This blog is all about making food freezing simple and effective to save time, reduce waste, and simplify meal prep. You’ll find easy guides on freezing everything from fruits and vegetables to full meals. The goal is to help you make the most of your ingredients and enjoy fresh, homemade food with minimal effort.

Freeze & Refreeze Fresh Fish : What You MUST Know

If you’re someone who loves fresh fish but struggles to keep it from spoiling before you can eat it, then you’re in the right place. Freezing fresh fish is an amazing way to extend its shelf life, ensuring you always have a ready-to-go, high-quality protein on hand when you need it.

But while freezing may seem like a simple solution, there’s a lot more to it than just tossing your fish into the freezer and hoping for the best. Properly freezing fresh fish requires attention to detail and the right techniques to maintain its flavor, texture, and nutritional value. Whether you’re a fishing enthusiast looking to preserve your latest catch or simply trying to save money on your next seafood grocery run, this guide will walk you through the essential steps to ensure your frozen fish is as fresh and delicious as possible when you’re ready to cook it up.

In this guide, we’ll dive deep into the best methods for freezing different types of fish, how to properly prepare your catch before freezing, and the tools you’ll need to keep your fish in top-notch condition. Plus, we’ll also discuss common mistakes to avoid, such as the risk of freezer burn or improper storage that can ruin your fish’s quality.

Freezing fresh fish isn’t just about throwing it in a bag; it’s about doing it the right way to preserve its natural flavors and textures, so every bite feels like it was caught just hours ago. Whether you’re new to freezing fish or simply looking to up your game, get ready to become a freezing pro by the end of this article!.

Contents

Can You Freeze Fresh Fish?

Yes, you can freeze fresh fish, and in fact, freezing is one of the most effective ways to preserve its freshness and extend its shelf life. Freezing helps maintain the delicate texture and flavor of the fish, as long as it’s done correctly.

Many types of fish, both whole and filleted, freeze well, including salmon, tuna, cod, and trout, to name a few. However, there are a few important things to consider to ensure the best quality once the fish is thawed.

Fish is a highly perishable food, and its freshness can degrade quickly if not handled properly. Freezing slows down the natural decomposition process, effectively halting bacterial growth and enzymatic reactions that would otherwise lead to spoilage. This is particularly important if you’re not able to consume the fish immediately after purchase or if you’ve caught it yourself and want to store it for later use.

Nevertheless, not all fish are ideal for freezing, and some may lose their texture, flavor, or color if frozen improperly. So, it’s essential to follow the proper techniques to ensure that the fish retains its quality after freezing and subsequent thawing.

Proper Method For Freezing Fresh Fish

To freeze fish properly, the first step is to ensure that it’s as fresh as possible. Freezing doesn’t improve the quality of fish; it only preserves it. So, when selecting fish for freezing, aim to choose fish that has been freshly caught, as this will yield the best results in terms of taste and texture.

Step-by-Step Guide To Freezing Fresh Fish

Clean and Prepare the Fish: If you’re working with whole fish, gut and clean them thoroughly, removing any inedible parts like scales, gills, and entrails. If you prefer to freeze fillets or steaks, ensure they are properly cut and free of any bones. For delicate fish like sole or flounder, consider removing the skin as well.
Rinse the Fish: After cleaning, rinse the fish with cold water to remove any remaining blood or debris. Pat it dry with paper towels to avoid excess moisture, which can affect the texture during freezing.
Flash Freezing: To prevent the fish from sticking together in a large lump, it’s a good idea to flash freeze it before sealing it in a bag or container. Lay the fish pieces flat on a baking sheet and place them in the freezer for 1–2 hours, or until they are firm. This ensures that each piece is individually frozen and can be removed easily for later use.
Wrap the Fish: For maximum freshness, it’s essential to wrap the fish tightly. Use plastic wrap or aluminum foil to wrap individual portions of fish, ensuring there’s minimal air exposure. Follow this with a layer of freezer paper or place the wrapped fish into a vacuum-seal bag to prevent freezer burn. Alternatively, you can use ziplock bags, but make sure to squeeze out as much air as possible.
Label and Date: Clearly label the packages with the type of fish and the date of freezing. This will help you keep track of how long the fish has been in the freezer.
Storage: Store the wrapped and sealed fish in the coldest part of your freezer. This will help maintain the fish’s quality for the longest period.

