Haddock loins offer a convenient cut for a lightly seasoned white-fish dinner. The skinless, boneless portions work well with a baked crumb topping or a simple pan sauce.
Product details
Approximately 1 lb bag
Approximately four portions
Skinless and boneless
Wild-caught in Norway
Serving suggestion
Bake with a buttery crumb topping and serve with green beans and lemon wedges.
Preparation
Thaw in the refrigerator, removing any vacuum packaging first. Pat dry, season and cook with a method suited to the cut and thickness. Cook raw fish to 145Β°F in the thickest part.
