Cookery for the Hospitality Industry

Introduction

Seafood is a term used to describe all edible animals harvested from the sea and from fresh water. Seafood offers variety and interest to the menu and is extremely versatile. It can be used in canapés, as appetisers, starters and entrées, as a main course or in soups, stews and even sandwiches.

Seafood is a high food-cost commodity that has a comparably short shelf life. It should be purchased in amounts that can be used within two days. Before considering what seafood to purchase, consider the restaurant's menu pricing policy, how well the item is expected to sell, how long the menu will run, the seasonal availability of the seafood, how the seafood will be purchased – whole fish or in fillets – the cost of labour in preparation, possible utilisation of trim, bones, shells etc., available storage facilities and opportunistic purchase price.

The best option when purchasing seafood is to buy it yourself, directly from the market. Not only will the seafood be at its freshest but you will also be able to assess its quality. In addition, you will also develop your own knowledge and awareness of new species of seafood as they become available, and will be able to take advantage of pricing specials as they arise. If you are unable to purchase directly from a market, choose a wholesaler that has a high turnover of product, and develop a relationship with that supplier. This supplier will become your eyes at the market and can inform you on what is seasonal, freshest and best value for money at any time.