Skip to main content

Growing an Appreciation for Tinned and Jarred Fish + An Anchovy-Artichoke Egg Salad Recipe #FishFridayFoodies


It's time for the April Fish Friday Foodies' 2022 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. This month Wendy is hosting. She writes, "Let's serve up a recipe that starts with canned fish and seafood. Tuna, sardines, anchovies, clams, crab, salmon, etc." Here's the line-up...

 Growing an Appreciation for Tinned and Jarred Fish

I work with a local olive oil and vinegar store that also has an amazing specialty foods pantry section. Once a month, the owner and I come up with a menu that features her products and I do a demo and tasting. Once a quarter, it's a paella party. But for the other two months, it's wide open. 

I've taught grain bowls made with precooked barley, rice, and farro. I've shared pumpkin risotto and each attendee took home an organic heirloom winter squash of make their own. And, most recently, we did a demo using all the tinned and jarred fish from her pantry. Think canned sardines, bonito, and trout along with jarred tuna, mackerel, and anchovies.

For the demo, I made a Sardine Caesar Salad, photographed above, (that I will share soon for a Wine Pairing Weekend post on slow food, slow wine), Tuna Tartines, and a Mediterranean Couscous with Mackerel. I had thought about sharing Bagna Cauda, but didn't have a way to serve that individually. I am certain that all the people at the demo walked away with a renewed appreciation for tinned and jarred fish. There's so much more to make than tuna noodle casserole! 

But for today's event, I am using jarred anchovies and am sharing my...

Anchovy-Artichoke Egg Salad

I always have hard-boiled eggs in my fridge for quick portions of protein. One of my favorite ways to use them is as a salad to put on top of toast or crostini. This egg salad gets an umami boost from anchovies and an earthiness from artichoke spread. I add in a pinch of ground turmeric to get that golden hue!


  • 6 large eggs, hard-boiled and peeled
  • 3 Tablespoons mayonnaise
  • 2 anchovies (more for garnish, if you like)
  • 1 teaspoon artichoke spread
  • 1/2 teaspoon ground turmeric
  • vinegar
  • salt and pepper


Mash anchovies in a medium mixing bowl.  Whisk in mayonnaise, artichoke spread, ground turmeric, and a few grinds of black pepper. Add in vinegar to thin the dressing, as needed.


Crack and peel the eggs, dice them - or tear them into chunks - then stir into the mayonnaise mixture. Cover and chill the egg salad until ready to use. I spooned some on top of crostini, sprinkled with herbs and topped with anchovy. Delish!

That's a wrap for this month's event. Next month we'll be back as I host seafood in small bites. Stay tuned!


  1. Perfect for a light lunch or as snacks/appetizers when friends and family pop in.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an