John Myers
Basically, all seafood can be used for a salad. However, a seafood salad does not only consist of mussels, scampi, calamari, and Co., but also contains numerous other ingredients. In combination with different types of vegetables and spices, various salad variations can be created.
For example, calamari – edible squid – can be combined well with flavorful and spicy ingredients such as black radish, spring onions, ginger, garlic, wasabi, and coriander in a seafood salad. Squid paired with clams and seared swordfish also pair well with a sophisticated Italian-influenced garlic, white wine, celery, and parsley salad.
As a rule, you can also put mussels, squid, and shrimp together in a salad, as the taste of the different seafood usually harmonizes well with each other. A simpler seafood salad, for example, can be made with potatoes, onions, and peppers and is a great way to incorporate squid, king prawns and mussels.
Traditional salads such as potato salad or asparagus salad can also be supplemented by adding seafood. They should be used as fresh as possible – ideally they should be bought freshly caught, but frozen products are also a good alternative. Fresh seafood can be recognized by its smell, which should be neutral and only slightly salty – a strong smell of ammonia indicates spoiled goods.
