Dishes made with cooked fish, particularly the more traditional ones, freeze well. Recipes like haddock fish cakes can be prepared, then egg-and-breadcrumbed ready to fry. Freeze uncovered on wax paper-lined trays until firm. Then pack in containers or polythene bags. To use they can be fried from frozen. Prepare the old-fashioned fish pie in family or individual-sized foil freezer trays. Cool as quickly as possible and then chill in the refrigerator. Place containers inside polythene bags to overwrap and freeze. To use, thaw overnight in the refrigerator and then place in a moderately hot oven (190°C., 375 °F., Gas Mark 5) for 40 minutes to reheat before serving. Cooked fish dishes keep for 1 month.