How to Make a Seacuterie Board

Looking for a different take on the classic meat-and-cheese plate? Give a seacuterie board a shot for your next holiday party or movie night. Like a classic charcuterie spread, a seacuterie board is as fun to prepare as it is to eat–but swaps the prosciutto and pâté for tuna, salmon, sardines, and even oysters. Here’s how to make one.

Step 1: Choose Your Seafood

A good seacuterie board is all about variety. The types of seafood you select for your board will set the tone for the other components, so take some time and think about what you’d like to build a board around. If you’re not sure where to start, try to include at least these three items:

• At least one spread or dip: This could be a fancy hot crab dip, a smoked salmon spread, or even a classic tuna salad—basically, anything you can dip or spread on bread. 
• Something smoked: Smoked seafood—like our Smoked Oysters in Oil— is extra savory, delicious, and great with cheese, so don’t skip it. 
• Whole seafood: Popping open a tin of whole oysters or sardine filets is an easy way to add some visual interest—and even more deliciousness—to your board.

Remember: There are no hard-and-fast rules. A seacuterie board should be a seafood lover’s delight—as long as you love what you’re serving, you’re doing it right.

Step 2: Pair with Fruit and Cheese

Once you’ve figured out if you’re featuring oysters or salmon (or both!), it’s time to choose the right fruits and cheeses to go with them. Grapes and sliced apples are classics for a reason, but honestly, it’s hard to go wrong with any kind of seasonal fruit. 

When it comes to cheese varieties, it’s always nice to have something sharp, something mild, and something in between. An aged Gouda or Gruyère, a fresh cheese like ricotta or mascarpone, and maybe some chèvre or feta to round things out. Offering a range of flavors lets you and your guests try lots of different combinations.

Step 3: Add Flavorful Garnishes 

The finishing touches can make or break a snack spread. Mustards, honey, jams or preserves, nuts, capers, and olives can all add the perfect final pop of flavor to a seacuterie board. But whatever you do, don’t forget the pickles! Whether they’re classic bread and butters, pickled red onions, or even root vegetables, you’ll want at least one pickle to cut through the richness of smoked seafood and cheese. 

Step 4: Don’t Forget the Carbs

You can’t have a seacuterie board without carbs, but you don’t have to go too wild. One or two types of crackers and baguette slices give your guests plenty of options without overshadowing the seafood.