By following these steps, you ensure that your fish is properly frozen, retaining its texture and flavor once thawed. The key to success is preventing air exposure, as air can cause freezer burn, which leads to dry, unappetizing fish once it’s cooked.

Freezer Shelf Life Of Fresh Fish

When properly frozen, fish can retain good quality for a significant period, but it doesn’t last forever. The freezer shelf life of fresh fish depends on various factors, including the type of fish, how well it’s wrapped, and the temperature of the freezer.

As a general guideline:

Fatty Fish (such as salmon, mackerel, and sardines): These types of fish tend to have a slightly shorter freezer shelf life due to their higher fat content, which can cause them to spoil more quickly. They are best consumed within 2 to 3 months for optimal taste and texture.
Lean Fish (such as cod, haddock, and flounder): Lean fish have a longer freezer shelf life because they have less fat that can oxidize. You can keep these types of fish for up to 6 months without a noticeable decline in quality.

While fish can technically last longer than the recommended storage periods, the texture and flavor may degrade the longer it’s frozen. Freezer burn, which occurs when air reaches the surface of the fish, can also reduce its palatability, making it dry and tough.

To ensure the best results, always consume frozen fish within the recommended timeframe, and be sure to maintain a consistent freezing temperature of 0°F (-18°C) or lower.

Fridge Shelf Life Of Fresh Fish

Fresh fish has a much shorter shelf life in the refrigerator compared to the freezer, and it must be stored properly to minimize bacterial growth and maintain freshness.

When kept in the fridge, fresh fish should be consumed as soon as possible, ideally within 1 to 2 days of purchase or catch. The fish should be kept at a temperature of 32°F (0°C), ideally on a plate or tray, covered with ice to keep it cold, and should be placed on the lowest shelf to avoid contamination from other foods. Additionally, ensure that the refrigerator is operating at the correct temperature, as any fluctuation can hasten spoilage.

If you need to store fresh fish for longer than 2 days, freezing it is the best option. However, if you’re planning to cook the fish within that short window, using it while it’s still fresh will ensure the best taste and texture.

Freezing fresh fish is an excellent way to preserve its quality and extend its shelf life, but it requires careful handling to ensure the fish remains flavorful and enjoyable when thawed. By following the proper freezing techniques—such as cleaning, wrapping, and storing the fish correctly—you can maintain the delicate taste and texture of your fish for months.

While the freezer shelf life varies depending on the type of fish, it’s always best to consume frozen fish within the recommended timeframes to avoid any decline in quality. In contrast, fresh fish stored in the refrigerator has a much shorter shelf life, usually only 1 to 2 days, making freezing the better long-term storage option.

Ultimately, whether you’re freezing fish to keep on hand for later meals or storing it fresh for an immediate dinner, following the proper storage techniques ensures that your fish stays delicious and safe to eat.

Is It Safe To Freeze Fresh Fish?

Freezing fresh fish is not only safe but also a highly effective way to preserve its freshness and extend its shelf life. When done correctly, freezing ensures that the fish maintains its nutritional value, flavor, and texture until it’s ready to be cooked. However, the process must be executed with care, as improper handling during freezing or thawing can lead to a loss of quality or safety concerns.

The safety of freezing fresh fish starts with the handling before it even reaches the freezer. Fish should be kept cold immediately after being caught or purchased—ideally, it should be placed on ice or refrigerated right away.

If the fish is already past its prime when frozen, the freezing process can’t reverse the effects of spoilage. For this reason, it’s vital to freeze fish as soon as possible after purchase, ideally within a few hours, to lock in the freshness.

The freezing process itself does not affect the safety of the fish if it is done properly. However, one critical aspect is the freezing temperature.

Fish should be frozen at a temperature of 0°F (-18°C) or lower. At this temperature, bacterial growth and the spread of parasites are effectively halted, preventing any risks associated with foodborne illnesses.

Freezing also plays an essential role in controlling parasites. The FDA recommends freezing certain fish at specific temperatures for designated periods to eliminate parasites, which is why many seafood producers freeze fish to meet safety standards before it reaches consumers. These temperatures, usually around -4°F (-20°C) or lower, kill parasites that could be harmful when consuming raw or undercooked fish.

