Tinned Fish Thanksgiving: Ten Holiday Tips and Tricks
Sardines are Good on Any Salad
Salad takes on a lot of meanings during the holidays. The good thing is that sardines go great with just about all of them. (Okay, maybe not fruit salad. Unless...)
â
Classic Potato Salad with Sardines
- Boil 1 pound of small potatoes (like red or gold) until tender.
- While warm, slice the potatoes into halves or quarters.
- Gently flake sardines into the bowl with the warm potatoes.
- Squeeze inthe juice of one lemon. Add 2 tablespoons of drained capers and 1/4 cup of sliced red onion.
- Drizzle with 2 tablespoons of extra virgin olive oil.
- Gently toss and season generously with salt and fresh black pepper. Serve warm or at room temperature.
Fresh Green Salad with Sardines
- Wash and dry a large handful of your favorite salad greens (e.g., romaine, butter lettuce, or mixed greens).
- Slice half a cucumber and a few cherry tomatoes into the bowl.
- Thinly slice a quarter of a red onion and add it to the greens.
- Drain 1 can of sardines (oil-packed preferred) and lay the fillets gently over the vegetables.
- For the dressing, we recommend a mustard vinaigrette.
â
Tinned Fish for Thanksgiving!? Yes!
â
Tinned fish and Thanksgiving might seem like they swim in different seas, but they actually make a surprisingly harmonious pair. Before the age of giant roasted birds and buttery mashed potatoes, preserved seafood was a quiet hero of early American lardersâreliable, nourishing, and always ready to set sail at a momentâs notice. It's called Cape Cod for a reason, after all!
â
Today, premium tins from Portugal, Spain, and beyond bring that same spirit of abundance to the holiday table, offering bright, briny counterpoints to the seasonâs heavier dishes. A tin of sardines with lemon can cut through the richness of stuffing like a sea breeze; smoked sprats make a stellar appetizer tucked onto toast with a swipe of mustard; and mackerel pâtĂŠ offers a playful nod to classic dips while steering the flavor ship somewhere far more exciting.
â
Want to incorporate tinned fish into your Thanksgiving meal? Here are ten easy recipes.
â
Tinned Fish Pate or on Crackers or Cucumber
â
This one's perhaps the easiest on the list, because the pâtÊ is ready to go right from the tin. Simple spread it on a cracker, and you're ready to go. But if that's a little too easy, here are some ideas:
Smoked Salmon Pate Bites
- Arrange crostini on a plate (okay, Bagel Bites or Ritz crackers)
- Place a half teaspoon of salmon pâtÊ on each. (Try Queen Harbour from our September 2025 box!)
- Top with a small square of cheese--we like gouda to keep things ultra smoky.
- If you're feeling adventure, the tiniest bit of apricot jelly on top of the cheese.
â
Tinned Tuna Pate on Cucumber
- Slice a fresh cucumber into cracker sized circles.
- Gently dollop a bit of spiced tuna pate on each. (Try out Jose Gourmet from our July 2025 box!)
- Top with a caper or three.
- For a little more crunch, sprinkle with breadcrumbs.
Sprats or Saury on Toast
â
When in doubt, toast it out. Both sprats and saury are absolute naturals for crisp, warm breadâand they make effortlessly impressive snacks with almost no work. Start with your favorite toast, crostini, or even a sturdy cracker.
â
Smoked Sprat Toasts
- Toast several pieces rye bread
- When toasted, spread horseradish sauce.
- Add several bits of raw red onion.
- Layer smoked sprays over the onion
- Sprinkle with fresh chopped dill.
- And you're ready to serve! Check our full Smoke Sprats on Rye recipe here!
â
Saury Kabayaki Toast Bites
- Warm whole grain wheat bread in a toaster oven.
- When warm, drizzle some sauce from the can directly onto bread.
- Lay carmelized saury filets. (Try ICC Saury from our March 2025 box!)
- Cover with a single piece of swiss cheese
- Return to toaster until cheese has melted.
- Slice in quarters--the cheese helps hold things together--and serve.
Smoked Salmon and Antarctic Krill for Dips
â
What's Thanksgiving without a warm (or cold!) pot of cheesy goodness? It's a day of football too, after all. This year, try something new with tinned fish!
â
Classic Smoked Salmon Dip
- ââCombine one 8-ounce block of softened cream cheese
- Mix in a quarter cup of sour cream or crème fraÎche.
- Add 4 ounces of finely chopped smoked salmon. (Try Captain Jim's from our August box!)
- Squeeze in the juice of half a lemon and stir in two tablespoons of fresh chopped dill.
- Chill for at least 30 minutes to allow the flavors to meld.And you're ready to serve!
Spicy Antarctic Krill Dip
- In a mixing bowl, combine 6 ounces of softened cream cheese.
- Add the drained tinned krill.
- Stir in one tablespoon of mayonnaise (or sour cream for tang).
- Mix in one teaspoon of prepared horseradish and the juice of half a lemon.
- Add a half teaspoon of sweet paprika, or, if you're adventurous, cayenne pepper.
- Stir until thoroughly combined.
Tinned Squid or Tinned Shellfish SkewersÂ
Okay, maybe these aren't skewers in the most traditional sense--more like toothpick treats--but hey, that just means there's no grilling required. We recommend meaty calamari or shellfish for these recipes, as they can hold together on the skewer (toothpick) better than flaky fish.
Tinned Calamari Caprese Skewers
- Put little mozzarella ball on the tooth pick
- Add a hearty chunk of calamari or octopus. (Try Vigo Calamar Colosal from our October box!)
- Add a cherry tomato
- Fold on a leaf of fresh basic
- Drizzle with olive oil.
- Repeat and serve!
Rustic Smoked Oyster Skewers
- Slide a cube of roast sweet potato on to a tooth pick.
- Add a slice or chunk of fresh white mushroom.
- Add a tinned smoked oyster. Mussels work well too!
- If you're feeling adventurous, slide on a dried cranberry or other fruit.
- Repeat and serve!
â
â
â
Why Choose Tinned Fish and Join the Tinned Fish Club?
Explore More Delicious Tinned Fish and Canned Seafood Recipes
Squid and Olive Tapas with Vigo Calamar Colosal | Tinned Fish Club
Healthy Wild Rice Bowl with Tenorio Tuna, Chick Peas, and Veggies
.png)