Haddock has been in the news a lot lately, with the UK's stocks downgraded by the Marine Conservation Society (MCS) after numbers fell below acceptable levels.
But that doesn't mean haddock needs to be taken off your menus.
Thanks to Norway's scientifically managed fisheries, haddock stocks remain abundant in their cold, clear waters. So the downgrading of haddock does not apply to any Norwegian fishing grounds.
The Good Fish Guide, published by the MCS, classifies all North East Arctic haddock stocks as "good, sustainable fish to eat" - a claim that's backed up by the Marine Stewardship Council. Which is why 70% of the haddock we eat in the UK is caught in the Barents Sea.
Not only is it sustainable, but Norwegian haddock is extremely versatile too - it can be baked, grilled, poached or steamed. And in Norway, it's a common ingredient in traditional fishcakes, as the delicate, lean meat holds together well.
So there's every reason to keep haddock on the menu.
Find out more about Norway's approach to sustainability and stock management on the Norwegian Seafood Council's website or speak to your seafood supplier.