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Jul 31, 2011 04:53 PM

Nine days picnic and cold fish dishes

Looking for ideas for taking a nice fish dish on a picnic during the nine days. I'll have guests who are lactose intolerant. So I'm looking for fix-ahead, cold, fish main courses.

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    1. I second the poached salmon idea. Also lox (or grav lox), whitefish salad, tuna salad, etc. If you can make sure that it will keep properly, ceviche. I've always been a big fan of salad nicoise, which could be a main course dish. If I think of anything else, I'll post. Good luck

      1. Chinese coleslaw, no mayo and good and crunchy. Maybe try putting some tuna or fish in it. Sushi.

        4 Replies
          1. re: marissaj

            I adore salmon, but maybe I make it almost too often. I think I'm going to work on the sushi-grade tuna idea. One guest won't eat it raw. But I could cook her portion.

            I'll have to think a little about exactly what blend of rice, spices and vegetables to go with.


            1. re: AdinaA

              Look up recipes for chirashi sushi or chirashizushi. That may give you some ideas. Also, we're doing an Ecuadorian ceviche with halibut for the kiddush at shul this week. With all the great garden-fresh tomatoes right now, that might be an idea for you.

            2. re: marissaj

              I make a sushi salad with the faux crab over rice with sesame seeds, avocado, scallions and rice wine vinegar. I put some soy sauce in it too. It works well.

          2. Ceviche would work well for a picnic, I think. You can use any type of fresh white fish (I used chilean sea bass this Shabbat). Check out recipes online. If you have access to sushi grade tuna, you can try the recipe for tuna and watermelon ceviche from the Kitchen Tested blog (

            1 Reply
            1. re: absmiller

              I bet the chilean sea bass ceviche was tasty. One suggestion is to try different type of white fish in the future as chilean sea bass is dangerously depleted. The Monterrey Aquarium suggests the use of Sablefish (black cod) from Alaska and British Columbia, and Pacific halibut as sustainable alternatives.

            2. Serious eats just did a post on the food lab on ceviche, very informative, and looks pretty easy..haven't gotten around to it yet, but i plan on it -


              lemme know how it goes if u make it