I bought several trays of fresh seafood which I put in the freezer straight away only to read today in very small print: "not suitable for homefreezing".
I had a huge argument with my husband who accused me of trying to poison him when I suggested that we could still eat it - cooked in a fish pie. What do you think? I will not hold you personally responsible for our demise!!

It could be alright but, personally, I would never take a risk where seafood is concerned, having been a victim before.

Should be fine if it's cooked properly. I would surely feed it to others. Not to myself however. I'm with your husband, and it's seafood - why take a chance? Why are you trying to poison him woman?!!

Partially defrost it, then give it to your neighbour's cat.

You'll be doing your lawn a favour.

defrost it and smell it, seafood stinks to high heaven if it's gone off. If it smell fishy, chuck it. If it smell of sea water, cook it and eat it

Bit of an over-reaction to be accused of trying to poison him, seeing as you didn’t see the label until after you had frozen it.

It is usually unsuitable for home freezing if it has been frozen before but I saw an experiment on the German programme, Galileo, a few months back that proved this is actually a myth. They couldn’t find any significant increase in (harmful) bacteria in the food if it had been frozen more than once.

I would use it in a fish pie but make sure it is well cooked (as you should with all seafood).

On the other hand, if the seafood had been out of a chilled environment for a long period (i.e. if you had brought it from the shop then left it out for a couple of hours in the office before you got home) I wouldn’t use it.

If in doubt, sleep with a bucket next to your bed the night you serve your pie.

Buy some life insurance then apologize and then think about throwing it away! Mussels that die (i.e. not killed) are often fatal.

If it was fresh when you froze it then no probs....but go with walterguariento he is spot on as usual

I don`t think there is a problem with seafood as long the freezer works propperly.
I as a hubby would be more concerned if wife cooks self picked mushrooms.

You're going about it the wrong way, using contaminated seafood is too much of a risk and might not get the job done properly. Try using ricin. It's much more effective.

Throw it away and go out for dinner. Why take a chance of wrecking your weekend with puking and diarrhea? And after 11 you won't be able to flush it anyway.

Definitely go out. You deserve it for trying to be a good wife by being economical and freezing it!

how can fish not smell 'fishy'??

nehoo ya it should be fine if it's cooked in a pie! but only if you're willing to eat it too

Make it into a nice salmon mousse?

fresh (and I mean really good, fresh, sashimi-grade fish) doesn't smell of fish, rather of seawater, as any fishmonger who's not trying to sell you last week's catch will confirm.
old fish smells of fish

hehe, I didn't even have to hover or click on that link to know what it is.

That's the great myth, fish should not be fishy - WG is right it should smell of salt water and ocean not of a tin of sardines.

Does he have life insurance?

LOL... forgot about that one...

My guess is that means it was already frozen at one time, or their are ingrediants that will not, when thawed, be as good when not frozen.

I like almost all Chefs, will never re freeze anything. However, scientificly speaking, re freezing or freezing at all, with the exception of beef, only adds to the breaking down of the fibers of the cell walls in vegetables and meats and fish. I mean it does that for beef as well, but it acts as a tenderizer, as opposed to a decay-er.
Bacteria is NOT killed by freezing, and bacteria is not 100% killed by deep frying or cooking. It's the handling of the product what counts the most, and how you hold it in the refridgerator.
Any food product does not have an unlimited shelf life. It's why frozen items have an expiration date. But an expiration date, is not the same for food as it is with medication, except for egg based products. An expiration date is a gaurantee of taste and nutritional quality. As soon as you pass that date you do not have the same amount of the both as it states on the package, and when you pass a certain amount of time, it has no nutritional or edible value, but can still be passed thru the system.

You can see more about this in a book called Kitchen Science, also used by the CIA, Culinary Institute of America, one of the best, maybe the best, culinary arts program in the USA, also in their culinary arts program student text book The Professional Chef.

To answer your question more clearly, you only gave your husband something that was not as good as it was when it was not frozen(probably only taste wise, and nutritionally maybe less, but not detrimental). It's a common mis perception about freezing, that if it says on the box not sutiable for home freezing, or do not re freeze, that there must be some health risks, when in fact, it's more of a question of making their product look the best, in the best conditions.

The frozen foods maker Leonard Birdseye, said on his box of frozen foods "Do not re-freeze after thawing". But it was so people would not thaw, decide not to make it, and thaw it, re freeze it, and repeat the process, so that when they did cook it, the food did not look like mush. People expect when they open a package, and they follow the rules, then the product should be exactly how they expected it to be. And people also assumed that this thawing and refreezing process would allow the food to last forever as well. So to eliminate all of this and gaurantee the future sales on the company based on an excellent looking product, he included that phrase on the packaging, and the mass public accepted the ideal that you cannot re-freeze after thawing a product. When, in all thruthfullness it's ok to do so. I don't do this because of this public mis conception, and balance what I need in the kitchen just fine, but it's a fact.

The reason for the "no homefreezing" warning is that your "fresh" seafood was
almost certainly frozen at some point in its travels here.

It's fine that your food was frozen, thawed, cooked thoroughly, and refrozen.

If it had been frozen, thawed, incubated (i.e. "fresh" when bought), refrozen,
rethawed, and eaten, that would have been a whole different kettle of pathogens.
.