the success of seafood charcuterie

Usually, it sits on fishmongers’ stalls, whole or filleted. But for some time now, fish has been making an appearance as charcuterie for an aperitif. In a bar in Cavalaire-sur-Mer (Var), the platters are made up of seafood chorizo, or even tuna, salmon or swordfish ham. Behind this new kind of aperitif are Yannick Plassart and Christophe Giorgi, chefs and founders of the seafood charcuterie Fishologie.

That morning, they tackle a 28-kilo tuna. The cut is almost surgical to transform it into ham. The tuna will be salted and matured for two to three months in a cold room, to obtain the taste and fine texture of ham. The less noble pieces of the fish are also recovered, seasoned with spices, and put in a casing to make chorizo. Two products that are already victims of their success. In Paris, Maxime Bouttier, chef of the Michelin-starred restaurant Geosmine, has been preparing his own seafood charcuterie and serving it as an appetizer for a year.