Freeze & Refreeze Seafood : What You MUST Know

When it comes to preserving the freshness of seafood, freezing is one of the most effective methods to ensure that your favorite fish, shellfish, and other sea delicacies stay delicious for longer periods. Freezing seafood not only extends its shelf life, but it also locks in all the natural flavors, textures, and nutrients, making it a go-to method for many home cooks and professional chefs alike.

However, there’s an art to freezing seafood properly; if done incorrectly, you might end up with a mushy or off-tasting product that’s far from appetizing. Whether you’re a seafood lover looking to store your catch from a fishing trip or simply want to stock up on your favorite shrimp or salmon for the future, knowing how to properly freeze seafood can make all the difference in preserving its quality and ensuring that your meals are always at their best.

In this comprehensive guide, we’ll walk you through all the essential steps, tips, and tricks on how to freeze seafood like a pro. From selecting the freshest seafood to understanding the different freezing techniques, we’ll cover everything you need to know to keep your seafood tasting as fresh as the day it was caught.

Plus, we’ll share expert advice on how to thaw it correctly and the best ways to use it once it’s frozen, so you never have to worry about wasting food or compromising on flavor. So, whether you’re looking to extend the life of that beautiful fillet of tuna or prepare a shellfish feast for an upcoming event, this guide will be your ultimate resource for all things related to freezing seafood.

Can You Freeze Seafood?

Seafood is an excellent source of protein and essential nutrients, but it has a relatively short shelf life compared to other proteins like beef or chicken. This leads many people to wonder: Can you freeze seafood? The answer is a resounding yes! Freezing seafood is one of the most effective ways to preserve its freshness and prevent spoilage, making it an excellent option for those who want to stock up or enjoy seafood without having to buy it fresh every time. However, the process is a bit more nuanced than just tossing the seafood into a freezer. Proper care and technique are essential to maintain the flavor, texture, and nutritional value of the seafood after freezing.

Certain types of seafood freeze better than others, but in general, most varieties—ranging from fish to shellfish—can be frozen. The key to success is ensuring that the seafood is handled and stored correctly to avoid freezer burn, loss of quality, or the growth of harmful bacteria. Freezing seafood can give you the flexibility to enjoy your favorite seafood dishes year-round, but knowing how to properly freeze and store it will ensure it retains its delicate qualities.

Proper Method For Freezing Seafood

Freezing seafood is all about preparation and the correct storage techniques. Whether you’re freezing fresh fish fillets, shellfish like shrimp, or whole lobsters, following the proper steps ensures the best results.

1. Clean and Prep the Seafood: Start by thoroughly cleaning the seafood. This means removing scales from fish, deveining shrimp, or cleaning any other parts that might be undesirable. For fish, you may also want to remove the head, gut it, and clean it thoroughly before freezing. With shellfish, remove the shells and clean the meat before freezing, unless you’re freezing them in their shells for added protection.

2. Wrap it Properly: Once your seafood is clean and ready, the next crucial step is proper wrapping. Moisture loss is one of the primary factors that affect the texture and flavor of frozen seafood. Wrap the seafood tightly in plastic wrap or aluminum foil to ensure no air can get in. After that, place it inside an airtight container or resealable freezer bag. Be sure to press out as much air as possible before sealing to minimize freezer burn.

3. Use Freezer-Specific Bags or Containers: Regular plastic bags or containers may not provide the same level of protection as those specifically designed for freezer use. Freezer bags and containers are thicker and are made to prevent freezer burn by locking out air and moisture more effectively.

4. Blanching for Some Shellfish: For certain types of shellfish, such as shrimp or lobster, blanching before freezing can help maintain quality. To blanch, briefly submerge the shellfish in boiling water for 1-2 minutes, then plunge them into ice water to stop the cooking process. This preserves the texture and color of the shellfish.

5. Labeling: Always label the packaging with the date you froze the seafood. This will help you keep track of how long it has been stored and allow you to use it before it loses its peak freshness.

6. Freeze Quickly: Once the seafood is wrapped and stored, place it in the coldest part of your freezer. A quick freeze will help preserve the texture of the seafood better. Avoid placing it on top of other frozen food items, as this can prevent it from freezing evenly and quickly.

