Frozen Seafood — Nutrients, Health Benefits, and Shopping Tips

Frozen seafood, whether it's fish, shellfish, or squid, should be solid and free of ice burn. Inspect the color and texture; it should be consistent and bright, indicative of good freezing practices.

Stay away from any seafood with discoloration or an ammonia scent. Properly frozen seafood should taste as good as fresh when cooked, maintaining its natural flavor and texture.

Frozen seafood should be kept in the freezer until needed. Store it in its original packaging or transfer to a freezer-safe container. Properly stored, frozen seafood can last up to six months.

Repeated thawing and refreezing can deteriorate the texture and flavor. Sealed packaging helps prevent air exposure and freezer burn. Maintaining consistent freezing conditions ensures the best quality and freshness.

Frozen seafood can last for 3-6 months in the freezer when stored in an airtight container or freezer bag. For the best quality, consume it within this time frame.

Frozen seafood, such as shrimp, mussels, and fish, provides a high-quality source of protein, supporting muscle health and tissue repair. Many varieties are rich in omega-3 fatty acids, promoting heart health by lowering cholesterol and reducing inflammation. Frozen seafood is also a good source of essential vitamins and minerals, such as vitamin D and selenium, which support bone health and immune function. Its convenience makes it an easy, nutritious option for balanced meals.