Freezing Fresh Seafood
Like all foods, we recommend if you are going to freeze seafood do so as early as you can. You can do straight from the shops or even if you fish in the fridge and know you’re not going to have time to eat just bung it in the freezer. We recommend putting it in a freezer bag with a label so you can write what it is and when it went into the freezer.
The time you can storing items in the freezer will vary so check your freezer instruction for fresh seafood. And watch out for ‘freezer burn’ when your product can get too close to the refrigeration element.
Retailers have moved a long way in what seafood is available frozen. From the firm family favourite fish fingers to now tasty and nutritious meals carefully prepared by chefs with only the finest ingredients, there’s something for everyone!
If you live further away from where you buy your seafood you can take a cool bag to the store so you can keep your goods as cold as possible until you get them into your home freezer.
The thawing process should be done using careful control of temperature and not attempted too quickly – overnight in a refrigerator is ideal.
Place your seafood on a plate or tray, cover with plastic overwrap and place them in the bottom section of the refrigerator to thaw slowly. Any excess melt water should be removed.
When you eventually remove thawed seafood from the refrigerator you can treat it in the same way as chilled fish. You can actually cook from frozen so you don’t need to thaw find out more here.