Recipes
Linguiça sausage adds spiciness to this hearty one-pot stew of beans, potatoes, and Patagonia Provisions® Smoked Mussels.
The sauce for our Spicy Anchovy Sandwiches is made both tangy and spicy by mixing the anchovy brine with pomegranate molasses, garlic and chili flakes.
Made with Patagonia Provisions® Smoked Wild Pink Salmon, cream cheese and green onions, this dip is thick so serve it with a knife for spreading.
Sardine Niçoise Salad is a protein-packed dish that’s light but satisfying and just-right for summer lunch.
A simple recipe made with fusilli pasta and wild sardines cooked in tomato sauce. The breadcrumbs toasted in olive oil add crunch and additional flavor.
Made for the trail, this recipe uses Patagonia Provisions® mackerel, mussels, sardines or anchovies, along with sharp cheddar cheese and jalapeños on toast.
To save time, our White Anchovy Pizza recipe calls for premade dough and sauce. We suggest adding anchovies before baking to help blend all the flavors.
This chowder recipe requires some chopping and whisking and uses Patagonia Provisions® Smoked Mussels to add a light, smoky flavor to the worthy soup.
This dish is inspired by one of Yvon Chouinard’s recipes and uses our Lemon Herb Mussels. It’s best when tomatoes and basil are in season.
Our White Anchovy and Citrus Salad has a lemony mustard vinaigrette made with the oil from the anchovies. There are chopped almonds on top for extra protein.
Simple ingredients like parsley, lemon, garlic and toasted breadcrumbs make our White Anchovy Linguine recipe easy yet full of flavor.
A take on the classic tuna melt, this recipe uses mackerel instead, which is a mild, surprisingly meaty little fish.
This recipe for Mussel Salad with Fennel, Chickpeas, and Dill Vinaigrette makes a main-course salad that is full of protein.
