Riding the Wave: The Rise of Sea-Cuterie Boards

Move over, charcuterie—there’s a new star making a splash at parties and gatherings: the sea-cuterie board. This trend borrows from the concept of artfully arranged meats, cheeses, and accompaniments, but offers a seaside spin by centering on tinned fish and briny delights. Whether you’re a longtime tinned-fish aficionado or you’ve just discovered how impressive (and delicious) a well-curated selection can be, a sea-cuterie board is an approachable, crowd-pleasing way to serve something a little out of the ordinary.  And, in the land of Tik-Tok, it has been making waves as an romantic yet inexpensive option for date night.  

Number of Tins to Present On Your Board

When building your sea-cuterie board, variety is key. Plan on featuring three to five different tins for a medium-sized gathering. This ensures a good mix of flavors and textures without overwhelming guests. Go for a lineup that might include silky sardines in olive oil, savory smoked trout, buttery mackerel fillets, or even a playful tin of octopus in garlic sauce. Having multiple choices lets you introduce guests to new favorites while also appealing to varying palates.  Get visit our sea-cuterie collection for ready-to-go sets for different boards.

Pairing the Fishes

Like traditional charcuterie boards, balance is everything. If you opt for a richly flavored tin—such as calamari in ink—offset it with something milder, like boquerones or a lightly seasoned sardine. Also, consider mixing types: one bolder smoked fish, one with a spicy marinade, one in a simple brine, etc. This approach helps highlight the unique qualities of each fish. Keep the palate refreshed by serving slices of lemon or lime, fresh herbs, or a tangy sauce alongside.

What to Serve Alongside

To round out your sea-cuterie board, lean on complementary textures and taste profiles. Crunchy crackers, crisp baguette slices, or toasted crostini work well for building mini open-faced bites. Add a few cheese options, such as a bright goat cheese or a mild Manchego, for contrast. Olives and pickled vegetables (cornichons, caperberries, pickled onions) are tried-and-true partners for salty, ocean-inspired flavors. A drizzle of good-quality olive oil or a smear of robust mustard can also heighten the overall tasting experience.  If not getting a seafood tin that includes spices, you can always add a dash of Piri-Piri sauce or Espinaler's amazing sauces. If you want to stay true to Portuguese traditions, take our friend Gonçalo's advice and make a little mix of chopped flat leaf parsely, garlic, olive oil and a shot of vinegar or lemon juice (think Chimichuri without the spice).  The chlorophyll of the parsley and the garlic add a great counterpoint and underscore many tinned fish flavors.  

Where to Find More Inspiration

If you’re looking to explore more tinned-fish ideas and get creative, check out:

• José Gourmet (renowned Portuguese conservas cannery known for their bright, modern packaging) - admire many inspiring arrangements on their @jose.gourmet Instagram feed.  This one in particular is simple and charming: 

• Influencers like @chefcharlottelangley and her instagram feed are full of inspiration.   Note that due to Charlotte being the creator behind the Scout brand, many of here recipes refer to Scout.  She is now creator of the NiceCans brand.  Many of her boards can be created with one of the many simple and luxury tinned fishes we carry.

• Online communities dedicated to tinned fish, such as r/CannedSardines on Reddit, for recipe ideas and reviews.  Please note that this subreddit is not limited to the topic of sea-cuterie boards, and contains a variety of opinions that may or may not reflect the views of The Spanish Table.

With these tips and sources, you’ll be well on your way to crafting a sea-cuterie board that’s both visually stunning and utterly delicious. So gather your tins, invite a few friends, and enjoy riding the wave of this briny new entertaining trend!