Insights into the seacuterie trend from our panel of experts.
“Chefs understand that charcuterie is a way to utilize trim and less-than-perfect cuts of meat, and now seafood. It allows chefs to alter the shape, texture and flavor of foods through smoking, curing, grinding and many other culinary methods.”
— RON DESANTIS
“Charcuterie has always played an important role in maximizing utilization of ingredients. Pâtés, mousses, along with pickling and smoking techniques, have elevated the excitement of eating fish and seafood.”
— DENNIS SAMALA
“This is being fueled by seafood’s sustainability angle. It’s a great way to showcase healthful, flavorful protein. Many seafood suppliers offer smoked fish and sliced cured fish as well as poke cubes—all ready to be dressed.”
— KATIE SUTTON
“Smoke and salt, an addictive combination, is an age-old technique of preservation that is part of our DNA—we crave it. Smoked, pickled, preserved seafood has often been served in Asian culture to accompany adult beverages, so one has to wonder if the growing demand for craft beer and other fermented drinks like kombucha has also contributed to this trend.”
— ROBERT DANHI
“Moving the charcuterie trend to include all types of seafood is a natural progression with today’s focus on health and wellness, and also appeals to the growing number of pescatarian guests looking for an alternative to meat boards.”
— KATHY CASEY
“House-cured salmon is an easy way for operators to deliver on this trend. Freshly grated citrus zest, fresh herbs, peppercorns, bourbon, agave syrup, along with kosher salt, create a very tender fish with mild flavors.”
— NICK SABA
