How to Compose a seafood platter ?
The composition of the seafood platter varies according to the place, the person, the season or the budget but always evokes pleasure and refinement. Often associated with the word tasting, the seafood platter remains an occasional pleasure for some, or very recurrent for others who live by the sea or even who are involved in the fishing or oyster culture. Whether in a big restaurant, on a table set on the pier, or even on a boat, the seafood consumer will want to highlight his “booty” ready to taste.
The different presentation trays for seafood and curstaceae
We will therefore often present the seafood in a circular tray on a bed of crushed ice, placing the small pieces around the outside (oysters, whelks ...) and the larger pieces towards the centre (lobster, spiny lobsters). There is a great variety in the composition of seafood platter. Stainless steel is an excellent container for ice because it withstands cold temperatures very well and enhances the white colour of ice against a gray background. The dishes retain the water from the melting ice and are very resistant when it is necessary to carry compositions of several kilos. Depending on the number of guests, there are trays for 1 or 2 people up to large trays 45 cm in diameter in which seafood can be presented for 6 people. For even more exceptional presentations, for example the composition of a royal seafood platter, there are double levels platters, heightened on a luminous stand, or equipped with a stainless steel bowl for waste.
