Mixed seafood

Allow about 140 g per adult for a main portion, in line with the NHS portion guide for fish. If you’re adding it to a pasta dish or paella with plenty of other ingredients, you may need less.

Thaw and drain it first if the pack says to, then add it near the end of cooking and heat until steaming hot throughout. Follow the pack’s timings, as prawns, squid, mussels and fish pieces cook at different rates.

Defrost it in a covered container in the fridge, then drain away the liquid and cook it promptly. Don’t thaw it on the worktop; follow the pack if it gives different instructions.

Stir it into seafood linguine, paella or a creamy chowder. Add it towards the end so it heats through without spending too long in the sauce.

Cool leftovers and refrigerate them within two hours; eat them within two days. Reheat until steaming hot throughout, and only reheat them once.

Unless the pack specifically says it is ready to eat, cook mixed seafood thoroughly before eating it. A mix can contain shellfish as well as fish, so check the ingredients if you have a fish or shellfish allergy.