Cold Seafood

Prerequisites

Before studying this chapter, you should already

• Have read “How to Use This Book,”, and understand the professional recipe format.
• Know basic information about seafood and have mastered basic fabrication and cooking methods for it.
• Have basic familiarity with unflavored commercial gelatin and the techniques used in working with it.

Cold seafood ranks among the most popular of appetizer foods. Although high-quality chilled seafood is appreciated when served simply, it can also be made into complex cold appetizers that challenge the garde manger’s skill and creativity. In hot weather and hot climates, various types of cold seafood are frequently served as entrées as well. Cold seafood presentations are frequently featured on buffets and star as hors d’oeuvres. Thus, in both restaurants and in catering, there are many opportunities to excel in preparing cold seafood dishes.