Refreezing seafood; why is it bad?
May 24, 2013 9:11 AM Subscribe
I'm trying to find technical information on why refreezing seafood is bad. I've found a pretty good one explaining the problem behind refreezing food in general at The Straight Dope
, but I'm looking to dive deeper into it, specifically what effect it has on things like lipids, what the chemical changes are, what nutrients are lost or start to break down, etc . . . along with the spoilage risk which sounds like its much worse with shellfish even if kept at refrigerated temperatures. (At least that's what the internet tells me)
posted by [insert clever name here] to Food & Drink (7 answers total) 2 users marked this as a favorite
Bonus points if anyone can also point me to something that explains the problem with long term freezer storage of shellfish, again, specifically what nutrients break down and how. It is recommended only 3-6 months as opposed to a year for other meat.