In short, as long as the fish is fresh when frozen and stored at the correct temperature, freezing fresh fish is not only safe but an excellent method to keep seafood on hand for longer periods.

Impact Of Freezing On Quality

While freezing preserves the safety and nutritional content of fish, it does have some impact on its quality, especially in terms of texture and flavor. Fish, like all protein-based foods, is made up of water, which forms ice crystals when frozen. The rate at which these ice crystals form has a direct effect on the fish’s final quality.

When fish is frozen rapidly at a very low temperature, the ice crystals formed are smaller. This allows the fish’s cell structure to remain intact, preventing much of the moisture loss during the thawing process.

On the other hand, slow freezing results in larger ice crystals, which can rupture the cell walls of the fish and cause significant moisture loss. This can lead to a drier, more rubbery texture once the fish is thawed.

Certain fish varieties handle freezing better than others. Fatty fish like salmon, mackerel, and tuna tend to freeze well and retain their flavor and texture, while leaner fish such as cod, haddock, and flounder may become more prone to texture changes, as they contain less fat to preserve their moisture.

The impact of freezing on flavor is generally minimal, as long as the fish is frozen quickly and stored properly. However, prolonged freezing can lead to freezer burn, which occurs when air comes into contact with the fish.

Freezer burn leads to the oxidation of fats, which can result in off-flavors and changes in color. Packaging fish properly before freezing, such as in vacuum-sealed bags or tightly wrapped in plastic and aluminum foil, helps prevent freezer burn and maintains the fish’s taste and appearance.

When done right, freezing helps fish retain most of its natural flavor, but over time, even the best frozen fish can lose some of its fresh, vibrant characteristics.

Thawing Fresh Fish

The method used to thaw frozen fish is crucial in maintaining its texture, flavor, and safety. There are several ways to thaw fish, and the most appropriate method depends on the time available and the intended use of the fish.

Refrigerator Thawing: This is the safest and most effective way to thaw frozen fish, as it allows the fish to defrost gradually and evenly. Simply move the fish from the freezer to the refrigerator and let it thaw for several hours or overnight, depending on the size and thickness of the fillets or whole fish. This method ensures that the fish remains at a safe temperature (below 40°F or 4°C), reducing the risk of bacterial growth. Thawing in the refrigerator also helps preserve the texture, as the fish doesn’t undergo drastic changes in temperature.
Cold Water Thawing: If you’re short on time, you can thaw fish more quickly by placing the fish in a sealed plastic bag and submerging it in cold water. Make sure the bag is watertight to prevent water from affecting the texture. The fish should thaw in about an hour or less, depending on the size and thickness. It’s important to change the water every 30 minutes to ensure it remains cold. Once thawed, the fish should be cooked immediately to prevent any bacterial growth.
Microwave Thawing: While microwave thawing is the fastest method, it can be the least desirable for maintaining the fish’s quality. The microwave heats unevenly, and the fish may start to cook in some parts while other areas remain frozen. To avoid this, use the defrost setting and check the fish regularly to ensure it’s not overcooked. This method is best used for smaller pieces of fish that will be cooked immediately after thawing.
Cooking from Frozen: In some cases, it’s possible to cook fish directly from the frozen state, especially if it’s going to be steamed, poached, or baked. However, this method might result in a slightly altered texture and will usually require extra cooking time. If you choose this method, avoid thawing entirely, but make sure to cook the fish thoroughly to an internal temperature of at least 145°F (63°C).

Regardless of the method, avoid thawing fish at room temperature, as this can encourage bacterial growth and compromise the safety of the food. Never refreeze fish that has been thawed using the cold water or microwave method, as this increases the risk of spoilage.

Freezing fresh fish is a practical and safe method to preserve seafood for extended periods, allowing you to enjoy it long after its initial purchase. While freezing does have some impact on the texture and flavor of fish, proper handling, packaging, and thawing techniques can minimize these changes.

Freezing helps lock in the freshness, retain the nutritional benefits, and eliminate potential food safety risks, especially concerning parasites. When thawing frozen fish, careful attention to the method used can ensure that its quality remains intact, providing you with a delicious, safe, and enjoyable meal. Whether you’re a home cook or a seafood enthusiast, understanding how to freeze, thaw, and cook fish properly will help you make the most of your seafood and keep it tasting as fresh as possible.

Can You Refreeze Fresh Fish?

