Much loved for their exquisite taste, shellfish are a common presence on our tables. There are many kinds, each with a unique and unmistakable flavour, featured in hundreds of recipes enjoyed all over the world.
As you may have guessed, today we’ll reveal all the secrets of these ingredients from our beautiful seas, especially how to enjoy them raw. But before we show you how to delight your guests with a well-stocked shellfish delicacy, let’s start by understanding what shellfish actually are.
What are shellfish?
First of all, shellfish are animal-based foods that generally come from saltwater (but also freshwater). Today, we’ll focus on mollusks and their importance in a shellfish platter.
What are mollusks?
Among mollusks, we can find those with an outer shell such as clams, mussels, wedge shells, scallops and date mussels. There are also those without an external shell, like octopus, squid, European flying squid and musky octopus.
Here’s our recommended shellfish platter
Enjoying raw shellfish is an almost essential must. That’s exactly why we’ve decided to suggest a platter featuring the following shellfish:
- Oysters;
- Sea truffles;
- Great scallops;
- Sea urchins;
- Razor clams;
- Sea lemons.
Oysters
As precious as they are delicious, oysters are bivalve mollusks also known for their production of pearls. Of course, in the ones meant for eating, there’s no (unfortunately) risk of finding one, but they’re still absolutely delightful to enjoy.
In addition to this short description, we’ve dedicated an article on how to open oysters the right way.
Sea truffles
Sea truffles are known for their high protein content, as long as they’re enjoyed in moderation.
Their presence in any seafood platter is essential: they’re incredibly flavorful thanks to their firm, briny texture.
With sea truffles on the table, that unmistakable taste of the sea is guaranteed!
Great scallops
With a reddish-brown shell, great scallops are bivalve mollusks. As for the shapes, they resemble clams but, unlike them, they offer a far more intense flavor.
Their texture is particularly firm, making them ideal for those who love bold seafood.
Sea urchins
These prized delicacies from the sea have a truly unique flavor: milder than oysters, with both sweet and salty notes. What’s eaten is the soft orange roe inside, prized not only for its taste, but also for its high protein content.
An essential addition to your seafood platter!
Razor Clams
Razor clams are delicious seafood mollusks, easily recognized by their long, tube-like shape.
These bivalve mollusks burrow into the sand, which means they require very thorough cleaning, but their incredible flavor makes it more than worth the effort.
Sea lemons
Why are they called “sea lemons”? That’s simple! Their bright yellow color resembles the beloved lemons of the Amalfi Coast.
Beyond their slightly tangy, delicate taste, sea lemons are known for their unmistakable aroma: it brings to mind the very sea they come from.
Lastly, their peculiarity is that many tiny organisms settle around their shell, giving them the look of a miniature undersea garden.
Why some shellfish should not be eaten raw
Raw fish is one indisputable delicacy.
However, some shellfish should not be eaten raw because, due to their feeding method (filtering water) they can retain bacteria that pose health risks to humans.
Also, don’t believe anyone who says that just a squeeze of lemon is enough to disinfect shellfish, as that’s absolutely not true! Cooking is necessary to safely enjoy these delicacies, as heat limits contamination.
Despite these few precautions regarding shellfish, paying close attention to proper cleaning and purification guarantees they can be safely eaten raw or served with juicy citrus fruits.
Our customers’ health is our top priority, which is why we are committed to providing the highest professional standards in shellfish purification services.
One last tip: always check the source. Certified farms and sustainable fishing practices are essential to guarantee high-quality shellfish.
The seafood platter: best way to serve it
There’s no better way to enjoy raw shellfish than with the classic seafood platter.
Creating a seafood platter is simple and is the perfect choice to impress your guests — but let’s start from the beginning.
The foundation of a seafood platter is definitely crushed ice: it must not be missing, both for its function (keeping shellfish fresh) and because it perfectly decorates the seafood. Also, it’s not enough to just break up ice cubes or leave them whole, the ice should be crushed using a special machine to achieve the best effect.
Once the ice is crushed, it’s time to arrange it. But how?
To properly position the ice, you’ll need a sturdy steel tray.
Why steel and not ceramic?
The answer is simple: steel keeps the ice temperature constant and prevents it from melting into a puddle where shellfish drift aimlessly. The real secret to keeping everything fresh is to line the tray with seaweed, which helps slow down the melting of the ice.
After evenly covering the tray with crushed ice, place the shellfish on top. Our tip is to follow the tray’s shape and arrange the mollusks in a sort of circle.
The ”cherry on top”, or rather “on the platter”, is to add a few lemon or lime slices at the corners to enrich the presentation of this regal dish. We also recommend pairing it with Tabasco, which goes perfectly with the selected ingredients.
What about what to drink? We’ve created two cocktails that add a touch of class and flavor to your platter: the Mango Oyster Sour and the BNC CitrusExperience.
If you need more information or have any questions, don’t hesitate to contact us!
