Does anyone know if there are actual health dangers if one refreezes seafood that has been labeled as thawed when purchased? Is bacteria essentially refrozen back into the flesh and difficult to kill thereafter? These tough economic times have forced me to look at food in a new way and the definition of what I used to think was "too old" or "bad" has changed since I am not currently working and cannot spend as freely. I think seafood like shrimp and squid can be a good value and an alternative to unhealthier proteins but I cannot always cook it immediately, especially now that I buy in bulk. I am not so concerned with great texture as, alas, I now see this is also a luxury I cannot always afford. I don't want to get sick however!