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checking with my wholesale fish supplier in Denver, they list haddock, wild caught Atlantic, as available and in stock. (of course, this is at a regional wholesaler that sells to the restaurant and retailer trade, not direct to the public).
I know that they are a wholesale fish supplier to Albertson's/Safeway.
Try asking the fish department manager at your local store if they will "special order" haddock for you as an addition to their regular stocking order. Likely they don't have it in the case anymore because it was a slow mover for them but they can get it quite easily. It should be no big deal for them to accommodate your request.
Otherwise, try the independent fish markets in the area or the fish departments at the Asian markets in the area. The indie's buy from the Denver wholesalers, too, so they can also special order Haddock for you if they don't already stock it.
In general, MOST of the common fish species are available ... at a price. When a particular species reaches a certain price, most supermarkets realize that they cannot sell the fish at the prices that they need to make their profit and do not carry it.
If you special order it, MOST supermarkets can get ahold of what you need. However, you ARE going to pay for it in a major way. When I needed Louisiana crawfish tails peeled, the prices on a special order was about $24/#. I switched to a different product.
I would agree that Asian markets like Super H mart, TnT, Mitsuwa, Seafood City, and the like are generally great sources of fish and seafood products. However, if you are really concerned about "source of origin." you might find them unacceptable.
As for pollock, there is a grey vein that runs through the meat that is unattractive and that is generally why it is significantly cheaper.
I generally don't like fish and seafood, with 2 exceptions -- shrimp and haddock filet.
Well, at least in Colorado Springs, you can't buy haddock filets anymore. Not at the Krogers store. Not at Albertsons/Safeway. Not at Wal_mart (which had been the last store selling it).
What I liked about haddock was that it was dry and mild tasting.
So what fish that is still available is closest to haddock? I do eat tilapia, although I'm not thrilled with it.
Cod is like a less bony haddock. Pollock is closely related to both fish and is the usual fish used in ready-made fish fillets and fish sticks; it's mild, white fish like both cod and haddock. You might give it a try.
Other close analogues are whitefish and walleye. Shad might be perfect -- it's delicious, as bony as any haddock, white and mild -- but just try finding it in a store!
I'm really surprised to hear haddock is going off the market. Is that species getting overfished too!?
Recently, the ICUN Red List reclassified haddock as merely "vulnerable," albeit still endangered. It's because of this that the Greenpeace International Seafood Red List has listed haddock as one of the 20 species of fish to avoid at all costs. It also notes that while haddock is no longer overfished in U.S. waters, Scottish haddock fisheries should be closed to prevent the same thing from happening across the pond.
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