Think of Seacuterie as sea food re-imagined. Salmon Salami, Swordfish Ham or maybe Shellfish Sausages could be the types of dishes on a charcuterie board.

Instead of using meat, seafood is being re-invented using some traditional techniques such as pickling, fermenting, smoking and ageing. The trend that started in Australia looks set to rise as chefs look at ways to cook fish using the same process they have done with traditional meat for many years.

Related Articles: