STORING SHELLFISH

When buying shellfish it is the best to buy live if possible. If you buy them and then find that you will not be able to cook them on the same day, you can freeze them for future use. Freezing the shellfish will preserve the fresh taste longer than refrigerating. Ideally you will always want to prepare any seafood the same day that you purchase it if at all possible.

Shrimp – Before you freeze, you will want to rinse the shrimp well and remove the heads. You can freeze shrimp cooked or uncooked in a tightly sealed freezer container for no longer than 3 months.

Clams, Oysters and Scallops – Remove the meat from the shell, do not freeze any of these in the shell. Place the meat in a tightly sealed freezer proof container and freeze for no longer than 3 months.

Crabs, Lobsters – You will prepare and cook your crab or lobster as if you were going to sit down and eat it. Once the meat has cooled remove all of the meat from the shells and place into tightly sealed freezer proof containers. Crab and Lobster should only be frozen for up to 1 month.