Holiday guide · Thursday, November 26
A pescatarian Thanksgiving menu, built around the stuffing.
Keep the stuffing and change the bird. A showpiece steelhead stuffing leads the table, a warm pumpkin shrimp covers the guests who do not want another fillet, and the sides travel. Every recipe is live, with the fish a click away.
Your plan
The menu
A pescatarian Thanksgiving built around the stuffing: crisp-skinned steelhead stuffing, pumpkin shrimp and sides that travel, with an order-and-thaw plan for Thursday, November 26.
Lead with this
Chef Mike Tully's herb stuffing with flaked, crisp-skinned steelhead folded through and the shattered skin on top. Lead with this. It is the one recipe nobody else has.
2,130 mg EPA + DHA27 mcg selenium
As tested, per 6 oz skin-on portion. Values vary by sample and season.
Steelhead loin
Cider, brown butter, leeks and a tarragon mustard. Held at 160 to 175°F the loin stays silky. It tastes like a French holiday kitchen.
2,560 mg EPA + DHA67 mcg selenium
As tested, per 12 oz loin. Values vary by sample and season.
Mangrove black tiger shrimp
Roasted kabocha through a blender, not an hour of reducing. The warm, spice-forward plate for guests who do not want another fillet.
18 mcg selenium40 mg EPA + DHA
As tested, per 4 oz portion. Values vary by sample and season.
Atlantic salmon
Erica Casavecchia's fall bowl: delicata, kale, lentils, cashews and a turmeric tahini. For the Thursday that is not twelve people.
1,960 mg EPA + DHA28 mcg selenium
As tested, per 6 oz portion. Values vary by sample and season.
Ōra King salmon
Sweet-tart apple, dried fruit, pickled onion and toasted pepitas under crisp skin, with the slow, raisin-dark heat of Urfa pepper.
3,430 mg EPA + DHA64 mcg selenium
As tested, per 8.5 oz skin-on portion. Values vary by sample and season.
Rainbow trout
Dill, lemon and aromatics. A buffet side that travels, or a light main for the quieter end of the table.
830 mg EPA + DHA31 g protein29 mcg selenium
As tested, per 6 oz serving. Values vary by sample and season.
Branzino
Crisp skin is thirty seconds under a spatula. Make the farro the day before; it is better overnight and good at room temperature.
1,360 mg EPA + DHA27 mcg selenium
As tested, per 6 oz skin-on portion. Values vary by sample and season.
In the freezer
Our fish is blast-frozen to −10°F at harvest and vacuum sealed, and the roe and caviar tins arrive frozen, so it all keeps until the night you want it. See every pick for the season.
The stuffing fish. Six-ounce fillets, skin on, for flaking and crisping.
2,130 mg EPA + DHA27 mcg selenium
As tested, per 6 oz skin-on portion. Values vary by sample and season.
The loin behind the cider poach, the fish ham, the Wellington and the beet cure.
2,560 mg EPA + DHA67 mcg selenium
As tested, per 12 oz loin. Values vary by sample and season.
Pumpkin shrimp, harissa shrimp, fresh rolls. A 16 oz bag serves four.
18 mcg selenium40 mg EPA + DHA
As tested, per 4 oz portion. Values vary by sample and season.
For the gravlax, the miso cure and the apple-farro plate.
3,430 mg EPA + DHA64 mcg selenium
As tested, per 8.5 oz skin-on portion. Values vary by sample and season.
The harvest bowl, the papillote, the carpaccio and the rösti.
1,960 mg EPA + DHA28 mcg selenium
As tested, per 6 oz portion. Values vary by sample and season.
Salt-baked or roasted with grapes. One fish serves two.
830 mg EPA + DHA31 g protein29 mcg selenium
As tested, per 6 oz serving. Values vary by sample and season.
Crisp skin over farro, or sliced thin with blood orange.
1,360 mg EPA + DHA27 mcg selenium
As tested, per 6 oz skin-on portion. Values vary by sample and season.
Questions
Orders ship Tuesday or Wednesday and usually arrive Wednesday or Thursday, and delivery is not guaranteed for an exact day. For a Thursday, November 26 table, order the week before: an order placed before 8am PT on Monday, November 16 ships Tuesday the 17th.
Overnight in the refrigerator in the sealed pack, about 12 hours, then pat it dry. In a hurry, submerge the sealed pack in a bowl of chilled water for 20 to 30 minutes, changing the water once. Never at room temperature, and never in warm water.
It is on every product page. As a guide for this menu: a steelhead loin and a whole trout each serve two, a 16 oz bag of shrimp serves four, and branzino comes as two 6 oz fillets.
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