For best results, package in separate containers and surround the containers with ice.
Scallops, mussels, clams, and oysters in the shell should be cleaned before opening or cooking.
Clean scallops, mussels, clams and oysters by running them under cold water and scrubbing the outside.
If you will not be using the fish within a day or so, it’s best to freeze it immediately.
To freeze your seafood, wrap fish tightly, removing all air, and wrap tightly in aluminum foil.
Store frozen fish and seafood at 0 degrees or below.
For best quality of fish frozen at home, use within two weeks.
Always thaw fish and seafood in the refrigerator.