Refreezing fresh fish is a topic that sparks some debate, with many people unsure whether it’s safe or advisable to do so. At the core, the answer depends on how the fish is handled from the start, including how fresh it is when initially frozen and how it’s defrosted. In simple terms, yes, you can refreeze fresh fish, but there are certain factors to consider before doing so.

When fish is initially frozen, its cellular structure begins to break down due to the formation of ice crystals. This is why the texture of fish can change when it’s thawed.

Refreezing fish can exacerbate this process, often leading to a less desirable texture and potentially a compromised taste. However, as long as the fish is handled properly and remains at safe temperatures throughout, refreezing is possible without causing any significant health risks.

Limitations On Refreezing Fresh Fish

While refreezing fresh fish is technically possible, there are several limitations and precautions you must keep in mind to maintain both its safety and quality.

Temperature Fluctuations: The most important factor in safely refreezing fish is ensuring it never enters the "danger zone" — temperatures between 40°F and 140°F (4°C and 60°C) — where bacteria can rapidly multiply. Once thawed, fish should not be left out at room temperature for extended periods, as this can lead to bacterial growth. If the fish was thawed in the refrigerator, and it hasn’t been more than a day or two since it thawed, it may still be safe to refreeze.
Quality Degradation: Repeated freezing and thawing can cause the fish to lose moisture, resulting in dry, mushy, or rubbery textures. The more times the fish is frozen and thawed, the more significant this quality degradation can become. For this reason, refreezing is often only recommended when the fish has been handled with the utmost care.
Time Limits: Fish that has been thawed in the fridge can typically be refrozen within 1-2 days, but if it was thawed in the microwave or under cold water, it should be cooked before being refrozen. It’s also essential to refreeze fish as soon as possible after thawing to minimize any risk of bacterial growth.
Handling During Thawing: Fish should ideally be thawed in the fridge or under cold water to prevent any bacteria from multiplying on its surface. If fish is thawed by leaving it on the counter, it should not be refrozen. This process makes it more susceptible to foodborne illnesses.

Tips To Safely Refreeze Fresh Fish

If you’ve decided to refreeze fish, here are some tips to ensure that you do so safely and without compromising too much of its quality:

Ensure Proper Thawing: Thaw your fish in the refrigerator or under cold running water, not at room temperature. This will ensure that the fish remains at a safe temperature throughout the process. If you’ve thawed fish in the fridge and it’s still cold when you’re ready to refreeze, it’s likely safe to do so.
Avoid Thawing and Refreezing Multiple Times: Ideally, fish should only be thawed once and then cooked or consumed. Multiple cycles of thawing and freezing will rapidly degrade the texture and flavor, and increase the chances of bacterial contamination.
Store in Airtight Containers: To prevent freezer burn, which can further damage the texture and flavor of the fish, wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or resealable plastic bag. Ensure that as much air as possible is removed to keep the fish in optimal condition.
Freeze Quickly: When refreezing, aim to get the fish back into the freezer as quickly as possible after thawing to prevent bacteria from growing. The faster the freezing process, the better the texture and safety of the fish when it is later thawed and cooked.
Label and Date: It’s crucial to label your fish with the date that you are refreezing it. This will allow you to track how long it has been in the freezer, helping you stay within recommended time frames for safe consumption.

Shelf Life For Safely Refreezing Fresh Fish

When considering how long you can safely refreeze fresh fish, it’s essential to be mindful of its initial quality and how it was stored during the freezing process. Typically, fresh fish can last 3-6 months in the freezer if it’s stored properly and frozen immediately after purchase.

After refreezing, the shelf life of fish will generally be reduced, as quality can diminish due to the breakdown of its cell structure with each freezing cycle. It’s advised to consume refrozen fish within a month or two for the best texture and flavor. Any longer than that, and you may begin to notice a significant reduction in taste and texture.

For Clarity, Here Are Some General Guidelines

Refrozen Fish: 1-2 months
Fresh Fish (properly frozen initially): 3-6 months
Cooked Fish: 3-4 months

While refrozen fish can last for an extended period in the freezer, the recommended timeframe for optimal quality is best adhered to for the best eating experience.

Refreezing fresh fish is not inherently dangerous, but it requires careful attention to detail in order to maintain its safety and quality. Fish should only be refrozen if it’s been properly thawed in the refrigerator and hasn't been exposed to unsafe temperatures. The more times fish is frozen and thawed, the more it will suffer in terms of texture and flavor.

