In my December letter, we looked back on 2025. We celebrated a year of amazing meals, great travels, full freezers, some big wins, some instructive fails — lessons learned. I asked you through our Facebook group, Salmonsharesians, what YOU would like to see in 2026 — and you answered — honestly and thoughtfully. I can’t thank you enough for sharing your thoughts and insights into what’s working, what’s not, and what you’re hungry for — literally and otherwise.
With that said, here are some things you can look forward to.
Recipes for Every Kind of Day — and the Next Day
Some nights, (many nights in my case) you need to get dinner on the table in 20 minutes. Other days, you want to roll up your sleeves, pour yourself a glass of wine, and cook something that takes a bit more time. Both are wins in my book. Feeding yourself or your family on a busy weeknight with a hot, nutritious meal can be as challenging as picking the meat from two dungeness crab clusters, peeling one pound of spot shrimp, making seafood stock, AND making a 45-minute roux for a Mardi Gras gumbo. You’ve asked for both types of cooking.
You also mentioned wanting to see simple lunchtime leftovers without turning on the stove.
This year, I’ll be working on weekend recipe projects with as much attention as quick and easy one-pot wonders that are ready in minutes, and clever ways to use up leftovers from last night’s dinner.
Sneak peek:
For the kitchen adventurer: seafood cannelloni with homemade pasta, long-simmering seafood bisque, Newfoundland fish gratin, crab and shrimp jambalaya.
For the busy cook: 15-minute peel and eat jerked shrimp, blackened salmon pan-roast, and quick red curry rockfish.
For the lunch-seeker: any-fish Caesar Salad, lettuce-wraps, and sandwich spreads.
A Better Website Experience:
We’re rolling out a fresh new member account this year — designed to make managing your subscription easier, faster, and a whole lot more intuitive. Logging in will be smoother, with fewer hoops to jump through. You’ll be able to change what’s in your box or skip a delivery with just a few clicks. Updating your credit card? That’s easier too. And if you ever need to pause or cancel your subscription, you can now do that right from your account.
We’re also revamping the content side of the site to help you better connect with what’s in your box. You’ll be able to explore the stories behind each species, the fishermen who caught it, and the recipes that bring it to life — all in one place, and easier to find than ever. But don’t worry, we’re moving over all of the recipes and cooking tools from our old site, so you won’t lose access to your favorites.
New Products and Flavors
Another crowd-sourcing trip to Salmonsharesians — this time a survey about ready-made products — yielded some super useful and surprising feedback.
On the list were springrolls, potstickers, meatballs, samosas, empanadas, and spanikopita. While Asian flavors were clear front-runners, everything on the list got love.
These were so much fun to work on in my own kitchen, and finding just the right partner to execute this to our standards is paramount. Still in the development stage, we hope to introduce some in the coming year. In the meantime, I’ll be posting a few DIYrecipes if you’re up for a weekend project.
We’re really excited about what’s ahead. But more than anything, we’re just grateful — for your feedback, your time, your trust, and your continued appetite for amazing fish and a healthier food system.
Stay wild and stay tuned,
Grace
