          
          
          
          
          
                          Thawing Shellfish
          
               Like the freezing process, the thawing process of 
          shellfish is similar to that of finfish.  Thaw shellfish in 
          the refrigerator allowing eighteen to twenty-four hours per 
          pound, or in cold water allowing one to two hours per 
          pound.  Cook while partially chilled.  Don't thaw at room 
          temperature or in hot water, and once thawed never 
          refreeze.
          
          
          
