1. OSU Extension Catalog | A PNW Extension Publication
Peer reviewed (Orange level)

Home Freezing of Seafood

Barbara Rasco and Kenneth S. Hildebrand, Jr
PNW 586 | April 2006
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Summary

Explains how stiffening (rigor mortis) and oxidation of unsaturated oils and pigments in freshly caught fish impact frozen fish quality. Describes how to clean and prepare fish (dressed, pan-dressed, steak, and fillet methods), shrimp, crab, clams, and oysters. Suggests methods of wrapping and labeling seafood for the freezer to minimize waste and harmful warming. Covers the limitations of home freezers, freezing and thawing basics, and the shelf life of frozen seafood. Includes sources for further information.

About the authors

Barbara Rasco
Washington State University
Kenneth S. Hildebrand, Jr
Oregon State University

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© 2006 Published and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914, by the Oregon State University Extension Service, Washington State University Extension, University of Idaho Extension and the U.S. Department of Agriculture cooperating. The three participating Extension services offer educational programs, activities and materials without discrimination on the basis of race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, familial/ parental status, income derived from a public assistance program, political beliefs, genetic information, veteran’s status, reprisal or retaliation for prior civil rights activity. (Not all prohibited bases apply to all programs.)

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