Many home cooks may find themselves with thawed but unused fish. This leads to the question of whether it is safe or advisable to refreeze fish once it has been thawed. There are a few factors to consider when determining if fish can be safely refrozen.
The short answer is yes, it is possible to safely refreeze previously frozen fish, but there are some important guidelines to follow. The quality of the fish may start to decline with multiple freezes and thaws. For best quality, fish should be used within 1-2 days of thawing. With proper handling, fish that has been thawed can be refrozen without much risk, though the texture may change.
Should You Refreeze Thawed Fish?
Refreezing thawed fish can pose some risks. During the thawing process, the quality of the fish begins to deteriorate. Refreezing thawed fish will further degrade the quality. Here are some of the potential effects of refreezing fish:
- Degradation of texture – Fish flesh tends to become mushier and less flaky with multiple freezes.
- Loss of moisture – Refreezing leads to additional loss of moisture, resulting in dry fish.
- Development of off-flavors – Refreezing may cause lipid oxidation and development of “freezer burn” flavors.
- Risk of bacteria growth – Bacteria can start to multiply during the thawing process.
So while it may be technically possible to safely refreeze thawed fish, the effects on quality and freshness should be considered. Refreezing will continue to degrade the texture and moisture content of the fish. For best quality fish, it is ideal to cook and eat fish within a day or two of thawing.
Safety of Refreezing Thawed Fish
From a food safety standpoint, previously frozen fish can be safely refrozen as long as it was thawed and handled properly. Here are some key factors to keep in mind:
- Ensure fish was thawed under refrigeration at 40°F or less. Do not thaw fish at room temperature.
- Store thawed fish in the refrigerator at 40°F or below and use within 1-2 days for best quality.
- Refreeze the fish while it is still cold, before bacteria has time to multiply.
- Portion the fish into smaller pieces or chunks before refreezing for faster re-freezing.
- When handling raw fish, be sure to avoid cross-contamination of work surfaces, utensils, etc.
As long as the thawed fish remains refrigerated at 40°F or less and is handled properly, the risks from refreezing are low. Bacteria multiply rapidly at temperatures above 40°F, so it is critical to keep thawed fish cold.
Proper Thawing and Handling of Fish
To help preserve quality and safety, fish should always be thawed under refrigeration. It is not advisable to thaw fish at room temperature or in hot water. Proper thawing methods include:
- Thaw overnight in the refrigerator – Place frozen fish in a container to catch drips and thaw in the refrigerator at 40°F or below. Allow approximately 8-10 hours per pound.
- Thaw in cold water – Place fish in a leak-proof bag and submerge in cold tap water, changing the water every 30 minutes until thawed. Cook fish immediately after thawing.
- Thaw in the microwave – Cook fish immediately after microwaving to help prevent bacteria growth.
Once thawed, fish should be cooked or refrozen within 1-2 days. Keep thawed fish stored at 40°F or less until ready to use. Sanitize work surfaces before and after handling. Avoid cross-contamination by using separate cutting boards, plates, and utensils for raw fish. Discard any fish that has an unpleasant odor or appears spoiled. Taking these precautions helps minimize the risks when refreezing fish.
How to Refreeze Thawed Fish
Follow these steps to safely refreeze thawed fish:
- Inspect fish for freshness – Make sure it was stored at 40°F or less when thawed and does not have any off odors, sliminess, or other signs of spoilage.
- Prepare fish for freezing – Cut fish into smaller, thinner portions for faster freezing. Package in airtight freezer bags or containers.
- Freeze fish quickly – The faster fish freezes, the better its texture will be preserved. Place fish packages spread out in a single layer on freezer shelves until solidly frozen, then stack.
- Store at 0°F or below – Freeze fish at 0°F or lower as quickly as possible. Store frozen fish at 0°F or below.
- Use within 3 months for best quality – Frozen fish keeps best within 2-3 months. Use refrozen fish within 3 months.
Refreezing fish that has been kept cold and handled properly using these steps will help retain optimum safety and quality.
Tips for Refreezing Fish
Here are some additional tips for refreezing fish:
- Label packages with type of fish and date frozen for easier identification and use within recommended time.
- Freeze fish in ready-to-cook portions to avoid repeatedly thawing and refreezing the entire package.
