How to Build a Seacuterie Board: Coastal Entertaining with Seafood Style
A coastal twist on the classic grazing board
Charcuterie boards have been trending for what feels like ages, while another style has been quietly waiting its turn. In 2026 the seacuterie board finally steps into the spotlight, and in the Lowcountry there may be no better place to embrace it. A seacuterie board follows the same principles as a traditional charcuterie spread, only seafood takes center stage. According to David Sprowles of Nibbles N Bites Catering, everything starts with quality. “Our seacuterie boards start with superb fresh, sustainably caught seafood,” he said, noting that freshness shapes both flavor and texture. His approach is simple: choose well, handle gently, and let the seafood shine.
For Sprowles, seacuterie is more than a trend. It mirrors the rhythm of coastal life. “Living on Hilton Head Island, coastal living is in our backyard, so are seacuterie boards,” he said. He often smokes his own seafood for added depth, a technique he admits has become something of an obsession. Yet underneath the creativity, his philosophy stays grounded. “We love food, freshness and flavors. Food is love, and we respect the process and the seasonal flavors.”
A seacuterie board never needs to be complicated or overly styled. Think of it as a colorful, balanced spread that is easy to assemble and even easier to enjoy, whether you live by the coast or simply want to channel the feeling for an evening.
1. Build your base
Choose a sturdy foundation. A wooden board, slate or tray works well, and if you are serving cold or raw items, line the surface with crushed ice or even a layer of salt for temperature control and visual appeal. Add small bowls first to anchor the layout. Use them for lemon-garlic oil, salmon dip, cocktail sauce or seaweed salad. Once your structure is set, build outward.
2. Cast your seafood lineup
Now bring in the stars. Tinned sardines, anchovies, mussels or tuna can stay in their tins or be transferred to small bowls. Cooked shrimp, oysters on the half shell, crab dip, lobster salad, smoked salmon, vegan caviar or pre-cooked mussels all work beautifully. Use what is fresh, what you enjoy and what you can source locally. As Sprowles notes, “Our fresh seafood is carefully sourced to ensure quality and safety.”
3. Add the sides that shine
With the seafood in place, fill in the supporting cast. Brie, feta or sliced hard cheeses add richness and contrast. For crunch, reach for water crackers, toasted baguette slices, seaweed chips or kelp chips, keeping them away from wetter items so they stay crisp. Fresh and pickled elements bring brightness and balance. Lemon wedges, grapes, persimmons, berries, red onion slices, olives, capers or pickled kelp all pair naturally with seafood’s briny depth.
4. The final touch
Finish with the details that make the board feel polished. Fresh dill, chives or parsley add aroma and color, while grainy mustard, crème fraîche or a light vinaigrette provide dipping options. Small tongs, picks and spoons keep everything organized and easy for guests to navigate.
