I've read that allowing frozen food to defrost in the fridge or under running water is generally a good idea (compared to leaving it out on the worktop). I'm aware there are some situations where it's not ideal.
As some foods defrost, they release a liquid. My own research suggests this could be full of bad bacteria etc, and the food can spoil.
In my situation, I have some frozen shellfish. This includes crab claw, squid, cuttlefish and prawns. They are all on 1 dinner plate, in my fridge and I've now considered there are 2 problems, which I can summarise as:
They will soon be sitting in each others water!
I have 2 questions, which are relevant to the title:
As the shellfish will be cooked together, is there are any risk of contamination from the defrosted liquid?
Is my technique (or lack of) of letting them defrost on a plate incorrect? For example, should I be defrosting in a colendar with a bowl underneath?