Seafood platter
A seafood platter is a dish with seafood , raw or cooked, served on a large platter. The composition varies depending on the region, season and catch of the day.
The discovery of the remains of the mussel shells in the Torremolinos grotto proves that seafood was consumed by humans and Neanderthals more than 150,000 years ago.
Seafood platters are not only extremely popular among gourmets in France and are particularly popular on the coasts.
composition
Today, on a seafood platter you can find molluscs, pelvic insects, mussels, shellfish, sea urchins and crustaceans. These include cockles , oysters , clams , scallops , clams , beach snails , scallops , Samtmuscheln , whelks , crabs , wool crab , shrimp , lobster , crayfish , prawns , spider crabs , lobsters and other.
The seafood is preferably served on an oval platter on a bed of seaweed or seaweed. Serving over ice is not recommended as it affects the taste.
Various tools such as sharp knives, needles, tongs and nutcrackers, finger dishes and napkins are used to eat the seafood. Rye bread or dark mixed rye bread and (sometimes salted) butter are often served with it.
Individual evidence
- ↑ Brigitte Perrin-Chattard, Jean-Pierre Perrin-Chattard: Les recettes bretonnes. J.-P. Gisserot, Paris 2007, ISBN 978-2-87747-947-9 .
- ↑ Les néandertaliens mangeaient of fruits de mer il ya 150 000 ans. on: lemonde.fr , September 15, 2011.