*Frozen seafood can often surpass “fresh” fish in quality if handled and stored correctly, regardless of where you shop. Kory Foltz, culinary director at Sunseeker Resort in Florida, advises choosing frozen seafood free of visible ice crystals to ensure optimal quality.
“Large ice crystals can mean the seafood thawed and refroze, which affects texture and may signal poor handling,” Foltz explained, per The Takeout. Ice crystals indicate freezer burn, caused by improper packaging, extended storage, or unintended thawing. If seafood thaws during transport, it risks spoilage and may become unsafe to eat.
While freezer-burned food is still safe to consume if it has been kept at 0 degrees Fahrenheit or lower, it loses quality. Freezer burn occurs when moisture from the seafood moves to the surface, refreezing and causing a tough texture and bland or off flavors. The process of freezer burn is irreversible, so it’s essential to prevent it when storing seafood at home.
To maintain frozen seafood’s quality, Foltz recommends using airtight vacuum-sealed bags or tightly wrapping it in plastic and foil to reduce air exposure, the primary driver of freezer burn. Store it at 0°F or colder, and for larger quantities, wrap portions individually to protect each piece. Continuous freezing is critical; any thawing and refreezing compromises texture and taste.
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