Seafood

Fish is ready when it turns opaque and separates easily into flakes; a thermometer in the thickest part should read 63 °C. Cook prawns until opaque throughout, and mussels and clams until their shells open; discard any that stay shut.

Thaw it overnight in the fridge in a covered container, keeping it below other foods so it cannot drip onto them. For a quicker method, seal it in a leakproof bag and immerse it in cold water, changing the water every 30 minutes; cook it straight away.

Keep it covered in the coldest part of the fridge and cook it within one or two days of buying it. Store raw seafood below ready-to-eat food, and freeze it if you will not cook it in time.

Add it to seafood pasta, paella or a tomato-based stew. Put firm fish in first, then add prawns, squid and shellfish near the end so the smaller pieces do not turn tough.

Lemon, garlic, parsley, chilli and olive oil work with many kinds of seafood. Try them in a quick sauce for grilled fish, or stir them through prawns and squid with pasta.

Choose fish with a mild, fresh smell rather than a strong fishy or sour one; its flesh should look moist and firm. Shellfish should smell clean and briny, and live mussels or clams should have closed shells or close when tapped.

Small prawns and thin fish portions can often go straight into a soup, curry or tray bake; allow extra cooking time and check the centre is fully cooked. For even cooking and better texture, thaw larger pieces in the fridge first.