Question 1

What is the best lens for seafood photography?

Accepted Answer

In our experience, a 100mm or 105mm macro lens is the gold standard. It allows you to get close enough to capture the 'flakes' of the fish or the texture of a crustacean shell while maintaining a flattering perspective that doesn't distort the plate. For wider table spreads, a 50mm prime lens is a versatile secondary option.

Question 2

How do you stop fish from looking dry in photos?

Accepted Answer

Fish dries out incredibly fast under studio lights. We recommend having a small squeeze bottle of olive oil or a spray bottle containing a 1:1 ratio of water and glycerin. Lightly dabbing the protein just seconds before the shutter releases ensures a consistent, moist sheen that looks natural and appetizing.

Question 3

Which lighting setup is best for raw fish like sushi?

Accepted Answer

Raw fish requires soft, diffused light to avoid harsh 'hot spots' on its moist surface. We prefer a large overhead softbox combined with side reflectors. This creates an even glow that emphasizes the translucency and fat marbling of the fish, which are key indicators of high-quality sashimi.

Question 4

Can AI replace traditional seafood photography?

Accepted Answer

AI is an incredible tool for mood boarding or creating background elements, but it currently has limitations with 'biological accuracy.' AI often struggles with the specific skeletal structures of certain fish or the exact texture of cooked mollusks. While it's great for speed, we believe high-end brands still need real photography for authentic menu representation.

Question 5

How do you handle steam in hot seafood dishes?

Accepted Answer

Steam is best captured against a dark background with strong backlighting. Since real steam is fleeting, we often use 'incense sticks' or a handheld steamer hidden behind the plate to create a consistent, controllable plume that translates the heat of the dish to the viewer.

Question 6

What colors work best for seafood backdrops?

Accepted Answer

Neutral, cool tones are generally best. Blues, greys, and whites complement the natural colors of most seafood. However, avoid overly bright blue plates as they can make the fish look 'grey' by comparison. Natural textures like marble, light wood, or dark slate are our preferred choices for high-end results.

Question 7

How do you photograph ice without it melting?

Accepted Answer

For long shoots involving raw bars or oysters, we often use high-quality acrylic 'fake ice.' It looks identical to the real thing through the lens but won't melt or create puddles that ruin the composition. If using real ice, we pre-chill the platter and use crushed ice, which holds its shape longer than cubes.

Mastering Professional Seafood Photography