When I fry grouper or oysters or especially shrimp, each successive batch is better than the previous one, in part because of the residual flavors from previous batches that are retained in the oil. Then when I'm through with that particular meal, I discard the oil, perhaps when it's at its' "prime". Can I save it in the freezer for future use with the same fish type? If so, for how long? Or is it a bad idea? What are the best practices? Thanks, o wise ones.