General rules for frozen seafood storage and handling:
- always store frozen seafood in a freezer under -18 to -21 *C
- don't refreeze a thawed product.
- don’t leave seafood soaking in water.
- to defrost remove from original package, put into a bowl or glass container and thaw under refrigeration for 6-8 hours, or until fully thawed.
- use the products within 24 hours of thawing.
- pat dry with a paper towel before cooking.
- if the express way to thaw is required then keep seafood in original bag or place seafood in an additional polymer bag, close tightly and keep under running cold water for 30 minutes. Toss seafood occasionally to make sure they are all exposed to the cold water.
(Note: that integrity of the quality might be diminished when the express method is used)
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