After shopping, immediately store commercially wrapped frozen seafood in your freezer. Store frozen seafood in the coldest part of the freezer and hold at 0°F or preferably colder, as close to -20°F as possible. As with other frozen foods, avoid prolonged storage by planning your purchases, keeping in mind first in, first out. Commercially frozen seafood can be stored in the freezer for up to six months. Many fish and shellfish are "flash frozen" within hours of harvest, while it might take several days for the same seafood to make it to your supermarket as "fresh." Keep this in mind when deciding to freeze fish at home. Freezing fish at home should be reserved for those times when you end up with more product than you can immediately eat, such as after a fishing trip or if someone cancels out for dinner. Also, freezing fish or shellfish in the home freezer will not improve quality; it only maintains it, at best.
To freeze seafood at home, start with high quality and carefully handled product. Fish should be cleaned first under cold water and then patted dry. Wrap with plastic wrap, excluding as much air as possible. Then overwrap your fish with freezer paper or aluminum foil. There are also specially designed plastic bags for use in the freezer. These may also be used for fish. Carefully seal all packages and label with contents, amount, and date. Place package in the coldest part of the freezer and where the cold air can circulate around them, freezing them quickly. Shellfish such as shucked clams, oysters, or mussels can be frozen in rigid air-tight plastic containers. Be sure the meats are covered with their liquor and there is 1/2 inch space between the liquid and the container lid to allow for expansion. Scallops may be frozen in plastic freezer bags. Be sure to exclude air and seal tightly or pack scallops tightly in covered freezer containers. Shucked shellfish can be stored for three to four months. Most shrimp available in the market has been previously frozen. Be sure shrimp has not been frozen if you plan to freeze it. Refreezing shrimp under non-commercial conditions can significantly affect the flavor and textures, and, in some cases, may make the shrimp, when thawed, unsafe to eat.
