Storage

How to Store Frozen Seafood

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.