More on freezing seafood

Seafood quality is best when the product is frozen while fresh and is protected from air and moisture. Use moisture-vapor-resistant freezer packaging and follow food-specific instructions because preparation and packaging vary among fish and shellfish.

Keep seafood cold before freezing. Once frozen, maintain it at 0°F (-18°C) or below. For best quality, NCHFP lists approximate storage periods and provides specific instructions for fish, shrimp, crab, lobster, oysters, scallops and clams.

Thaw seafood in the refrigerator for the best combination of safety and quality. For faster thawing, use a leak-proof package in cold water or use a microwave when the seafood will be cooked immediately.

RECOMMENDED RESOURCES

Freezing — National Center for Home Food Preservation

Research-based freezing instructions for fish and individual types of shellfish.

How Long Can I Store Frozen Foods? — NCHFP

Approximate freezer-storage periods for best quality at 0°F.

The Big Thaw — USDA FSIS

Safe methods for thawing seafood and other perishable foods.

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