Sustainable Seafood Snacks for Game Day 🏈
Football season is officially back and no matter who cheer for, there’s one thing we can all agree on: great game day snacks are key to any successful watch party.
In this post, I’ve rounded up a handful of my favourite game day snacks. Of course, they all involve seafood! Because the only thing better than great game day snacks are game day snacks made from sustainable seafood.
From shrimp to lobster, oysters to whitefish, and even some salmon thrown into the mix…these recipes will make your game day party a huge success. Whether you are the hostess, or just heading to a friends for the big game, these sustainable seafood snacks will be a hit!
Get even more game day recipes by downloading my FREE Super Bowl Seafood Snacks Recipe Book!
Oysters Rockefeller
Oysters Rockefeller are a classic seafood appetizer that are sure to please a crowd. Some of my favourite oysters come from Canada’s east coast and make for delicious oysters Rockefeller!
Oysters Rockefeller
Ingredients
- 2 dozen oysters, shucked
- 4 tbsp butter
- 3 garlic cloves, minced
- 1/3 cup Panko bread crumbs
- 2 shallots, chopped
- 1/2 bunch of parsley, chopped
- 1/3 cup grated Parmesan cheese
- juice of one lemon
- 1 cup spinach, chopped
- 1/4 cup white wine or Pernod
- 1 tbsp olive oil
Instructions
- Pre-heat ocean to 450 degrees.
- Melt butter in a skillet. Saute the garlic for 2 minutes.
- Add shallots and spinach, cook for 3 minutes until the spinach wilts.
- Deglaze the pan with white wine or Pernod. Season with salt and pepper
- Allow the mixture to cook down for a few minutes. In the meantime, combine bread crumbs, olive oil, and Parmesan. Season with salt and pepper.
- Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture.
- Arrange the oysters on a baking tray. (TIP: Put down a layer of rock salt to steady the oysters.)
- Bake for 10 to 15 minutes until golden. Drizzle with lemon before serving.
Creamy Lobster Dip
This creamy lobster dip is one of my go-to recipes any time I am hosting or attending a party at someone else’s house. Even those who claim to “hate” fish will love this one. It puts a seafood twist on classic spinach and artichoke dish. Serve it with toasted baguette and a crisp white wine or chilled beer for maximum effect.
My favourite lobster to use in this recipe is SCOUT’s tinned lobster, sustainably sourced from North America and certified sustainable by the Marine Stewardship Council (MSC).
Creamy Lobster Dip
Equipment
- Medium size mixing bowl
- Ovenproof dish
Ingredients
- 1 can of tinned lobster I love SCOUT Canning's lobster
- 1 package of cream cheese at room temp.
- 1/2 cup dried herbs like parsely, basil, and dill
- 1 lemon
- 1/4 cup parmasean cheese or grated white cheddar
Instructions
- Pre-heat the oven to 350 degrees
- Drain and chop tinned lobster into small cunks
- In a stainless medium mixing bowl, whisk together the cream cheese, lobster, fresh herbs and juice of one lemon.
- Place into an ovenproof dish and top with your cheese of choice
- Bake at 350 degrees for 15-20 minutes or until it starts to brown on the edges
Notes
Salmon Devilled Eggs
I made these salmon devilled eggs for our Super Bowl party last year and I was thrilled by how quickly they disappeared! They were a huge hit – gobbled up completely before half time. They are super easy to make, but a bit messy. (That is, if you cook anything like me.) So, make sure you leave ample time for clean up.
Salmon Devilled Eggs
Ingredients
- 8 eggs
- 1/2 cup finely chopped salmon I recommend using tinned salmon or fresh, smoked salmon
- 1/3 cup mayonaise
- 2 tsp dijon mustard
- Paprika, for sprinkling
- salt and pepper to taste
- juice of 1/2 lemon
- 1 bunch chives, chopped
Instructions
- In a large pot, cover the eggs with water and bring to a boil. Allow eggs to cook for 10 minutes then let stand.
- Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.
- Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork.
- Stir in the salmon, mayonnaise, lemon juice, Dijon mustard. Season with salt and pepper.
- Transfer mixture to a plastic bag and cut a small hole into the corner.
- Fill each egg white half with the mixture. Sprinkle with paprika. Top with chives. Serve chilled.
Fish Tacos
Fish tacos are the perfect game night dinner. In this recipe, I make them with white fish like cod, haddock, or halibut, but you can also mix it up with shrimp. And if you haven’t tried pickled onions before, make sure you give them a shot in this recipe. I am seriously OBSESSED!
Fish Tacos
Equipment
- 1 skillet
Ingredients
- 12 corn tortillas
- 1.5 lbs white fish fillets like cod, haddock, or halibut
- 2 tbsp chile powder
- 2 tbsp garlic powder
- 2 tbsp smoked paprika
- 1 tbsp cumin
- 1 tsp red pepper flakes
- 2 tbsp olive oil
- 2 limes
Suggested taco toppings
- Sliced jalapeños
- Pickled red onions
- Sliced radishes
- Shredded cabbage
- Shredded cheese
- Fresh tomatoes
- Diced avocado
Instructions
Mis en place
- Prep all of your taco toppings first. The fish won’t take long to cook, so make sure everything else you need for serving is ready before you begin.
- Mix the seasoning for the fish. In a small bowl, combine chile powder, cumin, paprika, garlic powder, and red pepper flakes.
- Season the fillets on both sides, rubbing the spice mixture in well. Set aside.
Prepare the tortillas
- Preheat the oven to 350 degrees.
- Cook the tortillas on a large skillet for about 30 seconds per side (just until they are toasted).
- Wrap the finished tortillas in tin foil and place in the oven to stay warm.
Cook the fish
- Heat a skillet to medium high heat and add olive oil.
- Once the oil is hot, add the fish to the pan. Cook for about 4-5 minutes per side or until browned. (Timing will depend on the thickness of your fillets).
- Remove from the pan and break into pieces.
Serve!
- Serve warm tortillas with fish, your favourite taco toppings, and lime wedges on the side.
Spot Prawn Ceviche
This spot prawn ceviche is one of the fastest recipes to whip up for game day. Which means it’s great for those Monday night games when you’re working late and barely have time to run to the grocery store before kickoff. Get the highest quality spot prawns from British Columbia; I order mine from Organic Ocean.
Spot Prawn Ceviche
Ingredients
- 1-2 lbs spot prawns
- 4 tbsp olive oil
- juice of 4 limes
- 1 jalapeño finely diced
- 1/2 cucumber diced
- 1/2 sweet onion diced
- 1 avocado diced
- 1/2 tomato diced
- 1 tbsp sea salt
- 1 tbsp fresh ground pepper
- 1 bunch of cilantro
Instructions
- Cut prawns into 1-inch pieces and put them into a large shallow bowl.
- Add onion, tomatoes, jalapeño, and cucumber. Mix together.
- Add olive oil, lime juice, salt, and pepper. Mix well. (Optional: if you have the time, you can let this marinate in the citrus juice for an hour or two before serving or serve immediately).
- Add avocados and cilantro just before serving.
- Serve on its own or with lightly seasoned tortilla chips.
