Canned Haddock
Melanogrammus aeglefinusClinical Encyclopedia
Canned haddock is a convenient source of lean protein, rich in omega-3 fatty acids and essential nutrients. It is often used in various dishes, providing a savory flavor and texture.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Canned haddock can be eaten straight from the can, added to salads, or used in casseroles and pasta dishes.
Smart Selection & Storage
Choose cans that are not dented or rusted, and check the expiration date.
Store unopened cans in a cool, dry place. After opening, refrigerate and consume within 2 days.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Promotes cardiovascular health and reduces inflammation.
"Haddock is often smoked and used in traditional dishes like fish and chips."
Myths vs Realities
Healthy Recipes
Canned Haddock Quinoa Salad
A refreshing quinoa salad packed with protein and fiber, featuring canned haddock, fresh vegetables, and a zesty lemon dressing.
- 1 cup cooked quinoa
- 1 can haddock, drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a large bowl, combine cooked quinoa, drained haddock, cherry tomatoes, cucumber, and red onion.
- 2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Pour the dressing over the salad and toss gently to combine.
Haddock and Sweet Potato Cakes
These savory cakes combine canned haddock with sweet potatoes and herbs, making for a nutritious and delicious meal.
- 1 can haddock, drained
- 1 cup mashed sweet potatoes
- 1/4 cup green onions, chopped
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1. In a bowl, mix together the drained haddock, mashed sweet potatoes, green onions, breadcrumbs, egg, garlic powder, salt, and pepper.
- 2. Form the mixture into patties.
- 3. Pan-fry the patties in a non-stick skillet over medium heat until golden brown on both sides.
Canned Haddock Tacos with Avocado Salsa
Delicious tacos filled with canned haddock and topped with a creamy avocado salsa for a healthy twist on a classic dish.
- 1 can haddock, drained
- 4 corn tortillas
- 1 avocado, diced
- 1/2 cup diced tomatoes
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt to taste
- 1. In a bowl, combine avocado, tomatoes, cilantro, lime juice, and salt to make the salsa.
- 2. Warm the corn tortillas in a skillet.
- 3. Fill each tortilla with drained haddock and top with avocado salsa.
Haddock and Spinach Stuffed Bell Peppers
Colorful bell peppers stuffed with a nutritious mixture of canned haddock, spinach, and brown rice, baked to perfection.
- 2 bell peppers, halved and seeded
- 1 can haddock, drained
- 1 cup cooked brown rice
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix together drained haddock, cooked brown rice, spinach, cheese, Italian seasoning, salt, and pepper.
- 3. Stuff the bell pepper halves with the mixture and place them in a baking dish. Bake for 25-30 minutes.
Haddock and Vegetable Stir-Fry
A quick and healthy stir-fry featuring canned haddock and a variety of colorful vegetables, perfect for a light meal.
- 1 can haddock, drained
- 1 cup mixed bell peppers, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 1. In a large skillet, heat sesame oil over medium heat.
- 2. Add bell peppers, broccoli, and carrot; stir-fry for 5-7 minutes until tender.
- 3. Add drained haddock, soy sauce, and ginger; stir until heated through.
Canned Haddock and Chickpea Salad
A protein-packed salad combining canned haddock and chickpeas with fresh herbs and a tangy dressing.
- 1 can haddock, drained
- 1 can chickpeas, rinsed and drained
- 1/4 cup parsley, chopped
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 1. In a large bowl, combine drained haddock, chickpeas, parsley, and red onion.
- 2. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- 3. Pour the dressing over the salad and toss to combine.
Haddock and Cauliflower Rice Bowl
A low-carb bowl featuring canned haddock served over cauliflower rice, topped with sautéed vegetables and avocado.
- 1 can haddock, drained
- 2 cups cauliflower rice
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 1 avocado, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a skillet, heat olive oil over medium heat and sauté zucchini and bell peppers until tender.
- 2. In a separate pan, cook cauliflower rice until tender.
- 3. Serve the drained haddock over cauliflower rice, topped with sautéed vegetables and avocado slices.
Haddock and Lentil Soup
A hearty and nutritious soup made with canned haddock, lentils, and vegetables, perfect for a comforting meal.
- 1 can haddock, drained
- 1 cup cooked lentils
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1. In a large pot, sauté onion, carrot, and celery until softened.
- 2. Add vegetable broth, cooked lentils, thyme, salt, and pepper; bring to a boil.
- 3. Stir in drained haddock and simmer for 10 minutes.
Haddock and Broccoli Frittata
A protein-rich frittata featuring canned haddock and broccoli, perfect for breakfast or brunch.
- 1 can haddock, drained
- 4 eggs
- 1 cup broccoli florets
- 1/4 cup milk
- 1/2 cup cheese, shredded
- Salt and pepper to taste
- 1. Preheat the oven to 350°F (175°C).
- 2. In a bowl, whisk together eggs, milk, salt, and pepper.
- 3. In a skillet, combine drained haddock, broccoli, and egg mixture; cook on the stove for 5 minutes, then transfer to the oven to bake for 15 minutes.
Haddock and Avocado Toast
A simple yet flavorful avocado toast topped with canned haddock, perfect for a nutritious snack or light meal.
- 2 slices whole-grain bread
- 1 can haddock, drained
- 1 avocado, mashed
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Red pepper flakes for garnish
- 1. Toast the whole-grain bread slices.
- 2. In a bowl, mix mashed avocado with lemon juice, salt, and pepper.
- 3. Spread the avocado mixture on the toasted bread and top with drained haddock and red pepper flakes.
Frequently Asked Questions (FAQ)
Is canned haddock healthy?
Yes, canned haddock is a healthy source of protein and omega-3 fatty acids.
How should I store canned haddock?
Store unopened cans in a cool, dry place. Once opened, refrigerate and consume within 2 days.
Can I eat canned haddock straight from the can?
Yes, canned haddock is fully cooked and can be eaten directly from the can.
What are the benefits of omega-3 in canned haddock?
Omega-3 fatty acids support heart health and reduce inflammation.
How long does canned haddock last?
Unopened canned haddock can last for several years; check the expiration date.
Is canned haddock high in mercury?
Haddock generally has low mercury levels compared to larger fish.
Can I use canned haddock in recipes?
Yes, it can be used in various recipes like salads, pasta, and casseroles.
Is canned haddock gluten-free?
Yes, canned haddock is naturally gluten-free.