November 11, 2022

Holiday Recipes

By now you’ve likely seen a million Thanksgiving recipes circling the web. Here’s a round up of a few delicious things that we’d love to celebrate with. Some of them are classic, some of them are out there and not all of them include fish! Enjoy…

This Recipe couldn’t be easier, just open a bunch of tins, garnish, and serve alongside crostini or crackers. All of the fish featured here you can found in my Tin Fish Date Night Gift Box

Pictured here:

Mackerel, chopped kimchi, dollops of Kewpie, scallion

Mussels in Escabeche, sliced pepperoncini, breadcrumbs

Smoked Tuna, preserved lemons, castelvetrano olives, fresh herbs

This is the plea for a delicious salad at Thanksgiving

While you can use any anchovies you prefer for this recipe, I used these for the dressing and the Olasagasti fried anchovies for garnish.

Brussels Sprouts Caesar with Tinned Anchovies

Course Salad
Servings 4 side salads


  • 1 pound brussels sprouts
  • 1/2 cup breadcrumbs
  • parmesan shavings for garnish
  • 1 tin Whole Anchovy Fillets Marinated

For The Dressing

  • 1 each egg yolk
  • 1 TBSP anchovy fillets chopped
  • 1 each garlic clove
  • 1 each lemon zest & juice
  • 1 tsp dijon mustard
  • 2 tbsp parmesan grated
  • 3/4 cup oil neutral, like vegetable oil


  • Preheat your oven to 375* and prep your brussels sprouts by cutting them in half and removing any brown outer leaves.
  • Toss the brussels sprouts in 1 TBSP Evoo and sprinkle with salt then lay out on a sheet tray. Bake for 30 minutes or until tender and starting to brown and crisp on the edges. Set aside.
  • add your parmesan, mustard, lemon zest and juice into a medium sized bowl
  • microplane your clove or garlic into the mixture
  • finely chop the anchovy fillets and add to the bowl
  • whisk mixture together.
  • Continue whisking while you slowly drizzle in the oil until the dressing is emulsified. Taste and add salt, as needed. Set aside.
  • Put your brussels in a large bowl and add half the dressing to the edges of the bowl and toss. Taste and add more salt and lemon, as needed.
  • Garnish with bread crumbs, anchovies and parmesan cheese to serve.
  • The leftover dressing can be saved in the fridge up to 7 days.

Smoked Trout & Kimchi Dip

When it comes to the holidays, I’m BIG on dips. I will always have it when hosting and it is where you can find me at any and every party.

This recipe is as simple as can be. One can of Fishwife Smoked Trout, 1 cup sour cream, 1 cup cream cheese, 1 cup chopped kimchi.

Mash the trout with a fork in a bowl, add the remaining ingredients and mix. Taste and add salt, as needed. Serve with your favorite crackers or chips. Delicious on all accounts.

Squash and Potato Gratin

This recipe was born out of poorly thought out Thanksgiving grocery shopping and day of chaos. Years ago, having run out of potatoes when the time came to assemble my gratin, the extra squash and kale I had on hand became pinch hitters. Now I never make my Gratin without! I love to bake this in a Le Creuset baking dish like this one for the comfort old school vibes and the even cook.

Squash and Potato Gratin

Course Side Dish
Servings 8 sides


  • 3 cups heavy cream
  • 2 cloves garlic
  • 2 sprigs thyme
  • 1 each small onion julienned
  • 1 each small butternut squash peeled & sliced
  • 1 each delicata squash peeled & sliced
  • 1/3 pound potatoes sliced
  • 1 cup white cheddar shredded


  • Start by adding your cream to a thick bottomed saucepan and add in the garlic and thyme. Bring to a simmer and allow to reduce by 1⁄3. Strain into a small bowl and season with salt until the cream tastes quite bitter from the salt. This should be quite a bit of salt as it is the only salt used for the squash and potatoes. Set aside.
  • Slice and sweat your onions in 1 TBSP olive oil, until translucent. Set aside.
  • In a baking dish, layer your potatoes, squash, kale and half of the cheese as you see fit. Feelfree to get creative! Whatever the top of the dish looks like is very similar to what the final presentation will be. Pour in the cream on top and top with the cheese. Cover the dish with a lid or foil and bake on 375*F for 30-45 minutes until the vegetables are soft. Remove the lid and finish baking for 5-10 minutes until golden brown. This dish is best made the day of and served while hot.

Sardine Tartine

Another simple holiday appetizer to have available for grazing while you’re finishing up in the kitchen.

Cut a squash in half and roast in an oven on 375 for 30 min, or until tender. Remove the seeds and skin and blend until smooth. Adding olive oil and salt to taste.

Top toasted sourdough with the squash puree and garnish with dollops of ricotta, sardines, pickled mustard seeds and fresh herbs – and enjoy!

Fall Tin Fish Board

A beautiful Tin Fish Grazing Board with major fall vibes. Pictured here are the delicious Wild Planet Sardines in EVOO, pickled quince, manchego, canned cranberries and some crostini. Use this as a starting point and run with it!

Canned Cranberries. Period. Hard Stop.

The only reigning King of Thanksgiving, in my opinion. Ocean Spray Canned Jellied Cranberries.

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