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Although Google now has "about 27,700 results" for seacuterie, this word doesn't seem to have made it into any of the standard dictionaries yet. But already in 2017, Fine Dining Lovers announced ("Seacuterie, When Salami Rhymes with 'Sea-lami'") that "today’s latest craze is 'seacuterie'", and went on to survey the gastronomical metaphors involved at greater length, e.g.

Markus Glocker's octupus [sic] pastrami at Bâtard in TriBeCa (New York) is unanimously decreed to be a masterpiece which, at first sight, looks like a soppressata, but in actual fact is much more involved. This leads us into deeper waters, where fish, shellfish and mollusc-based dishes are united under the banner of seacuterie which, more often than not, draws inspiration from cold cuts, such as ham, mortadella, sausages, soppressata, n’duja [sic], and cured fatback.

Web searches turn up some earlier uses of the word, e.g. in Fodor's Florida 2016 (published in 2015), and a 2014 article in the Shropshire Star, announcing that "The food world was filled with epicurean delights in 2013":

Seacuterie – charcuterie has become ubiquitous in recent years. Air-dried ham, bresaola, artisan salami and chorizo have replaced the pork pie and sausage roll. Such products are locally available – Maynards Farm, in Shropshire, makes a sensational chorizo, for instance. Seacuterie is next. Octopus cured in molasses, sea bass with cilantro and peppercorns and salmon pastrami are next up.

However, I was disappointed to learn that the footnote in Brill's Companion to Camus: Camus Among the Philosophers,  linking "themes and problems of Camusian thought" to the suggestive URL


is apparently a typographical error (though of course the Camusian version should be mercuterie, which does actually exist,  though without any apparent existentialist connections).

Despite this failed philosophical precedent, it seems to be time for seacuterie to get its Word Induction Ceremony.

Most readers will recognize seacuterie as a blend of sea and charcuterie. Fewer will know that charcuterie comes from the French for "cooked meat" — I certainly didn't. The Dictionnaire de l'Académie Française gives

xve siècle, chaircuicterie. Dérivé du radical de charcutier.

and for charcutier in turn gives

xve siècle, chaircuitier. Dérivé de chair cuite.

There's a good discussion of blends and similar word-creation devices in Ryan Lepic's 2016 article, "Lexical blends and lexical patterns in English and in American Sign Language."

Note: If 'nduja is not in your lexicon, Wikipedia has an article about the dish, and Wiktionary explains the pronunciation (in IPA-ish):


and the etymology:

From Old French andoille, ultimately from Latin indūcō (“cover, overlay”).



  1. Coby said,

    April 22, 2023 @ 10:04 am

    I suspected that 'nduja might be Calabrian, like 'ndragheta, and I was right.

  2. TonyK said,

    April 22, 2023 @ 11:10 am

    This suggests a neologism along the lines of eggcorn or mondegreen: a 'cutery' is a made-up word that is so cutesy that it makes you puke. Like 'seacuterie'.

  3. Jerry Packard said,

    April 22, 2023 @ 11:40 am

    I’ve never heard of it but having been raised on mortadella it sounds delicious and I’d love to try it.

  4. Bruce Rusk said,

    April 22, 2023 @ 1:28 pm

    Depending on the seafood involved, it could also be sharkuterie.

  5. Linda said,

    April 22, 2023 @ 4:43 pm

    Without going too exotic I assume hot smoked mackerel and gravlax would count as seacuterie.

  6. Roscoe said,

    April 23, 2023 @ 1:00 pm

    “Depending on the seafood involved, it could also be sharkuterie.”

    What if I use arctic char?

  7. Robert Coren said,

    April 24, 2023 @ 8:55 am

    I'm curious to know what the "seacuterie" embedded in the Camus example is a typo for.

  8. Taylor, Philip said,

    April 24, 2023 @ 4:47 pm

    Robert — I very much suspect "camus-série", but the corresponding URL cannot be located as I type …

  9. Jim said,

    April 24, 2023 @ 6:17 pm

    I once saw "shark coochie" on a menu for the canned tuna, octopus tentacle equivalent of a charcuterie board.

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