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bibimbap by kourtney paranteau

Serves four



2 cups mung bean sprouts

  • 4 cups fresh spinach, rinses and dried
  • 1 large carrots, peeled and mandolined on a paper thin setting
  • 1 cup shiitake mushrooms, sliced thinly with their stems kept on
  • ½ cup sesame oil
  • ¼ cup soy sauce
  • 4 garlic cloves, finely chopped
  • 2 cups cooked white rice
  • ½ cup Napa kimchi
  • 1 can Fishwife Wild-Caught Albacore Tuna
  • 4 eggs, sunny side up
  • 2 green onions, slices thinly on a bias
  • Red hot sauce of your choice
  • 2 teaspoons Daybreak Seaweed Pure Wakame Flakes


Bring a pot of water to a boil over high heat and toss in your bean sprouts. With a wooden spoon, stir the sprouts while cooking to ensure none stick to the bottom of your pot. After three minutes the sprouts should appear slightly wilted but also snap when you test them between your fingers. Remove from heat and staring into a colander and shock with cold water from the tap. Set aside to cool.


In the same pot, bring another pot of water to a boil and this time rain your spinach leaves into the water. Stir again with your wooden spoon but only cook for thirty to forty second before draining into a colander, shocking with cold water and setting aside to cool.  


Now, in a wok or cast iron pan, heat 2 teaspoons of sesame oil over medium heat and stir fry your carrots until they’re soft but still hold their shape. Remove from the pan with a wooden spoon and allow to cool in a small bowl. Repeat the process with mushrooms and return to your spouts and spinach.  


With both boiled produce, squeeze any moisture you can from small portions using your bare hands. You might want to repeat this process a couple times to get any remaining water out.  


Split your toppings into four bowls; sprouts, spinach, carrots and mushroom, pour an equal amount of remaining sesame oil and soy sauce into each bowl. Divide the garlic amongst the spinach and mushroom. Toss each banchan with your bare hands until each piece of vegetable is coated in oil and soy sauce


Build your bibimbap bowl by dividing white rice amongst four bowls and arranging each banchan (including kimchi) in a circle at the center of your own. Gently crown each bowl with an egg and garnish with Daybreak Seaweed Pure Wakame Flakes, scallions and hot sauce before serving.

onigiri by kourtney paranteau



For onigiri:

  • 1 cup cooked sushi rice
  • 1 tablespoon rice vinegar
  • 2 teaspoon white sugar
  • 1 teaspoon kosher salt
  • 1 can Fishwife Wild-Caught Albacore Tuna
  • 1 tablespoon Kewpie mayo
  • 2 teaspoon Daybreak Seaweed Pure Wakame Flakes
  • 2 teaspoon Sriacha
  • 1 teaspoon black sesame
  • 4 sheets seaweed paper, cut into 1 ½ inch long strips
  • 1 teaspoons Daybreak Seaweed Shichimi Togarashi Flakes


Once your rice has cooked and nearly cooled, mix vinegar, sugar and salt thoroughly throughout the grains and set aside. In a medium sized bowl prepare your onigiri filling my mixing Fishwife Wild-Caught Albacore Tuna, Kewpie mayo, Daybreak Seaweed Pure Wakame Flakes, Sriracha and black sesame seeds with the backside of a fork until the tuna pieces break apart into shreds.

Using an onigiri mold (available at nearly every Asain grocery store) place a spoonful of rice inte one side of the base, then a tablespoon of tuna mixture in the center of the mold before stacking another layer of rice on top and pressing the mold firmly together, forming a rounded triangle. Repeat until rice and filling are all made into onigiris.

Finally, wrap each onigiri with a strip of seaweed for handling and dip the tips of the rounded triangle in a shallow plate of Daybreak Seaweed Shichimi Togarashi Flakes.

japenese breakfast salads by kourtney paranteau

For smoked trout salad:

  • 1 tablespoon black sesame vinegar
  • 2 teaspoons white miso paste
  • 2 teaspoons @daybreakseaweed Shichimi Togarashi1 inch knob ginger, peeled and grated
  • 1 garlic clove, grated
  • 2 green onions, sliced thinly on a bias
  • 3 cups loosely packed pea shoots
  • 1 can @fishwife Smoked Rainbow Trout


In a small bowl mix vinegar, miso, Daybreak Seaweed Shichimi Togarashi Flakes, ginger and garlic with a whisk until entirely combined before introducing green onions and pea shoots to the bowl and gently tossing with your hand.  


