Freezing Shellfish

Freeze shucked raw clams, oysters, or mussels in their liquor in an airtight plastic container for two to three months. Scallops may be frozen in the same manner, but their texture will hold up better if they are poached first. Freeze squid in plastic, as for fish, for up to two to three months. Cooked crab and lobster meat may be frozen in heavy airtight plastic bags for up to two months.