Whether your social algorithms are full of seafood platter charcuterie board recipes, or you’ve just stumbled across this delicious trend, this guide will share top tips and tricks to make one of your own. Whether you’re living by the coast, or residing in a landlocked state, here’s a few suggestions on how to bring your own unique flare.
Top Tips for Creating a Seafood Platter Charcuterie Board
If you’re looking for some seafood charcuterie board ideas, but have no idea where to start, I’ve got plenty of tips and tricks to consider!
Buy Local & Seasonal Options When Possible
I’m very fortunate to live in the Ocean State. There’s always the option of high quality, fresh seafood — and I don’t even have to go to a specialty market. Thankfully, I only have to pop over to my local grocery store and I’ve got plenty of options.
Like any self-respecting Rhode Islander, I decided to load up on shellfish when building my seafood platter charcuterie board. I’ve grabbed a small lobster, which they’ll steam free of charge here, along with oysters, shrimp, and crab legs.
That being said, if you don’t live right by the ocean and the price of fresh, flown-in seafood would be astronomical, there’s still ways to enjoy a seafood charcuterie board without breaking the bank.
If done right, a tinned-fish board, for example, can be just as delightful, and dare I say, even luxurious. With a few little additions and tweaks, you can create a number of speeds that are down-right delicious.
Get a ‘lil Saucy
If you’re attempting to create a seafood platter charcuterie board with fresh oysters and even some lobster and crab legs, be sure not to forget your sauces!
Personally, it was a bit of a pain to lug all of my pans and sauce dishes (not to mention a cooler full of ice and wine) to the beach, but the extra effort was worth it.
You’re absolutely going to want to dip your shrimp into a small bowl of cocktail sauce and drown your lobster in warm butter. You might even want a fresh squeeze of lemon juice to a dash of hot sauce on your oysters.
Tinned Fish Charcuterie Board Suggestions
If you’re making a tinned fish charcuterie board, though, those few extra ingredients are going to be paramount. Maybe you opt for a can of tuna fish and decide to add in some mayonnaise, celery, and a sprinkling of green onion. Or some cream cheese, capers, and red onion to some tinned smoked salmon.
Some key sauces and condiments can help take seemingly mundane, ordinary items and turn them into extraordinary bites.
Keep Pairing in Mind for Sides & Wines
Another thing you can do to help elevate every bite is to bring along the right pairings. Whether that’s crackers for dipping into your tinned fish spreads or a side of coleslaw or corn-on-the-cob to go along with your shellfish.
Most importantly, pack different options for your wines. When in doubt, one of my favorite pairings with fish is Sauvignon Blanc. Its high acidity and bright, crisp flavor profile is especially delicious with butter offerings.
Unexpected Wine Pairings
Typically, white wines, and even bubbly wines like Prosecco and champagne are among the top recommendations, but if your preferences lean more towards the reds, a softer red like Pinot Noir also goes great with milder fish options.
One of my favorite, and maybe somewhat unexpected pairing to make is a Rose with tomato-forward saucy fish offerings. If your charcuterie board looks more like a shrimp charcuterie board, a French or California Rose is usually a great combo to the acidity of a cocktail sauce.
Bring Along the Right Tools
If you’re going to be assembling your charcuterie board elsewhere — like the beach or a park — and will be away from the conveniences of your kitchen, don’t forget to bring the right tools!
Little things like sauce dishes, or corn-on-the-cob skewers might not be the first thing you’re thinking of when you’re packing everything up, but you’ll definitely be kicking yourself if you need them later. You’ll probably also want to bring a knife so you can cut up some lemon wedges.
Other really important tools to consider? If you’re eating oysters, don’t forget to bring along or invest in a shucking knife.
I speak from first-hand experience when I say it’s incredibly hard to shuck an oyster open with a butter knife. Or as close to first-hand experience you can get when you watch your boyfriend struggle to do it.
Another helpful tool? Bring along a seafood cracker set. Can you do it with your bare hands? Sort of. Not well, and not without a few nicks and scrapes.
Be Sure to Pack Plenty of Ice
Whether you’re planning to assemble your seafood charcuterie board at home or out on the beach, be sure to pack plenty of ice!
I bought a whole 10 lb bag — which I thought was going to be more than enough to help chill my wines and layer my baking sheet pans with ice.
In fact, that was not quite enough ice. It was so hot out the day I assembled my seafood charicure board that everything started melting almost immediately.
Thankfully my friends were more than willing to help me eat all of the seafood offerings once we were done snapping pictures. If you don’t want to be forced to scarf everything down so quickly, though, I recommend grabbing an extra bag (and maybe even a spare cooler)!
About the Guest Author
Allie Lewis
Allie Lewis is a life long Rhode Islander, and an enthusiast of all things wine and travel. She first discovered her passion for wine during a happenstance tasting in Santorini, and it’s been love from first sip.
When she’s not traveling or going to wine tastings, you can usually find her writing, spending time with friends and family, or enjoying Rhode Island’s stunning coastline.
For more Ocean State recommendations, find her on Instagram @aelewis_13
Frequently Asked Questions About Seafood Platter Charcuterie Boards
How to make a seafood platter?
If you’re going to make a seafood platter, my top recommendation is starting with seasonal and local offerings! If you live in the middle of the country, don’t spend an arm and a leg on fresh, flow-in seafood. Tinned fish options can be just as tasty with the right ingredients and tweaks!
Also, make sure that you’re got plenty of ice to keep everything cool! If you don’t keep things cold, it could spell disaster for you and your guests.
Most importantly, if you’re going to make a seacuterie board, I recommend only including the types of seafood you enjoy. If you’re hosting more of a dinner party, by all means still consider your guests preferences. If you only like salmon though, feel more than free to just make a salmon charcuterie board.
How to eat tinned fish?
In the past, tinned fish has gotten a bit of a bad wrap. Just because it’s affordable doesn’t mean that it can’t taste luxurious. If you bring the right sauces, condiments, fresh herbs to the table, you can create a very tasty spread without breaking the bank.
How long can you keep a seafood platter in the fridge?
For your shellfish items, you won’t want to keep them in the fridge for more than a day, and if you do, make sure you’re removing them from the shell to help keep them fresh! You can get a little more time if you remove them from the shell and store in the freezer, though.
If you’re going to be serving tinned fish offerings, be sure to enjoy everything within three to four days.
What wine to pair with a seafood platter?
While there’s a general rule of thumb that you should pair white wines with fish and red wines with red meats, you have a lot more options than you might think! Personally, my favorite wine to pair with fish is Sauvignon Blanc. You can also reach for a nice bubbly wine, though!
Other great options include lighter red wines, like Pinot Noir. A nice Rose with heavy tomato-based options, like shrimp and cocktail sauce, are also delicious.
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