By following guidelines on safe thawing, proper handling, and minimizing freezing cycles, you can safely enjoy refrozen fish without major concerns. However, for the best eating experience, it’s recommended to consume fish as soon as possible after it has been thawed. This will ensure you get the freshest, most flavorful results.

In short, while you can refreeze fresh fish, it's always best to minimize this practice and focus on freezing it properly the first time.

Quality Impact After Refreezing Fresh Fish

The process of freezing fish can significantly alter its quality, texture, and flavor, and the impact of refreezing fresh fish is even more profound. When fish is initially frozen, ice crystals form in the flesh.

If the freezing process is done correctly—by using very low temperatures quickly—these crystals are small and minimally damage the fish’s cellular structure. However, when fish is thawed and then refrozen, the ice crystals that form during the second freezing can be much larger. These larger crystals puncture the fish’s cell walls, leading to the loss of moisture, resulting in a dry, mushy texture when the fish is cooked.

The freezing process also affects the fish’s overall flavor profile. The thawing and refreezing cycle can cause the fish to lose some of its natural freshness and oceanic flavor.

Any aromatic oils and fats that contribute to the fish’s taste can be compromised by this change in temperature. Additionally, refreezing can intensify the “fishy” odor, as the breakdown of fats during the freeze-thaw process can release stronger, less appealing smells. While some fish species are more resilient to these changes than others, delicate varieties like cod, haddock, or flounder will suffer more from refreezing than hearty fish like salmon or tuna, which tend to hold up better to temperature fluctuations.

In terms of nutritional value, while freezing does not significantly diminish the basic nutrient profile of fish, the texture and taste changes can make the fish less appealing to consume. Refrozen fish may also develop freezer burn, a condition that occurs when the fish is exposed to air and moisture evaporates from the surface. This results in discolored patches and a loss of both flavor and moisture, further detracting from the quality.

Indications That Fresh Fish Should Not Be Refrozen

Several signs indicate that fresh fish should not be refrozen. First and foremost, if the fish has been thawed improperly (i.

e., left at room temperature for several hours), it is best to discard it rather than attempt to refreeze it.

The danger here is the growth of harmful bacteria, which can proliferate rapidly in the "danger zone" temperatures between 40°F (4°C) and 140°F (60°C). Once the fish has thawed and entered this temperature range, bacteria can multiply, making refreezing unsafe.

Another critical indicator is the condition of the fish upon thawing. If the fish has developed an off odor, slimy texture, or discoloration, it is an indication that it has already begun to spoil and should not be refrozen.

Fish that has been thawed for too long or stored improperly may also develop a mushy texture or visible signs of dehydration, both of which compromise the quality and safety of the fish. If these signs are present, refreezing will only further degrade the fish, making it unpleasant to eat.

Additionally, the length of time the fish has been thawed matters. Fresh fish that has been thawed for more than a few days, even in the fridge, is unlikely to maintain its safety or quality when refrozen. If the fish is near or past its expiration date, it’s best not to risk refreezing, as it could harbor harmful microorganisms or develop an unpleasant taste and texture.

Common Refreezing Mistakes

When it comes to refreezing fish, there are several common mistakes that can lead to suboptimal results. One of the most prevalent errors is refreezing fish multiple times.

Each cycle of freezing and thawing weakens the texture of the fish, resulting in an increasingly watery, mushy product. Refreezing should be done only once, and ideally, only if the fish was thawed properly and handled with care.

Another mistake is improper storage. Fish should always be sealed tightly in an airtight container or vacuum-sealed bag to protect it from freezer burn.

Exposing fish to air during freezing causes moisture loss, resulting in the tough, dry patches that characterize freezer burn. Using inappropriate containers, such as those that are not designed for freezing, can allow air to penetrate and lead to freezer burn or moisture loss.

Thawing fish improperly is also a common misstep. Fish should always be thawed in the refrigerator or in cold water (if the fish is vacuum-sealed), not on the kitchen counter at room temperature.

Thawing in cold water is faster, but if fish is left out for too long, bacterial growth can occur, which would make refreezing hazardous. Proper thawing is essential to preserve the quality and safety of the fish.

