Ideally, all frozen seafood should be used within two months for maximum quality. When properly frozen, lean fish such as flounder and catfish should maintain quality up to six months. Fatty fish such as bluefish, mackerel and mullet should be used within three months.
Shrimp, scallops, clams, oysters and crabs can be stored up to three months. The sooner fish and shellfish are frozen after harvest, the longer the shelf life will be.
Shrimp…
should be headed and frozen in their shells in freezer containers. After filling the carton, cover the shrimp with ice water, leaving enough head space for the water to expand when frozen. Use small or medium containers so that the shrimp will freeze more quickly.
Scallops…
should be shucked and frozen in airtight containers.
Clams and oysters…
are best frozen in their shells, which makes them easy to shuck with no loss of juice. This is not always practical and they can be shucked and frozen in airtight containers.
Blue crabs…
should be cleaned and cooked before freezing. Freeze the cores and claws and thaw them before picking the meat out. The quality of the crabmeat will be superior to that of frozen, picked meat that undergoes significant textural changes.
