You may not desire a full-on meal while reclining on a hot bed of sand — but just about everyone starts to feel snacky after a few hours in the sun. And we think wild-caught seafood snacks are not only apropos but ideal for beach days.
All of these snacks are delicious at room temperature. Alternatively, some of them can be kept warm wrapped up in foil; or you might like a couple of these snacks packed on ice so that they stay chilled until you’re ready to enjoy them.
Here are 8 wild-caught snacks to pack when you’re beach-bound this summer:
Spanish Tortilla with Cold-Smoked Salmon
Rachael Ray In Season’s recipe for a Spanish tortilla layers cold smoked salmon in between slivers of potato and sliced onions, adding a salty and savory pop to this all-day-appropriate snack; have it as a light brunchy bite when you first set up shop on the sand, or dig into it in the afternoon after a sun-drenched siesta. One of the best things about a Spanish tortilla is its versatility: Eat it cold, warm, or at room temperature.
Pesto Pasta with Flaked Salmon
A few bites of this pesto pasta salad with flaked salmon from Danielle Alex is hearty enough to revive you after a swim, but light enough to enjoy on a hot day; try serving it chilled. It’s worth noting that it is a ridiculously easy pasta to make if you take a couple of shortcuts: Use leftover salmon (or even hot-smoked salmon!) and a good jar of store-bought pesto, so you can roll out to the beach bright and early.
Seafood Summer Rolls
When you’re feeling snacky under the summer sun, there’s not much better than an ice cold summer roll, filled with your favorite wild-caught seafood. Wild Alaskan Company’s easy recipe for summer rolls is made with steamed spot prawns, but you can use any fish or shellfish you like. Feel free to poach, roast, or even sear your choice of seafood; or, if you’re flush with leftovers, tuck those into the rolls to give them a second life.
Seafood-Scallion Pancakes
Another vehicle for your cooked seafood? Scallion pancakes. With our recipe for quick and easy Korean-style seafood pancakes, all you have to do is combine flour, egg, and water with your choice of fish or shellfish, and in less than 10 minutes you’ll have a beach-worthy snack that you can pack along with you in a container or wrapped in a piece of foil — just don’t forget the soy dipping sauce.
Wild Salmon Musubi
It’s a ubiquitous snack in Hawaii, so it’d only be fitting to bring a few musubi to your local beach. Our recipe for wild salmon musubi celebrates the rich color and savory flavor of lean, clean protein rather than using the classic slab of Spam that you’d typically layer onto musubi. Adorn your salmon musubi with your favorite seasonings and trimmings, and make a few extra to share.
Fish Cakes
Dive into a few dipping sauces with homemade fish cakes, made with your choice of white fish or salmon. Customize them by following along with Wild Alaskan Company’s easy blueprint for how make fish cakes with anything in your kitchen. You can even transform them into fish sliders by bringing a couple of buns and toppings to dress things up.
Spinach Feta Pie with Ground Sockeye
A twist on a traditional Greek spanakopita, our recipe for a spinach feta pie integrates ground sockeye into layers of phyllo dough, giving this savory treat a punch of healthy, flavorful protein. To keep this snack especially convenient, we suggest forming the pies into individual triangles, rather than baking it as a full sheet.
Salmon Candy
The hardest part about making salmon candy is not eating it all in one sitting. If you think you can get past that challenge, whip up a big batch of Kate Ramos’s recipe for candied salmon jerky to gnaw on while you’re on the shore.
