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Freshness controls flavour and quality. The best way to purchase your fish is whole, as it is cheaper than fillets and easier to detect freshness. The nutritional value and flavour are left intact. How to buy Fish
Choose fresh whole fish with clear, bulging eyes; elastic, firm flesh; red gills, with shining skin and close fitting scales, with a pleasant sea smell (odour). Avoid those with sunken, cloudy eyes and grey gills. Fish fillets and cutlets should look fresh, with moist flesh, texture firm with no signs of discolouration or dryness. Bones firmly attached to flesh. Remember : ‘Chilled’ fish is fish that has been frozen and then placed on ice. Do not refreeze. 
How to buy Shellfish
Shellfish can be bought fresh or frozen. When fresh it can be live or cooked ready to eat. To Buy Alive:
Lobsters and crabs should be active. However some species can be green and yet inactive, but are alright, i.e. blue swimmer crabs. Oysters and mussels should have closed shells. Pipis open and shut their shells constantly. To Buy Cooked:
Look for shell intact, no discolouration at joints, with a pleasant sea smell. Prawns should have a firm head and shell, no black head, with a pleasant sea smell. Avoid ‘sweating’ prawns. Prawns with shells and/or heads removed are also in this category Storage and handling Keep seafood chilled at all times. Store in an airtight container or foil. Plastic bags are unsuitable as they may cause the seafood to sweat and spoil. Use within 2-3 days of purchase. Do not freeze seafood that has been thawed. Generally shellfish keeps 2-3 days in the refrigerator. Freeze up to 3 months.
How much should I buy?
For one:
Whole Fish:
275-350 g
Whole Fish (head removed and cleaned):
225-275 g
Fish Fillets and Fish Portions:
100-175 g
Fish Cutlets:
175-225 g
Freezing Seafood
The most important thing when thinking about freezing seafood is to make sure the seafood is as fresh as possible. Before freezing, prepare fish as for use. If you want to serve it in fillet form, then it is best filleted before freezing. Whole Fish
Must be grilled and gutted first. Scales can be left on as these act as an insulator – retaining flavour and moisture. However, if scaling is done beforehand it is one less step of preparation one has to do before cooking the fish. Whole fish can be trimmed and wrapped in plastic wrap, then placed in a freezer bag. Remove air from the bag (a freezer pump is ideal) and seal. This will help prevent the fish from dying out and excess ice forming inside the bag. Lay flat in freezer. An ice glaze can also be used. Fillets/Cutlets
Depending upon the species of fish as to whether or not the skin is removed, fillets/cutlets should be individually wrapped in plastic wrap or freezer sheets and placed in a freezer bag. Remove air from the bag (freezer pump is ideal) and seal. Freeze as for whole fish. 
Shellfish Lobsters, Crabs and Yabbies
These species do not have to be cleaned first. They can be frozen raw (green) or cooked. Wrap lobsters and crabs individually in plastic wrap or foil and then place I freezer bag. Extract air from bag with a pump. This will help prevent fish from drying out and excess ice forming inside the bad. Seal and freeze.
Prawns
The ideal way to freeze prawns is in frozen block form. Prawns can be frozen raw (green) or cooked. Best is to leave the shell and head on, as this acts as an insulator. Place prawns in a freezer proof container i.e. plastic freezer ware, filling to three quarters. Cover with water, seal with lid and tape around lid. Label and date.
N.B. Do not use salt in water as the salty taste increases upon freezing and also dehydrates the prawn.
Oysters
Shuck (open) oysters and wash well. Place opened oysters in their half shell on a tray and cover with a few drops of diluted lemon juice. (This helps retain moisture and colour). Alternatively, put oyster meat into ice-cube trays or similar divided containers, add a few drops of diluted lemon juice. Once frozen, tip cubes into a strong plastic bag, remove air, seal and freeze. Scallops
Place scallops (without shell) in a freezer-proof container, cover and seal, or place in plastic bag and then freezer bag, seal and freeze. Alternatively use oyster method. Cockles, Mussles and Pipis
These species of shellfish can die under cold temperatures. Best to remove meat when cooked and then place in plastic bag and then freezer bag. Extract air, seal and freeze. When using be sure to only heat through, as extra cooking will toughen the flesh. An alternative method would be to shuck the shells, remove meat and freeze.
Fish and Tips:
Do not let frozen seafood defrost and then be returned to the freezer. To prevent frozen seafood defrosting on the journey from the shop to the kitchen keep it wrapped in several layers of paper, or use an insulated picnic bag. Signs of badly frozen fish are: Spongey flesh, discolouration and freezer burn (Dying). For fatty or oily fish, dip fish into lemon juice and water before freezing When freezing shellfish, take care not to pierce the bag with spikey claws or edges as this causes dehydration of fish. Recommended freezing times for seafood
| Non-Oily Fish | 4-6 months | | Oily Fish | 3 months | | Shellfish | 3 months | | Oysters | 6 weeks | | Smoked Fish | 3 months |
Note: Fatty/oily fish tend to react with oxygen and become rancid much more quickly than lean fish do. The rate of oxidization is related to the properties of the fish oil. Oxidization can be retarded by packaging the fish so that no air spaces form between the surface of the fish and the wrapping.
Freezer temperatures should be minus 18C.
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