Freezer Shelf Life Of Seafood

When it comes to freezing seafood, time is of the essence. While freezing extends the shelf life of seafood, it doesn’t preserve it indefinitely. The shelf life of frozen seafood varies depending on the type of seafood and how well it was prepared and stored. Generally speaking:

• Fish fillets: White fish like cod or haddock typically maintain good quality for up to 6 months in the freezer. Oily fish like salmon and mackerel, which have higher fat content, should ideally be consumed within 3 months. The higher fat content makes them more susceptible to developing off flavors over time.

• Shellfish (shrimp, scallops, lobster): Shrimp and scallops can typically be stored for 6 to 12 months in the freezer if they are properly wrapped and sealed. Lobsters, whether frozen whole or just the meat, usually last 6 months in the freezer.

• Crab: Whether it’s cooked or raw, crab can last for about 6 months in the freezer.

• Whole fish: When freezing whole fish, the quality tends to degrade faster due to the higher moisture content. It’s best to consume whole fish within 3-4 months to ensure optimal flavor and texture.

Even though freezing significantly extends the shelf life of seafood, its quality will gradually degrade over time, especially after the first few months. To ensure you’re getting the best flavor and texture, it’s recommended to consume frozen seafood within the suggested timeframes.

Fridge Shelf Life Of Seafood

While freezing is an excellent long-term preservation method, keeping seafood in the fridge can help you preserve it for a shorter period—typically 1 to 2 days for most types of seafood. The fridge shelf life varies based on the type of seafood and whether it is fresh or cooked.

• Fresh fish fillets: Fresh fish like tuna or cod should be eaten within 1-2 days of purchase. The sooner you cook it, the better, as fish tends to spoil faster than other proteins due to its delicate nature.

• Shellfish: Shellfish like clams, mussels, and oysters should ideally be cooked or eaten within 1-2 days of purchase, especially if they are kept in their shells. Shrimp, on the other hand, can last 1-2 days in the fridge if it is properly stored in an airtight container.

• Cooked seafood: If you’ve cooked seafood, it’s best to consume it within 2 days to avoid any risk of spoilage. Always store cooked seafood in a tightly sealed container to maintain freshness.

To extend the life of seafood in the fridge, it’s important to keep it at a consistent cold temperature, ideally around 32°F (0°C). A refrigerator set to 40°F (4°C) will slow down the spoilage process but not prevent it entirely.

Freezing seafood is an excellent way to preserve it for later use, but proper handling is key to maintaining its texture, flavor, and nutritional value. By carefully prepping and wrapping your seafood, using appropriate storage containers, and labeling packages with freezing dates, you can enjoy fresh seafood anytime. Whether you’re freezing fish fillets, shellfish, or even whole fish, the right freezing method ensures the best quality once thawed.

Remember, while seafood can be kept frozen for several months, its quality will degrade over time. Pay attention to shelf life—both in the freezer and fridge—and always consume seafood within the recommended timeframes for the best taste and safety. Whether you’re an avid seafood lover or just someone looking to extend the shelf life of your purchases, understanding the freezing process is essential to enjoying the rich flavors and textures of seafood all year long.

Is It Safe To Freeze Seafood?

Yes, freezing seafood is not only safe but is also one of the most effective methods for preserving freshness and extending shelf life. When done correctly, freezing ensures that seafood maintains its nutritional value, flavor, and texture for a significant amount of time. However, there are a few critical factors to keep in mind to guarantee both safety and quality.

Seafood is highly perishable due to its high moisture content and delicate structure. This makes freezing a necessity for prolonging its usability.

The key to safely freezing seafood lies in proper handling before and during the freezing process. First, ensure that the seafood is as fresh as possible before freezing.

If seafood has been stored at improper temperatures or has started to deteriorate, freezing will not reverse these effects. To reduce the risk of bacterial contamination, it’s important to freeze seafood at a temperature of 0°F (-18°C) or lower. Furthermore, the process of freezing should be done quickly to prevent ice crystals from forming inside the flesh, which can damage its cellular structure.

To prevent freezer burn, which can degrade the quality of the seafood, make sure to wrap it in an airtight package or use vacuum-sealed bags. This helps to prevent exposure to air, which leads to dehydration and oxidation. Additionally, freezing at a consistent temperature and avoiding fluctuations will prevent spoilage and the growth of harmful bacteria such as Vibrio, which can thrive on seafood when it’s improperly handled. The most important step is to ensure that seafood is frozen before any signs of spoilage, and that it’s thawed properly when ready for consumption.

