If you can't resist seafood, it's a great idea to keep a bunch around in the freezer. But there are right and wrong ways to freeze fish, so we consulted a couple of experts to learn the ins and outs of proper prep and storage.
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00:00If you can't resist seafood, it's a great idea to keep a bunch around in the freezer.
00:05But there are right and wrong ways to freeze fish,
00:08so we consulted a couple of experts to learn the ins and outs of proper prep and storage.
00:13Some types of seafood handle freezing much better than others. According to Ricky Brenlow,
00:18the chef at Zeke's Landing in Orange Beach, Alabama, firmer fish like cobia or mahi-mahi
00:23hold up well in the freezer. In contrast, oily fish such as Spanish mackerel should
00:27ideally be enjoyed fresh. Crustaceans are also commonly frozen to preserve their freshness.
00:33Shrimp can be frozen fresh or cooked, either with or without shells,
00:36although it's generally advised to freeze them raw in shells with the heads removed.
00:41Oysters and clams can be frozen either in their shells or shucked,
00:44although it's important to remember they must be cooked once thawed.
00:47Seafood frozen at the peak of freshness is comparable and sometimes superior in
00:52quality to fresh fish. This is because freezing seafood at its prime stops the
00:56deterioration process in its tracks. To obtain the highest quality, it's best to shop at
01:01reputable fish markets, rather than a local supermarket where it may not be as fresh.
01:06Additionally, when buying seafood, ask for it to be packed with ice to ensure it stays
01:10cool on the way home.
01:12"...I am gonna keep it cool."
01:15It's important to handle fish appropriately before freezing. Since the internal organs
01:20can be a breeding ground for bacteria, they should be removed as soon as possible.
01:24If left for a prolonged period of time without cleaning, blood might seep into the meat,
01:28making it more difficult to remove later.
01:30To gut a fish, rinse its exterior with plenty of water to remove any debris before scaling it.
01:36Next, cut along the belly and remove the gills, internal organs, and residual blood.
01:40Finally, clean the fish again under running water and either freeze it whole or skin
01:45and fillet it first. Once the fish is gutted and cleaned, it's important to dry it thoroughly
01:50The best way to do this is to pat it dry with paper towels. Any residual moisture can affect
01:55the seal on the packaging and lead to the formation of crystals, which can, in turn,
01:59damage the texture of the fish, making it mushy and stale when defrosted.
02:04Proper packaging is crucial to prevent seafood from developing freezer burn or oxidation that
02:09leads to discoloration and changes in flavor. As Brenlo advises, seafood should be sealed in
02:14an airtight bag, ensuring there are no residual air pockets or holes. This helps maintain quality
02:19and prevents freezer burn. Since supermarket packaging usually isn't airtight, it's important
02:24to repackage seafood before it's frozen. There are several options, each with their pros and cons.
02:29Brenlo told us,
02:31"...we recommend using vacuum-sealed bags for the best results. If those aren't available,
02:35you can use double-zippered bags, plastic containers, or wrap the seafood in freezer paper."
02:40Michael Chavez, kitchen development manager at the Angry Crab Shack,
02:43recommends using the water freezing method to force air out of the packaging prior to
02:48freezing seafood, especially if you don't have a vacuum sealer set up in your kitchen.
02:52As he instructs,
02:53"...using a large pot with cool water, slowly drop a freezer bag of filled product into the
02:58pot of water, and as the bag drops, the water will force the air out, and then just finish the seal."
03:03There's a good chance that the frozen seafood you buy at the supermarket has been flash-frozen,
03:08which consists of rapidly freezing at an extremely low temperature.
03:11There are both commercial procedures and more common household ways of freezing seafood.
03:16It's also important to note that leaving seafood in the danger zone above 40 degrees
03:20Fahrenheit is a big no-no. Instead, place it in a single layer on the lowest shelf,
03:25which is the coldest area of the freezer. It'll ensure maximum exposure to cold air.
03:30Furthermore, cooked seafood needs to be cooled before freezing. As Chavez notes,
03:34"...do not go directly from cooking to freezing. Once at room temperature,
03:38pat the product dry to remove excess moisture. Use a heavy plastic or freezer-safe bag,
03:43remove as much air as possible, and then freeze."
03:47Freeze!
03:48As a general guideline, the USDA recommends storing frozen raw fish for up to eight months,
03:53cooked fish for up to three months, and shellfish for up to 12 months. With this in mind,
03:58it's super important to label and date your seafood. The simple act of jotting down the
04:02contents of your freezer container and noting when it was frozen can prevent a lot of confusion,
04:07not to mention food waste. In the most extreme cases, it can also prevent food-borne illnesses.
04:12While standard paper labels can work in a pinch,
04:15you may want to invest in special labels specifically designed for freezer conditions.
04:20It's advisable to pre-portion seafood prior to freezing. After all, it would be a shame to have
04:26to thaw a whole batch if you only need a single serving. To divide a whole fish into portions,
04:31gut it, wash it, and cut it into three- or four-inch-thick steaks. Freezing multiple
04:36fillets in a single bag isn't advisable as it can lead to freezer burn.
04:39While there are varying opinions on the matter, some people recommend freezing fish with the skin
04:44on whenever possible to reduce the risk of it drying out in the freezer.
04:48This may also help you identify the fish later on if you forgot to label the packaging.
04:52On the flip side, you may want to remove the tougher skin from the likes of walleye and
04:56catfish as they come with a layer of slime that can impart a strong fishy flavor.
05:01Ensuring your freezer is at the correct temperature is crucial for maintaining
05:04the quality of your seafood. According to the USDA, a home freezer should be
05:09kept at zero degrees Fahrenheit to ensure that seafood retains its quality and remains
05:13safe for consumption. It's important to note that different areas of the refrigerator and
05:17freezer vary in temperature. For instance, it's generally advised not to store eggs in
05:21the refrigerator door since this area experiences temperature fluctuations each time you open and
05:26close it. For similar reasons, storing seafood in the freezer door is a big no-no. Instead,
05:32it's best to keep it in the coldest area of the freezer,
05:34which is usually at the back of the lowest shelf.