It’s predicted to be the next big trend to make waves in the restaurant industry: platters of preserved, salted, smoked and cured fish designed for sharing, dubbed seafood charcuterie.
Following in the heels of the charcuterie trend, chefs in the US are applying the same preservation methods to fish and serving them on large platters for guests to share, a trend spotted by industry publication Nation’s Restaurant News (NRN).
Like red meat charcuterie boards which encourage the act of sharing, picking and finger-licking, seafood boards are being served with an assortment of smoked fish mousse, salt cured hamachi, soy-cured sturgeon and scallop sausage terrine, for example, says NRN.
In a marine take on the Ploughman’s lunch – a British board of cheese, bread, pickles, onions, chutney, ham and paté – chefs are also designing seafood charcuterie platters with fish paté, pickled onions, basil, toast, chilis, lemon thyme and basil.
And while the industry tracker stops short of calling it a “full-fledged” trend in the US, a quick search reveals that seafood charcuterie is catching on most notably in cities like Boston and Toronto.
As noted by NRN, chefs at Boston restaurant 80 Thoreau, for instance, have made fish rillettes, smoked bluefish paté and other cured seafoods, while Toronto eatery Hoof Raw Bar makes a cured fish board with scallops, mackerel, black cod and albacore tuna.