What about storing it after catching more than I can eat.

In terms of haddock, one method is to salt it and keep it as long as you can, the experts think at least 3 years is a minimum in order to serve a proper "gammel salta sei". Some gurus even recommend not to clean in too well before salting it since this will give it some added flavours.

Nothing beats a meal of old salted haddock, mashed potatos(real ones) and some bacon. I wonder if my future dogfish ala Portee's recipie will come close?