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Freezing Seafood Bits to later add in a Pasta Sauce?

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Freezing Seafood Bits to later add in a Pasta Sauce?

bk | Apr 7, 2006 02:46 PM

I'm wondering if I can and what if anything I need to be wary of when freezing a variety of small pieces of fish and shellfish (peeled shrimps, scallops, mussels, etc) for the purpose of adding the frozen pieces to a quick simmering pasta sauce?

fyi, I would be storing the frozen fish in a normal ziploc bag as I don't have those vacuum bags.

Ya see I recently bought Trader Joe's frozen Cioppino which is basically a bag of frozen fish and a sauce pouch. In a rebel moment, I added some pasta sauce to the "soup" and served the fish sauce it over pasta.

While I appreciate the convenience of having the fish provided, I 'd like the option to mix it up a bit and make my own combos.

Before I do, I figured I'd see if anybody knows why I shouldn't do this or what types of fish I should try or alternatively, steer clear of.

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