Ever go to the store and see all that "fresh" seafood? It's probably common knowledge by now that any seafood you buy fresh has actually been previously frozen. But that also means that once you buy it, the clock is ticking. If you don't use it within a few days, then it won't stay fresh. And if you freeze it, then you are basically "refreezing" it a second or third time, which reduces the quality, resulting in freezer burn and tough, not-so-nice seafood. All of these problems are classified in the industry as time/temperature abuse, and they are factors that reduce the quality of the product.
So, how do you ensure your seafood stays fresh? Well, one way is to buy seafood that is frozen shortly after harvest, and kept that way until YOU are ready to cook it. Professor T's ships you seafood that has been flash frozen at peak freshness and shipped to you that way, never thawed before you are ready to use.
Our sustainably farm-raised frozen shrimp comes in a frozen block of 5 pounds, which is the best way to keep it fresh. What is the best way to thaw shrimp, amd what if you want to use only a little at a time? Watch the video below for a tutorial:
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