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Northeast Arctic cod, saithe and haddock are among the most important fisheries resources in Europe, largely shipped to various continental markets. The present study aimed to map the presence and distribution of larvae of parasitic nematodes in the Anisakidae family which are of socioeconomic and public health concern. Fishes were sourced from commercial catches during winter or spring in the southern Barents Sea. Samples of fish were inspected for nematodes using the UV-press method while anisakid species identification relied on sequencing of the mtDNA cox2 gene. Anisakis simplex (s.s.) was the most prevalent and abundant anisakid recorded, occurring at high infection levels in the viscera and flesh of cod and saithe, while being less abundant in haddock. Contracaecum osculatum (s.l.) larvae, not found in the fish flesh, showed moderate-to-high prevalence in saithe, haddock and cod, respectively. Most Pseudoterranova spp. larvae occurred at low-to-moderate prevalence, and low abundance, in the viscera (Pseudoterranova bulbosa) and flesh (Pseudoterranova decipiens (s.s.) and Pseudoterranova krabbei) of cod, only 2 P. decipiens (s.s.) appeared in the flesh of saithe. Body length was the single most important host-related factor to predict overall abundance of anisakid larvae in the fish species. The spatial distribution of Anisakis larvae in the fish flesh showed much higher abundances in the belly flaps than in the dorsal fillet parts. Trimming of the flesh by removing the belly flaps would reduce larval presence in the fillets of these gadid fish species by 86–91%. [ABSTRACT FROM AUTHOR]

Photographs of several dishes are presented including Wild Salmon & Spicy Lime Cakes, Sesame-Crusted Arctic Char on Soba, and Leek & Fennel Soup With Poached Haddock.

The article offers information on fish soup of the Moray Firth, in north-eastern Scotland, which is called as Cullen skink. The soup is an unusual combination of smoky haddock and cool cream and the secret of a good Cullen skink is not its fishiness, but the way the creamy sweetness complements its peatiness. It is stated that cullen skink is a great winter warmer and works best when it is kept simple.

The article presents several recipes from chef Yves Camdeborde, which include Brioche Toasts With Egg and Smoked Herring Caviar, Brandade of Celeriac and Smoked Haddock, and Trotters With Celeriac and Potato Mascarpone Cream.

Several recipes are presented which include bruschetta with tomato and parma ham, leek, potato and smoked haddock soup, and easy vegetable curry.

Discusses several issues on Canadian fisheries in 2003. Decline in cod and haddock fisheries in Newfoundland and Nova Scotia; Background on models for fish processing according to Derek Rowe, chairman of Fishery Products International; Threat of international competition to aquaculture industry in the West Coast; Steps taken by the Salmon Farmers Association in British Columbia for improving the salmon industry.

Provides information on saltwater fishing for haddocks on the Gulf of Maine.

The article offers the author's insight on her experience of working with Iain R. Spink, who makes and sells traditional smoked haddock across Scotland, in a demonstration at the Fife Farmers' market in St. Andrews as part of her feature for "The Scots Magazine." Spink discusses the challenges he faced due to technological advances in the fish smoking industry and the success of his business, the Iain R. Spink Arbroath Smokie.

The article presents news briefs regarding technological innovations. Researchers at the University of Rhode Island have designed a net with hatches at the bottom for catching haddock that never swim downwards. The nets will retain the haddock and never let other trapped fish escape. Nokia has filed a patent on a system that monitors your cellphone, satnav, CD player and radio. If a person is on the phone, it records the traffic news and plays it back later.

Presents information on the threat caused to cod, haddock and other fish by organisms called hybroids. What hybroids eat; Two life stages of hybroids; Detailed explanation of the threat caused to the cod and haddock by hybroids; Analysis of historical data on hybroids.

The article offers information on popular foods in restaurants of several U.S. cities which includes Churrasco in Miami, Florida; Haddock in Boston, Massachusetts; and Guisada in San Antonio, Texas.

Presents information by Alan Spence in relation to a finnan haddock, a fish. Information on the finnan haddie; Difference between a smoked haddie and a dyed haddie; Background information on Spence; Where production of authentic finnan haddie takes place; Details on dishes made from the haddie.

Presents the recipe for Haddock Fillets in Rice Paper with Shallot-and-Soy sauce. Ingredients; Directions for cooking.

The article tells the story of the Delaware Water Gap Diner in Pensylvannia. Information is provided on beginnings of the restaurant as a hiking and camping spot, as well as the floods it survived in the past years. Among the Greek specialties served at the restaurant are vegetable salad with cumin-scented stuffed grape leaves, lamb with the Greek cucumber sauce tzatziki, and broiled haddock.

The article discusses the survey of consumers of fresh fish regarding their taste preferences between cod and haddock and tilapia and sole. Females aged between 25 and 59 who are doing most of the shopping and cooking were recruited for the survey. Results showed that cod is preffered over haddock for its flavour and texture, while respondents preferred sole and tilapia equally.

The article informs that the Centre for Fisheries Ecosystems Research at the Fisheries and Marine Institute of Memorial University in Newfoundland, in Canada will conduct research for the abundance of haddock off the south coast of Newfoundland.

The article lists the fishes and their selling price as presented in a report by the Fisheries, Aquaculture and Rural Development of Prince Edward Island which includes Halibut sold for 5 dollars, haddock for 1.15 dollars, and mackerel for 0.20 dollars.

A recipe for smoked haddock, leek, and mustard pie is presented.

The article reports on the decision of Monterey Bay Aquarium to move Atlantic haddock, a fish that has been off-limits to consumers because of its declining population, from its avoid list to the good-alternative category.

The article offers information on the community fishery program organized by the Midcoast Fishermen's Association in the U.S. It mentions that the organization pays $189 to get 10 pounds of a week of whole shrimp, a deal that works out to a thrifty $1.35 a pound. In addition, the program recently added fishes like haddock and pollock to its offerings and similar programs have been proposed in the San Francisco, California area.

A recipe for Chapman's Kedgeree is presented.

The article presents information on the restaurants situated on the roadtrips in Indianapolis, Indiana. Restaurant Tallent, Bloomington, serves entrees the likes of Alaskan halibut atop a mushroom raviolo and brioche-stuffed pork loin with buttery Brussels sprouts. Bonge's Tavern in Perkinsville serves ever-changing regional fare, including steaks, fish and the Perkinsville pork tenderloin. Kopper Kettle Inn Restaurant in Morristown offers its famous pan-fried chicken , as well as chicken liver, poached haddock and roast pork loin in a historic manor filled with antiques and stories.

Presents the recipe of smoked haddock on a bed of farfalle salad.

Reports on the population increase of haddock from Georges Bank to the offshore waters off New Jersey, according to a research conducted in the summer and fall of 2003.

Presents the recipe Smoked-Haddock Chowder.

Presents an update on issues concerning fishing regulation in New England as of September 2003, such as the reduction in the minimum size for haddock taken in federal waters.

Presents a recipe for Finnan Haddie Gratin. Ingredients; Preparation instructions; Baking procedure.