Transforming Seafood Leftovers into Culinary Delights

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Last Updated on December 7, 2023

Alt text: Seafood chowder

Alt text: Seafood chowder

Img source: 

Transforming Seafood Leftovers into Culinary Delights

In the world of cooking, leftovers are often seen as a challenge, but they also present an opportunity for creativity and resourcefulness, especially when it comes to seafood. With a bit of imagination, leftover seafood can be transformed into delicious, new dishes. 

This blog post will explore creative recipe ideas for using leftover seafood, along with best practices for freezing and safely refreezing previously frozen fish to ensure food safety and quality.

Creative Recipes for Seafood Leftovers

There are tons of ways to transform seafood leftovers into something delicious. They provide you a delicious, nutritious, and easy option for a healthy dinner. Here are three great recipes to try. 

1. Seafood Fritters


  • 2 cups cooked fish (leftover, flaked)
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers (any color)
  • 1/4 cup chopped fresh herbs (such as parsley or cilantro)
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Vegetable oil for frying


  1. In a large bowl, combine the flaked fish, flour, beaten eggs, and milk. Stir to create a thick batter.
  2. Mix in the diced onions, bell peppers, fresh herbs, paprika, salt, and pepper.
  3. Heat the oil in a frying pan over medium heat. Test the oil by dropping a small amount of batter; it should sizzle upon contact.
  4. Spoon the fritter mixture into the hot oil, forming small patties. Fry each side for about 3-4 minutes or until golden brown and crispy.
  5. Remove the fritters with a slotted spoon and place them on paper towels to drain excess oil.
  6. Serve the seafood fritters hot with your favorite dipping sauce.

2. Seafood Chowder


  • 2 cups leftover seafood (such as shrimp, fish, or clams)
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 large potatoes, peeled and cubed
  • 4 cups seafood or chicken stock
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish


  1. In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery, and sauté until they begin to soften.
  2. Add the cubed potatoes to the pot and stir to mix.
  3. Pour in the seafood or chicken stock and bring the mixture to a boil.
  4. Reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
  5. Add the leftover seafood and continue to simmer for another 5 minutes, or until the seafood is heated through.
  6. Stir in the heavy cream, thyme, salt, and pepper, and cook for an additional 5 minutes.
  7. Check for seasoning and adjust as needed.
  8. Serve the seafood chowder hot, garnished with fresh parsley.

3. Seafood Pasta Salad


  • 2 cups cooked pasta (like penne or fusilli)
  • 1 cup leftover seafood (such as shrimp, crab, or lobster)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup black olives, sliced
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh basil or parsley, chopped


  1. Cook the pasta according to package instructions, then drain and let it cool.
  2. In a large bowl, combine the cooled pasta, leftover seafood, cherry tomatoes, cucumber, and olives.
  3. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper.
  4. Pour the dressing over the pasta salad and toss to coat evenly.
  5. Add the chopped fresh basil or parsley and mix gently.
  6. Taste and adjust the seasoning as needed.
  7. Chill the pasta salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
  8. Serve the seafood pasta salad cold or at room temperature.

Best Practices for Freezing and Refreezing Seafood

Freezing is a great way to preserve the quality of seafood, but it must be done correctly. Here’s what you need to know:

Freezing Fresh Seafood

When you have fresh seafood that you can’t cook right away, freezing is a viable option. Clean and prepare the seafood as you would for cooking. Wrap it tightly in plastic wrap or freezer bags, removing as much air as possible. Label the package with the date and type of seafood, then place it in the freezer.

Refreezing Previously Frozen Fish

Refreezing previously frozen fish is a matter of food safety. If the seafood has been thawed in the refrigerator and kept cold, it’s generally safe to refreeze. However, if it was thawed at room temperature or has been outside the fridge for more than two hours, it’s best not to refreeze it. Always check for any off odors or discoloration before refreezing.

A Sustainable Approach to Seafood

Repurposing seafood leftovers is not only a creative culinary exercise but also a sustainable practice. It minimizes waste and maximizes the value of the food we buy. The added knowledge of how to freeze and refreeze previously frozen fish safely ensures that the quality and safety of your seafood dishes are maintained. 

Next time you find yourself with leftover seafood, remember these ideas and tips. They’re not just good for your palate; they’re a responsible choice for reducing food waste. So, embrace the leftovers and let your culinary creativity shine!

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