Who says the scariest thing at your Halloween party has to be the candy bowl? This year, we're trading sugar overload for something a little more sophisticated, and a lot more delicious: a tinned fish party.
Our new Halloween collection comes dressed for the occasion in orange, purple and black tins, packed with top-shelf sardines and mackerel from Portugal's coastal canneries. They look right at home on a spooky spread, and they taste even better. Each tin is sustainably caught, traditionally packed, and ready to open the moment your first guest knocks.
If you're hunting for Halloween party food ideas that grown-ups will actually remember, you're in the right place. Below are five savory Halloween snacks, from a spooky charcuterie board to a dip served in a pumpkin, all built on tins from the collection
1. The Spooky Tinned Fish Charcuterie Board
Every great Halloween party needs a centerpiece, and a tinned fish board (some call it a seacuterie board) is the easiest showstopper you'll ever build. Open the tins, leave them right on the board and let the orange, purple and black packaging do the decorating for you.
Features: Minerva Hake in Brine and BELA Mackerel in Organic Evoo and Piri Piri
Serves: 8–10 · Prep time: 20 minutes
Ingredients
- 2 tins Minerva Hake in Brine
- 2 tins BELA Mackerel in Organic Evoo and Piri Piri
- 1 black-wax cheese (aged gouda) and 1 orange cheese (aged cheddar or mimolette)
- Black olives, Kalamata olives and pickled red onions
- Purple grapes, blackberries and dried apricots
- Crackers, sliced baguette and dark rye crisps
- Small mini pumpkins or gourds for decoration
How to build it
- Place the open tins first, spaced across the board. They're your anchors.
- Add the cheeses next, sliced into wedges or cut into small bat and pumpkin shapes with cookie cutters.
- Fill the gaps with olives, pickled onions and fruit, grouping colors so the black, orange and purple pop.
- Fan crackers and bread around the edges, then tuck mini pumpkins into any empty corners.
- Add small forks or toothpicks next to each tin so guests can help themselves.
Pro tip: Pick one tin packed in olive oil and one with a little heat, like Piri-Piri, Portugal's most famous hot pepper. The contrast keeps guests coming back for "just one more" bite.
Want your board to match the season? Grab the Halloween Collection.
2. "Graveyard" Salmon Toast Bites with Black Garlic Aioli
Salmon toast is a tinned fish classic, and these bite-sized versions make perfect Halloween finger foods. A swipe of inky black garlic aioli turns each one into a tiny graveyard, with a rye cracker "headstone" on top.
Features: MAR Brand Salmon Fillets in Brine
Makes: 16 bites · Prep time: 15 minutes · Cook time: 5 minutes
Ingredients
- 2 tins MAR Brand Salmon Fillets in Brine
- 1 baguette, sliced into 16 thin rounds
- ½ cup mayonnaise
- 3 cloves black garlic, mashed
- 1 tsp lemon juice
- 8 small rye crackers, snapped in half
- Fresh dill and flaky sea salt
How to make them
- Toast the baguette rounds at 400°F for 5 minutes, until golden and crisp.
- Stir the mayonnaise, black garlic and lemon juice together until smooth and dark.
- Spread a layer of aioli on each toast, then top with a piece of salmon.
- Stand a cracker half upright at the back of each toast like a headstone.
- Finish with a sprig of dill ("graveyard grass") and a pinch of flaky salt.
Make it ahead: Mix the aioli up to 2 days early and keep it in the fridge. Assemble the toasts just before guests arrive so they stay crisp.
3. Smoky Mackerel Dip in a Pumpkin "Cauldron"
Every spread needs a Halloween dip, and this one disappears fast. Rich, flaky mackerel gets whipped with cream cheese and a hint of smoked paprika, then served in a hollowed-out pumpkin. It's the kind of savory Halloween snack that has guests asking for the recipe.
Features: Manná Horse Mackerel Fillets in Olive Oil with Garlic and Parsley
Serves: 8 · Prep time: 15 minutes
Ingredients
- 2 tins Manná Horse Mackerel Fillets in Olive Oil with Garlic and Parsley
- 8 oz cream cheese, softened
- ¼ cup Greek yogurt or sour cream
- 1 tbsp lemon juice, plus zest of ½ lemon
- 1 tsp smoked paprika (more if your mackerel isn't smoked)
- 2 tbsp chives, finely chopped
- 1 small pie pumpkin, top cut off and seeds scooped out
- Blue corn chips, crackers and carrot sticks for dipping
How to make it
- Flake the mackerel into a bowl with a fork, keeping a few larger pieces for texture.
- Beat the cream cheese, yogurt, lemon juice, zest and smoked paprika until smooth.
- Fold in the mackerel and most of the chives. Season with salt and pepper.
- Spoon the dip into the pumpkin and top with the remaining chives and a dusting of paprika.
- Surround the pumpkin with blue corn chips, crackers and carrot "fingers."
Pro tip: Use the mackerel oil from the tin in place of some of the yogurt for an even richer dip. In Portugal, nothing in a good tin goes to waste.