For cucumbers:

  • 2 persian cucumbers, peeled and sliced into thin discs
  • 2 teaspoons rice vinegar
  • 1 teaspoon white sugar
  • 1 teaspoon Daybreak Seaweed Pure Wakame Flakes


Whisk together vinegar, sugar and Daybreak Seaweed Pure Wakame Flakes and allow cucumbers to soak in their flavor for five minutes before serving. Chill for up to a day.

grilled veggie salad with smoked trout

Grill a bunch of veggies of your choosing - I grilled a bell pepper, eggplant, zucchini, squash, and asparagus
Handful of arugula
Bunch of fresh parsley
Bunch of fresh mint
Bunch of fresh basil
Bunch of fresh cilantro
Lemon zest and juice
Olive oil
Champagne vinegar
Fishwife Trout and brine



Grill veggies until charred and tender. Place them in a medium sized bowl, add some salt, and allow them to cool.

In a blender, mix the herbs, lemon zest and juice, olive oil, vinegar, salt, and trout brine until the mixture is a vibrant green.

Combine the arugula with the grilled veggies and top with remaining herbs. Toss the salad with the herb vinaigrette and serve chilled or at room temperature.



trout breakfast sammie


1 English muffin
2 tbsp goat cheese
zest of one lemon
2 tbsp lemon juice
glug of olive oil
two eggs
Handful fresh dill
Handful fresh
Fishwife RainboTrout



Toast your English muffin! In a small bowl, mix the goat cheese with chives, olive oil, lemon zest, and lemon juice until fluffy. Spread a generous spoonful of cheese on the bread.

In a small bowl, whisk two eggs. Heat butter in a small pan and add the fresh basil and dill. Add the eggs and scramble on low heat until they're soft and just cooked.

Slide the eggs onto the English muffin and add a chunky layer of trout. Top with any leftover herbs, and close that sandwich up!



english pea puree


2 lbs english peas in their shell

2 lemons (zest + juice)

1/4 cup fresh mint

1/4 cup olive oil

salt to taste



Set a large pot of water to boil. while waiting for the water shell the peas (if english peas aren’t in season you can also sub in half cup thawed frozen peas). Once the water comes to a boil season the water with a small handful of salt. Quickly blanch the peas in the water for 60 seconds then drain on to a sheet tray until cooled. In a food processor or blender mix together the peas, lemon juice and zest and mint. While blending the mixture slowly add in the olive oil and then season with salt to taste. Serve in a bowl as a dip alongside trout or spread on a tartine paired with trout and vegetables.





goat’s milk labneh


one part goat’s milk yogurt

one part cow’s milk yogurt

3 glugs of olive oil

salt to taste



Set a sieve or strainer over a bowl and line it with cheesecloth or a clean kitchen towel and set aside. In a separate bowl mix together the two kinds of yogurt, olive oil and salt. Once combined pour the yogurt mixture into the towel lined strainer. Fold the cheese cloth or towel over the yogurt and place in the fridge for 1-3 days, each day it sits give the mixture and little stir and discard the liquid that will collect at the bottom of the bowl. As the labneh sits longer it will get thicker so plan accordingly for your desired consistency. Spread labneh on toast and enjoy with fishwife trout and herbs.




beet muhammara


1 large beet (peeled and cut into 1/2 inch cubes)

1/2 cup toasted nuts (walnuts, hazelnuts or almonds)

1/4 cup pomegranate molasses (can also use honey, maple syrup or molasses)

1 lemon (zest + juice)

2 cloves garlic

1/3 cup olive oil

salt to taste



Place all ingredients in a food processor or blender and blend to desired consistency. Because this recipe depends largely on the flavor profile of the beet you choose feel free to increase or decrease pomegranate molasses, lemon and olive oil quantities accordingly. Pair your beet muhammara with smoked trout and radishes or other vegetables of your choosing.



