As a general guideline we suggest two oysters per person as a tasting, three - five as an hors d'oeuvre, & six as a small plate. For poke, sashimi, ceviche we suggest a tasting as 1 oz per person, 2-3 oz as an hors d'oeuvre, & 4 oz as a small plate. For caviar, 500 gs of caviar is the equivalent recommended party size to 1 bushel of oysters or 15-20 gs per person. The shrimp we use is 16-20 count/lb. Suggested serving is 2 shrimp per person for a tasting, three-five as an hors d’oeuvre, & six and over as a small plate.
