Are you a seafood lover whose eyes pop at the sight of king prawns or squid ink risotto on the menu? Here, we level up with tips on creating for yourself an all seafood menu - the right way. 


SMOOTH TRANSITION


Start your seafood degustation with raw & light dishes first. Take note of ingredients & cooking styles when planning your menu and sequencing dishes. Even in an all-raw sashimi set, you would eat the fish in order of their lightness in taste. You can judge by the colour of the fish - white fish like cod & tilapia are mild, soft-coloured fish like tuna & mahi mahi are medium, while dark coloured fish like salmon & mackerel have a stronger taste. 



UNDRESS


Oysters are decorated with wedges of lemon and sushi is served with portions of dark soy sauce that we naturally use all up. Next time, play around with using only a fraction of dressing to what you’re used to, and look out for lighter varieties of dressing ingredients. Our chefs, for example, incorporate ingredients like white soy sauce and finger lime in their seafood menus. The goal is to add flavour to a dish without overpowering it, and some delicateness is required.
 
 
CLASSIC OR MODERN?


Salmon tartare is a classic entrée for seafood aficionados. It’s also an easy-going dish that can be played around with safely - the risk of throwing out a failed experiment is relatively low! You can try out different types of fish, and also add in a type of seasonal fruit, cubed identically as the fish and mixed throughout. Swordfish tartare with mango, anyone? The world is your oyster. 
 
In saying this, there are classic seafood dishes that you'll never want to change. Our Italian chef makes a wonderful braised octopus filled with tomatoes, garlic, olives, capers and fresh parsley. 
 
BUY QUALITY


When I bought wild canadian salmon for the first time, I went through an initial stage of anaphylactic price-shock, then a moment of realisation - this was real salmon. Its colour was bright and red-orange, and slicing, biting into it, the flesh was more plump and vibrant in taste. Wild salmon have a diet of krill and shrimp, the same shrimp-heavy diet that turns flamingos pink!). In contrast, farmed salmon have a diet of smaller fish , corn gluten, feathers, soybeans, chicken fat and yeast. In these feed pellets is astaxanthin, a colouring that's made by pulverized crustaceans or synthesized in a lab. This is only 'make-up', however, which you can see through.