Impact Of Freezing On Quality

While freezing preserves seafood, it inevitably has an impact on its texture, flavor, and overall quality. The freezing process alters the water content inside the cells of the seafood.

As water turns to ice, it expands and can rupture cell walls, leading to a loss of moisture once the seafood is thawed. This can result in a softer or slightly mushy texture, particularly in more delicate varieties like shrimp, scallops, and fish fillets. However, for firmer types of seafood such as salmon, tuna, or shellfish with a tougher exterior, the effect on texture is less pronounced.

The freezing process also slows down enzymatic reactions that could otherwise cause a loss of flavor, but it does not stop them completely. Over time, even in the freezer, these reactions can still lead to a slight degradation in taste, especially if the seafood is stored for an extended period.

The flavor can sometimes become more bland or develop a slightly off-putting taste, especially if the seafood is not properly sealed in a vacuum-packed bag. Similarly, while freezing preserves nutrients like protein and omega-3 fatty acids, certain vitamins—especially those sensitive to temperature changes, like Vitamin C—may degrade over time.

Another important factor to consider is the duration of storage. Seafood can maintain optimal quality for up to three to six months in the freezer, depending on the type.

Fish with higher fat content, such as mackerel or sardines, may develop an undesirable "fishy" taste if frozen for too long. In contrast, leaner fish or shellfish can be kept for a longer time without a noticeable loss in quality. To maintain the best possible taste and texture, seafood should be consumed within the recommended storage period.

Thawing Seafood

Proper thawing is essential for preserving the texture, flavor, and safety of frozen seafood. Thawing seafood too quickly or improperly can lead to uneven defrosting and loss of moisture, which will degrade its quality.

The safest and most effective way to thaw seafood is by transferring it from the freezer to the refrigerator and allowing it to defrost gradually over several hours or overnight. This method ensures that the seafood remains at a safe temperature and minimizes bacterial growth.

If you’re pressed for time, a quicker method involves placing the seafood in a sealed plastic bag and submerging it in cold water. Be sure to change the water every 30 minutes to maintain the temperature.

While this method is faster, it still keeps the seafood at a safe temperature, avoiding the risk of bacterial contamination. However, avoid using warm or hot water, as it can promote bacterial growth and cause the seafood to begin cooking, resulting in undesirable texture changes.

For certain types of seafood, such as shrimp or scallops, you may opt to cook them directly from frozen, especially if you plan on using them in a dish that will be thoroughly cooked (such as in soups or stir-fries). However, this method should be used with caution for larger fillets or delicate fish, as the texture can suffer when cooked from frozen. Never refreeze seafood once it has been thawed, as doing so will degrade its quality further and increase the risk of foodborne illness.

Freezing seafood is a highly effective way to extend its shelf life and preserve its freshness. By following proper freezing techniques—such as ensuring seafood is fresh, sealing it tightly, and freezing it quickly—safety and quality can be maintained for months.

Although freezing does have some impact on texture and flavor, the effects are generally minor when compared to the advantages of longer preservation. The most crucial factors for maintaining quality during the freezing process are rapid freezing, minimal exposure to air, and proper storage conditions.

When thawing seafood, patience is key, as proper defrosting is essential for maintaining optimal texture, flavor, and safety. By taking the necessary precautions during both the freezing and thawing stages, seafood lovers can enjoy the benefits of fresh seafood year-round, without sacrificing taste or nutritional value. With the right knowledge and techniques, freezing seafood can be a great way to enjoy seasonal or hard-to-find varieties, all while ensuring that your meals remain safe, nutritious, and delicious.

Can You Refreeze Seafood?

Seafood is a delicate and perishable product that requires careful handling to preserve both its flavor and safety. The question of whether seafood can be refrozen is one that often arises, especially for those who may have thawed more than they planned or are unsure about the storage process. The answer depends on several key factors, such as how the seafood was thawed, how long it has been left at room temperature, and the specific type of seafood.

In general, refreezing seafood is possible under certain conditions. The primary concern when refreezing is the quality and safety of the seafood, both of which can be compromised by improper handling.

The process of freezing and thawing seafood causes changes in texture and moisture content, which can make the seafood less appealing when cooked. However, if seafood is properly handled—thawed in the refrigerator and not left out at room temperature for extended periods—it can be refrozen without posing significant health risks.

