Haddock, flesh only, smoked, poached, fillets weighed with bones and skin

Haddock is a white fish. These figures describe smoked, poached haddock flesh, with the fillets weighed with bones and skin, although only the flesh is eaten. Per 100g, it provides 19g of protein, 0.4g of fat, 1g of salt and 191µg of iodine. Protein is its main energy-providing nutrient.

Protein supports the maintenance and repair of body tissues. Iodine is needed to make thyroid hormones, which help regulate the body’s metabolism. Although this fish contains little fat, its salt content is worth noting for people watching their salt intake. Smoking commonly involves salting, so smoked fish can contain more salt than unsmoked fish. Full nutrient figures are provided in the tables below.