Tinned Fish Board

Tinned fish boards are a fun twist on the traditional charcuterie board, featuring flavorful seafood, crunchy snacks and savory accompaniments. Known as conservas, these preserved seafood specialties are especially popular in Spain and Portugal, where you’ll find everything from sardines and anchovies to mussels, tuna and octopus.

A recent visit to Barcelona renewed my appreciation for Spanish food traditions, where good ingredients need very little fuss. I love arranging a few beautiful tins of seafood with olives, pickled vegetables, potato chips and toasted bread. It’s a simple, delicious way to entertain, whether you’re serving appetizers with drinks or putting together a casual light dinner.

Tinned Fish Board

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Servings: 4

Course: Appetizer

Ingredients Method

Ingredients

  

• 2-3 varieties of tinned fish or seafood
• assorted olives
• pickles or other pickled vegetables
• mustard or other favorite condiments
• potato chips Patatas Fritas by the Spanish brand Bonilla a la Vista are a favorite brand
• toasted bread slices
• assorted crackers
• a selection of finishing salts
• assorted cheeses optional
• fresh or dried fruit optional

Method

 

1. Open the tins of fish and seafood, draining only if necessary. Arrange the tins on a large board or serving platter, leaving space for the accompaniments. Add small bowls of olives, pickles and condiments, then fill in with potato chips, toasted bread, crackers and finishing salts. Include cheese or fruit, if desired, and serve immediately.
Choose a variety of seafood with different flavors and textures, such as sardines, smoked mussels and tuna. Keep seafood packed in flavorful olive oil in its tin, and serve with plenty of crunchy accompaniments for contrast.