Build The Perfect Seafood Charcuterie Board

Hosting this holiday season? Elevate your grazing table or weekend charcuterie board with our incredible selection of seafood delights. Whether it's Sunshine Coast oysters with a punchy mignonette, an easy cream cheese dip adorned with Albacore tuna lox and capers, candied pink salmon strips, or smoked scallops, your Skipper Otto options are endless!

A seafood charcuterie board adorned with fresh oysters, tinned seafood, smoked salmon, lox, bread, crackers and produce. Above the charcuterie board, two hands hold a prepared bite.

Our top ten tips for building the perfect seafood charcuterie board:

#1

Freshly shucked oysters! Order a bag of flash-frozen oysters, thaw, shuck, and serve atop crushed ice. We're not exaggerating when we say they're an instant crowd-pleaser.

#2

As they say, we eat with our eyes! Add vibrance and depth to your platter by incorporating small pops of colour, whether it's thin slices of radish, red onion, or fruit.

#3

Explore new ways of preparing your seafood. Our current favourite is salmon beet gravlax! A couple of days before hosting, cure your choice of salmon (we used chinook!) in a mix of beets, salt, sugar, and herbs, pop it in the fridge for a couple of days then rinse, slice, and serve. Add to a few pieces of toasted baguette with cream cheese and capers, or serve in thin ribbons on your board. You can find our full recipe here.

#4

Every great charcuterie board needs a good dip. Our perfect dipping plate begins with a healthy smear of cream cheese, albacore tuna lox, a sprinkle of capers, lemon zest, finely chopped red onion, and fresh dill. Load onto a cracker or slice of fresh bread, and you've got yourself the ideal bite.

#5

Chop up a pack of our candied pink salmon strips and throw them on! Once thawed, these ready-to-eat strips are sweet, smokey, with great texture. A tasty addition to any great board!

#6

Bulk up your board with our premium tinned seafood. From wild smoked pink and spiny scallops to vibrant sockeye salmon, our tins are a great shelf-stable charcuterie solution and are both nutritious and delicious.

#7

When it comes to charcuterie, variety is key. Adorn your platter with a selection of hot smoked fillets (the pepper-smoked pink salmon is our current favourite!), candied strips, tinned goods, and lox. The more, the merrier!

#8

Sometimes all it takes is a little preparation! Small details like ribboning lengths of cucumber or finely slicing radishes, make a huge difference.

#9

Add structure and depth to your charcuterie board by placing a few elements in bowls or leaving some seafood in cans. This helps to create additional focal points and is great for pre-marinated products such as artichoke hearts and cornichons.

#10

Build a few bites! Help your guests create the ultimate flavour combination by pre-preparing a few nibbles. This works particularly well with more delicate items such as lox or salmon gravlax.