Seafood Pairing: The Do’s and Don’ts for Perfectly Complemented Dishes

Seafood is a delicate protein that requires careful thought when it comes to pairing with other ingredients. A well-paired seafood dish can make all the difference for a perfect dining experience. Here are some do's and don'ts for seafood pairing:

The Do’s:

• Do: Pair with white wine - The general rule of thumb for pairing seafood with wine is to stick to white wine. Dry white wines like Sauvignon Blanc, Pinot Grigio, and Chardonnay complement the flavors of light seafood dishes, while sweet white wines like Riesling can lean towards complementing heavier seafood dishes like lobster and crab.
• Do: Pair with citrus - Seafood and citrus go hand in hand. Adding a citrus zing can enhance the freshness of your seafood dish. Try pairing shrimp with lime juice or serving grilled fish with a side of lemon wedges to elevate its flavor.
• Do: Pair with light sauces - Heavy sauces can overpower the delicate flavor of seafood. Instead, opt for light and fresh sauces to complement the dish. A simple lemon butter sauce or a mixture of olive oil, garlic, and parsley can enhance the flavors of your seafood dish.
• Do: Pair with herbs and spices - Herbs can add an entirely new dimension to seafood dishes, and spices can add some heat. Pair lobster with a cilantro and lime sauce or sprinkle some cumin on shrimp skewers for some added flavor.
• Do: Pair with complementary sides - The right sides can make all the difference when enjoying a seafood dish. Try pairing grilled fish with roasted vegetables or serve crab cakes with a side of coleslaw for a perfectly balanced meal.

The Don’ts:

• Don't: Pair with red wine - The tannins and oakiness in red wine can clash with the natural flavors of seafood. Avoid pairing seafood with red wine if possible.
• Don’t: Pair with heavy sauces - As mentioned earlier, heavy sauces like Alfredo or creamy sauces can mask the flavors of seafood. Avoid serving your seafood with heavy sauces.
• Don’t: Pair with overpowering flavors - Certain flavors can dominate the natural flavor of seafood. Avoid overpowering flavors like truffle oil or pungent cheeses when pairing with seafood to allow the seafood's flavor to shine through.
• Don’t: Get carried away with seasoning - Seafood has a delicate natural flavor that can quickly be overpowered by too much seasoning. Use seasoning sparingly to complement the seafood, not overpower it.
• Don’t: Pair with competing sides - Pairing seafood with heavy starches like mashed potatoes or pasta can make your dish too heavy. Avoid pairing heavier sides with seafood dishes.

Pairing seafood takes practice, but with these do's and don'ts in mind, you'll be well on your way to creating perfectly complemented seafood dishes. Happy cooking!