Mixed Frozen Seafood

Keep frozen until ready to use. Once thawed, do not refreeze.

Thaw seafood by placing it in a colander in the refrigerator overnight, or for a quicker method, place the sealed bag in a bowl of cold water for 30-60 minutes.

Add frozen seafood directly to soups, stews, or pasta sauces in the last few minutes of cooking to prevent overcooking.

Pat the seafood dry after thawing if you plan to sauté or grill it to ensure a good sear.

Pasta dishes

Risotto

Seafood stews and chowders

Paella

Garlic butter sauces

White wine

Thawing seafood at room temperature, which can lead to bacterial growth.

Overcooking the seafood, especially smaller pieces like shrimp, which can become tough and rubbery.

Rinsing frozen seafood under hot water, which can cook it unevenly and affect texture.