You’ve heard of cheese boards. Charcuterie, too. But a fish board? They’re actually quite trendy and easy, according to the experts at Market Hall Foods in Oakland. “The uniqueness and creativity of a seafood board promotes conversation because it’s out of the ordinary,” says Tya Nguyen, manager of Hapuku Fish Shop located inside the marketplace. “But it is important to keep these boards simple and let the flavors of the fish come through.”
Nguyen likes to serve Hapuku’s beet-cured gravlax with cream cheese on a bagel board, or whip up a caviar board dressed with Ibiza White Truffle Potato Chips and Bellwether Farms’ Creme Fraiche. Together with Kennedy Silay of Market Hall Caterers, she creates a modern take on the classic Italian anchovy-and-butter appetizer. In this version, they use IASA spicy anchovies with a high-quality butter and pickled goodies, including Market Hall’s own Good Food Award-winning mixed Pickled Vegetables.
Best part? You can purchase everything — including the slate board — inside the marketplace.
Market Hall’s Anchovy, Crostini & Pickles Board
Serves 4
Ingredients:
1 jar IASA spicy anchovies in olive oil
Kale or collard greens to garnish
1 jar mixed pickled vegetables
1 jar pickled beets
1 round of high-quality salted butter (about 6 ounces)
10 to 12 slices crostini
Cranberry beans, for garnish
Directions:
Remove anchovies from jar and drain oil.
On a clean wood or slate board, place one large kale or collard green leaf across the bottom left corner of the board and pile anchovies on top. Unwrap butter from package and place in upper left corner.
On the upper right of the board, place small bowls or jars filled with pickled beets, mixed pickled vegetables or any other pickled items you want to serve. Place the cranberry beans on the bottom right corner of the board. And in the center, lay the crostini in a narrow diagonal line.
— Recipe courtesy of Market Hall Caterers and Hapuku Fish Shop
