Fish and Shellfish

Fish destined to be frozen must be absolutely fresh, as it is one of the most perishable foods. Whole fish should be scaled, gutted and rinsed to remove any traces of blood that will discolor the flesh. Steaks and fillets may also be frozen. A 30-second dip in a brine solution of 1 cup/260 g salt to 1 gal/4 L water will help firm the flesh and ensure a good texture when the fish is thawed.

For freezing, mollusks should be shucked raw or steamed open and shucked, and packed in their own juice, with added brine if necessary. Whole crabs and lobsters should be cooked and frozen shelled or unshelled. Shrimp may be frozen raw or cooked. Fish and shellfish will keep up to a year in the freezer; frozen fish should be thawed in the refrigerator.