All types of seafood are low-calorie, high-quality proteins sources. Whether you choose finfish or shellfish, the seafood you eat also delivers important minerals and healthy fatty acids that contribute to good health. Seafood is highly perishable, making it necessary to freeze unused portions as quickly as possible. This preserves the nutrients and prevents the growth of dangerous bacteria that might cause illness.
FISH PREPARATION
Freeze finfish whole or cut it into serving sizes, depending on its size and your preference. Whole fish take longer to freeze and to thaw. If you prefer to cook the fish whole, leave it in one piece. Remove the scales and guts. Rinse the inside and the skin. Removing the head and tail is also a matter of preference. Cut larger fish into fillets or 1-inch thick steaks.
SHELLFISH PREPARATION
Remove the shells and devein shrimp before freezing them. Rinse the shrimp and allow them to dry on absorbent paper. Cook live crabs and lobster immediately before you plan to freeze them. Remove from water and allow them to cool. Remove inedible parts and separate the meat from the body before freezing. Remove scallops and oysters from the shell before freezing. Rinse the meat and pat dry. Shuck clams, if desired, or freeze them in the shell.
PACKAGING
Wrap whole fish in several layers of plastic wrap. Place fillets and smaller fish in zip-top bags and squeeze out as much air as possible before you close the bag. Pack shellfish in plastic or vacuum bags. When you use a vacuum machine, the heavier weight plastic protects the seafood better when you vacuum and seal the packages. Write the contents and the storage date on each package of seafood with an indelible marker.
CONSIDERATIONS
Leave enough room in plastic bags for each piece of fish or shellfish to freeze without touching other pieces. Lay packages of seafood flat until frozen. Place the bagged or wrapped seafood in plastic freezer containers with lids or empty milk cartons for additional protection against freezer burn and drying. Thaw frozen seafood in the refrigerator or in a sink filled with cold water. Put the packages in a leak-proof container or bag to keep the seafood from absorbing the water in the sink. Change the water every 30 minutes to keep the seafood cold. If you use a microwave to thaw seafood, stop the defrost cycle while the seafood still has ice on it.
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