Thawed fish can be refrozen only if ice crystals are still present throughout according to North Dakota State University. Fish and seafood are highly perishable and can be spoiled even if they do not have an offensive odor.Continue Reading
Thawed meat and poultry that has been sitting for more than 2 hours at a temp of 40 degrees should be discarded. Thawed vegetables should not be refrozen unless they still have ice crystals. Bacteria breeds rapidly on vegetables. and the spoilage can be toxic and hard to detect.
Fruit can be safely refrozen, even if it has started to ferment, but its flavor may be affected. Thawed ice cream and frozen dinners should not be put back in the freezer.Learn more about Freezing Food
Although frozen fish can stay safe indefinitely, it begins to degrade in quality after three to six months. This storage time depends on the quality of the fish and how well it was packaged.Full Answer >
Fresh salmon can be safely stored in the freezer for up to 2 months after the date of purchase, provided freezer temperatures do not rise above 0 degrees Fahrenheit. Salmon, along with other types of fatty fish, typically have much shorter life spans in the freezer than lean fish such as cod and flounder. While lean fish and fatty fish can last from 3-4 days in the refrigerator, fatty fish should be discarded from the freezer after 2 months, while lean fish meat can be safely stored for up to 6 months.Full Answer >
Frozen meat weighs more than thawed meat, because the water and other liquids emerge as the meat thaws. Some meat manufacturers include an absorbent surface inside the packaging to soak up this liquid so it does not spill when the consumer opens the package.Full Answer >
To blanch peas for freezing, bring 1 gallon of water per pound of shelled peas to a boil in a blancher, add the peas, and cook for 1 1/2 minutes. Keep at a high boil, then cool quickly in cold running water, and drain.Full Answer >