How to store frozen seafood for best results.
- Scale, gut, gill, and wipe out all fish before freezing. Place in an airtight freezer bag, extract as much air as possible, label and date.
- Whole non-oily fish can be frozen for up to 6 months at -18°C or less. Many domestic freezers do not get to -18°C. If in doubt, check.
- Whole oily fish and fish fillets, steaks, and cutlets can be frozen for up to 3 months at -18°C or less. Many domestic freezers do not get to -18°C. If in doubt, check.
- Meat from molluscs (such as squid and mussels) can be frozen for up to 3 months at -18°C or less. Gut and clean each squid, cuttlefish, and octopus or remove meat from shells. Place in an airtight freezer bag, extract as much air as possible, label and date.
- Crustaceans can be frozen for up to 3 months at -18°C or less. Place crustaceans (other than prawns) in an airtight freezer bag, extract as much air as possible, label, and date.
- Place unpeeled prawns in a plastic container appropriate to the volume of prawns. Cover with water, seal, and freeze. This forms a large ice block, which insulates the prawns. Do not add salt, as it draws out the moisture. Label, date and freeze as above.
