The smartest seafood to buy frozen, according to chefs

Pay less for higher-quality seafood.

If you’re lucky enough to live by the water, you likely have access to a plethora of fresh, affordable seafood. But if you’re landlocked, like many of us, most of your fish and seafood options are frozen. Even cod filets or jumbo shrimp on ice in the fish case of your local grocery store were probably frozen and then thawed. 

In many cases, buying straight from the freezer case is actually your best option: When handled properly, seafood flash-frozen at sea can last for several months, and it has outperformed fresh seafood in taste tests.

Purchasing frozen seafood can also be a smart choice for the environment: Modern freezing extends shelf life and reduces waste compared with fresh fish that rapidly spoils, and research suggests that frozen seafood can have a lower carbon footprint than fresh options that are often transported by air rather than by ship.

Of all the seafood you can find at your grocery store, which offers the best value and quality? We reached out to chefs and fishmongers from across the country to help you make the most of your dollar.

Shrimp

That’s because most shrimp is actually frozen right after harvest. The “fresh” shrimp in the seafood case at your grocery store is almost always previously frozen shrimp that has been thawed.

“Buying it still frozen keeps you closer to the boat, with better snap and sweetness, often at a friendly price,” Plamondon says.

Shrimp are typically individually quick frozen (IQF), which ensures each one is preserved at peak freshness. “By purchasing IQF bags, you get a much better price-to-quality ratio and the flexibility to thaw only what you need,” says Andrew Black, chief culinary officer of Counter Service in New York City.

Poppy Tooker, cookbook author and advocate for Southern and Gulf cooking, agrees that frozen seafood is often fresher than what’s being sold as fresh. “In fact, although I live between Lake Pontchartrain and the Gulf of Mexico, unless I know shrimp are fewer than three days off of the boat, I’d rather [them be] IQF than fresh,” Tooker says.

Lean white fish

Some of the most common frozen fish you’ll find at your grocery store are lean white fish like cod, haddock, pollock, and hake. They are often sold pre-portioned, or trimmed, and sealed in an air-tight package. These mild, flaky fish freeze well and provide consumers with a good value, Plamondon says.

“You get clean flavor, consistent portion sizes, and usually a better quality-to-price ratio than a fresh fillet that’s been riding ice for days,” he says. “You’re also not paying for trim loss (parts of the fish that are discarded) from the counter.”

Scallops

For a lot of us, it’s practically impossible to access high-quality fresh scallops, as the ones in the display case may taste watery and even cook up rubbery, Plamondon says. “A well-frozen scallop will often beat a poorly handled fresh one.”

As such, smaller bay scallops and larger sea scallops are both great candidates for buying frozen, especially dry-pack or IQF scallops. Plamondon says the quick freezing process helps protect scallops’ delicate muscle structure. 

“The modern cold chain slows spoilage, preserves texture, and sidesteps a lot of the sketchy handling and warm display cases you see at the grocery store if you don’t have a dedicated fishmonger closeby,” he says. 

Similar to buying a bag of IQF shrimp, you can buy frozen scallops and thaw just the amount you want to use. They might be less expensive, and of course they last much longer than fresh scallops, which only keep for a day or two in the fridge.

Salmon

Truly fresh salmon, especially wild Alaskan salmon, is tough to find. It may even be downright impossible, depending on where you live and your local fishmonger’s access to fresh fish. The same is true for some farmed salmon species (and even trout or barramundi). That’s why buying frozen is not only a great value proposition, but also may be the best way to ensure you are getting the highest quality possible. 

Plamondon explains it like this: “Properly frozen salmon from reputable packers — glazed (lightly coated with a protective layer of ice), vacuum-sealed portions — is a great value: peak-season fish, year-round, without committing to a big fillet.”

Seasonal seafood

Some fish and seafood are simply unavailable fresh for most consumers. This is especially true for fish caught in regional freshwaters and many species from Alaska. “Freezing is what makes many special things realistic at home,” Plamondon says. This also includes most roe and caviar, which are typically shipped and stored frozen before service. 

“Without freezing, these either don’t show up, or they’re priced like a rounding error on a banker’s bonus,” he says.

The importance of thawing

While chefs and experts agree that frozen fish and seafood often provide a great value, proper thawing is crucial to a delicious end result.

Ming Pu, chef-owner of the soon-to-open TANA in Louisville, Kentucky, recommends thawing frozen shrimp on a tray in the refrigerator for 12 to 18 hours. “Do not soak shrimp in water,” he says. “That dilutes flavor and softens the texture.”

Tooker also advises thawing seafood overnight in the refrigerator if possible. “It’s gentle and keeps the texture where it should be,” she says. “If you’re in a hurry, you can put the seafood in a sealed bag and submerge it in cold water for a quicker thaw too. Frozen shrimp will thaw in minutes when submerged in cold, fresh water.” Again, avoid soaking shrimp unsealed in running water.

Once the seafood or fish is completely thawed, “the freshness clock starts ticking again as soon as the ice is gone,” Plamondon says. He advises against storing thawed fish for too long in the fridge. “Once it’s thawed, cook it promptly.”

Before cooking thawed fish and seafood, be sure to pat it dry. You want to remove as much moisture as possible from the exterior. This will encourage browning rather than steaming — and deliver results that are just as satisfying as fresh.