To Freeze

Prepare as for cooking —scale, eviscerate, remove heads and fins, wash thoroughly and drain. Package in aluminum foil or plastic wrap. A good way to freeze small fish is in a block of ice. Place dressed fish in a 2-lb. coffee can or bread pan and cover with cold water. Process and freeze shellfish as near to the source of supply as possible. It is very susceptible to spoilage. Frozen unpeeled shrimp may be cooked, peeled and refrozen immediately. Shrimp cocktail, shrimp creole and cooked shrimp may be packaged in air-tight packages or containers. Crab and lobster which have been frozen and cooked may be removed from the shell and frozen immediately. Store fish in the coldest part of the freezer, near the bottom of the chest-type and on the shelves of the upright freezer.