Among my birthday presents was a tin of Captain Cat’s seafood rub from Pembrokeshire in South Wales. It’s a light brown/orange colour, and is intended to be rubbed into fish before you bake it or fry it. I tried putting it into a prawn quiche, and it worked very well. It gives a salty tang with spice tones and a hint of citrus. Its ingredients include smoked paprika, dried lemon peel and laver and dulse seaweed.