Seacuterie Board: How to Make a Beautiful Seafood Charcuterie

A seacuterie board combines two of my favorite things – an assortment of seafood and a charcuterie board. I made this board recently to celebrate my husband’s birthday and served this seafood charcuterie up for our dinner alongside some asparagus and bread. With 3 kids who all have different opinions on seafood – this board was a total win since each person could pick and choose their favorite food right off the board.

For this seacuterie board I used an assortment of different seafoods and it was fun to stop at a few markets to find exactly what I was looking for. I served this seafood board hot although with just a little adjustment this would make a perfect cold board that could be served at a picnic or as an appetizer.

Below you can see details on how to make your own SEACUTERIE board including what ingredients work well ad how to serve this board or you can scroll to the end of this post to see a specific recipe for this seafood charcuterie board.

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You might also like:

• Smoked Salmon Charcuterie Board
• Bloody Mary Charcuterie Board

What is a Seacuterie Board?

A seacuterie board is a display of ocean-inspired ingredients with a few other supporting foods (usually veggies, fruit, crackers and bread), featuring an assortment of seafood, shellfish, condiments arranged on a platter or board. Drawing inspiration from the charcuterie tradition, the term “seacuterie” focuses on maritime flavors and textures.

This culinary creation showcases a variety of treasures from the sea, such as smoked salmon, shrimp cocktail, oysters on the half shell, sushi-grade tuna, and marinated octopus, alongside tangy seafood sauces, zesty dips, and crisp vegetables. Seacuterie boards offer a unique and elegant dining experience and can be served in a variety of events or gatherings.

Growing up on the Maine coast and now living in the seacoast of NH, I am a huge fan of seafood and we typically eat fish at least once a week. This board is such a festive and fun way to add a variety of seafood to a meal or party.

Ingredients for a Seacuterie Board

In the recipe below, I share specifically what I used to create THIS SEACUTERIE board. But there are many other ingredients that can be added to a a similar board. I recommend choosing a few of your favorite seafood items to start and then looking when you visit the seafood market to see if there is anything else fresh available. When I was making this board I added the seafood spread since it looked interesting when I was purchasing the tuna.

Here is a list of some possible seafood ingredients for a seacuterie board:

• Smoked salmon: A classic choice with its rich flavor and delicate texture.
• Shrimp cocktail: Succulent and flavorful, served with a tangy cocktail sauce.
• Oysters on the half shell: Briny and luxurious, offering a taste of the sea.
• Tuna sashimi: Fresh and buttery, perfect for sushi lovers.
• Crab legs: Sweet and tender, best served with a side of drawn butter.
• Cured anchovies: Salty and intense, ideal for adding depth of flavor.
• Gravlax: A Scandinavian-style cured salmon, subtly seasoned with dill and spices.
• Scallop ceviche: Refreshing and citrusy, showcasing the delicate sweetness of scallops.
• Lobster tails: Indulgent and succulent, sure to impress any seafood lover.
• Pickled Herring: salty and a fun addition to a varied board.
• Mussels: Plump and juicy, steamed or marinated in a flavorful broth.
• Caviar: Luxurious and briny, offering a burst of flavor atop blinis or crackers.
• Grilled calamari: Tender and smoky, served with a zesty dipping sauce.
• Crispy fried shrimp: Crunchy and satisfying, perfect for dipping into spicy mayo or aioli.
• Seared scallops: Buttery and caramelized, adding a gourmet touch to the board.

In addition to the seafood itself, there are many other accompaning ingredients that are perfect for a charcuterie board. We used mostly vegetables, buty ou can also consider some of the ingredients below:

• Cheeses: Pair a variety of cheeses such as creamy brie, tangy goat cheese, or sharp cheddar to balance the flavors of the seafood.
• Charcuterie: Include cured meats like prosciutto, salami, or soppressata to provide contrast and additional protein options.
• Fresh fruits and Vegatables: Add sweetness and freshness with sliced apples, grapes, berries, or figs or some crunch with cucumbers, carrots, or creamy avocado.
• Nuts: Offer some crunchy texture with almonds, walnuts, or pistachios.
• Olives: Serve a selection of marinated olives for a savory and briny element.
• Bread and crackers: Provide a variety of breadsticks, crostini, or artisanal crackers for guests to enjoy with the seafood and accompaniments.
• Dips and spreads: Offer creamy hummus, tzatziki, or artichoke dip for dipping bread and vegetables.
• Pickled vegetables: Add a tangy kick with pickled cucumbers, carrots, or radishes.
• Herbs: Garnish the board with fresh herbs like dill, parsley, or chives for a pop of color and flavor.
• Spreads and sauces: Offer condiments such as aioli, mustard, or fruity jams to complement the seafood and other ingredients.

Arranging and Presenting a Seafood Charcuterie Board

Once you’ve selected your ingredients you will need to do a bit more work to prep and and plan your board than most other boards.

Is your board served warm or cold?

Decide whether you will serve your seafood warm or cold. Cold gives you more options in terms of timing since you can make your board in advance, but on the other hand some items (like scallops) are best served warm. Unlike other boards that can be left out for a bit, a seafood board should be put on ice or not left out in the heat for long.

How will you Get Everything out on Time?

More than other charcuterie boards, timing is important when creating this board. Since there are everal different types of seafood, you will need to plan ahead of how to serve everything up on time and hot.

Can you fit it on the Board?

This is more complicated than you might think! Some of the seafood will be runny/juicy and make a mess if placed directly on the board (like oysters). You should consider how the ingredients will do next to each other, whether you need to use bowls, and finally whether it will all actually fit. For my seacuterie board I used a few side bowls and a small board to make sure everything was served together. If you are making this as an appetizer it may be easier to fit everything.

Recipe for This Seafood Charcuterie

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