Anyone freeze seafood (clams/mussels)?

Tuula · 12-08-2007, 08:04 PM

Has anyone ever done this before, I went out today and bought 2 pounds of clams and 2 pounds of mussels as we were supposed to have some friends over for dinner and unfortunately they had to cancel at the last moment. I certainly don't want all this good seafood to go to waste, but I've never froze them before, always buy them fresh. Should I cook them and remove the meat and then freeze them or is there some other easier way?

docputer · 12-08-2007, 10:32 PM

From the epicurean forums

I'm by no means an expert on this subject, but this is my understanding: Mussels that are cooked or blanched first freeze better than raw mussels. The reason for this is in the process of cooking, protein is de-natured and water is forced out of the mussel. When frozen raw, this water crystelizes breaking protein strands and creating mush, then you defrost it, and the water runs out leaving the mussel dry with a texture of rubber.

docputer · 12-08-2007, 10:33 PM

For Clams
Do not freeze clams in their shells. To freeze clams, shuck them, being careful to save their liquid. Rinse with salt water (1 tablespoon of salt to 1 quart of water), and place in a container with the reserved clam liquid and additional salt water so they are completely covered. Frozen clams will last up to three months at 0 degrees F. Thaw frozen clams in the refrigerator before using, and never refreeze them.

Cooked clams can be stored in a covered container in the refrigerator up to four days. Freezing is not recommended for cooked clams as they will become extremely tough and rubbery.

Donkey · 12-09-2007, 06:35 AM

Since there is no sea in my country, all the seafood u get here is frozen... I am getting mussels quite frequently and they sell em frozen to -2 C

pam · 12-09-2007, 09:15 AM

We get them fresh and I have guys who clam right in front of me at times, same with lobster traps. If you see a guy with a huge rake walking in the ocean, you know he's not raking leaves lol.

What I can tell you, living right on the ocean and next to the largest seaport in the USA, is we don't find frozen clams or frozen mussels in the supermarket or fish markets. But, every other kind of fish is found frozen.

Clams are generally found frozen when stuffed into stuffies (quahogs, a different size clam).

I always figure if I can't find it frozen in a supermarket, it's not wise to freeze it.

Paul Markham · 12-09-2007, 09:40 AM

Cook them in a soup or stew. Then seal them in air tight containers and then into the freezer. Fast freezing is good if you have that option.

Freezing expands liquid and when you defrost it the water expands and runs away. If it's already a soup or stew you don't have the problem.

Sealing in air tight containers guards against further moisture from opening and closing the freezer entering the food.

Tuula · 12-09-2007, 10:04 AM

Quote:

Originally Posted by pam

We get them fresh and I have guys who clam right in front of me at times, same with lobster traps. If you see a guy with a huge rake walking in the ocean, you know he's not raking leaves lol.

What I can tell you, living right on the ocean and next to the largest seaport in the USA, is we don't find frozen clams or frozen mussels in the supermarket or fish markets. But, every other kind of fish is found frozen.

Clams are generally found frozen when stuffed into stuffies (quahogs, a different size clam).

I always figure if I can't find it frozen in a supermarket, it's not wise to freeze it.

You live on one ocean, I live on the other lol and our seaport is the largest in Canada (nobody would dare to work on the East Coast since they have sub zero temperatures).

I can always find the meat frozen and frozen mussels on the half shell they are pre-cooked, but I've never bothered to eat it that way, as I just like certain things fresh, seafood being one of them. I've never understood really why they would offer both (even at the fish mongers they offer both), why would you want frozen, if you could have fresh and the prices are really similar $4.50 frozen and then $3.99/lb fresh.

Anyway, I just cooked them all and pulled the meat out and froze them in their juices, I think I'll send them off with my mother in law when she leaves so she can have them. That way if I botched them I won't be subjected to any rubber tasting seafood, she on the other hand wouldn't even know the difference, since she's over cooked prawns and lobster on several occasions.
(I hate food that tastes like rubber).

pam · 12-09-2007, 12:32 PM

$3.99 a lb? I think they are about a buck a pound around here. I've never bought them fresh but I see them at the seafood market. And godnose I step on them when I walk on the beach.

I know as an appetizer you can get them at local restaurants for about $8 and they give you a huge bowl. I've had them once or twice -- too much work to eat.

