Fruits de mer is a cold seafood dish with dipping sauces, originating in France and served in coastal regions. Fresh fish is important for food safety, and the dish can include raw and cooked seafood. It can be served at various occasions and catering companies can provide fruit platters.
Fruits de mer is a variety of seafood and dipping sauces commonly served cold as an appetizer or entree. As the origins of the name suggest, this dish originated in France and is widely served in many regions of the world, particularly in coastal towns and cities where there is a ready supply of seafood. Using fresh fish is very important because this dish traditionally includes raw fish and food safety is a concern.
This dish can include an assortment of raw and cooked seafood including shrimp, mussels, clams, lobster and crab. The fish is laid out on a plate and the dish is prepared with dipping sauces. A variety of sauces can be used, including hot pepper sauces and creamy mustard sauces. For food safety reasons, people often serve fruit de mer over ice, with the ice keeping the seafood at a cool temperature to inhibit bacterial growth.
Catering companies can provide fruit platters for parties, with everything arranged as needed. People can also assemble their own dishes. Because seafood is served in the shell, there is usually limited space on the serving plate, and people may need to keep more food in the refrigerator to refill the plate periodically to keep it full. Containers can be provided discreetly for the disposal of shells and other inedible parts.
When selecting fish for this dish, people should look for fresh fish without a strong fishy smell. If shellfish are purchased in the shell, the opened shells should lock when touched. Live seafood should be refrigerated in containers with room to drain until needed. The shells can be opened with a shellfish knife directly before serving. Cooked seafood can be cooked ahead of time and refrigerated until the cook is ready to make fruit de mer.
This dish can be served at brunch, lunch, and other occasions. Cold seafood can be refreshing and can be popular in the summer months when guests prefer cold appetizers. People may also use the term “frutti di mare” to refer to mixed seafood dishes such as pasta con frutti di mare, referring to the “seafood” that is served over pasta. If diners see this term on a menu and are confused about how it is used, they can ask a member of the waiting staff for clarification. Waiters can also provide information on whether accommodations are possible for allergies or dietary concerns.
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