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Fish or seafood appetizer

post #1 of 17
Thread Starter 
I am putting together a menu for an app party for 80-100. The client would like 4 different, substantial apps, one of them being fish/seafood. My concern is that everything will have to be prepared ahead, as the venue has minimal kitchen space. Bacon wrapped scallops or shrimp were suggested, but I don't see how those would be possible to so safely, with good quality, in advance.

The only things I have thought of otherwise are a smoked trout spread or ceviche

Any suggestions would be appreciated!
post #2 of 17

Looking for hot, cold, or room temp? Any staff?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 17

Bacon wrapped anything is almost always overcooked and rubbery. Bad choice.

 

Cold would be the way to go for seafood and or fish.

 

Served, passed, or buffet?

post #4 of 17
Thread Starter 
I will have access to a warming box, and cooler. So I could do warm if it is something that will hold warm with quality and safety.

There will be staff to pass the apps.

Thank you!!
post #5 of 17
Thread Starter 
Quote:
Originally Posted by Chefross View Post

Bacon wrapped anything is almost always overcooked and rubbery. Bad choice.

Cold would be the way to go for seafood and or fish.

Served, passed, or buffet?

The apps will be passed. I was thinking too that it would have to be cold for the fish/seafood app.

Thank you!
post #6 of 17

You did not mention where you were located but here in the Houston area the weather is still cool enuf for warmish soup shooters.

Lobster (shrimp, crawfish, crab) bisque is always a hit plus it is pretty on the tray.

Keep the cream warm and add just before plating.

 

mimi

 

edit for spell check

post #7 of 17
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post

You did not mention where you were located but here in the Houston area the weather is still cool enuf for warmish soup shooters.
Lobster (shrimp, crawfish, crab) bisque is always a hit plus it is pretty on the tray.
Keep the cream warm and add just before plating.

mimi

edit for spell check

I am in Colorado. I like the bisque Idea!
post #8 of 17

I noticed the handsome pup you are using as an avatar.

My Korkie could be its twin!

Papillon mix?

 

mimi

post #9 of 17

OBTW welcome to Chef Talk!

 

mimi

post #10 of 17

Will staff be able to assist with assemble on site?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 17
Thread Starter 
Quote:
Originally Posted by cheflayne View Post

Will staff be able to assist with assemble on site?

To serve, yes. No guarantee to help assemble.
post #12 of 17

the following suggestions can be served cold

 

tuna loin seasoned with gomasio and szechuan peppercorns, seared rare and sliced, on a daikon radish coin place a bed of seaweed sesame salad, then the tuna slice, top with a fermented black bean sauce and pickled ginger

 

scallops poached in a spicy coconut broth, in a tasting spoon put a bed of seared baby bok choy and napa cabbage, then pour in some of the coconut broth, place the scallop and top with a banana galangal chutney

 

brush shrimp with a honey lime glaze and grill, in a won ton cup put some curried mango sorbet, top with shrimp and sprinkle with micro mint

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #13 of 17

I am a seafood Product Developer and we have a few products that would fit the bill.          We ship product all over the world.  Here are links to our two websites:

 

 

 

http://comeausea.com/meal-sizes/

 

http://www.willykrauch.com/products.html

 

Good Luck!  Hope we can be of assistance!

post #14 of 17
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post

I noticed the handsome pup you are using as an avatar.
My Korkie could be its twin!
Papillon mix?

mimi
Actually she was full border collie. The prick ears would suggest otherwise. She had a papillon fried though!
post #15 of 17
Thread Starter 
Thank you!
post #16 of 17
Thread Starter 
Quote:
Originally Posted by cheflayne View Post

the following suggestions can be served cold

tuna loin seasoned with gomasio and szechuan peppercorns, seared rare and sliced, on a daikon radish coin place a bed of seaweed sesame salad, then the tuna slice, top with a fermented black bean sauce and pickled ginger

scallops poached in a spicy coconut broth, in a tasting spoon put a bed of seared baby bok choy and napa cabbage, then pour in some of the coconut broth, place the scallop and top with a banana galangal chutney

brush shrimp with a honey lime glaze and grill, in a won ton cup put some curried mango sorbet, top with shrimp and sprinkle with micro mint

Oh wow! How far ahead could the scallops be poached, chilled then served?

I love all of these suggestions! Thank you!
post #17 of 17

here cold recipes I love http://www.epicurious.com/recipes/food/views/caviar-eggs-350244 Caviar eggs and Smoked trout & radish remoulade tartines http://www.bbcgoodfood.com/recipes/smoked-trout-radish-remoulade-tartines   In case you need seafood delivery https://globalseafoods.com/collections

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