Tuula · 12-09-2007, 12:56 PM

Quote:

Originally Posted by pam

$3.99 a lb? I think they are about a buck a pound around here. I've never bought them fresh but I see them at the seafood market. And godnose I step on them when I walk on the beach.

I know as an appetizer you can get them at local restaurants for about $8 and they give you a huge bowl. I've had them once or twice -- too much work to eat.

It depends here exactly what area you shop in so the prices vary,but I'm not about drive all over looking for deals, this is Vancouver and alot of stores UP their prices just because they can. There are two fish mongers within 6 blocks of each other near the office, the closest to us sells theirs for $5/lb and their other prices are outrageous, so I'll walk the 6 blocks. I keep telling them I can buy cheaper up the block,but they insist on losing business. We have a few good seafood dinners regularily and you would think they would clue into that seeing me walking back from the other store, but I guess not.

I don't know about you, but if I knew potential customers could save a few bucks by just walking 6 blocks up the road, I think I would be making some adjustments to my pricing.

ristac · 12-09-2007, 01:06 PM

When cooking clams, did you know that you should always throw away any that do not open...

Hentaikid · 12-09-2007, 08:56 PM

All I know is that prawns go red when you freeze them. But are otherwise edible. The shells are transparent when fresh.

12-09-2007, 06:35 AM	#4 (permalink)
Donkey Traffic Animal Join Date: Jun 2004 Location: CZ, Prague Posts: 10,248 Points: 675	Since there is no sea in my country, all the seafood u get here is frozen... I am getting mussels quite frequently and they sell em frozen to -2 C __________________ ICQ: 343 896 902 BUY AND SELL TRAFFIC !!! --- Get .com domains for $6.95 !!! Reliable hosting provider - Dreamhost promo codes list

12-09-2007, 09:40 AM	#6 (permalink)
Paul Markham Is Aga really Little Buddha? Join Date: Nov 2002 Location: Czech, where the best girls are. Posts: 9,063 Points: 33,828	Cook them in a soup or stew. Then seal them in air tight containers and then into the freezer. Fast freezing is good if you have that option. Freezing expands liquid and when you defrost it the water expands and runs away. If it's already a soup or stew you don't have the problem. Sealing in air tight containers guards against further moisture from opening and closing the freezer entering the food. __________________ Internet and mobile phone porn video content. ICQ 213327873 Skype paulmarkham1

12-09-2007, 01:06 PM	#10 (permalink)
ristac ______________________ Join Date: Jan 2007 Posts: 3,141 Points: 336	When cooking clams, did you know that you should always throw away any that do not open... __________________ Promote Webcams \| Promote BBW \| BBW Traffic \| Panty Traffic \| Webcam Traffic \| Voyeur Traffic

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12-08-2007, 10:32 PM	#2 (permalink)
docputer Moderator Join Date: May 2006 Location: Midwest USA Posts: 3,888 Points: 515	From the epicurean forums I'm by no means an expert on this subject, but this is my understanding: Mussels that are cooked or blanched first freeze better than raw mussels. The reason for this is in the process of cooking, protein is de-natured and water is forced out of the mussel. When frozen raw, this water crystelizes breaking protein strands and creating mush, then you defrost it, and the water runs out leaving the mussel dry with a texture of rubber.

12-08-2007, 10:33 PM	#3 (permalink)
docputer Moderator Join Date: May 2006 Location: Midwest USA Posts: 3,888 Points: 515	For Clams Do not freeze clams in their shells. To freeze clams, shuck them, being careful to save their liquid. Rinse with salt water (1 tablespoon of salt to 1 quart of water), and place in a container with the reserved clam liquid and additional salt water so they are completely covered. Frozen clams will last up to three months at 0 degrees F. Thaw frozen clams in the refrigerator before using, and never refreeze them. Cooked clams can be stored in a covered container in the refrigerator up to four days. Freezing is not recommended for cooked clams as they will become extremely tough and rubbery.

12-09-2007, 08:56 PM	#11 (permalink)
Hentaikid Yep, I made this animation myself Join Date: Apr 2004 Posts: 9,067 Points: 90	All I know is that prawns go red when you freeze them. But are otherwise edible. The shells are transparent when fresh.