This Thanksgiving, bring the sea to the table.
Trade the expected roast for something lighter, brighter, and endlessly elegant — a seafood menu for Thanksgiving that pairs gratitude with the rich simplicity of premium conservas.
Each dish is designed for minimal prep and maximum flavor: smoky octopus, silky cod liver, Mediterranean tuna, and delicate trout. A seafood Thanksgiving menu that feels festive, refined, and effortlessly doable.
Smoked Cod Liver Toasts with Pickled Shallots
Featuring: Fangst Torske Lever Smoked Cod Liver
Prep Time: 10 minutes
Active Time: 10 minutes
Serves: 4
Ingredients
- 1 tin Fangst Torske Lever Smoked Cod Liver
- 1 tbsp crème fraîche
- 1 tsp fresh lemon juice
- 4 slices rye or sourdough bread, toasted
- 1 small shallot, thinly sliced
- 1 tbsp white wine vinegar
- Fresh dill and flaky sea salt, to garnish
How to Make It
- In a small bowl, toss shallots with vinegar and let sit for 5–10 minutes.
- Mash cod liver with crème fraîche and lemon juice until smooth.
- Spread the mixture over warm toast, top with pickled shallots, dill, and sea salt.
Why It Works:
The smoky cod liver acts like the world’s most luxurious pâté — rich, savory, and balanced by bright acidity.
Warm Octopus and Potato Tapas
Featuring: Don Bocarte Octopus with Smoked Paprika
Prep Time: 15 minutes
Active Time: 15 minutes
Serves: 4
Ingredients
- 1 tin Don Bocarte Octopus with Smoked Paprika
- 4–5 small Yukon Gold potatoes, boiled and sliced
- 1 tbsp olive oil
- Smoked paprika, parsley, and sea salt to garnish
How to Make It
- Warm the octopus gently in its oil.
- Arrange potatoes on a platter, drizzle with olive oil, and season.
- Spoon the octopus over top, sprinkle with extra paprika and parsley.
Why It Works:
Smoky, silky octopus over buttery potatoes — comfort food with Spanish flair.
Mediterranean Tuna Bake with Roasted Peppers and Olives
Featuring: Samare Tuna in Vegetable Sauce (Titaina del Cabanyal)
Prep Time: 15 minutes
Active Time: 20 minutes
Serves: 6
Ingredients
- 2 tins Samare Tuna in Vegetable Sauce
- 1 red bell pepper, roasted and sliced
- 1 small red onion, caramelized
- 1/4 cup Kalamata olives, chopped
- 1/2 cup breadcrumbs
- Olive oil, for drizzling
How to Make It
- Heat oven to 375°F (190°C).
- Spread the tuna and sauce in a shallow dish. Layer peppers, onions, and olives on top.
- Sprinkle breadcrumbs, drizzle with olive oil, and bake until golden (about 15 minutes).
Why It Works:
It’s hearty yet light — a pescatarian main with depth, color, and unmistakable Mediterranean soul.
Smoked Trout Salad with Citrus and Fennel
Featuring: José Gourmet Cold-Smoked Trout Fillets in Dill and Fennel
Prep Time: 10 minutes
Active Time: 10 minutes
Serves: 4
Ingredients
- 1 tin José Gourmet Smoked Trout Fillets
- 1 orange, peeled and segmented
- 1 small fennel bulb, thinly shaved
- 2 cups arugula
- Olive oil and lemon juice, for dressing
- Salt and pepper, to taste
How to Make It
- Combine orange, fennel, and arugula in a bowl.
- Add trout fillets and drizzle with olive oil and lemon juice.
- Season and toss gently.
Why It Works:
A vibrant counterpoint to Thanksgiving’s richer dishes — smoky, citrusy, and cleansing.
Spiced Sardine Couscous with Mint Yogurt
Featuring: Maria Organic Spiced Small Sardines in Extra Virgin Olive Oil
Prep Time: 15 minutes
Active Time: 15 minutes
Serves: 4
Ingredients
- 1 tin Maria Organic Spiced Small Sardines in EVOO
- 1 cup couscous, cooked
- 1/2 cup roasted carrots, diced
- 1/2 cup chickpeas
- 2 tbsp chopped mint
- 1/2 cup Greek yogurt + 1 tsp harissa
How to Make It
- Mix couscous with roasted carrots, chickpeas, and mint.
- Arrange in a bowl and top with sardines.
- Combine yogurt and harissa, then drizzle on top.
Why It Works:
Bold spice meets cool yogurt — a dish that brings warmth, balance, and color to the table.
Dessert – Maple Pecan Tart with Sea Salt
Prep Time: 15 minutes
Active Time: 25 minutes
Serves: 6–8
Ingredients
- 1 pre-baked tart shell
- 1 cup pecans
- 3/4 cup maple syrup
- 2 eggs
- 2 tbsp butter, melted
- Pinch of flaky sea salt
How to Make It
- Whisk together syrup, eggs, and butter.
- Pour into the tart shell, scatter pecans on top.
- Bake at 350°F (175°C) for 25 minutes. Sprinkle with sea salt.
Why It Works:
A sweet, nutty finale that grounds the meal in familiar comfort — the perfect end after a bright, briny feast.
Final Touch
This seafood Thanksgiving menu redefines holiday comfort.
Each dish invites conversation and curiosity — luxurious but unfussy, globally inspired yet rooted in warmth and gratitude.
Serve with crisp white wine, soft lighting, and your favorite people.
Because at Lata, Thanksgiving isn’t just about tradition — it’s about savoring what’s truly special.
