Shellfish such as prawns, scallops, oysters, mussels, and crab are ideal to pair with Irish whiskey.
Because of the unique clean flavour shellfish, they are well paired with both stronger, spicier whiskeys to draw out flavour. Pairing with seafood is a great way to showcase the versatility of Irish whiskey while also showcasing some of the amazing seafood found in Ireland. With seafood, texture is a big element which can be complimented by the right whiskey.
- Depending on the garnish for oysters you can pair with different whiskey, i.e. Tabasco or hot sauce with spicier whiskey; lemon juice or buttermilk with blends.
- Mussels can be steamed in a little peated whisky for a unique tasting opportunity
- Freshly dressed crab on brown bread and butter is a good pairing for whiskey with a clean flavoured finish. You can also try the crab and brown bread with three distinct whiskeys for a little fun.
- Smoked fish, such as salmon, eel, tuna, and mackerel with peated whiskey or a lovely spicy pot still. You can also arrange different smoked fish to try with different whiskey from delicate to mature and spicy. The smoky nature of the fish will compliment many different varieties.
- Fresh seafood, particularly fatty fish such as salmon will in general go well with blends and single malts.
- Whisky cream sauces work well with firm white fish such as monkfish