Freezing Guide - How to Freeze Fish & Seafood

• Freezing is an excellent way to preserve fish and seafood. 
• As with fruits and vegetables, freezing does not sterilize the product, but will delay the action and growth of bacteria. 
• Fish and seafood are delicate, so select high quality fresh products.
• To freeze portions separately, place in a low FreezerKeeper™ container. 

How to freeze fish

• When freezing whole fish, always be sure to wash it thoroughly with cold water. 
• Scale the fish using a spoon or the dull side of a knife. Scrape the scales working from the tail towards the head. 
• Cut off the tail and the head with a Chefs Knife. 
• Cut the fish along the belly using a filleting knife and remove the entrails.
• Cut the gills and fins with kitchen scissors. 
• When freezing a large fish, it is always better to cut it into fillets. Remove the bones and fillet your fish using a filleting knife. 

How to freeze prawns

• They must always be thoroughly washed and drained before freezing. 
• Shrimp can be frozen raw or cooked and with or without shells. 
• In order to have the best quality and longer storage, it’s better to freeze them raw, in the shell, but without the heads. 
• Store them in the Freezer Keepers with the most adequate capacity for the amount you have. 

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How to thaw fish and seafood

Thawing in the refrigerator 

• Defrosting in the refrigerator should be done at a temperature between 4°C and 6°C and never for more than 24h. 

Thawing with Cold Water 

• For seafood like prawns, the best and easiest way to defrost them is by putting them in a colander under running cold water or placing them in a Thatsa® Bowl with cold water and changing the water every 5 minutes. 

Thawing in the microwave 

• Due to its shape/form and composition, fish should always be defrosted by using the defrosting option. 
• Simply put the fish in a Heat 'N Eat container, always with the cover. You should turn the fish 2 or 3 times for even thawing during the defrosting time. Time will vary depending on the shape and the weight of the fish. 
• Always leave a standing time after defrosting to allow the fish to come to an even temperature. 
• Before cooking, remove all the liquids to prevent the fish from soaking in the juice. 

No thawing 

• When the fish is being cooked in the oven, grilled or fried, there is no need for thawing. 
• Use the fish in the same way as if it was fresh, but slightly increase the cooking times (1-5 min depending on the recipe and the size of the food).