frozen seafood

frozen seafood

Frozen seafood handling technology has improved tremendously in recent years. Today, consumers can find a wide choice of top-quality and wholesome frozen seafood in the freezer case. Commercially frozen seafood has been quickly frozen at its peak. When properly thawed, frozen seafood is comparable to seafood that was never frozen. Yet there are some important points to keep in mind when purchasing and handling frozen seafood.

Frozen seafood, such as fish and shellfish, should be packaged in a close-fitting, moisture-proof package. Select packages from below the load line of the freezer case. Look for packages of frozen seafood that still have their original shape and the wrapping intact with no ice visible. Do not allow the package of frozen seafood to defrost during transportation. Frozen prepared shellfish, such as crab cakes or breaded shrimp, clams, or oysters should be frozen solid with no signs of freezer burn such as discoloration or drying on the surface and no objectionable odor.

Frozen seafood commercially wrapped after shopping must be immediately stored in your freezer. Store frozen seafood in the coldest part of the freezer and hold at 0°F or preferably colder, as close to -20°F as possible. As with other frozen foods, avoid prolonged storage of frozen seafood by planning your purchases, keeping in mind first in, first out. Commercially frozen seafood can be stored in the freezer for up to six months.