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Seafood

2019 Seafood Trend — Foodservice Introducing the “Seacuterie Board”

October 18, 2018

Protein-hyped fad diets continue to evolve in popularity. Last year’s “paleo diet” has now turned into the “keto diet” craze. Although protein-heavy diets have their pros and cons, one positive result is that seafood is getting more much-deserved attention. A nutritional powerhouse often over-looked, seafood offers “protein with benefits.”  In fact, similar to the prehistoric man who’s brain evolved by consuming more omega-3-brain-building fats, modern day man is also reaping the benefits of a more seafood-centric diet with reduced risk of heart disease, dementia, and premature death. Vegans who eat no animal-based foods are demanding “fake” seafood alternatives and vegetarians are more flexitarian these days by allowing more omega-3-rich seafood into their sustainable eating style to maximize health benefits.  

Let me introduce the best seafood-trend to hit restaurants since the stone age, or say 50,000 years ago when a man is believed to start eating fish: The Seacuterie board. It is the modern day Pescatarian version of the traditional meat and cheese-laden “charcuterie” board. The perfect opportunity to promote #Seafood2xWK, the popular hashtag introduced by the Seafood Nutrition Partnership, is a “foodie” friendly rendition to maximize eating enjoyment and all of the health benefits of consuming a more Mediterranean-based diet (eating pattern).

Here’s how to build a Seacuterie Board that dazzles tastebuds and boosts the nutritional intake of a sea of superfoods! Build your board by considering a colorful array of various seafood items by balancing an array of flavors and textures. Highlighting healthy foods that follow the farm-to-table pathway, the bounty under the sea offers endless versatility to create a mouth-watering fish-focused meal or snack.  

Salty

  • Caviar, fish roe
  • Jerky – salmon
  • Small fish – sardines, anchovies, mackerel
  • Pickles (gherkins)
  • Capers
  • Pickled beets, carrots

Smoked

  • Herring
  • Trout
  • Salmon

Sweet (and Sustainable Choices)

  • Lobster, crab meat
  • Carpaccio (fish) – Cobia, Yellowfin, Salmon, Cod
  • Tilapia, Barramundi
  • Citrus fruit– orange, lemon, lime
  • Ginger (fresh or pickled)
  • Herbs (dill), (daikon) microgreens

Seaweed

  • Seaweed Salad
  • Dried seaweed paper
  • Wakame

Shellfish

  • Shrimp
  • Scallops
  • Oysters
  • Mussels
  • Clams
  • Sea Urchin (Uni)

Sauces

  • Wasabi aioli
  • Horseradish cocktail sauce
  • Mustard & Dill infusion

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Changemaker Barbara Ruhs, MS, RDN, is transforming public health by re-envisioning the way food is understood and promoted. A seasoned supermarket dietitian and former Harvard nutritionist, Barb leads the way by offering innovative retail solutions that forge connections between food marketers, market RDs and consumers hungry for truth.

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