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.