Seacuterie: When charcuterie and seafood come together
by Darinee Durai
@ 13 Jan 2017
When David Burke invented salmon pastrami in 1988, the then-up-and-coming chef was just looking to create an American version of gravlax, not start a seafood movement. But nearly three decades later, his inventive, smoked twist on salmon has not only endured, but also spawned a broader trend of seafood charcuterie, or “seacuterie,” on restaurant menus.
Visit to find out more:
http://www.nrn.com/seafood-trends/seafood-takes-inspiration-charcuterie
