The Seacuterie Board
You've heard of charcuterie. But have you met its more interesting cousin? The seacuterie board puts premium tinned fish front and center, and once you've built one, it just might become your favorite way to host.
The beauty is the ease. Open a few tins, arrange with intention, and let your guests do the rest. Here's how to build a board designed for grazing, conversation, and the occasional "wow, this is so delicious!" moment.
Start with a loose theme.
A Spanish tapas spread, a Nordic snacking table, or simply "things that taste exceptional together" — a theme helps you shop with focus and gives the board a sense of cohesion. It doesn't need to be strict. Just a direction.
Select your seafood.
This is the heart of the board. Anchor with something classic like Brisling Sardines in Extra Virgin Olive Oil, then add a tin with more personality like our Brisling Sardines in White Wine Vinegar & Capers, with Lemon, or Skinless & Boneless Spanish Style. Herb-Marinated Anchovies make a bold, briny addition. Two or three varieties is plenty.
Add cheese and a little meat.
Sliced salami or prosciutto plays well here. For cheese, think mild and complementary: creamy mozzarella works beautifully with tinned fish. A Spanish slant calls for Manchego. The full Nordic experience is best with nutty Jarlsberg. Steer clear of pungent options like gorgonzola. Let the seafood shine. Or try a dip or spread, like our Whipped Feta Dip with Mediterranean Mackerel and Blistered Tomatoes,
Bring the crunch.
Sliced baguette, hearty seed crackers, breadsticks, pretzel thins. Choose what you love. A handful of mixed nuts is great for nibbling.
Add something fresh.
Radishes, cucumbers, romaine hearts, and sliced bell peppers offer cool contrast to the richness of tinned fish. Leave on the leafy tops where you can. They add color and a little charm.
Don't skip the brine.
Something pickled, preserved, or brined is the secret to a great seacuterie board. Check your refrigerator door first. You may already have what you need. Olives, cornichons, and pickles perk up any platter.
Surprise them with something sweet.
A cluster of grapes, a few figs, fresh cherries, or sliced apples are a welcome counterpart. Add a small bowl of pepper jelly or honey mustard for a bit of sweet heat.
The finishing touches matter.
Small forks, cheese knives, toothpicks, and tongs invite guests to help themselves. Set out small plates, and for larger gatherings, consider simple labels so guests can navigate the board. Half the fun is discovering what's there, so make it easy to explore.
