Fresh Catch
From roasted turkey to pumpkin pie (and all the traditional sides that come in between), for many of us, Thanksgiving dinner is rooted in tradition. It’s hard to go wrong with classics that everyone knows and adores. While there’s something comforting and nostalgic about a traditional holiday menu―and there are plenty of creative ways to prepare everyone’s favourite time-honoured dishes―it can be exciting to explore new culinary directions if we’re craving a change of pace.
It may buck tradition, but bringing the ocean to your holiday table can award you and your guests with new flavours, experiences―and maybe even new traditions. Bounded by three oceans, Canada is home to the longest coastline and the largest freshwater lake system in the world. And we should be proud of―and thankful for―the sustainably harvested fish and seafood that come from our waterways.
Fish and seafood are part of our culture, and our way of life, so it’s not too much of a stretch to consider preparing a seafood-centric meal when it’s time to gather a crowd. From coast to coast to coast, many different species of ocean and lake dwellers can be turned into a holiday feast of flavour.
We’re casting no shade on the big bird, but catches of the day, including wild salmon and briny mussels, can be the perfect centrepiece for your festive table. As a bonus, you’ll also net a catch of health-boosting nutrients, including important fatty acids and micronutrients.
This holiday menu brings the ocean to your Thanksgiving table, with dishes that are festive, fresh, and uniquely Canadian.
This collection was originally published in the October 2025 issue of alive magazine.
Oven steaming a delightful piece of wild-caught salmon in parchment sachets (en papillote is the French term for cooking food in a parchment packet) takes the worry out of serving a dry, overcooked fish dinner. Plus, it’s a simple process that leaves you more time away from the kitchen to mingle with family and friends. Adding a colourful root vegetable slaw and horseradish-infused butter sauce makes the meal worthy of a special occasion and fit for the season.
Lightly battered, pan-fried perch from the cool Great Lakes is a simple, yet elegant, recipe that showcases the delicate flavour and texture of the fish. It’s made extra special when topped with a vibrant and refreshing herb sauce. You could think of this as a healthier ―and more sophisticated―take on fish and chips. You could also make this recipe with tilapia, pickerel, rockfish, or red snapper.
This hearty dish brings together the best of both potato gratin and seafood casserole. Sustainably sourced smoked Atlantic mackerel, high in heart- and brain-benefitting omega-3s, is paired with a rich creamy sauce, peas, and a mashed potato crust. It’s also a main dish that can be prepared ahead of time and simply reheated in the oven before serving. Swap out the mackerel for fillets of smoked wild salmon, if you prefer.
Flaky, tender, and creamy, these plant-based crab cakes are the answer to a no-fish main on your holiday table. The seaweed pesto adds an unmistakable taste of the sea. Heart of palm, a vegetable harvested from palm trees, serves as a plant-based stand-in for crab meat with its texture and appearance. You can find it in the canned vegetable aisle of most grocery stores. Wakame can replace dulse for use in the pesto.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
