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Lemony smoked salmon risotto with herby broth


Recipe by Spencre Linnea AKA Gingertooth

1 ½ cups arborio rice
1 3.5-ounce can smoked salmon by Fishwife
5 cups herby broth, or chicken broth
1 small yellow onion, chopped small
2-3 cloves garlic, minced
6 tablespoons butter

½ cup dry white wine
1 cup freshly grated parmesan, plus more for serving
1 teaspoon lemon juice
2 fresh thyme sprigs
1-2 teaspoons lemon zest for serving
Fresh dill for serving

1: In a medium pot, bring broth to a light simmer over low heat.

2: In a large skillet, heat 4 tablespoons of the butter over medium high heat. Add onions and cook for 5-7 minutes, until soft and translucent. Add the garlic and thyme sprigs and cook for 1 minute.

3: Add the rice to the onions and garlic, stirring continuously for 4-5 minutes, until the rice is lightly toasted.


4: Add the wine to rice and onions. Cook until evaporated, 30 seconds to 1 minute.

5: Reduce the heat to medium and slowly add broth to the rice, about 1 cup at a time. Stir continuously until the broth has been absorbed. Repeat with remaining broth, adding 1 cup at a time until broth has absorbed and rice is al dente, 20-25 minutes.

6: Add the remaining butter, lemon juice and parmesan to the rice, stirring to combine. Reduce heat to low and cook for an additional 5-7 minutes, until the risotto is creamy, but still firm. Taste as you go, seasoning with salt as desired.

7: Add Fishwife’s smoked salmon to the pan and mix it into the risotto. Remove from heat and serve warm. Garnish with lemon zest, parmesan and fresh dill.

Herby Broth

 

Ingredients

1 or 2 full heads of garlic, cut in half3 inch thumb of ginger, chopped

2 inch thumb of turmeric, chopped

1 sheet kombu

1 teaspoon black peppercorns

1 full onion, cut into quarters

Carrot, cut or thinly sliced

1 cup fresh mushrooms

½ cup rose hips
½ cup dried rose petals
1 cup dried nettles

Salt to taste

Optional: 1/4 cup ghee

 

Method

Place all ingredients in a pot and cover with water, making sure to leave 2-3 inches before the rim. Heat on low for 3-5 hours. Season with salt and other spices to your liking. Once you are satisfied with the taste, strain the broth. Compost used veggies and herbs or freeze to make a second batch (just make sure to add a little more garlic and onions and refresh the herbs if you can!). Drink this broth in your favorite cup throughout the day, as a base for your favorite soup or to make rice

pizza puttanesca


Recipe by Kourtney Paranteau aka Cute Meat

 

Makes two ten-inch pan pizzas

For dough:

● 400g bread flour, plus more for dusting
● 15g kosher salt
● 4g dry active yeast
● 50g white sugar
● 275g luke warm water
● Plenty of good olive oil for several moments in the recipe (about 1⁄4 cup)

For the pizza:
● 2 cups tomato puree
● 10 whole garlic cloves, roasted
● 10 cherry tomatoes, halved
● 1⁄4 cup sliced black and Castelvetrano olives
● 1 tablespoon capers
● 1⁄4 cup loosely packed fresh parsley, finely chopped
● 1 tin Fishwife Sardines
● 1⁄4 cup loosely packed fresh basil, stemmed and tossed in olive oil
● 3 squash blossoms, torn and tossed in olive oil
● 2 teaspoon red pepper flakes
● Zest from 1 lemon

In a large bowl, sift flour with other dry ingredients before pouring water over the mixture and working with your hands until a sticky dough forms. Drizzle about two tablespoons of olive oil alongside the walls of the bowl and move your dough around until the ball of dough is coated in oil. Seal the bowl with plastic wrap as well as place a clean, dry towel over the bowl and allow your dough to rise overnight (or a minimum of six hours).
After this time preheat your oven to 550° and dust a work surface with remaining flour and knead gently for about three minutes before splitting the dough in two. Coat the bottom of a cast iron skillet with olive oil and let one half of your dough rise once more, covered, for about an hour before pressing the dough with your fingers so it evenly covers the skillet’s surface.
Over the sauce, evenly distribute half of the tomato sauce, garlic cloves, cherry
tomatoes, olives, capers and parsley. Bake in the oven for ten minutes before removing and scattering the remaining toppings over the pizza before baking for a final five minutes. Remove from the oven, and allow to cool for five minutes before serving. Repeat to make a second pizza.

sardine pasta with lemon zest and pine nuts


Recipe by Little Fish

Serves 4-5

 

1 can of fishwife sardines

1 box linguini, 1 lb  

3 cloves of garlic, thinly sliced

1/2 cup white wine

1/3 cup toasted pine nuts

1 small yellow onion, finely diced

1 tbl L'Amante hot pepper paste 

2 tsp colatura or fish sauce

2 lemons

1 cup parsley, chopped

Olive oil

Salt

 

Cook pasta to al dente in a tall pot with salted water. Before straining the pasta, reserve 1 cup of pasta water.

 

While pasta cooks, cut sardines into bite size pieces and reserve the oil they come in.

 

In a large sauté pan over medium heat, add 2 tablespoons of olive oil and sweat diced onion and garlic until translucent. Once translucent, add pepper paste and stir. Add white wine to deglaze and bring to a boil. Add half the pine nuts and sardines to the sauce. Break the sardines up and into the sauce as it cooks.

 

Add the cooked pasta and pasta water to the sauté pan and cook on high heat to create an emulsified sauce. Once the sauce has reduced and coats the pasta, add half of the chopped parsley, colatura and juice of one lemon. Salt to taste.