TLT (trout lettuce tomato sandwich)


Two slices of sourdough


Grainy mustard

1/2 Avocado

1/2 can Fishwife trout

A couple slices of an heirloom tomato

Handful of greens

Handful of dill

Fresh lemon juice  



Heat butter in a small pan. Place the sourdough on the pan until the bread is golden and toasty. Spread the mustard and smashed avocado on one side of sourdough. Top with the tomato slices, greens, trout, dill, and fresh lemon juice. Slice the sandwich in half and dig in!


forbidden rice bowl with smoky trout

1/4 cup of black/ forbidden rice
1 egg
1 can Fishwife Trout
1 tbsp lime juice
1/2 inch of freshly grated ginger
1 tsp rice vinegar
1 tsp sesame oil
1 tsp tamari
1 tsp trout brine
black sesame seeds
Green onions
Fresh mint
Add the rice and water to a small saucepan and bring to a boil. Simmer on low for about thirty minutes or until the rice is cooked.
In a small pan, fry an egg until the whites are no longer transparent, but the yolk remains runny.
Spoon the rice into a bowl and top with the egg, trout, green onion, and mint. Drizzle the sauce over the dish and add a generous sprinkle of sesame seeds and furikake.
For the Sauce:
whisk together the lime juice, ginger, vinegar, sesame oil, tamari, trout brine, sesame seeds, and furikake.

spring pantry pasta with smoky trout

Cooked Orecchiette Pasta
Handful of steamed asparagus (or any cooked greens)
Fresh Pesto
Fresh basil  
Juice and zest of 1 lemon
Fishwife Trout

Spring Pantry Pasta with Smoky Trout

Combine cooked orecchiette, pesto, and asparagus in a bowl.


Top with smoked trout, lemon juice and zest, and sprinkle with torn basil leaves.

Scarlett’s tuna salad



  • ½ cup rice-wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 red onion, peeled, halved and thinly sliced


5 to 7 ounces olive-oil-packed tuna (2 cans of Fishwife Albacore Tuna)

  • 3 Persian cucumbers, sliced about 1/4-inch thick
  • 2 spring onions, thinly sliced
  • 2 limes, juiced, about 1/4 cup
  • 5 to 7 ounces olive-oil-packed tuna
  • 1 avocado, peeled and cubed
  • ½ teaspoon or more finishing salt
  •  Freshly ground black pepper, to taste
  •  Handful basil leaves, washed and torn, cilantro sprigs, washed and torn, fresh mint leaves, washed and torn
  • 3 tablespoons extra-virgin olive oil
  1. In a clean glass jar, mix vinegar, sugar and 1 teaspoon kosher salt with 1/2 cup hot water. Shake until sugar is dissolved. Bring a pot of water to a boil, and add the onions. Let them sit in the hot water, then drain and transfer onions to your vinegar mixture. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.
  3. In a large mixing bowl, dress cucumber and spring onions with the remaining salt and lime juice. It should be fairly wet. Pour into a deep serving plate, along with any extra liquid at the bottom of the bowl.
  5. Use your hands to break tuna into bite-size pieces, directly into the empty mixing bowl. Add avocado, pickled onion to taste, and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with salt and pepper. Cover with torn herbs, and generously drizzle with olive oil. Serve and enjoy!

avocado tuna salad

1 can tuna 
Squeeze of lemon juice
Fresh dill to taste
Fresh basil to taste
Grainy mustard to taste
Balsamic vinegar to taste
Half an avocado 
Drizzle of olive oil
Slice of sourdough bread
Mix ingredients together, spread atop a toasted piece of bread, and enjoy!

italian-style tuna sandwich



  • 1 cup Italian parsley leaves, washed and dried
  • ½ cup extra-virgin olive oil, plus more as needed
  • 2 garlic cloves, minced
  • ¼ cup roughly chopped green olives, such as Castelvetrano
  • 3 or 4 anchovy fillets, chopped
  • 1 tablespoon chopped capers
  •  Zest of 1 lemon
  •  Pinch of crushed red pepper
  •  Salt and pepper



