The seacuterie board: your festive seafood platter guide

Festive feasts are all about enjoying time with friends and family, and the food we share makes those moments even more special. But the way we celebrate is changing. Charcuterie boards filled with cured meats and cheeses have long been party favourites, but more people are now thinking about their health, and some are cutting back on meat. That is one of the reasons why seafood and vegetarian boards are getting popular.

These beautiful platters are full of fresh, seasonal food that feels good to eat and great to share. In this article, we’ll explore seafood sharing boards; discover why they’re such a wonderful choice for celebrations, and learn how to create one that’s both good for you and better for the planet. 

What is a seacuterie board?

The word seacuterie (sometimes called fish charcuterie or a seafood board) simply means a platter inspired by the sea. Instead of using cured meats, a seacuterie board features a mix of fish and shellfish, often beautifully arranged and full of colour. This trend began around 2020 and is believed to have started in Australia.¹ These eye-catching platters quickly became popular on social media and at parties, luring in the people looking for food that is both healthy and more sustainable. 

Seacuterie boards often include fish that are pickled, smoked, or cured, much like traditional meat charcuterie. For some, the flavour of fish can be even more exciting than meat. A great board also has plenty of creative sides, such as seaweed, tangy dips, and colourful pickled vegetables. Now, let’s explore what goes into a seafood sharing board and how you can create your own version at home.

Building a spectacular seafood platter

A seacuterie-inspired board can be customised for any gathering. Ideally, it should feature a mix of colours, flavours, and textures. Here’s how to start. 

Find a good base

You can assemble your feast on a big plate, a sturdy wooden board, or even a large cheese platter. If you don't have a special board, lining an oven tray with parchment paper also works well. Gather some small bowls or dishes for dips, olives, and crackers. 

Pick your protein

The key to a successful seacuterie board is variety. That can mean a selection of canned fish, fresh fish, and smoked fish. 

• Cured fish. Smoked salmon is a classic and popular choice. Smoked mackerel is another good option as it’s rich, flavourful, and good value. You can also find plenty of flavoured varieties, such as spiced or peppered. Pickled herring is another great pick, and it is delicious served with rye bread. 
• Tinned fish. Sardines, mackerel, or tuna bring big flavours and texture. You can serve them straight from their tins or spruce them up a bit. For instance, you could mash sardines with mayonnaise, capers, mustard, and lemon juice to make a simple pâté.
• Cooked shellfish. Cooked shrimp served with tangy cocktail sauce, such as Marie Rose sauce (a simple mix of mayonnaise, ketchup, lemon juice, and Worcestershire sauce), is always a popular choice. Cooked lobster or crab meat also makes a fantastic addition. 
• Raw shellfish. Raw oysters (opened and served in their shell) are a classic food on seafood platters at Christmas and New Year, especially in France, Spain, and Switzerland. They also work wonderfully on a seacuterie board. 

It’s important to remember that some people should not eat raw or partly cooked seafood, such as fish or shellfish. This includes babies, young kids, older adults, pregnant people, and anyone with a poor immune system. Raw seafood can sometimes carry germs that make you sick. Also, make sure to eat foods like shellfish platters within two hours after taking them out of the fridge.

Select your sides

Balance the richness of the seafood with crisp, fresh, and tangy sides. Try to include the following:

• Fresh veggies. Use crunchy veggies, such as cucumber slices and radishes for texture. Don't forget bright, fresh citrus, like lemon or lime wedges, which are essential when serving seafood. You could also add grapes, berries, or apple slices.
• Salty bites. Foods that taste sour or salty help cut through rich flavours. Try pickles, olives or capers. 
• Dips. In addition to cocktail sauce or melted butter, you can add seafood dip, hummus, or chutney. Serve your dips in bowls and add a drizzle of olive oil/chopped herbs/toasted seeds on top for an extra nutritional boost.
• Breads and crackers. Include different bits for dipping, such as breadsticks, baguette slices, rice or seed crackers.

Styling your board

Presentation matters just as much as flavour for party food. Begin by placing the largest items, such as the dips and breads, on the board. Use different heights and layers to create visual interest. Smoked salmon slices can be arranged in overlapping bites or, if you want to be fancy, cut into strips and wrapped up to look like a flower. Fill any empty spots on the platter with smaller items such as olives, capers, or fresh herbs (like rosemary or dill sprigs) to decorate and add colour.

Why seafood boards are so good for your health

Christmas and New Year’s Eve meals are often indulgent and loaded with meat. This kind of rich food can leave us feeling overly full. But a seafood board is a refreshing way to add something light, healthy, and nutritious. Seafood is an unbeatable choice because it provides complete protein and often contains significantly less saturated fat than traditional cured meats. Most importantly, it is a fantastic source of vital nutrients such as:

• Omega-3 Fatty Acids (DHA and EPA): These healthy fats are crucial for your body and mind.²
• Vitamin B12: This nutrient is mainly found in animal-source foods, and seafood (especially forage fish) is a great source.²

Eating more fish and less red meat has also been associated with a lower intake of saturated fats and a higher intake of DHA + EPA.²

Make your festive table a place of joy and balance.Find out how to eat more mindfully and enjoy the festive season without guilt.

How seafood boards can be more sustainable

Eating more fish makes sense for the health of the planet, too. Wild seafood, often called “blue foods,” has a much smaller carbon footprint than red meat. For example, wild seafood has about one-sixth the carbon footprint of beef.³

Small fish such as anchovies, herring, and mackerel (known as forage fish) have some of the lowest greenhouse gas (GHG) emissions. Sometimes even lower than some plant foods!³

Choosing sustainable fish

When shopping for seafood, look for sustainability labels such as those from the MSC (Marine Stewardship Council) and the ASC (Aquaculture Stewardship Council). These eco-labels are independently verified, ensuring the products come from responsibly managed fisheries and farms that protect the environment.⁴ 

While the ASC and MSC aren’t perfect, they do encourage more sustainable fishing practices, making them a good option for consumers. 

For more planet-friendly options, try to buy farm-raised shellfish such as mussels, clams, and scallops, as they use minimal land for cultivation.³ Also, forage fish (e.g. anchovies, herrings, and sardines) are excellent options as they have a very low impact on the planet.²

Buying local fish helps reduce the emissions caused by long-distance transportation. If you live inland, there’s a huge variety of tinned fish to try. 

A new tradition worth sharing

The holiday season is all about gathering, indulging, and creating memories around the table. But this year, a small change can make those moments feel even more meaningful. Swapping a traditional charcuterie board for a colourful seacuterie or plant-based platter isn’t about giving things up. It’s about adding freshness, flavour, and healthier ingredients. These beautiful boards bring people together in the best way possible, through food that’s delicious, nourishing, and kind to the planet. By choosing ingredients that celebrate the sea and the seasons, you can start a new type of festive tradition that is joyful, thoughtful, and worth sharing.