Haddock Vs Tilapia: Key Differences

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Haddock vs Tilapia



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Most people get easily confused about haddock and tilapia. Are they the same fish? What are the differences between haddock vs tilapia?

Well, tilapia and haddock look a little bit alike, but some significant differences lie in the taste and nutritional content. Haddock will often be cheaper than tilapia, but it is also not as tasty, while tilapia offers more health benefits with its omega-3 fatty acids.

If the only thing that matters to you is taste, haddock may be the better choice!

Now, those are important considerations for anyone contemplating these fishes for dinner. But wait first, let’s look at both fishes more closely to see what makes them unique and which of them is really better for your dishes!

What Is Haddock Fish?

Haddock fish is a saltwater fish that is related to cod. Haddock has a great deal in common with cod regarding its taste, looks, and health benefits.

Haddock typically weighs between 2 and 5 pounds, but some have been known to weigh over 10 pounds.

It has a laterally compressed body and silver-colored skin covered in tiny black dots; the skin on the lower side of the haddock fish is paler than the rest of its body. The meat of the haddock fish has a white color, which becomes more opaque with cooking.

Furthermore, the fish is prevalent in many cuisines because it is easy to prepare, requiring only salting or smoking for preservation and little else before cooking.

It may be baked, fried, or steamed and used in various stews and soups. Nutritionally, Haddock fish boasts high vitamin D, potassium, and selenium. It also contains reasonable amounts of omega-3 fatty acids, phosphorus, and vitamins B6 and B12.

Haddock’s omega-3s are especially beneficial for preventing cardiovascular disease and stroke and reducing inflammation throughout the body.

What Is Tilapia?

Tilapia is a type of fish that originated in Africa. It’s now farmed in the United States and extremely popular, often found at restaurants and for sale fresh and frozen at markets.

Tilapia looks similar to other large, white fish like halibut, grouper, and catfish but is known for having almost no flavor.

This makes it a perfect addition to dishes where you want to taste the sauce or other ingredients more than the fish itself. Tilapia also has a firm, thick flesh that holds up well in soups and stews — it won’t fall apart during cooking.

Tilapia are freshwater fish found in lakes and rivers around the world. They are omnivorous scavengers by nature, which means they’ll eat algae and plants along with insects, worms, and zooplankton.

Haddock Vs Tilapia: Similarities and Differences

Haddock and tilapia are both fish. That’s all they have in common, though.

Haddock is a saltwater fish that lives in the North Atlantic and the Arctic Oceans. Tilapia is a freshwater fish that lives in lakes, rivers, and ponds worldwide. Haddock is a member of the cod family, while tilapia is from the cichlid family.

Both have white flesh, but tilapia is flakier than haddock. Haddock has a much higher fat content than tilapia — more than twice as much.

It also has more protein than tilapia. Tilapia only has about half as much fat as haddock.

Tilapia has a mild flavor, but haddock has the unique taste of being salty (from its natural oceanic habitat) and slightly sweet. Haddock also turns white when cooked, unlike tilapia, which remains flaky and light brown or olive green.

How Do You Cook Haddock Fish?

It’s essential to know how to prepare and cook haddock properly.

Here are three different ways of preparing haddock:

1. Cooking haddock

 Cut the fillets into small pieces and rub them with olive oil before adding them to your pan. There are many recipes for cooking haddock online; however, this is a simple way!

You can also bake your fillets in an oven at 400 degrees Fahrenheit for about 25 minutes until cooked through; they should be opaque when done (the fish will flake easily).

2. Fried Haddock With Vegetables

Heat some olive oil in a skillet over medium heat and add your haddock fillets, chopped onions, garlic cloves (I recommend using fresh ones), and salt and pepper.

3. Baked Haddock With Dijon Mustard

1. Preheat the oven to 425 degrees F (220 degrees C). Spray a 9×13-inch baking dish with cooking spray.

2. Mix lemon juice, butter, mustard, and garlic in a bowl. Place the haddock fillets in the prepared baking dish.

Pour the butter mixture over the fillets; season with salt and pepper. Sprinkle with parsley.

3. Bake in the preheated oven until fish is opaque and flakes easily with a fork, 15 to 20 minutes.

Frequently Asked Questions

Where Does Haddock Fish Come From?

Haddock is commonly found in the North Atlantic Ocean, specifically in the waters surrounding Iceland, Norway, and other nearby areas. They are usually found at depths between 150 and 1000 feet.

How Long Will My Haddock Fish Last?

To maximize the shelf life of fresh haddock, refrigerate it in an airtight container or wrap it tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, fresh haddock will usually keep well for about 2 to 3 days in the refrigerator.

Can you freeze haddock? Yes! To freeze haddock, place it in freezer bags and seal tightly; freeze for up to 2 months.

Is Haddock Keto-Friendly?

Haddock is a very healthy fish, and it’s one of the best options for a keto diet. It’s high in protein and low in fat, and it’s also an excellent source of minerals like calcium, iron, magnesium, phosphorus, potassium, and zinc.


In conclusion, I think that haddock is a great fish and you should eat more of it. However, if health issues concern you or the tilapia is available in your area, you should feel free to substitute it for haddock in any recipes.

The best fish to eat is something you will have to decide on your own.

We are arguing for haddock because it has significantly less mercury than tilapia.


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