  • 1 baguette or 4 ciabatta rolls
  •  Handful of lettuce leaves, arugula or watercress
  • 8 ounces best quality oil packed tuna, drained, in large chunks (2-3 cans Fishwife Albacore Tuna)
  • 4 hard-boiled eggs
  •  Salt and pepper
  • 1 serrano chile, thinly sliced, optional
  • Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt and freshly ground black pepper to taste. Thin with more oil as desired.
  • Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife.
  • Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

salmon and smashed
avocado bagel



  • 1 toasted bagel of your choice
  • 1 ripe avocado
  • 2 tbsp fresh lemon juice and zest
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp pepper
  • ½ can of salmon
  • 2 tbsp Micro greens or sliced cucumbers


Slice and toast your bagel.


In a small bowl, mix the avocado with lemon juice and zest, paprika, salt, and pepper, until combined.


Smash the avocado mixture on the toasted bagel. Top with smoked salmon. Sprinkle microgreens or thinly sliced cucumbers.

harvest grain bowl with smoked salmon



  • 1/3 cup semi-pearled farro or your choice of grain
  • Half roasted sweet potato
  • Roasted brussel sprouts
  • Half can of smoked salmon (save the brine!)
  • 2 tbsp Pickled beets or any other pickled veggie
  • Half avocado
  • ¼ cup unseasoned rice vinegar
  • 1 tbsp Sesame oil
  • 1 tbsp Tamari
  • 2 tbsp lime juice
  • ½ tbsp orange zest
  • ½ tbsp of finely grated ginger
  • 2 tbsp of Cilantro
  • 2 tbsp of Mint
  • Sesame seeds


Pour farro into a pot of boiling, salted water. Reduce heat, and simmer for 25-30 minutes, until tender.


Meanwhile, prepare the sauce. In a small bowl, mix the salmon brine, rice vinegar, sesame oil, tamari, and lime juice. Add the orange zest, ginger, herbs, and sesame seeds.


Assemble the bowl: top the farro with salmon, roasted brussel sprouts, sweet potato, pickled vegg, and avocado.


Drizzle the sauce over the bowl, and sprinkle black and/or white sesame seeds. Top with any leftover herbs.

fishwife tuna melt


  • Tuna salad (See recipe below)
  • 1 avocado
  • 1 tsp Paprika
  • 2 tbsp fresh lemon juice
  • Pinch of salt and pepper
  • 1 slice of bread like sourdough, rye, or whole wheat
  • 1 ½ slices of sharp cheddar cheese  


Preheat oven to 350.


In a small bowl, mix the avocado with paprika, lemon juice, salt and pepper.


Spread the avocado onto a thick slice of bread. Top with tuna salad and cheese. Set the toast on a small baking sheet and place in the oven until the cheese melts, about 3-5 minutes.

fishwife tuna salad



  • 2 can Fishwife tuna
  • 2 tbsp balsamic vinegar
  • 2 tbsp of fresh lemon juice
  • 1 tbsp of grainy mustard
  • 1 tbsp of relish
  • 1 celery stock, chopped
  • 1 tbsp of fresh mint
  • 1 tbsp of fresh basil


Combine all ingredients in a small bowl using a fork. Spread on top of a toasted bagel, cracker, or enjoy with a juicy tomato slice.

fishwife salad nicoise


  • 1 egg  
  • 2 cups mixed greens like baby kale, spinach, and arugula
  • 2 tbsp Mint
  • 2 tbsp Dill
  • 2 tbsp Basil
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 2 tbsp balsamic vinegar
  • 1 generous scoop of tuna salad
  • Handful of roasted new potatoes
  • Handful of cherry tomatoes sliced in half
  • 1 tbsp of pickled onion
  • Salt and pepper to taste



Bring a small saucepan of water to a boil. Add the egg and cook for 8 minutes, until jammy. Run the egg under cold water for about one minute before peeling. Slice the egg in half or into quarters.  


Place the greens and herbs in a medium sized bowl. Add the oil, lime juice, vinegar, salt and pepper, and massage the greens until they are vibrant and tender.


Top the greens with tuna salad, roasted potatoes, egg, tomatoes, and pickled onion. Give a good grind of pepper before eating.