Haddock
Melanogrammus aeglefinus
Method of production — Caught at sea
Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skagerrak and West of Scotland
Stock detail —
IV, IIIa and VIa
Sustainability rating
info
Sustainability overview
Fishing pressure on the haddock stock in these areas is too high. To help reduce the impact of fishing on fish stocks which are heavily fished, choose line-caught fish where available or if trawl-caught, ask for fish from boats using measures such as eliminator trawls and closed-circuit TV, and fully documented fisheries (FDF) to protect them and reduce bycatch and discarding. There is a seine and trawl fishery (Scottish Fisheries Sustainable Accreditation Group (SFSAG)) for haddock in the North Sea certified as an environmentally responsible fishery by the Marine Stewardship Council (MSC) in October 2010. Certified and therefore fully traceable haddock is the best choice for this fishery.
Biology
Haddock is a cold-temperate (boreal) species. It is a migratory fish, found in inshore shallow waters in summer and in deep water in winter. Smaller than cod, it can attain a length of 70-100 cm and can live for more than 20 years. It spawns between February and June, but mostly in March and April. In the North Sea, haddock become sexually mature at an age of 3-4 years and a length of 30-40 cm. Maturity occurs later and at greater lengths in more northern areas of its range.
Stock information
Criterion score: 0.5
info
Stock Area
North Sea, Skagerrak and West of Scotland
Stock information
The Northern Shelf haddock stock was previously assessed as two separate stocks (North Sea and Skagerrak and West of Scotland). Based on evidence that the stocks are not biologically distinct they are now being assessed as one. Fishing mortality (F) has been fluctuating above FMSY for most of the time-series and is above FMSY in 2016. Spawning stock biomass (SSB) has been mostly above MSY Btrigger since 2002. Recruitment since 2000 has been characterized by a low average level with occasional larger year classes, the size of which is diminishing. The 2014 recruitment estimate is higher than recent low recruitment, but is still below the long-term average. ICES advises that when the MSY approach is applied, catches in 2018 should be no more than 51 037 tonnes (39,461 tonnes in 2017; 74,854t in 2016; 54,580t in 2015).
Management
Criterion score: 0.25
info
There is currently no agreed management plan for haddock for the full stock area. A management plan for the whole new assessment area now needs to be developed, taking into account the need to protect local components of the stock.
Capture Information
Criterion score: 0.5
info
Longlining produces less bycatch and fewer discards than trawls. Since haddock is mostly taken in mixed fisheries with cod and whiting, ICES scientists have advised that fishing for haddock should take place without bycatch or discards of cod. The minimum landing size for haddock in EU waters is 30cm (27cm in Skaggerak/Kattegat).
Alternatives
Based on method of production, fish type, and consumer rating:
only fish rated 2 and below are included as an alternative in
the list below. Click on a name to show the sustainable options
available.
Basa, Tra, Catfish or Vietnamese River Cobbler
Bass, seabass (Farmed)
Bream, Gilthead (Farmed)
Cod, Atlantic Cod
Coley, Saithe
Haddock
Hake, Cape
Hake, European
Japanese amberjack, Yellowtail or Seriola
Pollack or Lythe
Pollock, Alaska, Walleye
Pouting or Bib
Sturgeon (Farmed)
Tilapia
Whiting
This system has been developed by the Marine Conservation Society to help consumers choose the most environmentally sustainable fish. For
full details, please see the full wild-capture methodology available here.
Stock or species status
| Score |
Descriptor |
| 0 |
Stock under fished and harvested within sustainable limits |
| 0.25 |
Stock fully fished and harvested within sustainable limits |
| 0.5 |
Stock level below sustainable level (BMSY) but harvested within sustainable limits |
| 0.75 |
Stock and fishing level or stock at increased risk |
| 1 |
Stock outside biological and/or safe fishing limits |
Management
| Score |
Descriptor |
| 0 |
Well-managed |
| 0.25 |
Management requires some improvement |
| 0.5 |
Partly effective management |
| 0.75 |
Poorly managed and requires considerable improvement |
| 1 |
No relevant or effective management measures in place |
Capture method and ecological effects
| Score |
Impact |
| 0 |
Very low impact |
| 0.25 |
Low impact |
| 0.5 |
Some or moderate impact |
| 0.75 |
High impact |
| 1 |
Very high impact or illegal |
Where environmental concerns from any one criteria are so great, a ‘critical fail’ may be triggered and the fishery awarded a default red
rating. For full details, please see the full wild-capture methodology available here.
References
ICES Advice 2017, Book 6 http://ices.dk/sites/pub/Publication%20Reports/Advice/2017/2017/had.27.46a20.pdf
Many of the fish listed are caught in different ways and from
different areas of the sea. Some species are caught in a variety
of ways and this range shows that, within a species, some may be
fished sustainably whilst others unsustainably.
To find out the individual ratings for each fish click on the
ratings button next to the image.
'Best choices' are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
Fish that are being assessed are shown with a question mark icon and "No Rating".
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Seafood sources indicated as, 'To be assessed', are those that have not yet been assessed and assigned a rating or are undergoing a period
of review. These include sources previously rated by MCS for which the rating has lapsed, due to changes in the market or MCS priorities and
resources. Given that these sources are not fully assessed, the profile should not be used to infer the current sustainability of the
fishery or farmed species.
If you are interested in the sustainability of this seafood source, please let us know by emailing
ratings@mcsuk.org
Rating 1 (light green) is associated with the most
sustainably produced seafood.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 2 (pale green) is still a good choice, although some
aspects of its production or management could be improved
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 3 (yellow) based on available information; these
species should probably not be considered sustainable at
this time. Areas requiring improvement in the current
production may be significant. Eat only occasionally and
check www.goodfishguide.org for specific details.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 4 (orange) should not be considered sustainable, and
the fish is likely to have significant environmental issues
associated with its production. While it may be from a
deteriorating fishery, it may be one which has improved from
a 5 rating, and positive steps are being taken. However, MCS
would not usually recommend choosing this fish.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
'Red improver' ratings are assigned to seafood sources which have been assessed and rated 5 (red) due to significant environmental concerns
with one or more aspects of their management, capture or production, yet credible efforts to improve these issues have been agreed through a
Fisheries or Aquaculture Improvement Project – a FIP or an AIP - and work is underway. Such projects are normally publicly listed at
www.fisheryprogress.org. MCS wants to encourage environmental improvements in fisheries and fish farms, and so does not recommend avoiding
these sources, as we normally do for seafood rated 5 (red rated).
'Best choice' fish are rated 1 and 2, Fish to Avoid are rated 5.
This system has been developed by the Marine Conservation Society to help businesses and consumers choose the most environmentally
sustainable fish.
Rating 5 (red) is associated with fish to be avoided on the
basis that all or most of the criteria for sustainablilty
have not been met.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
