How to Create a Seacuterie Board Using Tinned Fish from Around the World

The charcuterie board has long been a favorite for gatherings, offering an array of cured meats, cheeses, and accompaniments. But for those seeking a lighter and more ocean-inspired alternative, the seacuterie board is the perfect solution! In this article, we'll explore how to create a delightful seacuterie board using tinned fish (conservas) instead of traditional charcuterie.

Step 1: Gather Your Ingredients 

Start by selecting a variety of high-quality tinned fish, and opt for a mix of flavors and textures. Sardines, mussels, calamari, and tuna are excellent choices! Choose options packed in olive oil or other flavorful oils or sauces for added richness. 

Step 2: Choose Complementary Accompaniments 

Include items such as crusty bread, crackers, and breadsticks for texture. Add a selection of olives, capers, pickles, and marinated vegetables to provide a burst of contrasting flavors. Fresh lemon wedges can also add a citrusy brightness to the board. 

Step 3: Arrange with Artistry 

Presentation is key when it comes to creating an enticing seacuterie board. Use a large wooden board or platter as your canvas. Start by strategically placing the tinned fish, allowing each variety its own space. Arrange the accompaniments around the fish, and don’t be afraid to move things around to create the most artful and visually appealing display.

Step 4: Incorporate Dips and Sauces 

These secondary items surrounding the fish can really bump up both the visual and palate appeal of a seacuterie board. Consider using a zesty lemon aioli, a tangy mustard sauce, or a homemade tzatziki to complement the flavors of the tinned fish. Place small bowls of these sauces strategically on the board for easy dipping. 

Step 5: Add Fresh Elements 

Include a handful of fresh herbs like dill, parsley, or chives to add a burst of color and freshness. Slices of cucumber, radishes, cherry tomatoes, or grapes can also provide a refreshing contrast. 

Step 6: Serve at the Right Temperature 

For the best experience, allow your tinned fish to come to room temperature before serving to enhance the flavors and textures.

Clockwise from top: Villa Jerada Chermoula Spread, Jose Gourmet Sardines in Tomato Sauce, Rustic Bakery Flatbread, Matiz Non-Pariel Capers, Asaro Muffuletta (olive salad), Jose Gourmet Smoked Small Sardines, Salsa Espinaler, Espinaler Anchovy Stuffed Green Olives, Matiz Espana D.O. Piquillo Peppers, Jose Gourmet Fried Mussels in Marinade, Fangst Danish Freshwater Trout Smoked with Juniper & Lemon Thyme. Available at
From the Fuudi Kitchen - Suzie Mulligan & Robin Holland

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