If seafood will be frozen, it must be properly wrapped to prevent it from drying out and losing quality. When frozen water evaporates from the surface of seafood, the meat becomes dry and tough, a condition referred to as freezer burn. Frozen seafood cannot be stored as long as red meat and poultry. Taste and texture change with length of storage time. It is better to freeze seafood in smaller, individual portions rather than large packages.
Large packages take longer to freeze and thaw, which affects both quality and length of storage.
Wrapping and glazing are two ways of freezing seafood. Wrapping is easier, quicker and takes up less freezer space. Not all materials are suitable for wrapping and freezing seafood. Aluminum foil, wax paper, cellophane and polyethylene plastic bags do not seal well, puncture easily and are not suitable wraps. Purchase packages and bags specifically designed for freezing.