The technology of handling seafood has improved tremendously in recent years. Today, consumers can find a wide choice of top-quality and wholesome seafood in the freezer case. Commercially frozen fish has been quickly frozen at its peak. When properly thawed, frozen fish is comparable to fish that was never frozen. Yet there are some important points to keep in mind when purchasing and handling frozen seafood. Frozen fish and shellfish should be packaged in a close-fitting, moisture-proof package. Select packages from below the load line of the freezer case. Look for packages that still have their original shape and the wrapping intact with no ice visible. Do not allow the package to defrost during transportation. Frozen prepared shellfish, such as crab cakes or breaded shrimp, clams, or oysters should be frozen solid with no signs of freezer burn such as discoloration or drying on the surface and no objectionable odor.
