Have you heard? Conservas or tinned fish is a hot new snack and appetizer trend. The new go-to nosh on the block is turning up in wine bars, restaurants, and in people’s kitchens. Some are even saying that tinned fish is the new charcuterie.
What are Conservas?
Conservas (the Spanish word for preserves) are canned seafood or tinned fish from Spain and Portugal. The Iberian Peninsula has a rich history of cooking freshly caught seafood and preserving it in tins. Super fresh and preserved in olive oil or sauce, this ready-to-eat tinned fish trend is catching on.
You know something is a trend when folks who rarely eat seafood, let alone tinned fish, are becoming enthusiasts. And while the thought of your guests gathering around open tins of mussels and mackerel with sardine forks in hand, ready to take the plunge may sound strange, you should give it a try. For one thing, tinned fish is good for you. It’s a good source of protein, omega 3’s and it’s high in iron. Moreover, these are high-quality foods, often using fish caught the same day.
So, move over charcuterie boards, butter boards, and “jarcuterie” (charcuterie in a glass jar), there’s a new board in town and we’re calling it the seacuterie board!
What you’ll need for your seacuterie board
Like all charcuterie boards, the seacuterie board starts with your favorite marble cutting board or an assortment of wood boards for charcuterie. If you’re serving cheese, bring out a cheese knife set made for soft and hard cheeses and you can never go wrong with having butter knives and a cheese spreader nearby.
While table forks will do, sardine forks are just the right size and shape for grabbing a slice of tuna, sardine, or a scallop from the tin.
Start your seacuterie board by opening 2 - 4 cans of different types of Conservas. Go ahead and place the opened cans directly on your wood boards for charcuterie or on a single marble cutting board. You can transfer the tinned fish to small bowls if you prefer, but the open tins are part of the charm of this board.
Photo by Iñigo De la Maza on Unsplash
Different types of Conservas to try:
Sardines: A classic Conserva, in Spain or Portugal, sardines are always a good choice. You can find tinned sardines with full loins, skinned and deboned, or complete with skin and bones. Choose from lightly smoked sardines packed in olive oil or sardines packed in tomato sauce or mustard. For the sardine purist, there are sardines packed in fresh spring water, ready to add your ingredients.
Tuna: From Yellowfin tuna belly (taken from the belly muscles, it is considered one of the finest parts of tuna), packed in olive oil with piquillo peppers to tuna packed in pesto, tuna fillets are another popular choice for your tinned fish board.
Octopus: Packed in olive oil or garlic sauce, it is delicious to eat as is or with crusty bread and potatoes.
Scallops: Served in a delicious Galician sauce (onion and paprika) or add a little heat to your Conversa selection with scallops in a spicy garlic and chili marinade.
Mussels: Blue mussels preserved in a marinade of rapeseed oil (canola oil) and apple vinegar with dill and fennel seeds are enjoyable straight from the tin or try Spanish-style mussels preserved in “escabeche rojo” (pickled red onions).
Mackerel chub or Atlantic mackerel: A great alternative to less abundant fish like tuna, enjoy smoked mackerel in olive oil or Atlantic mackerel with lemon and capers.
Anchovies: Sliced by hand, preparing small anchovy fillets is a real labor of love. If you’ve only had this small fish on pizza, you’ll be surprised at the mild flavor and delicate taste of white anchovies. White anchovies, or “boquerones” are smaller and more delicate than sardines and are a delicious snack, straight from the can.
Cockles and Clams: A delicacy at bars and restaurants across Spain, cockles and clams packed in brine are as fresh as you’ll ever taste.
Salmon: Delicate smoked pink salmon or wild sockeye salmon will be a hit with something salty. Serve it with capers, cornichons, and pickled peppers.
Squid: Complemented by the smooth, fruity notes of olive oil, the mild taste of tinned squid goes well with savory-sweet jams and toasted bread.
Photo by Eric Prouzet on Unsplash
With so many different types of tinned seafood available from gourmet markets, your seafood charcuterie boards will never be boring. Now that you’ve picked out your tinned fish, let’s look at some other items to include on your seacuterie board:
- Crusty bread like sliced baguette, crackers, and pita chips are a must for soaking up all the delicious oils and sauces. Many restaurants that serve Conservas will include a bowl of thick kettle-cooked potato chips.
- Raw vegetables add color and crunch to seafood charcuterie boards. Try cherry tomatoes, cucumber and radish slices, and carrot sticks.
- Cream cheeses pair well with smoked fish, balancing out the flavors. Have a cheese spreader (or 2) nearby and include chopped green onions, fresh dill, and basil for toppings. Add some sharp cheddar or Gouda cut into cubes for a hard cheese.
- Fruit like grapes, berries, and figs refresh and sharpen the palette.
- Add a few lemon wedges, vinaigrette dips, or hot sauces. Seafood and spice are a match made in heaven.
- Don’t forget to add extra nibbles, like olives, pickles, and nuts.
Conserva or seafood charcuterie boards are affordable, versatile, healthy, and delicious. Go ahead…grab your marble cutting board, sardine forks, and cheese spreader set, and crack open some tinned fish.
Perfect for date nights, parties, picnics in the park, and glamping, we think the seacuterie board trend is here to stay, don’t you?
Photo credits: Carrie of Pantry to Table
