Freezing Guide - How to freeze Seafood I Tupperware

Freezing is an excellent way to preserve fish and seafood.
As with fruits and vegetables, freezing does not sterilize the product, but will delay the action and growth of bacteria.
Fish and seafood are delicate, so select high quality fresh products.
To freeze portions separately, place in a low FreezerKeeper™ container.

How to freeze fish

When freezing whole fish, always be sure to wash it thoroughly with cold water.
Scale the fish using a spoon or the dull side of a knife. Scrape the scales working from the tail towards the head.
Cut off the tail and the head with a Chefs Knife.
Cut the fish along the belly using a filleting knife and remove the entrails.
Cut the gills and fins with kitchen scissors.
When freezing a large fish, it is always better to cut it into fillets. Remove the bones and fillet your fish using a filleting knife.

They must always be thoroughly washed and drained before freezing.
Shrimp can be frozen raw or cooked and with or without shells.
In order to have the best quality and longer storage, it’s better to freeze them raw, in the shell, but without the heads.
Store them in the Freezer Mates with the most adequate capacity for the amount you have.

Defrosting in the refrigerator should be done at a temperature between 4°C and 6°C and never for more than 24h.

For seafood like prawns, the best and easiest way to defrost them is by putting them in a colander under running cold water or placing them in a Thatsa® Bowl with cold water and changing the water every 5 minutes.

Due to its shape/form and composition, fish should always be defrosted by using the defrosting option.
Simply put the fish in a Heat 'N Eat container, always with the cover. You should turn the fish 2 or 3 times for even thawing during the defrosting time. Time will vary depending on the shape and the weight of the fish.
Always leave a standing time after defrosting to allow the fish to come to an even temperature.
Before cooking, remove all the liquids to prevent the fish from soaking in the juice.

When the fish is being cooked in the oven, grilled or fried, there is no need for thawing.
Use the fish in the same way as if it was fresh, but slightly increase the cooking times (1-5 min depending on the recipe and the size of the food).