 

To plate, evenly distribute pasta across 4 or 5 plates, top the pasta with some of the sauce that is left in the pan. Garnish with the remaining pine nuts, parsley, lemon zest and a spoonful of reserved oil from the can of sardines.

 

summertime salad with panko-fried sardines


Recipe by Zoe Komarin aka ZoeFoodParty

Serves 2-people

 

Dressing:

1 heaping teaspoon of mustard

½ lemon juiced

1 clove of garlic finely minced

1 can of “liquid gold” (the oil from the sardine can)

Salt and Pepper

 

Whisk all of these ingredients together until creamy and emulsified. Set aside while you make the salad. If you want it less “fishy” substitute olive oil for the oil from the can - but really you should just get down with the fishy vibes of this salad

 

Summertime Salad:

1 head of Romaine lettuce roughly chopped

1 ear of fresh corn removed from cob

1 stone fruit of your choice sliced thin

1 tomato sliced

A couple other fun vegetables chopped to their desired size (think: snap peas, cucumber, radish, green onion, carrot, etc etc etc)

 

Get your Summertime Salad ready and set it to the side while you fry your sardines. I recommend using a large shallow bowl or plate so that you can spread the ingredients out - it will look lovely and be a perfect landing pad for the stars of the show...ie our little fried fishy friends.

 

Panko Fried Sardines:

1 can FISHWIVES Sardines

⅓ cup panko (or any bread crumb will do)

⅓ cup flour

1 egg

1 tablespoon of finely chopped parsley

Salt and Pepper

¼ cup grapeseed oil

 

Panko Fried Sardines:

Do not Panic! You are about to fry. For some reason this puts the fear into many. I am here to tell you it will be fine. You will do great!

 

Start with 3 shallow small bowls or plates.

Bowl 1 - Add flour and season with a little salt and pepper.

Bowl 2 - Crack your egg and whisk until completely combined.

Bowl 3 - Is for your panko and chopped parsley.

 

GENTLY coerce the sardines from the can - trying to keep them whole (if they break, it’s fine, they will get breaded and fried up either way!)

 

In the order written above, drop your sardines into Bowl 1 for a light flour dusting, then into Bowl 2 to get goopy with egg, and finally into Bowl 3 so the panko can form a crispy crunchy crust.

 

Heat your oil in a pan to medium heat. When it starts to shimmer, drop the heat to medium low and carefully place your sardines into the hot oil.

 

Allow them to get nicely browned (1-2 minutes) on one side, then flip to finish browning on the other side (another 1-2 minutes).

 

Remove to a paper towel lined plate and set aside.

 

The moment of truth! Time to DRESS that salad and scatter your crunchy panko sardine babies abound. Add an extra squeeze of lemon over the top and dig in for a good time.



summer squash salad & sardines on toast


Recipe by Zoe Komarin aka ZoeFoodParty

Serves 2-3 people

 

Salad ingredients

1 can of FISHWIFE Sardines

  *save that “liquid gold” for the dressing!

1 summer squash cut into ribbons using a vegetable peeler

1 celery stalk thinly sliced

1 handful of parsley or cilantro chopped (or both!)

¼ onion or shallot thinly sliced

½ lemon cut very thin (seeds removed, skin on)

  *save the other half lemon to dress this mess!

Salt and Pepper to taste

Olive oil if needed

3 well toasted slices of GOOD bread

A Schmear (this could be labneh, sour cream, mayonnaise, good butter, you get the idea)

Heirloom tomato slices

 

To make the Salad:

Combine the salad ingredients in a medium bowl.

Add the “liquid gold” from the sardine can as well as the juice of ½ lemon, a little extra olive oil, and salt and pepper to taste.

Gently toss this around until everything is well coated and shiny.

Taste and adjust with more lemon or salt according to your liking.

(This can sit for a couple of minutes to let the flavors build OR you can eat it right away! The choice is yours.)

 

To build your toast:

Grab a sufficiently toasted slice of bread & schmear it up.

Place your tomato slices and season them with a little salt and pepper.
Finally, pile your squash ribbon sardine-y salad high on top. Go big here, people!

Cut in half with a sharp knife for better eating practices

Pair with a handful of potato chips (iykyk), and pour yourself a glass of seltzer, you are a winner today!

bibimbap by kourtney paranteau


Serves four

 

Ingredients

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


Ingredients:

 

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 Asian 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


INGREDIENTS:
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
Salt
Fishwife Trout and brine

 

RECIPE

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


INGREDIENTS

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

 

RECIPE

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


INGREDIENTS

2 lbs english peas in their shell

2 lemons (zest + juice)

1/4 cup fresh mint

1/4 cup olive oil

salt to taste

 

RECIPE

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


INGREDIENTS

one part goat’s milk yogurt

one part cow’s milk yogurt

3 glugs of olive oil

salt to taste

 

RECIPE

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


INGREDIENTS

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

 

RECIPE

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)


INGREDIENTS:

Two slices of sourdough

Butter

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  

 

RECIPE:

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!

Text

forbidden rice bowl with smoky trout


INGREDIENTS:
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
furikake
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


INGREDIENTS:
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


FOR THE PICKLED ONIONS:

 

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

FOR THE SALAD:

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.
  2.  
  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.
  4.  
  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


Ingredients:
 
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


FOR THE SALSA VERDE:

 

  • 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

FOR THE SANDWICH:

 

  • 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


Ingredients:

 

  • 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


Ingredients:

 

  • 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


Ingredients:

  • 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


 

Ingredients:

  • 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


Ingredients:

  • 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.