed to create eight dishes including haddock kedgeree, courgette au gratin and sweet-and-sour pork.

For those who prefer something different poached haddock or grilled kippers are also available.

From the five cooked starters, we chose with difficulty a platter of smoked mousses made from sea bass, trout and haddock.

Species likely to be caught include, pollack, haddock, mackerel and Skate.

And he claimed one serious defect of the plan was that the haddock quota may never be caught.

The cooked fish menu includes cod, plaice, haddock, lemon sole, sea bass - all grilled and with chips.

Briefly, the chief fish of Japan are the bream (tai), the perch (suzuki), the mullet (bora), the rock-fish (hatatate), the grunter (oni-o-koze), the mackerel (saba), the sword-fish (tachi-uwo), the wrasse (kusabi), the haddock (tara), the flounder (karei), and its congeners the sole (hiranie) and the turbot (ishi-garei), the shad (namazu), the salmon (shake), the mash, the carp (koi), the funa, the gold fish (kzngyo), the gold carp (higoi), theloach (dojo), the herring (nishin) the iwashi (Clu pea melanosticta), the eel (unagi), the conger eel (anago), the coffer-fish (hako-uwo), the fugu (Tetrodon), the ai (Plecoglossus altivelis), the sayori (Heminamphus sayoni), the shark (same), the dogfish (maiiuka-zame), the ray (e), the sturgeon (chO-lame) and the maguro (Thynnus sibi).

In the inland waters salmon, trout, togue (Salvelinus namaycush), pickerel and bass abound; along the shore there are lobsters, clams and scallops (Pecten irradians); and off the shore are herring, alewives, mackerel, cod, halibut, haddock, smelts, hake, menhaden, porgies and porpoises.

We deal in all types of fresh fish with cod, haddock, and whiting filets being our specialty.

A diet free of phytanic acid (found in dairy products, tuna, cod, haddock, lamb, stewed beef, white bread, white rice, boiled potatoes, and egg yolk) can reduce some of the symptoms.

Other allowable fish includes white fish such as cod, haddock and plaice, and those to avoid are fried fish and fish roe.

Another favorite is the seafood stuffed haddock, which has baby gulf shrimp and artichokes.

The take of 1898 consisted chiefly of cod, haddock, lobsters, mackerel, alewives, pollock and hake, but was valued at only $48,987, which was a decrease of 67% from that of 1889; in 1905 the total take was valued at $51,944, of which $32,575 was the value of lobsters and $8166 was the value of fresh cod-the only other items valued at more than $loon were soft clams ($2770), Irish moss ($2400), alewives, fresh and salted ($1220), and haddock ($1048).

The fish mostly caught are cod, haddock and herrings, while Heligoland yields lobsters, and the islands of Fhr, Amrum and Sylt oysters of good quality.

The next in order are haddock, cod and plaice, and the east coast fisheries return the greatest bulk of these also.

But whereas the south coast has the advantage over the west in the herring and plaice fisheries, the reverse is the case in the haddock and cod fisheries, haddock, in particular, being landed in very small quantities at the south coast ports.

Maine markets more clams than any other state in the Union, and the catches of cod, hake, haddock, smelt, mackerel, swordfish, shad, pollock, cusk, salmon, alewives, eels and halibut are of importance.

Haddock, whiting and codling are taken, and the famous "Loch Fyne herrings" command the highest price in the market.

The lower jaw of the haddock is slightly shorter than the upper jaw and the fish has a small single barbel.

Choose from mouth-watering Scottish beefsteaks, lightly smoked haddock, venison casseroles or perhaps juicy langoustines.

Local seafood stars in the Bracadale crab tortellini, Sconser king scallop ceviche and Skye smoked haddock carpaccio.

Quality and nature of food e.g. cod sold as haddock.

Though cod is much the most important fish (in 1905 fresh cod were valued at $991,679, and salted cod at $696,928), haddock (fresh, $1,051,910; salted, $17,194), mackerel (value in 1905, including horse mackerel, $970,876), herring (fresh, $266,699; salted, $114,997), pollock ($267,927), hake ($258,438), halibut ($218,232), and many other varieties are taken in great quantities.