LEARN MORE about the fish that we serve in the restaurant!
COD (Gadus morhua)
Cod is the common name for the genus Gadus of demersal fishes, belonging to the family Gadidae. The two most important species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), found in both eastern and western regions of the northern Pacific. Gadus morhua was named by Linnaeus in 1758.
Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips.
HADDOCK (Melanogrammus aeglefinus)
Haddock is a salt water fish, found in the North Atlantic Ocean and associated seas.
Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a lesser extent canned. Haddock, along with Atlantic cod and plaice, is one of the most popular fish used in British fish and chips.
Fresh haddock has a clean, white flesh and can be cooked in the same ways as cod. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn chalky (nearly opaque)