Trends, by definition, can come and go in the blink of an eye. And yet, we occasionally come across some which might change the scene for the better. Is seacuterie one such food trend that will pass by before the turn of the year? Or is it marking the arrival of a movement that makes the global food culture more inclusive and experimental? Either way, a novel concept such as this is always cause for excitement, especially for the foodies. In this case, it is also bringing forth more options for pescatarians or non-meat eaters. So are you ready to take a look at this up-and-coming trend? Let’s dive right in!
What is Seacuterie?
Seacuterie is a fun play on charcuterie. For the uninitiated, a charcuterie board is an assortment of cured meats with suitable accompaniments. The emerging trend takes this classic and puts a seafood twist on it. This means having a charcuterie board-like arrangement, but instead of the meat, cured seafood varieties and accompaniments that go best with it.
Here are some examples of what you can expect to see on a seacuterie board:
- Shucked oysters
- Caviar or roe
- Smoked salmon or lox
- Cured tuna
- Salmon rillettes (or any other fish you like)
- Scallop mortadella
- Prawns/ Shrimp ceviche (or pickled shrimp)
- Tinned fish
The accompaniments to these main attractions would be toast, crackers, dips, spreads, salads, and sauces. If you can find the right balance, pickled vegetables also go well on the board. The key to making it a fancy platter is being creative and infusing it with your taste and experience.
One of the early creations that feel right on a seacuterie board is the salmon pastrami. Created in the 1980s by chef David Burke, the process of creating pastrami salmon takes over two days but the end result is worth the efforts and stays longer. Conceptions like shellfish sausages, octopus salami, and swordfish ham are gaining popularity. While it is best not to include an array of cheese, you can add seafood salads, dips, and spreads to the board, such as our smoked salmon spread.
The Waitrose & Partners Food and Drink Report 2019-20 was one of the first trend-watchers to predict the rise of seacuterie as we transitioned from 2019 into a new decade. To make more sense of this prediction, one also needs to take a look at the other highlights of this study. Through a number of observed trends and predictions, such as premium frozen seafood and increasing popularity of seaweed as food, the report has coined the term ‘seaganism’. Seacuterie is part of this upcoming vogue.
The move towards seafood is not exactly new. For a while now, many have been drawn towards an alternative lifestyle. While some bring about changes to be a proper vegan, some try to be flexitarian for their own reasons. Pescetarianism, a diet focusing on fish, has also seen such a rise in the past few years. It is now expanding to accommodate more seafood than fish alone.
When one considers the trends witnessed in the past few years, seacuterie comes across as a natural progression. The report called it one of the ‘food trends to look out for in 2020 and beyond’. While it was started in Australia and gained popularity in the UK, it could soon be seen enjoying recognition all around the world.
Should I Try Seacuterie?
If you have no aversion to seafood, jump right onto the bandwagon. We reckon it will be worth it. The seafood board can comprise seafood varieties smoked, aged, pickled, fermented, or treated in similar manners to the meats that make up a charcuterie. However, you can get creative. You can try it outside at seafood places which are experimenting with it, or you can make your own, the way you want right at home if you have had experience with charcuterie boards.
The move away from meat finds numerous inspirations. With changing tastes and preferences, innovations like the seacuterie seem to be a natural progression. However, it might be a while before we see it being a presence as common as the classic charcuterie board. For now, the focus lies on bringing seafood into the charcuterie board.
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