The freezer has many advantages: it allows you to extend the shelf life of certain foods. A practical solution to avoid food waste. However, some products can't be kept in the freezer indefinitely, as is the case with fish and seafood.
How should seafood and fish be stored?
To preserve your seafood, there are several rules to follow.
For whole fish, you must gut and rinse them before freezing them. If the fish is frozen directly, it can have a bitter taste and its flesh may become spoiled. This should be avoided! They should be frozen flat on a dish in a freezer bag.
For fillets and pieces, keep them in tightly closed airtight bags.
What is the maximum length of time you can keep them?
Different species of fish will not withstand freezing in the same way. You can keep all fish up to 6 months, but after this period the taste qualities will be less rich.
Lean fish (cod, hake, pike, sea bream...): 6 months maximum.
Fatty fish (salmon, sardines, tuna, etc.): 4 months maximum.
Shellfish: 4 months
Oysters: 4 to 6 months
Scallops: 6 months
Other shellfish (clams, cockles...): 4 months