How to Freeze Meat and Seafood

Meat and seafood are among the most commonly frozen foods, and proper freezing technique has a significant impact on the quality of the final cooked product. The main enemies are freezer burn (from air exposure) and texture degradation (from slow freezing and large ice crystal formation).

The two most important things you can do when freezing meat and seafood are: package it in airtight, moisture-proof wrapping (vacuum sealing is ideal), and freeze it as quickly as possible. Thin cuts freeze faster than thick ones, so consider portioning and flat-packing when possible.

Individual Freezing Guides

• How to Freeze Chicken
  Yes — chicken freezes very well and is one of the most commonly frozen proteins.
• How to Freeze Ground Beef
  Yes — ground beef freezes well, though it has a shorter optimal storage time than whole cuts due to its increased surface area exposed to air during grinding.
• How to Freeze Salmon
  Yes — salmon freezes well, though as a fatty fish it has a shorter optimal storage window than lean fish.
• How to Freeze Shrimp
  Yes — shrimp freeze very well and are one of the most practical seafood items to keep in the freezer.