What is it? The term charcuterie refers to meat that has been cured or preserved using techniques — salting, smoking, fermenting, etc. — that came to rise before refrigeration. Chefs have gone from turf to surf with the concept, using fish and seafood instead of meat.
Chef Kareem Anguin of the Oceanaire Seafood Room in Miami recently added a seafood charcuterie platter to his menu. It includes house-smoked salmon, cured tuna, escovitch shrimp, and a terrine of octopus and king crab.
Where can I find it? Oceanaire, 900 S. Miami Ave., Miami. $35.
Evan S. Benn is the Miami Herald food editor and Miami.com restaurants editor. Follow him on Twitter: @EvanBenn.
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