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.
To read the rest of the story, please go to: Agence France Presse