It is important to note that refreezing seafood is not recommended if the seafood has been thawed using methods like leaving it out on the counter or thawing it in hot water. These methods increase the chances of bacterial growth, making the seafood unsafe to refreeze and consume. The ideal practice for refreezing seafood involves thawing it in the refrigerator, where temperatures remain low and safe, and promptly returning it to the freezer if not used.

Limitations On Refreezing Seafood

While the prospect of refreezing seafood is often convenient, there are several limitations and considerations to be aware of. First and foremost is the risk of bacterial growth. When seafood is thawed improperly, or left at room temperature for extended periods, harmful bacteria such as Vibrio, Listeria, and Salmonella can proliferate. These bacteria pose serious health risks, including food poisoning and gastrointestinal distress. Therefore, it is imperative that seafood is thawed properly—ideally in the refrigerator—and not left at room temperature for more than two hours.

Additionally, while refreezing seafood may be safe under the right circumstances, it can affect the texture and flavor. Freezing causes ice crystals to form within the cells of the seafood, which ruptures the cell walls and leads to a loss of moisture when thawed.

Refrozen seafood tends to be softer and can develop a mushy texture, particularly in delicate types of seafood like shrimp, scallops, and certain fish species. As a result, the seafood may become less appetizing or enjoyable when cooked.

Another limitation to consider is the number of times seafood can be safely frozen and thawed. Each cycle of freezing and thawing degrades the overall quality of the seafood, leading to further loss of texture, flavor, and nutrients.

Refreezing multiple times increases the risk of spoilage, even if the seafood was initially thawed correctly. Therefore, it’s best to minimize the number of freeze-thaw cycles to maintain the best quality possible.

Tips To Safely Refreeze Seafood

If you do decide to refreeze seafood, it’s important to follow specific guidelines to ensure both safety and quality. Here are some tips to help you refreeze seafood safely:

1. Thaw in the Refrigerator: Always thaw seafood in the refrigerator, never at room temperature or in hot water. This ensures that the seafood remains within a safe temperature range, below 40°F (4°C), and prevents bacterial growth.

2. Check for Freshness: Before refreezing seafood, check its quality. If the seafood has developed an off odor, slimy texture, or discoloration, discard it, as these are signs of spoilage.

3. Refreeze Immediately: Once seafood has thawed in the refrigerator, it should be refrozen as soon as possible if not consumed. Avoid leaving thawed seafood sitting in the fridge for more than a day before refreezing, as it may begin to deteriorate.

4. Portion It Out: If you plan to refreeze seafood, it’s a good idea to divide it into smaller portions before freezing. This allows you to only thaw the amount you need, reducing the need to refreeze seafood multiple times.

5. Use Airtight Packaging: When refreezing seafood, ensure it is stored in airtight packaging or vacuum-sealed bags. This helps to preserve its freshness and prevent freezer burn, which can degrade the texture and flavor of the seafood.

6. Label and Date: Label the packaging with the date of freezing to keep track of how long the seafood has been in the freezer. This will help you stay aware of the time limits for consuming it.

7. Be Mindful of Specific Species: Different types of seafood react differently to freezing and thawing. For example, oily fish like salmon or mackerel may lose their quality more quickly upon refreezing, while leaner fish or shellfish like cod or shrimp may fare better. Research the specific type of seafood you’re handling to understand the best practices for freezing and thawing.

Shelf Life For Safely Refreezing Seafood

The shelf life of seafood that has been refrozen varies based on the type of seafood and how well it was handled throughout the freezing and thawing process. In general, refrozen seafood should be consumed within a few months to ensure optimal quality.

• Fish (Lean, Non-Oily): Lean fish like cod, haddock, and sole can be safely refrozen for up to 4-6 months. After this period, the texture may deteriorate, and the fish may lose flavor.

• Fish (Oily): Oily fish, including salmon, mackerel, and sardines, should ideally not be refrozen after thawing, as they degrade quickly in terms of both texture and taste. However, if necessary, these should be used within 1-2 months after refreezing.

• Shellfish (Shrimp, Scallops, Lobster): Shellfish can generally be refrozen for 3-4 months. Thawed shrimp or scallops should be handled with extra care, as they tend to lose their delicate texture when refrozen.

