Reviewed September 2002

Contents

• The colder the better
• Ice cold facts
• Packaging
• Frozen food tips
• Quality changes with refreezing
• Why packages say "Do not refreeze"
• Freezer management
• Freezing home-prepared foods
• Freezer storage tips
• Meat, home frozen
• Fish, home frozen or purchased frozen
• Poultry, home frozen or purchased frozen
• Fruits, home frozen or purchased frozen
• Vegetables, home frozen or purchased frozen
• Commercial frozen baked goods
• Commercial frozen main dishes
• Home frozen foods
• Dairy products
• References

Related pages

• GH1501, Freezing Basics
• GH1502, Freezing Fruits
• GH1503, Freezing Vegetables
• GH1504, Freezing Meat, Poultry, Fish, Eggs and Dairy Products
• GH1507, Freezing Unusual Fruits and Vegetables
• MP556, Storing Food in the Freezer
• MP557, Storing Food in the Cupboard
• MP558, Storing Food in the Refrigerator
• MP562, Home Storage of Fruits and Vegetables in Root Cellars

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Storing Food in the Freezer

Fish, home frozen or purchased frozen

Check for holes in trays and plastic wraps of fresh fish. If none, freeze in this wrap up to 2 weeks. For longer storage, overwrap with suitable freezer wrap. Keep purchased frozen fish in original wrapping. Thaw and cook following directions on label.

Note
Storage times are figured at 0 degrees Fahrenheit

Breaded fish

• 3 months

Clams

• 3 months

Cooked fish or seafood

• 3 months

Fatty fish, bluefish, perch, salmon, mackerel
Filets and steaks

• 2 to 3 months

King crab

• 10 months

Lean fish, cod, flounder, haddock, sole
Filets and steaks

• 6 months

Lobster tails

• 3 months

Oysters

• 4 months

Scallops

• 3 months

Shrimp

• In the shell, uncooked
  6 to 12 months
• Peeled and deveined
  3 to 6 months

Poultry, home frozen or purchased frozen

MP556, reviewed September 2002