Commercially packaged frozen fish can taste as good as fresh caught harvests because they are carefully “fresh frozen” within a very short time after being caught, locking in freshness and flavor. Improper freezing is what gives frozen fish its bad reputation. Problems include poor freezing techniques, or thawing and refreezing the fish at the processing plant. The best way to enjoy fresh frozen fish is to select brands sold by established seafood processors with a reputation for consistently excellent quality. Seafood products that are vacuum-sealed are in an air-free environment, thus they are protected from dehydration or freezer burn. If the package keeps its integrity, the quality should remain the same as the day the product was packaged. All seafood, if stored properly in a freezer, can be stored for up to 9 months. For optimum satisfaction, consume frozen seafoods within 3 months.