Captain Haddock the Anglo-Dutch Wars. The grandfather of Richard Haddock, also a sea captain, commanded the ship of the line HMS Unicorn during the reign of Charles I. Bianca Castafiore has a difficult time remembering Haddock's name. In "The Castafiore Emerald." she confuses his name with malapropisms such as "Paddock", "Harrock", "Padlock", "Hopscotch", "Drydock", "Stopcock", "Maggot", "Bartók", "Hammock", and "Hemlock". The fictional Haddock remained without a first name until the last completed story, "Tintin and the Picaros" (1976), when the name "Archibald" was suggested. The name appears in Hergé's notes in 1938. According to Philippe Goddin, author of "Hergé - Chronologie d'une
Haddock the fish which have a variety of sizes, i.e., scrod, markets, and cows. Haddock is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs ("fiskeboller"). Unlike cod, haddock is not an appropriate fish for salting and preservation is more commonly effected by drying and smoking. The smoking of haddock was highly refined in Grimsby. Traditional Grimsby smoked fish (mainly haddock, but sometimes cod) is produced in the traditional smokehouses in Grimsby, which are mostly family-run businesses that have developed their skills over many generations. Grimsby fish market sources its