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


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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