Freezing Fish And Shellfish

Freezer storage time for most shellfish is three months.

Properly frozen fresh fish can be a treat for several months.

When you freeze fresh fish and shellfish, there are several guidelines you should follow to help preserve the quality and fresh flavor.

To freeze whole fish in cartons…

Fill the cartons with water and freeze them. Leave one-half inch of head space at the top of the cartons. Close the containers, seal them with freezer tape and store them.

If the fish are frozen in pans, remove the frozen blocks of fish from the pans, wrap them in moisture-vapor-proof paper or place them in a large freezer bag. Seal the bags airtight and store them in the freezer.

To glaze fish for storage in the freezer…

Dip each piece of fish into freezing water. Put the fish back in the freezer until a thin film of ice forms over it. Repeat this dipping process several times until the fish is coated completely with a jacket of ice about one-eighth of an inch thick. Then package the fish in moisture-vapor proof packaging material.

Freezing fillets or other skinless cuts…

Wrap the individual portions or fillets in plastic wrap. Do not freeze fish fillets in containers requiring the addition of water.

Most fish may be stored for six months in the freezer, except for fatty fish such as mackerel, salmon and catfish, which should be stored only three months.

When you freeze fresh shellfish, such as shrimp; wash them in cool, clean water. Remove the heads, then wash the tails. Leave the shells on, then package in airtight moisture-vapor proof containers.

Shrimp may be frozen in ice or packed in freezer cartons or bags. Close the cartons, seal with freezer tape and store. If you're freezing cooked shrimp, remove the shells and veins before freezing them. Then store the cooked, shelled shrimp in airtight containers.

Freezing crawfish

Keep them alive until you're ready to prepare them. Wash the crawfish thoroughly. Then put them in a big pot of boiling water using about one gallon of water for every two pounds of crawfish. When the water comes back to a boil, remove the crawfish. This should take about eight minutes. Do not add any seasonings to the water. Peel the crawfish when they're cool enough to handle. Crawfish peel best when they're still warm. Rinse the peeled crawfish tails in cool water to remove traces of fat. Fat will become rancid within two months if it's left on the tails.

To prevent the tails from turning dark during long-term storage, dip them in a solution of one-fourth cup of lemon juice and two and one-half cups of water. Put the tails in moisture-vapor proof containers. Cover with water, close the containers and freeze quickly.

Keep un-shucked oysters alive in cool, moist area until you're ready to prepare them for freezing. Remove the oysters from the shells and place them in a colander to drain. Put the oysters in containers—cover them with the drained liquor or water, seal air tight and freeze immediately.

Crabs should also be kept alive until you're ready to use them. Wash the crabs thoroughly in running water. Then in unseasoned water. Cool them quickly in the refrigerator before you pick them. Crabs pick best when they are cold. After you have picked the crabs package them in moisture-vapor-proof containers. Do not add any water to the crab meat. Freeze the meat immediately.

It should be noted that crab meat freezes poorly regardless of the technique used. It quickly becomes stringy and often acquires a stale taste.

For more information on freezing fish and shellfish; consult your local county Extension office.