Cod vs. Haddock: Identification, Cooking, and Buying Tips

Both cod and haddock are lean fish with white flesh and a mild flavor.

Cod fillets are known for their firm texture and slightly richer taste, making them excellent for fish tacos, chips, and pan-frying. Haddock fillets, in contrast, have a finer flake and a more delicate, sweet flavor, perfect for Arbroath smokies.

Haddock has gained popularity for its versatility in recipes and its ability to absorb smoky or creamy sauces. Cod, whether Atlantic cod or Pacific cod, is often used in fish stews, chowders and baked preparations.

Haddock and cod share some visual similarities, but there are clear differences. Cod tends to be bulkier with a white or cream line running along its side.

Haddock fish, slimmer in body, has a black lateral line and a black mark near its front dorsal fin — nicknamed the "Devil’s thumbprint."

Cod is generally lighter in body color, while haddock displays a darker, often dark grey hue. Both belong to the cod family (Gadidae), but their body color and markings help distinguish them easily.

As low-fat protein alternatives, both cod and haddock support a healthy diet. They’re great sources of vitamin B12, crucial for red blood cell formation. These white fish have low glycemic index values and are considered excellent for people monitoring blood sugar levels.

Cod has slightly more fat content than haddock, giving it a fuller taste. However, both are classified as lean fish and are recommended for those seeking healthy options beyond red meat. Eating fish like haddock and cod regularly can support heart health and provide essential nutrients.

Both cod and haddock shine in various seafood dishes. Flaky flesh and mild taste allow both fish to work with various seasonings and ingredients.

Haddock is ideal for smoked applications and creamy dishes, while cod’s firm flesh is better suited for grilling and baking. Smoked haddock dishes are popular in the UK, and the fish pairs well with eggs or creamy sauces.

Cod fillets hold up well under dry heat, making them a staple in fish and chips. Atlantic cod is widely used in New England recipes, while Pacific cod is more commonly used beyond the New England region.

While comparing haddock to cod, it's also worth noting how they stack up against other fish.

Black cod (which is actually sablefish), flounder, halibut, grouper and hake each offer different textures and flavors.

Alaska pollock is often used as a more affordable substitute for both haddock and cod in processed seafood.

In general, cod’s firm texture and mild flavor make it a favorite in recipes where structure matters. Haddock, with its flaky flesh and slightly sweet flavor, excels in dishes requiring a more delicate touch.

When shopping for fresh haddock or cod, look for fillets that are moist, with no strong fishy odor. Pan frying, baking and broiling are great methods for both species. Haddock fillets may be better for gentle methods, while cod works well in firmer preparations.

Whether you’re cooking for health, taste, or tradition, both cod and haddock deliver. Just be mindful of your recipe’s needs — cod for structure, haddock for flake.

We created this article in conjunction with AI technology, then made sure it was fact-checked and edited by a HowStuffWorks editor.