- Glaze frozen fish with ice to help protect against freezer burn and dehydration.
- Double wrap fish in freezer bags or foil to prevent freezer burn or absorption of odors.
- Place a layer of wax paper between pieces of fish to prevent freezing together.
- Once thawed, do not refreeze fish more than once for best quality.
Following proper freezing procedures helps retain moisture, texture, and flavor of the frozen fish. Carefully handling thawed fish and refreezing it promptly can allow you to safely store and enjoy fish again.
Types of Fish That Can Be Refrozen
Most types of fish can be safely refrozen, though fatty fish hold up best to freezing compared to lean fish. Some examples of fish that refreeze well include:
- Salmon
- Tuna
- Cod
- Haddock
- Halibut
- Snapper
- Perch
- Tilapia
- Swordfish
- Trout
Lean fish like flounder, sole, and turbot tend to develop more texture changes with refreezing. Shellfish like shrimp, scallops, and crab can also be refrozen though may suffer some loss of moisture. Always refreeze fish as promptly as possible for best results.
Fish That May Not Refreeze Well
Some types of fish do not hold up as well to repeated freezing and thawing. Fish with high moisture and delicate textures may become soggy or fall apart when refrozen. Examples include:
- Herring
- Haddock
- Pollock
- Flounder
- Sole
- Turbot
- Shellfish like oysters, mussels, squid
These fish are still generally safe to refreeze, but the quality may decline faster. Refreeze in smaller portions and use within a shorter time period for better results.
Doneness Temperature for Refrozen Fish
When cooking fish that was previously frozen and thawed, it is especially important to cook it thoroughly to safe internal temperatures. Use a food thermometer to check doneness when cooking refrozen fish.
Here are some recommended safe minimum internal cooking temperatures for fish:
| Fish | Minimum Internal Temperature |
|---|---|
| Cod, haddock, tuna, halibut, salmon, etc. | 145°F |
| Shrimp, lobster, crab | 140°F |
Cooking refrozen fish to these recommended safe minimum internal temperatures helps destroy any dangerous bacteria that may be present. Use a clean food thermometer to check temperature in the thickest part of the fish. Discard any leftovers after cooking.
How Long Can Thawed Fish Be Refrigerated Before Refreezing?
For safety, thawed fish should be either cooked or refrozen within 1 to 2 days. Keep the thawed fish refrigerated at 40°F or below during this time.
Here are some guidelines for maximum refrigeration times before cooking or refreezing fish:
| Fish Type | Refrigeration Time Before Cooking/Refreezing |
|---|---|
| Lean fish like cod, flounder | 1 day max |
| Fatty fish like salmon, tuna | 2 days max |
| Shrimp, scallops | 1 day max |
| Crabmeat | 2 days max |
Keeping thawed fish refrigerated for longer than these recommended times increases potential for bacteria growth. For best quality, cook or refreeze thawed fish within 1 to 2 days.
Can You Refreeze Cooked Fish?
Cooked fish can be refrozen safely, though the texture and moisture content may change. Refreeze cooked fish within 1-2 days for best quality.
Follow these tips when freezing cooked fish:
- Let cooked fish cool completely before packaging for freezing.
- Portion fish into shallow airtight containers for quick cooling in the refrigerator before freezing.
- Remove as much air as possible and seal containers tightly.
- Label cooked fish with type, date, and use within 2-3 months for best quality.
- Do not freeze cooked fish in original retail packaging.
Refreezing cooked fish is safe if it is cooled properly, packaged correctly, and frozen quickly. Freeze in smaller portions to avoid multiple thaws. Eat within 2-3 months for best taste and texture.
Conclusion
While refreezing thawed fish is possible, there are some effects on texture and quality to consider. With proper handling procedures, previously frozen and thawed fish can be safely refrozen and eaten, though its best if used within a couple months. For highest quality, fish is best thawed overnight in the refrigerator and eaten within a day or two. If refreezing is necessary, freeze fish in smaller portions and in an airtight wrap to prevent freezer burn. Use refrozen fish within the recommended storage times for each variety and cook thoroughly to safe internal temperatures. Following good practices for thawing, refreezing, storage, and cooking thawed fish can allow you to safely refreeze fish after it has already been frozen once.