With such a wide variety of fish and shellfish containing a wide spectrum of textures and flavors seafood salads continue to gain in popularity. 

Seafood salads such as shrimp, crap and grilled tuna salads offer the chef a chance to use pieces of small portions of fresh seafood that often is less expensive.  In every case only high quality product will yield high quality results.

Seafood Salads are prepared from product which have been cooked using a dry or moist cooking method or cooked using acid such as ceviche which is cooked by the citrus juices used in the marinade.

The seafood usually used in the ceviche process are those like scallops, shrimp, or firm fish like snapper where as mollusks like clams, oysters and mussels should be steamed prior to marinating.  If any product is steamed or poached the liquid or dripping should be reserved for use in the marinade.

Fatty fish like salmon, haddock and salmon is usually smoked, grilled or poached prior to being marinated or used on a salad.

Seafood is considered hazardous food and should be handled carefully. In the raw state maintain a temperature of 28°  to 32° F and when storing in a salad form maintain a temperature as close to 32° F as possible.