DECANT’s Feast of Seven Fishes: A Tinned Treasure Hunt for the Holidays
Ah, the Feast of Seven Fishes—a deliciously decadent Italian-American tradition steeped in seafood and celebration. But who says you need to wrestle a lobster or fry a whole branzino to make it happen? This year, we’re rewriting the rules with premium tinned fish, because (1) it’s ridiculously good, and (2) you’ve got better things to do than babysit a stovetop for hours.
Whether you’re the host with the most or planning an intimate evening, this lineup can flex: open one tin a day for the week leading up to Christmas or treat your friends to the whole feast in one swoon-worthy evening. We’ve paired each tin with a wine style that keeps things effortless yet elegant. Let’s dive in.
1. Antipasto: Spiced Calamari Crostini
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Wine Pairing: Sparkling wine, such as Brut or Prosecco
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Featuring: Spiced Calamari in Ragout Sauce, José Gourmet, Portugal
Here’s the opener: spiced calamari crostini. Toast slices of Italian bread with a generous drizzle of olive oil (golden and gleaming, like the season deserves), then spoon on the calamari in its warm, tomatoey ragout. A sprinkle of chopped parsley and a zip of lemon zest seal the deal. Pair with sparkling wine for a crisp, celebratory start—because why settle for less sparkle when you’re kicking things off?
2. Primo: Spaghetti Aglio e Olio with Spicy Anchovies
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Wine Pairing: Dry, mineral-driven white wine, such as Grüner Veltliner or Albariño
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Featuring: Spicy Anchovies in Olive Oil, IASA, Italy
Here’s a pasta dish with serious main character energy. Toss hot spaghetti with olive oil, garlic, and chili flakes, then fold in finely chopped spicy anchovies for that salty, briny kick. Finish with toasted breadcrumbs, because crunch is always invited. Pair with a crisp white wine that cuts through the anchovies' richness while complementing their briny depth.
3. Insalata: Tuna Salad with Green Pepper and Onion
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Wine Pairing: Light, citrusy white wine, such as Vinho Verde or Vermentino
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Featuring: Albacore Tuna Loins with Onion & Green Pepper, Artesanos Alalunga, Spain
Let’s lighten things up. Layer butter lettuce on a platter, top with chunks of albacore tuna (plus its flavor-packed onion and green pepper), and scatter cherry tomatoes and thinly sliced fennel. Dress it up with olive oil, white balsamic vinegar, and a crack of black pepper. Pair with a light, citrusy white wine that’s fresh and vibrant—like sunshine in a glass.
4. Zuppa: Razor Clam Brodetto with Garlic, Chili, and Fresh Herbs
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Wine Pairing: Medium-bodied white wine, such as Pinot Grigio or Friulano
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Featuring: Razor Clams in Brine, José Gourmet, Spain
This brodetto is the kind of dish that makes you feel cozy inside. Simmer a light fish stock with a splash of white wine, diced tomatoes, and a pinch of saffron. Add the razor clams along with a drizzle of olive oil, garlic, and chili flakes for extra warmth. Stir in fresh parsley and basil, and for a little heft, toss in some cooked noodles or cannellini beans. Pair with a medium-bodied white wine that complements the clams’ delicate flavor without overpowering them.
5. Secondo: Grilled Polenta with Nuri Sardine Paté
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Wine Pairing: Juicy, fruit-forward red wine, such as Barbera or Grenache
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Featuring: Nuri Sardine Paté in Spiced Olive Oil, Portugal
Grilled polenta, meet your soulmate. Fry up slices until they’re golden and crispy, then slather on the sardine pâté (that spicy olive oil is doing all the heavy lifting here). Top each slice with a dollop of mascarpone, lemon zest, and freshly chopped chives. Pair with a red wine that’s light on tannins and bursting with bright fruit to play off the sardines’ rich flavors.
6. Contorno: Marinated Horse Mackerel with Basil and Capers
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Wine Pairing: Earthy, rustic red wine, such as Sangiovese or a Rhône-style blend
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Featuring: Horse Mackerel in Olive Oil and Basil, Ati Manel, Portugal
This side dish could steal the spotlight. Flake the mackerel onto a plate, surround it with roasted red peppers, capers, and sliced black olives, then drizzle everything with the basil-infused oil straight from the tin. Serve with roasted baby potatoes for the ultimate holiday flex. Pair with an earthy red wine that’s big on character yet balanced enough to let the dish shine.
7. Dolce: Sweet Crostini with Salmon Rillettes, Lemon, and Dill
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Wine Pairing: Lambrusco or off-dry sparkling wine
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Featuring: Rillettes of Salmon with Lemon and Dill, Les Mouettes d'Arvor, France
Dessert, but make it savory-sweet. Spread whipped ricotta or mascarpone on sweet crostini, flake the salmon rillettes on top, and finish with a drizzle of honey, fresh dill, and lemon zest. Pair with fruity rosé sparkler—the bubbles will perfectly complement this unique finale.
Why Tinned Fish?
We get it—tinned fish isn’t the first thing that comes to mind for a holiday feast. But these tins are no ordinary pantry staples. They’re little parcels of magic, packed with premium seafood and big flavors, perfect for stress-free entertaining or a spontaneous moment of indulgence.
So grab your tins, pour the wine, and let the Feast of Seven Fishes become your new favorite holiday tradition. Because great food and wine should always feel this easy
