Cold smoked white fish is my trick for getting through the dog days of summer, when all I can think of is something refreshingly cold and lip-smackingly salty to take the edge off the heat. Whether it’s Cold Smoked Sablefish or Cold Smoked Pacific Halibut in my fridge, these ready-to-eat packs of white fish help me throw together light, easy seafood meals.
By “easy” meals, I mean meals that take minimal, snack-level effort — dishes that you can pull off even when the temperature or humidity is so intense you can barely pull yourself off the pool lounger. I have a few reliable standards that I fall back on (or shall I say, recline on) each year when summer is at its peak.
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Cold Smoked White Fish on a Bagel: Never gets old, and it’s a nice option when I want to change things up from cold smoked sockeye salmon. I especially enjoy pairing Cold Smoked Sablefish or Cold Smoked Pacific Halibut with a healthy schmear of scallion cream cheese — that hit of allium really brings to life the mild yet savory characteristics of cold smoked white fish.
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5-Minute Rice Bowl with Cold Smoked White Fish: Ever since the Emily Mariko salmon rice bowl went viral on TikTok, I’ve been indulging in different variations of it. One of my favorite variations is our recipe for a 5-minute rice bowl that features chopped cold smoked white fish, jazzed up with mayo & sriracha, and whatever other toppings you fancy. It’s addictively delicious, and reason enough to always have a container of leftover rice in the fridge.
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Cold Smoked White Fish with Melon: Briny, sweet, and juicy, this combo is a pescatarian play on the classic Italian pairing of prosciutto and melon. Cold Smoked Sablefish is ideal for this one, since its texture just melts into the fruit — make sure you get a ripe one, whether it’s cantaloupe or honeydew. Maybe drizzle a fine extra-virgin olive oil over everything to take things over the top. *chef’s kiss*
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Tea Sandwiches with Cucumber, Butter, and Cold Smoked White Fish: The quality of every ingredient counts, in a sandwich this simple. Use the best cucumbers you can find, a rich grass-fed butter (or mayo, if you prefer), and a slice of Cold Smoked Pacific Halibut for its pleasant bite. A sprinkle of fresh dill wouldn’t hurt either.
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Seafood Charcuterie: This one’s always on my mind. Cold smoked white fish, arranged on a platter with the finest crunchy, salty, sweet, and spiced noshes I can pull from my pantry and fridge.
If any of this sounds as appealing and effortless to you as it does to me, visit your Member Special page to reserve 2 x 8 oz. packs of Cold Smoked Pacific Halibut that we can tuck into your next box!
Live Wild,
Monica
P.S. The entire WAC team is in Alaska this week for an epic gathering in the North, so we won’t be providing phone support while we are away. We are responding to emails and chats — though our response times will be longer than usual. The best way to get in touch with us is to visit our Contact Page, where you can connect to us over the web. We thank you all for your patience. 🙏
Pictured above: A deliciously spicy 5-minute rice bowl flecked with salty bits of Cold Smoked Pacific Halibut, garnished with crispy strips of nori, a ripe avocado, and snappy pickles.
