Eglefino fresco entero

• Wild or Farmed: Wild
• Availability: Year Round
• Whole Fish Size: 2 to 4 Lb
• Presentation: Head on, guts out (the pre-gutting is done on the boat)
• Package Size: 4 Lb
• Harvest Area: Massachusetts State Waters
• Scientific Name: Melanogrammus aeglefinus   

Whole fish arriving head-on and pre-gutted, cooking the fish whole on the bone locks in natural moisture and deep ocean flavor, resulting in exceptionally tender, flaky white meat.

Whole Haddock Preparation & Cooking Methods

• Whole Roast (Oven): Stuff the cavity with lemon slices, fresh herbs (dill, parsley, thyme), and smashed garlic cloves. Score the outer skin, rub with olive oil, sea salt, and black pepper, and roast at 400°F (204°C) for 20–25 minutes until the flesh flakes easily near the bone.
• Whole Salt Crust Bake: Encase the seasoned whole fish in a shell of coarse sea salt mixed with egg whites. Bake at 400°F (204°C) for 25–30 minutes. The salt crust steams the haddock in its own juices for maximum tenderness.
• Whole Pan-Roast / Whole Grill: Score both sides of the fish, season generously, and sear in a hot, oven-safe skillet or on a greased grill for 4–5 minutes per side over medium-high heat until the skin gets crisp. Finish in the oven if needed.

Don't toss the head and spine. They make a rich, delicate New England fish stock (fond de poisson) that serves as the perfect base for chowders, risottos, and seafood stews.

1. Prep the Head: Carefully remove and discard the gills from the head using kitchen shears. Gills are bitter and will ruin the color and flavor of the stock. Rinse the head and frame thoroughly in cold water to clean away any residual blood.
2. Combine Aromatics: In a stockpot, combine the cleaned head and bones with sliced onion, celery, leeks, a few peppercorns, a bay leaf, fresh parsley stems, and a lemon peel. Avoid heavy root vegetables like carrots, which can overpower the delicate flavor.
3. Simmer Briefly: Cover with cold water and bring to a bare simmer over low heat. Simmer for just 20 to 30 minutes, unlike beef or chicken bones, fish bones turn bitter and cloudy if boiled or cooked for too long.
4. Strain & Store: Pour through a fine-mesh strainer lined with cheesecloth. Use immediately as the base for a fresh New England fish chowder, or freeze for up to 3 months.

All fresh seafood ships via overnight delivery in insulated packaging with gel ice packs to ensure it arrives properly chilled and at peak freshness.

Upon delivery, transfer your seafood immediately to the coldest part of your refrigerator and consume within 1 to 2 days for optimal quality and flavor.