HOW TO SELECT, HANDLE, CLEAN AND STORE SEAFOOD
When selecting your packaging, be sure it is strong enough to prevent shrimp spines from puncturing the film and is resistant to water vapor and oxygen transfer. This will help to prevent dehydration and oxidation in the freezer.
Oftentimes, coastal residents will freeze shrimp immersed in water to protect them from freezer burn. At other times, shrimp are individually quick frozen (IQF) by dipping in cold water after partial freezing to coat them with a thin layer of ice before frozen storage.
Still another technique is packing fresh shrimp in vacuum-sealed bags before freezing. This method is sufficient to protect the unglazed shrimp during frozen storage at -20oF. The method works best for fresh shrimp that are peeled and deveined to remove the sharp spines.
Remember to inspect your frozen shrimp periodically and re-glaze or re-pack as required.
Contributed by David Green