Freezing and frozen storage of seafood
The home freezer, like the chest "freezer", should be used only to keep frozen products frozen. They are designed for cold storage, not for the freezing of food.
However, home freezing of seafood is popular. For best results the following guidelines should be followed when freezing seafood at home.
- freeze highest-quality seafood only
- freeze whole or gilled and gutted whenever possible
- wash seafood under cold running water before freezing
- without drying the seafood completely, wrap it tightly in cling wrap or a similar product. Place it in a freezer bag, expel the air and seal.
- label each package with name of product and date and remember that first in should be first out.
- place near sides or on floor to speed up the freezing process. Along with pre-chilling, this helps speed up the freezing process.
- Keep as cold as possible
Seafood stored around –15°C should be eaten as soon as possible. Temperatures of –18°C or below are required for longer-term storage.
- Check temperature
- Place a thermometer in the "freezer" to keep a regular check on the temperature. Open the door as seldom as possible.