• Crustaceans and Mollusks: Crab, lobster, and clams are best used within 3-4 months of being refrozen. If you’re unsure about a particular type of seafood, refer to packaging guidelines for specific advice on freezing and storage.

The key to extending the shelf life of refrozen seafood is maintaining a consistent freezer temperature of 0°F (-18°C) or lower. Freezer burn, which occurs when moisture evaporates from the surface of seafood, can also affect its shelf life and quality. Proper packaging is essential to avoid this issue.

Refreezing seafood is indeed possible, but it must be approached with caution and care. While the risk of bacterial contamination can be minimized by following safe thawing methods, the overall quality of the seafood will suffer after multiple cycles of freezing and thawing.

If you decide to refreeze seafood, always be mindful of proper storage practices, such as using airtight packaging, labeling, and monitoring the seafood’s shelf life. In general, aim to minimize the number of times seafood is refrozen to maintain both its flavor and texture. By following these tips, you can safely refreeze seafood without compromising your health or culinary experience.

Quality Impact After Refreezing Seafood

When seafood is frozen, its cells form ice crystals that can rupture the delicate tissue structure. This causes some moisture loss during thawing, affecting the texture and flavor.

However, when seafood is refrozen, the process is repeated, which exacerbates the damage to the cells. The moisture loss becomes more pronounced, resulting in a drier, less tender texture upon cooking.

Additionally, repeated freezing and thawing can lead to a breakdown of proteins and fats, diminishing the overall flavor of the seafood. Fats, in particular, can oxidize, leading to off-flavors, such as a rancid taste that can overpower the natural, fresh flavor of the seafood.

The loss of quality is particularly noticeable in seafood with a delicate texture, such as shrimp, scallops, and fish fillets. These types of seafood, when refrozen, often become mushy or rubbery in texture, making them far less desirable when cooked. However, for firmer fish like salmon or tuna, the texture may remain somewhat acceptable, though still less ideal than if the seafood had not been refrozen.

Indications That Seafood Should Not Be Refrozen

Several clear signs indicate that seafood should not be refrozen for safety and quality reasons. The most prominent indication is the presence of an off-putting smell.

If seafood has developed a sour or rancid odor after thawing, it is a strong sign that bacterial growth has begun, and refreezing would not stop this process. In this case, refreezing would not only compromise the quality but also pose a health risk.

Similarly, if the seafood appears slimy or has an unusual texture after thawing, it could be a sign of bacterial contamination. The slime is an indication of decomposition, meaning the seafood should not be refrozen or consumed.

Another indication that seafood should not be refrozen is if it has been left out at room temperature for longer than two hours. Thawing seafood at room temperature encourages bacteria to grow rapidly, and even refreezing will not eliminate these bacteria, potentially leading to foodborne illness.

If there is noticeable freezer burn—characterized by dry, discolored patches on the surface of the seafood—this indicates that air has reached the flesh, causing moisture loss. While freezer-burned seafood is still safe to eat, the texture and flavor are often compromised, making it unsuitable for refreezing.

Common Refreezing Mistakes

A common mistake when refreezing seafood is not ensuring that it is properly thawed before the refreezing process begins. If seafood is only partially thawed, ice crystals that haven’t fully melted will form upon refreezing, further damaging the texture.

Ideally, seafood should be thawed slowly in the refrigerator to preserve its quality. Thawing at room temperature can lead to uneven temperature changes that promote bacterial growth.

Another frequent error is not using airtight packaging for refreezing. When seafood is exposed to air in the freezer, it can develop freezer burn, which severely degrades both texture and taste. Proper packaging, such as vacuum-sealed bags or tightly wrapped plastic, is essential to prevent air from coming into contact with the seafood and causing dryness.

People may also underestimate the importance of checking the freezer’s temperature. The temperature should consistently remain at or below 0°F (-18°C). If a freezer experiences temperature fluctuations, even if the seafood appears solidly frozen, bacterial growth can occur, making refreezing unsafe.

Additionally, there’s the issue of over-refreezing seafood. Even if the seafood is perfectly stored, repeatedly freezing and thawing it can cause significant damage to its quality.

The seafood becomes progressively less enjoyable, as each freeze-thaw cycle dehydrates it and compromises its texture. It’s essential to plan and freeze seafood in smaller portions, so only what’s needed is thawed at a time, avoiding repeated cycles.

