A fish platter can refer to a meal of fish and side dishes or a large platter of cooked fish for snacking. Fish selection is determined by the region. Fish dishes can contain vegetables and are seasoned with herbs and spices. Appetizer platters have at least two varieties of fish and can include other seafood and finger foods. Raw fish can be included, but must be eaten quickly. Fish is considered a good dietary option due to its low calorie count and high omega fatty acid content.
The term “fish platter” can refer to a meal of fish and side dishes served on a large platter. It can also refer to a large platter of a variety of cooked fish intended for snacking on during entertainment or a party, similar to an appetizer platter or fruit platter. In both cases, the fish is usually, but not always, cooked, with fish selection generally determined by the species available in the region of preparation. In terms of cooking and serving utensils, the term also refers to the actual plate on which such meals or selected fish are presented.
As a meal, a fish dish most commonly contains accompaniments such as cooked vegetables and one or two large fish fillets, which are baked, broiled, or fried. Boiled fish is available but not as popular. When chefs cook fish for a dish, it’s common to season it with herbs and spices. If the chef chooses to grill the fish, he typically adds a glaze or sauce. Recipes for dishes that call for fried fish usually involve a seasoned coating of breadcrumbs or flour.
When people mean an appetizer platter in reference to a fish dish, the dish usually has at least two varieties of fish, which differentiates this type of dish from a meal dish. If desired, the dish can contain other seafood such as cooked shrimp and can be accompanied by finger foods such as crackers. They may also contain dipping sauces for fish, lemon wedges, and garnishes such as parsley. These types of dishes are designed to seat more than one person and are meant to be shared.
Whether a person means a meal or a sharing platter, chefs can choose to include raw fish in a seafood platter. For example, they might feature sushi or shashimi. This is more typical in Asian cuisine. If a chef does it, the dish must be served and eaten as soon as possible to avoid spoilage of the fish. In these dishes, rice is a staple.
Even though the preparation method has an effect on the nutritional value, doctors, chefs and nutritionists consider a fish dish to be a good dietary option. Fish is a low-calorie food that also contains high levels of essential omega fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These acids play a role in body functions such as building cells and reducing inflammation. They may also reduce the risk of heart disease, as omega fats are unsaturated or “good” fats that raise levels of high-density lipoprotein (HDL), which is a transporter in the blood that moves cholesterol from the arteries to the liver to so that it can pass from the body instead of forming a dangerous plaque.
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