Seafood Charcuterie Hits the Table

Liz Grossman

Your meat charcuterie plate is a sure thing—who isn’t enticed by glistening piles of lardo, terrines, salumi and other porcine pleasures? But what if that wooden slab was dotted with octopus headcheese, triggerfish bologna and tuna sausage? Not only would you win over pescatarians, but you’d wow everyone else with your mer-inspired mélange. Whether bred from scraps, experimentation or curiosity, seafood sausage can be exciting new territory.

Tentacles Get Technical