4. Piri-Piri Mackerel "Devil's" Eggs
Deviled eggs are a party staple, so for Halloween we're making them a little more devilish. Mackerels blended into the yolk filling add savory depth, and a drizzle of Piri-Piri oil brings the heat. Set out a tray of these Halloween appetizers and watch them vanish.
Features: BELA Mackerel in Organic Evoo and Piri Piri
Makes: 24 eggs · Prep time: 20 minutes · Cook time: 12 minutes
Ingredients
- 12 large eggs
- 1 tin BELA Mackerel in Organic Evoo and Piri Piri, drained (save the oil)
- ⅓ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Piri-Piri oil or hot sauce, to taste
- Smoked paprika and sliced black olives for garnish
How to make them
- Boil the eggs for 12 minutes, then move them to an ice bath.
- Peel and halve them lengthwise.
- Mash the yolks with the sardines, mayonnaise, mustard and lemon juice until creamy.
- Add Piri-Piri oil a few drops at a time until it's as fiery as you like it.
- Pipe or spoon the filling back into the egg whites.
- Dust with smoked paprika and top each one with an olive slice "spider" (one round body, thin slivers for legs).
Pro tip: For a pop of purple, soak the peeled egg halves in beet juice for 30 minutes before filling. Spooky and delicious.
5. Black and Orange Mackerel Crostini with Roasted Squash
This one is for the guests who think they don't like tinned fish. Sweet roasted butternut squash, tangy goat cheese and rich mackerel on a crisp crostini hit every note, and the orange-and-black look fits right in on a Halloween party table.
Features: Da Rocha Mackerel Fillets in Organic Olive Oil
Makes: 20 crostini · Prep time: 15 minutes · Cook time: 25 minutes
Ingredients
- 2 tins Da Rocha Mackerel Fillets in Organic Olive Oil
- 2 cups butternut squash, cut into small cubes
- 2 tbsp extra virgin olive oil (use extra from tin)
- 1 baguette (or black squid-ink baguette, if you can find one), sliced into 20 rounds
- 4 oz goat cheese, softened
- Black sesame seeds
- Honey and fresh thyme to finish
How to make them
- Toss the squash in olive oil, salt and pepper. Roast at 425°F for 20–25 minutes until caramelized.
- Toast the baguette rounds for the last 5 minutes.
- Spread goat cheese on each crostini, then top with a few cubes of squash and a flake of mackerel.
- Sprinkle with black sesame seeds, add a light drizzle of honey and finish with thyme leaves.
Pro tip: Roast the squash a day ahead and bring it to room temperature before assembling. Party prep, cut in half.
How to Plan Your Tinned Fish Halloween Party
The best part of a tinned fish party? Almost everything is ready the moment you open the tin. A few tips to keep your spread looking (and tasting) its best:
- Plan 1 tin per 2–3 guests. For a party of 12, about 5–6 tins across the board and recipes is plenty.
- Mix your flavors. Pair a classic olive oil tin with something bolder, like Piri-Piri or tomato sauce, so there's something for everyone.
- Show off the tins. Our orange, purple and black packaging doubles as decor. Leave a few open on the board and stack the rest nearby.
- Prep the night before. The aioli, dip and roasted squash all keep well in the fridge. Save the assembly for the last 30 minutes.
- Add something to sip. A crisp Portuguese vinho verde or a dry cider cuts through the richness of sardines and mackerel.
Halloween Party Snacks FAQ
What are good savory Halloween party snacks?
A tinned fish charcuterie board, sardine toast bites, a mackerel dip and deviled eggs are all savory Halloween snacks that are easy to make ahead. They balance out the candy and give adult guests something more substantial to graze on.
What is a tinned fish board?
A tinned fish board, also called a seacuterie board, is a charcuterie-style spread built around open tins of seafood like sardines, mackerel or anchovies. It's served with crackers, bread, cheese, pickles and fruit.
How do you make a charcuterie board spooky for Halloween?
Stick to a black, orange and purple color palette. Use black olives, orange cheeses, purple grapes and blackberries, cut cheese into bat or pumpkin shapes and decorate with mini gourds. Tins from our Halloween collection add the finishing touch.
Are sardines and mackerel good for a party?
Yes. They need no cooking, they're shelf-stable until you open them, and they're packed with protein and omega-3s. They also pair easily with crackers, bread and cheese, which makes them ideal Halloween finger foods.
How far ahead can I make these Halloween appetizers?
The black garlic aioli, mackerel dip and roasted squash can be made 1–2 days ahead. Boil the eggs a day early and fill them the day of. Assemble toasts and crostini just before serving so they stay crisp.
Make This Halloween a Tinned Fish Party
This Halloween, skip the store-bought veggie tray and give your guests something to talk about. With a few tins of top-shelf Portuguese sardines and mackerel, you've got the base for a spooky spread that's as easy to pull together as it is delicious.
Our limited-edition Halloween collection is here for the season only, so stock up before it disappears like a ghost at midnight.
Shop the Halloween Collection.
Tried one of these recipes? Tag us on Instagram @TinCanFish_ your Halloween spread.