Haddock ingredient

All About Haddock

proteins

Your complete guide to haddock - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.

4 storage methods
12 substitutes
5 cooking methods

How Long Does Haddock Last?

Storage times and freshness tips for haddock in different conditions.

Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.

raw in fridge
1-2 days

Signs of Spoilage

Strong, pungent, sour, or ammonia-like 'fishy' odor; dull or cloudy appearance (if whole fish, eyes); slimy or sticky texture; milky liquid accumulating around the fish; discoloration (yellowing, browning, or graying).

How to Check

  1. Smell Test: Fresh haddock should have a mild, clean, oceanic, or slightly sweet smell, not an overpowering 'fishy' odor. Any strong, sour, or ammonia-like smell is a clear sign of spoilage.

  2. Visual Inspection: Look for bright, translucent flesh. Avoid fish that looks dull, discolored, or has dried-out edges. If whole, eyes should be clear and bulging, gills red.

  3. Touch Test: Gently press the flesh with a finger; it should be firm and spring back to its original shape. If it feels mushy, slimy, or leaves an indentation, it's likely spoiled.

Storage Tips

For best freshness, store raw haddock in the coldest part of the refrigerator, ideally packed in ice in a perforated pan set over another pan to allow melting ice water to drain. Keep it well-wrapped (plastic wrap, then foil) to prevent odors from spreading and to protect from air exposure.

cooked in fridge
3-4 days

Signs of Spoilage

Sour, strong 'fishy' or off-odor; slimy or sticky texture; mold growth; unusual discoloration; dried out appearance.

How to Check

  1. Smell Test: Cooked fish, even when fresh, can have a slight 'fishy' smell. However, if it smells distinctly sour, strong, or ammonia-like, it's spoiled.

  2. Visual Inspection: Look for any signs of mold, unusual spots, or a general dull, dried-out appearance that wasn't present when fresh.

  3. Touch Test: If the surface feels slimy or sticky, it's time to discard.

Storage Tips

Cool cooked haddock quickly (within 2 hours) and store in an airtight container to prevent bacterial growth and absorption of other fridge odors. Reheat thoroughly to an internal temperature of 165°F (74°C).

raw in freezer
6-8 months (for best quality), up to 1 year

Signs of Spoilage

Excessive freezer burn (dry, discolored patches, typically grayish-brown); strong off-odor or mushy texture after thawing; fish that appears unusually dry and fibrous after thawing.

How to Check

  1. Visual Inspection (frozen): Check for large ice crystals or widespread freezer burn. While safe, freezer-burned fish will have a degraded texture and flavor.

  2. Visual Inspection (after thawing): Thawed fish should still look moist and firm. Any significant discoloration or excessive dryness indicates quality loss.

  3. Smell Test (after thawing): Thawed fish should have a mild scent. A strong, unpleasant odor indicates spoilage.

  4. Touch Test (after thawing): If the fish feels excessively mushy or falls apart easily after thawing, its quality has significantly deteriorated.

Storage Tips

For optimal quality and to prevent freezer burn, wrap haddock tightly in plastic wrap, then an additional layer of aluminum foil or place in a freezer-safe bag, removing as much air as possible (vacuum sealing is ideal). Thaw slowly in the refrigerator overnight, not at room temperature.

cooked in freezer
4-6 months (for best quality), up to 9 months

Signs of Spoilage

Freezer burn; off-flavors or smells after thawing and reheating; mushy or overly dry texture after thawing.

How to Check

  1. Visual Inspection (frozen): Look for freezer burn or excessive ice.

  2. Smell Test (after thawing/reheating): Any sour or off-smells.

  3. Texture (after thawing/reheating): If it's unusually dry, tough, or mushy, the quality has likely degraded.

  4. Taste Test (if unsure): If visual and smell tests are inconclusive but you have doubts, taste a very small piece. If it tastes off, discard it.

Storage Tips

Allow cooked haddock to cool completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags. Label with the date. Reheat thoroughly after thawing.