Conclusion

While seafood can technically be refrozen, the quality degradation and potential safety concerns often outweigh the benefits. The refreezing process causes texture loss, flavor changes, and moisture depletion, making it less enjoyable to eat.

For seafood that has thawed but is still safe to eat, care should be taken to minimize these impacts by using proper thawing and packaging techniques. It’s essential to avoid refreezing seafood that shows signs of spoilage, such as an unpleasant odor, sliminess, or freezer burn, as this may indicate bacterial growth or degradation. By understanding the implications of refreezing and following best practices, seafood can be safely and effectively preserved, ensuring the highest quality when prepared.

FAQs

How Do You Properly Freeze Seafood?

To properly freeze seafood, start by cleaning and gutting the seafood if necessary. For fish, remove scales and gills.

Place the seafood in an airtight container or vacuum-sealed bag to prevent freezer burn. For extra protection, you can wrap the seafood in plastic wrap and then place it in a resealable freezer bag. It’s important to label the packaging with the date of freezing to track its freshness.

Can You Freeze Seafood With Shells On?

Yes, you can freeze seafood with shells on, such as shrimp, lobster, or crab. However, it is recommended to blanch them briefly in boiling water before freezing to preserve their texture and flavor. For shellfish like oysters or clams, it’s best to freeze them without their shells, as freezing in the shell may cause the meat to become tough.

How Long Can Seafood Be Frozen?

Seafood can typically be frozen for 3 to 6 months, depending on the type. Fatty fish like salmon or tuna are best consumed within 2 to 3 months, while leaner fish like cod or haddock can last up to 6 months. Shellfish and crustaceans like shrimp or crab should be used within 3 months for optimal quality.

Does Freezing Seafood Affect Its Taste And Texture?

Freezing seafood can slightly alter its texture and flavor, especially if it’s not properly packaged. Freezer burn can make the texture dry and tough, while long storage times can degrade the flavor. To maintain quality, it’s important to freeze seafood as soon as possible after purchase and ensure it’s tightly sealed to limit exposure to air.

Is It Necessary To Thaw Seafood Before Cooking It?

It is not always necessary to thaw seafood before cooking. Many seafood dishes, such as shrimp, can be cooked directly from frozen.

For fish fillets or steaks, thawing in the refrigerator for several hours or overnight is recommended for best results. Thawing in the microwave or under cold running water is also an option, but these methods can sometimes affect texture.

Can You Freeze Cooked Seafood?

Yes, you can freeze cooked seafood. However, the texture may change once thawed, especially for delicate seafood like lobster or crab.

It’s best to freeze cooked seafood in a sauce or broth to maintain moisture. Make sure to wrap it tightly in an airtight container or vacuum-sealed bag to preserve flavor.

What Is The Best Way To Store Frozen Seafood?

The best way to store frozen seafood is in a dedicated freezer at 0°F (-18°C) or lower. Make sure the seafood is tightly sealed in airtight packaging to prevent exposure to air and moisture.

Organize the seafood so that it’s easy to rotate and use the oldest packages first. If you use a freezer bag, squeeze out as much air as possible to prevent freezer burn.

Can You Refreeze Seafood Once It Has Been Thawed?

It is not recommended to refreeze seafood once it has been thawed, as this can compromise both the quality and safety of the product. Thawed seafood should be cooked immediately if you plan to use it. If it was thawed in the refrigerator and hasn’t been left out at room temperature for more than 2 hours, it may be safe to refreeze, but the texture and flavor will likely degrade.

What Types Of Seafood Freeze The Best?

Lean fish such as cod, haddock, and tilapia tend to freeze the best, maintaining their flavor and texture. Shellfish like shrimp, scallops, and lobster also freeze well, especially when properly packaged. Fatty fish like salmon, tuna, and mackerel can freeze, but they are more prone to changes in texture and flavor, so they should be consumed sooner for the best quality.

How Can You Tell If Frozen Seafood Has Gone Bad?

Frozen seafood can go bad if it has been improperly stored or kept for too long. Signs that seafood has gone bad include freezer burn (discoloration or dry spots), an off or sour smell, or a slimy texture after thawing. If the seafood has been stored properly and within its recommended freezing time, it should retain its flavor and texture when thawed.