[KYHeirloomer]

I started to prep one of my favorite starters---oyster loaves, adapted from a recipe dating back to the 18th century---and it suddenly popped into my head how many appetizers and first courses I make that are based on seafood.

So, I'm wondering, if that's generally true? Of all the starters you make, or are likely to order in a restaurant, what percentage would you say are seafood based?

And, while we're at it, what are your favorite starters?

[jenyfari]

I like anything with seafood in it so if I am going to order a starter it will be seafood based most of the time. In fact, the main meal will probably contain seafood too.
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Paula (and sometimes Wanda) from Only Cookware
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[ducksauce]

I would think part of the reason that seafood often ends up as a starter or simply early on in the meal/menu is that the typical progression of a menu goes from lighter dishes to heavier dishes especially concerning proteins, fish>chicken>pork>veal>duck>lamb>beef or something similar, with seafood typically being at the front of the menu.
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don't worry be happy

[ducksauce]

Didn't read the very end of the original post, one of my favorite starters consists of a oyster on the half shell with a small piece of seared foie on top with a bit of fluer del sel and a mushroom/truffle shooter, dumping the oyster/foie into the shooter and downing the whole thing XD.
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don't worry be happy

[Snowy Owl]

I would have to say that at least of half of the starters I would order in a restaurant would be seafood and my favorite starter at home would be a toss up between caviar on belgium endives or oysters on the halfshell.