How long can I keep haddock?

Seems to be a dearth of fishmongers with other posters , We have 2, one who prepares the raw material, per instructed, the other who has a place where the fish is prepared and delivered to the shop.

I love fish but come away from the shop with little change, mind you I would not be a fisherman. We have a neighbour who captioned a fishing boat, and tho now old still walks with a rolling gait.

I could fancy a rabbit too. There are well fed ones on OHs allotment, but shooting them is verboten. 'Ealth and Safety?

Jane that's why I was puzzled! Could be lemon rind, maybe zested.

We have an independent fishmonger near to where I used to live who has been in business now for three generations of his family. I remember him when I was a small child. He also sold game and I found the sight of rabbits, hares and game birds hanging upside down with their heads in little buckets rather traumatic. Now I would give my back teeth to get my hands on wild rabbit (ducks (not those kind of ducks) behind the sofa!). As for fish, we also have a market hall in the city with several excellent fishmongers. With an eye to the current diversity of the city's population there is who also sells freshwater species such as carp and perch.

My plan was to make a fish pie today (Good Friday) so I bought a selection of fish and have some prawns in the freezer.
DH said 'oh! I would like my usual mackerel fillets and chips please'.

(fresh mackerel fillets he likes to cook à la DH)

teetime.... me too! I imagined their own little pond in the garden.

When I read the OP I immediately though 'as a pet?'.

Oxford has a brilliant covered market ( I expect there are those on GN who know it well) but as we always go in by bus ( parking in Oxford is a nightmare) I have never fancied bringing back fish or meat.

Really absent that was one of the reasons you moved North......for a fish market? Must admit that was never on my list when we considered a move.

gk I would think chickenlegs means lemon rind! Can't see any reference to bacon!

Fish doesn't keep as long as meat but haddock – fresh or smoked – should be fine if stored in the fridge for 24 hours. Seafood, on the other hand, should be cooked/eaten the day it is purchased.

rosesarered One of the reasons I moved from London to Darlington in North-east for a brief three years (en route to emigration) was the wonderful covered market with its fabulous fish stall (and butchers and greengrocers).

"Is" your dinner party!! Bloomin' iPad!

That should be "garlic clove ..."

Yum! What time I shall your dinner party, and how do I get to your house???

The recipe sounds fab chickenlegs. Do you mean bacon rind? I'm going to try the garlic over crushed in mayonnaise trick next time I do crumbled fish.

I am going to buy it at Waitrose tomorrow now that I have reassurance. I will check with the person behind the counter that it's ok to keep until Saturday. I'm trying to leave all of Saturday free for cooking - and panicking .....

The recipe is one a friend gave me after she made it some years ago. Very simple - you coat the fish with a clove of garlic crushed in mayo, the pile on a mixture of bread crumbs, parsley, lemon juice and rind. Put on baking tray with some cherry tomatoes on the vine, sprinkle all with olive oil and cook for 15 minutes at 220.

Thank you for all your help.

When I say "fishmonger" I mean the people (men or women) who work behind the fresh fish counter at Tesco, Morrisons and Waitrose in my area. There's a fresh fish counter at all of these supermarkets and the staff are all very knowledgeable...

I haven't seen a fishmonger for years!
However the supermarkets these days do good fresh fish.
Had haddock in herby crumbs from Waitrose last night, looked yummy but tasted of nothing.

chickenlegs didn't say she was going to buy the haddock from a fishmonger. Supermarket or frozen will be just as good anyway and at least have a 'use by' date.

As long as it was fresh in on Friday it should be fine on Saturday.As Jalima said check that the fishmonger will be open on Good Friday.

Smoked haddock will keep longer than unsmoked, chickenlegs.
Are you doing that dDelia recipe with breadcrumbs, parsley and Parmesan?

"Benjamin Franklin famously said that guests, like fish, begin to smell after three days."
But whether that means 3 days since the fish came out of the sea, or out of the freezer, I don't know.

Until it smells and feels slimy.

The fishmonger should be able to tell you the 'use by' date.
It should be fine as I expect they will be getting in quite a lot of fresh fish for Good Friday.

Yes, it will be fine for a couple of days in the fridge.

Fastidious not fastidiousness