The haddock belongs to Gadiformes. A tall, slightly flattened laterally body with dark spots is "crowned" by three fins, there are two more fins under the white belly. The haddock meat is considered to be dietary. The fat accumulates in the haddock liver. The haddock is rich in proteins, vitamin B12 and selenium. In addition, the fish contains pyridoxine, sodium, potassium, bromine, iron, zinc, iodine, fluorine, B vitamins, as well as A and D. The haddock, like most other fish, is rich in essential amino acids, and there are polyunsaturated Omega-3 fatty acids in its fat