Traditional seafood delicacies,
a must-have for catering feasts
Seafood lovers are sure to remember the unique freshness, and its rich protein content makes it a boon for those on a diet. Among the popular appetizers in Hong Kong catering, such as Prawn Salad Vol-au-vent (蝦沙律酥皮盒), Grill Prawn Skewer with Cajun (香辣奇津香料燒大蝦), and Italian King Prawn Seafood Salad with Lemon, Parsley & Olive (意大利凍海鮮沙律配檸檬汁、香芹及水欖), are generally considered premium catering options. Typically, coastal areas boast abundant seafood harvests and a wide variety of species, and simple cooking methods like blanching suffice to tantalize the taste buds. In contrast, seafood is more precious in areas far from the coast, often prepared with special cooking methods, thus becoming representative dishes of the region.
By Contributing Writer Kayley
Isoyaki abalone
Epitomizes Japan’s culinary finesse with seafood. This dish involves gently simmering abalone in a flavorful broth of sauce and kelp, preserving its tender texture while infusing it with rich umami flavors. Popular as a Japanese drinking snack, it showcases the artistry of Japanese cuisine.
Korean Soy Sauce Crab
The Korean Soy Sauce Crab is a testament to Korea’s coastal bounty, particularly the abundance of blue crabs in the Incheon region. Dating back five centuries, this dish was devised to preserve the freshness of these prized crabs, allowing Koreans to savor them well beyond the harvest season. Crafting this delicacy entails a meticulous blend of soy sauce, salt, onions, garlic, ginger, green chili peppers, and water, carefully balanced to achieve the perfect marinade. As the crab matures in this savory concoction, the soy sauce permeates every inch, transforming the meat into a rich, black hue and intensifying its flavor through fermentation. The result is a culinary masterpiece, boasting a depth of flavor unmatched by its unfermented counterparts.
Kakavia
The age-old Greek fish soup is a revered dish in Mediterranean cuisine and is considered the precursor to all European fish soups. Crafted from the day’s catch of fish and assorted vegetables, its essence lies in the ever-changing flavors dictated by the daily bounty of the sea. In true Mediterranean fashion, including Kakavia, the emphasis is not on the broth but the seafood itself, with the soup acting more like a sauce.
Ceviche
Considered as Peru’s iconic national dish, tracing its roots back to the 7th century AD when it was believed that marinating seafood had a similar effect to cooking, effectively tenderizing and sterilizing it. Traditionally served with sweet potatoes, ceviche has become a staple delicacy along the coastlines of South America. Mexicans enjoy it atop corn tortillas, Ecuadorians pair it with savory snacks as a drinking appetizer, and since the 16th century, when the Spanish arrived in South America, they have embraced this culinary tradition, often eating it directly or with bread as an appetizer.
Paella
The beloved Spanish seafood rice dish ranks among Europe’s top three traditional favorites. Spaniards hold their rice dishes to the highest standards, seeking the perfect balance of texture, color, and flavor Authenticity is key, with the rice absorbing the essence of seafood as it’s gently cooked in olive oil and infused with white wine. For an added punch, saffron is often used. While Spanish seafood paella is beloved by many, including Hong Kong locals, its intricate preparation is best left to skilled chefs to handle its exquisite flavors.
Seafood delicacies consistently stand out as a highlight during various occasions, making them an essential component of our menus. From diverse salads and canapés to main courses, seafood features prominently across our offerings. If you wish to incorporate this special highlight into your catering banquet, we invite you to explore our menu selection!