Frozen seafood is packed right after it’s caught, locking in fresh flavour and abundant nutrients year-round. It’s also a budget-friendly must-have for busy weeknight cooks.
When cooking frozen seafood, rinse to remove ice and bring an inch of water or other seasoned liquid to a simmer over medium-high heat. If you’re using fish, add it skin-side down. For more pre-cooked frozen seafood, click here.
Freshness
Seafood frozen after harvest preserves the freshness and quality many consumers crave. It is possible due to flash freezing, which utilizes short bursts of ultra-cold air that don’t damage the texture or flavour of seafood.
Frozen seafood is typically available all year round, making it ideal for weeknight dinners, weekend grilling, or adding to soups and casseroles. You can also use frozen seafood for various cooking methods, including baking, steaming, poaching, sauteing and frying.
When it comes to frozen seafood, always check that it is cooked through and reaches an internal temperature of 145 degrees Fahrenheit before serving. A food thermometer can help with this, or you can test if fish flakes easily with a fork or if shellfish like shrimp, crabs, or lobsters become opaque and pearly. Bivalves such as clams and mussels should open up once cooked and should be discarded if they remain closed. Seafood cooked from frozen can be refrozen and used later, but leftovers should be eaten within six months for maximum freshness.
Flavor
Frozen seafood is versatile enough for any dish, from a hearty bowl of fish chowder to a plate of sauteed shrimp and scallops. The quick freezing process ensures the seafood is at its peak of freshness and locks in flavour.
To avoid overcooking the seafood, it is a good idea to use a large pan to accommodate all ingredients. It’s also recommended to preheat the pan before adding the medley so that it can cook properly. Another trick is to soak the frozen fish fillets in milk before frying them. It will remove any fishy smell and add a more savoury taste. Adding cayenne pepper will also give the food a hint of spice and flavour.
Versatility
Seafood lovers who want to expand their culinary skills and palette can benefit from incorporating frozen seafood options into their recipes. Cooking frozen fish mixes helps reduce meal prep time because the ingredients are already pre-cleaned and cut into individual portions (pre-portioned fish is often flash-frozen using a process called IQF, or Individual Quick Frozen).
Additionally, frozen products don’t require the same thawing methods as fresh fish, which can be slow and affect flavour and texture. In addition to reducing cooking time, the ease of thawing frozen seafood in the refrigerator also allows for convenient access to seafood year-round without being restricted by season or geographic availability.
Health
Seafood lovers seeking heart-healthy options have many reasons to add pre-cooked frozen seafood. From a hearty bowl of fish chowder to a dinner of shrimp, scallops, and mussels in lemon butter – these products offer the same nutritious benefits as their fresh counterparts.
Frozen seafood can retain its nutritional value longer than fresh because it is frozen at harvest, with a process that preserves texture and flavour, and because proper storage techniques are used. High-quality frozen seafood will not show signs of freezer burn and will be in tightly sealed, undamaged packaging.
Additionally, frozen seafood is available year-round and offers the opportunity to expand one’s culinary and fish species horizons beyond what may be in season locally. Having salmon on Monday, cod on Tuesday, and shrimp on Wednesday can significantly simplify meal planning and preparation and help consumers make healthy seafood a regular part of their diet.
Seafood is a delicious source of protein, omega-3 fats and other essential nutrients. While you can cook seafood from scratch, it’s also convenient to keep frozen precooked shrimp and other fish, molluscs, scallops and crab in your freezer for quick dinners and easy meal prep. Frozen seafood is packed right after it’s caught, ensuring freshness and flavour year-round. With a little planning, you can have seafood dinners on the table in under 30 minutes.