Frozen Seafood — Nutrients, Health Benefits, And Shopping Tips

Frozen seafood, whether it's fish, shellfish, or squid, should be solid and free of ice burn. Inspect the color and texture; it should be consistent and bright, indicative of good freezing practices.

Stay away from any seafood with discoloration or an ammonia scent. Properly frozen seafood should taste as good as fresh when cooked, maintaining its natural flavor and texture.

Frozen seafood should be kept in the freezer until needed. Store it in its original packaging or transfer to a freezer-safe container. Properly stored, frozen seafood can last up to six months.

Repeated thawing and refreezing can deteriorate the texture and flavor. Sealed packaging helps prevent air exposure and freezer burn. Maintaining consistent freezing conditions ensures the best quality and freshness.

Frozen seafood can last for 3-6 months in the freezer when stored in an airtight container or freezer bag. For the best quality, consume it within this time frame.

Leftover frozen seafood can be used in a variety of dishes. Thaw and add it to a seafood stew or chowder, where it adds richness and flavor, or sauté with garlic, butter, and herbs for a quick and delicious main dish. Seafood is also great in pasta dishes, where it can be mixed with a creamy or tomato-based sauce.

Use frozen seafood in a seafood paella or risotto, where its flavors complement the other ingredients. If you have a lot of frozen seafood, consider making a batch of seafood skewers with vegetables, perfect for grilling or roasting. Seafood can also be added to a seafood salad with a tangy vinaigrette, or used as a topping for pizzas or flatbreads. For a quick appetizer, serve seafood with a dipping sauce like cocktail sauce or garlic butter, or mix it into a seafood casserole with cheese and breadcrumbs.