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Storage

How to Store Frozen Seafood

Easy

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 all 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.