They draw from a new trend for seafood charcuterie, and they follow the principles, techniques and terminology behind the meat boards that have become fixtures on so many menus. Seafood charcuterie ...
A seafood platter in New Orleans is usually a feast of the familiar. But lately a different sort of platter has been surfacing, variously stocked with tuna rillettes, cured cobia prosciutto, garfish ...
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