Moreover, some people mistakenly think that refreezing fish can be done without considering its original state. If the fish has already been thawed for a long time, or if it has not been kept at a safe temperature, it is not safe to refreeze. Understanding that quality is linked to how the fish was handled before it was frozen the first time is key in ensuring food safety and maintaining its flavor.

Conclusion

In conclusion, while it is technically possible to refreeze fresh fish, it is a practice fraught with risks that impact the quality, texture, flavor, and safety of the fish. Refreezing causes significant changes to the fish’s cell structure, moisture content, and flavor profile, often resulting in an unappealing final product. Additionally, improper thawing or repeated cycles of freezing and thawing can lead to bacterial growth and spoilage, making the fish unsafe to consume.

To avoid these issues, it’s critical to ensure that fish is thawed correctly, handled with care, and not refrozen unless absolutely necessary. Sticking to proper storage techniques, such as vacuum-sealing and limiting exposure to air, can also help mitigate the negative effects of freezing and refreezing.

Ultimately, to enjoy fish at its best, it’s recommended to consume it within a reasonable time frame after purchase and avoid unnecessary refreezing. By understanding these nuances, consumers can better appreciate the full range of flavors and textures that fresh fish can offer, ensuring a safer, more enjoyable culinary experience.

FAQs

How Do I Properly Freeze Fresh Fish?

To properly freeze fresh fish, first clean and gut the fish if necessary. Then, rinse it thoroughly under cold water and pat it dry with paper towels.

Wrap the fish tightly in plastic wrap or aluminum foil, ensuring there is minimal air exposure. For extra protection, place the wrapped fish in a freezer bag or airtight container. Label with the date of freezing to keep track of its storage time.

Should I Freeze Fish Whole Or Fillet It First?

It is typically better to fillet the fish before freezing, as fillets freeze faster and are easier to thaw and cook later. However, you can freeze fish whole if you prefer. Just ensure the fish is properly cleaned and wrapped to avoid freezer burn.

Can I Freeze Fish With Its Skin On?

Yes, you can freeze fish with its skin on. However, skinless fillets tend to freeze and thaw more evenly, so it may be preferable to remove the skin if you’re planning to freeze the fish for long periods.

How Long Can I Freeze Fresh Fish For?

The recommended freezing time for fresh fish varies by type, but in general, most fish can be stored in the freezer for up to 6 months for the best quality. Fatty fish such as salmon or mackerel should ideally be used within 2-3 months, while lean fish like cod or haddock can last up to 6 months.

Is It Necessary To Blanch Fish Before Freezing?

No, blanching is not necessary for fish before freezing. Blanching is typically used for vegetables to preserve their texture and flavor. Fish should be cleaned, dried, and wrapped properly before freezing to maintain quality.

What Is The Best Way To Thaw Frozen Fish?

The best way to thaw frozen fish is by placing it in the refrigerator for several hours or overnight. This slow, gradual thawing helps maintain the texture and quality of the fish. If you’re in a rush, you can also thaw it under cold running water or use a microwave, though these methods may affect the fish’s texture.

Can I Freeze Fish That Is Already Cooked?

Yes, you can freeze cooked fish. However, the texture may change slightly upon thawing.

To freeze cooked fish, let it cool completely before wrapping it tightly in plastic wrap or foil and placing it in a freezer bag or airtight container. It’s best to consume cooked fish within 1-2 months for optimal flavor.

How Do I Prevent Freezer Burn On Frozen Fish?

To prevent freezer burn, make sure the fish is wrapped tightly in plastic wrap or aluminum foil with minimal air exposure. Place the wrapped fish in a freezer bag or airtight container to provide extra protection. Ensure the fish is stored at a constant freezing temperature of 0°F (-18°C) or lower.

Can I Freeze Fish That Has Been Previously Frozen?

It is not recommended to refreeze fish that has been previously thawed, as it can lead to a loss of quality, texture, and flavor. If the fish was thawed in the refrigerator and not left out at room temperature, you may freeze it again, but it’s best to avoid this if possible.

What Types Of Fish Are Best For Freezing?

Most fish can be frozen, but lean fish such as cod, haddock, or trout generally freeze better than fatty fish. Fatty fish like salmon or mackerel can become more prone to freezer burn and texture changes, so it’s important to wrap them well and use them within a few months for the best results.