Directions

1. Start with your seafood. The tinned fish is the centerpiece of the board, so variety is key. Mix different textures and flavor profiles to create contrast across the spread. A few of our Fishwife favorites include rich Albacore Tuna with Soy Ginger, Smoked Salmon with Fly by Jing Sichuan Chili Crisp, and classic Smoked Rainbow Trout. Using several types of tinned fish makes the board feel layered and interactive, while giving guests a variety of flavor experiences to explore.
2. Add crunch and texture. Every great canned fish board needs plenty of texture. Use crackers, toasted sourdough, kettle potato chips, and a variety of crisp veggies to complement your seafood apps and add a nice texture change to the board.
3. Include bright and briny pairings. Acid and crunch help balance the richness of the seafood appetizers. Add components like pickled onions, pickles, olives, and lemon slices to add brightness and freshness to your tinned fish board.
4. Add rich and creamy elements. Any charcuterie board needs the umami-ness of cheese and spreads. Cream cheese, whipped ricotta, and aioli are the perfect spreadable companions to seafood appetizers.
5. Finish with garnishes. Fresh herbs, flaky salt, citrus zest, and extra chili crisp can instantly make the board feel polished and restaurant-worthy with almost no extra effort. Use a large wooden cutting board or a tiered plating setup to create a beautiful place to build your loaded tinned fish board.