Summer Tinned Fish Seacuterie Board

Author Notes

Tinned fish has finally been receiving the respect it deserves in the U.S. these last few years. Our beloved cans of tuna are seeing a growing variety of new companions on store shelves, including sardines, mackerel, and even cockles and octopus! One of my favorite ways to enjoy tinned fish is by creating a board, similar to a charcuterie or cheese board. This allows you and your friends to try lots of different options all at once. I love mixing a variety of tins, serving some straight out of the can, like the rich codfish packed in olive oil, and zhuzhing up others. For example, I'll combine the briny cockles—tiny, clam-like shellfish—with panko, butter, lemon, and herbs to create a "stuffed clams" dip that's perfect for scooping onto potato chips. For those who love spreads, the sardine pâté, whipped with capers and Dijon mustard, is luscious and surprisingly mild. I love pairing my tins with lots of sides, ranging in textures, salt levels, and brightness. Spread a spoonful of the "stuffed clams" on a potato chip followed by a bite of radish with softened butter, or smear some sardine pâté on a cracker topped with a jammy, soft-boiled egg and olive. There are no rules! The possibilities run
as deep as the sea!
—César Pérez