The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood
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- Create Date：2021-06-13 03:30:56
- Update Date：2025-09-06
- Status：finish
- Author：Chris McDade
- ISBN：1579659373
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Summary
Whether mixed with mayonnaise to make a salad or infused in a tomato sauce and served over pasta， tinned fish are an economical and flavorful addition to most anything you cook。 Tinning fish is an old-world preservation method that gives us modern convenience。 These fish—anchovies， mackerel， sardines， octopus， and squid， among others—are packed at their peak of freshness， meaning you get all the flavour at a fraction of the cost of buying fish fresh。
The 75 recipes range from the simplest snack （try sardines on a Wasa cracker with mustard and lemon） to dishes for holiday entertaining （like a lamb roast studded with anchovies and served with rosemary roasted potatoes）。 Also included are weeknight pastas， such as Spaghetti with Smoked Oysters and Egg Yolks， and even a meat lover’s favourite Steak with Anchovy Butter。 Tinned fish is a natural part of an outdoor picnic spread—anchovy， bread， and butter make the perfect sandwich—but they can also be served at a party， especially a warm Cod Brandade on toasts。
Tinned fish is perfectly on-trend and for good reason: they’re sustainable， economical， full of variety， and a great choice to keep stocked in your pantry。
The 75 recipes range from the simplest snack （try sardines on a Wasa cracker with mustard and lemon） to dishes for holiday entertaining （like a lamb roast studded with anchovies and served with rosemary roasted potatoes）。 Also included are weeknight pastas， such as Spaghetti with Smoked Oysters and Egg Yolks， and even a meat lover’s favourite Steak with Anchovy Butter。 Tinned fish is a natural part of an outdoor picnic spread—anchovy， bread， and butter make the perfect sandwich—but they can also be served at a party， especially a warm Cod Brandade on toasts。
Tinned fish is perfectly on-trend and for good reason: they’re sustainable， economical， full of variety， and a great choice to keep stocked in your pantry。
Reviews
Ess
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This book is a great addition for the at-home chef who doesn’t necessarily want to cook， heat or roast their food。 These recipes feature exclusively tinned/canned fish in an assortment of variations such as sardine deviled eggs— something I never would have thought to be a pairing destined for success。 The photographs helped to provide an idea of how simple the recipes are， and I am enthusiastic to try more of the tinned fish recipes （such as the fetid anchovies） that I have strayed away from in This book is a great addition for the at-home chef who doesn’t necessarily want to cook， heat or roast their food。 These recipes feature exclusively tinned/canned fish in an assortment of variations such as sardine deviled eggs— something I never would have thought to be a pairing destined for success。 The photographs helped to provide an idea of how simple the recipes are， and I am enthusiastic to try more of the tinned fish recipes （such as the fetid anchovies） that I have strayed away from in the past。 I received an ARC from the author and publisher in exchange for an honest review。 。。。more
Carey’s Reviews
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4 Stars！ This was a pretty interesting book。 I’ve only ever used canned tuna but I’m definitely going to try out a few of these recipes。 They look delicious！ The recipes are broken up into which tinned fish you’d be using - anchovies; sardines; mackerel; shellfish， squid， and octopus; & trout and cod。 I never would’ve tried using tinned fish as I never knew how to use it or if it was any good。 I can’t wait to try these out。*I received this book at no charge from NetGalley & I voluntarily left th 4 Stars！ This was a pretty interesting book。 I’ve only ever used canned tuna but I’m definitely going to try out a few of these recipes。 They look delicious！ The recipes are broken up into which tinned fish you’d be using - anchovies; sardines; mackerel; shellfish， squid， and octopus; & trout and cod。 I never would’ve tried using tinned fish as I never knew how to use it or if it was any good。 I can’t wait to try these out。*I received this book at no charge from NetGalley & I voluntarily left this review。* 。。。more
Kerrie
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Thank you #NetGalley for the opportunity to check out the ARC of #TheMagicofTinnedFish！ Just finished this cookbook and I am HUNGRY。 Seriously， if you are a fan of fish / seafood， this is a terrific cookbook！ The food pics are gorgeous and the recipes sound delicious。 I"m especially keen to try the Fetticcine w/ Mackerel and the Beer-Battered Sardines recipes。This is a terrific book for those intrigued by the varieties of tinned fish/seafood at their grocers， but unsure of what to do with them a Thank you #NetGalley for the opportunity to check out the ARC of #TheMagicofTinnedFish！ Just finished this cookbook and I am HUNGRY。 Seriously， if you are a fan of fish / seafood， this is a terrific cookbook！ The food pics are gorgeous and the recipes sound delicious。 I"m especially keen to try the Fetticcine w/ Mackerel and the Beer-Battered Sardines recipes。This is a terrific book for those intrigued by the varieties of tinned fish/seafood at their grocers， but unsure of what to do with them all。 。。。more
Tracy
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I am recommending this book for the culinary students that visit the library。 I learned a lot about how to use tinned products and why they are perfectly acceptable to use in cooking。 I grew up eating sardines and salmon that came from cans and I still love salmon croquettes to this day。 The recipes are easy to follow and I think will change the minds of people who look down on the canned/tinned products。
menna hafez
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#TheMagicofTinnedFish #NetGalleySpecial thanks to Artisan books and NetGalley for providing me with ARC。I loved this book so much， it reminds me of my mom because when we are kids she used to made to us caned fish from Sardines or Makrel fish。
Christine
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If there's one thing I really love， it's canned fish （or "tinned fish" if you're feeling fancy）。 The problem is that I never know what to do with it except for serve it with salad or eat it with olive oil and maybe some spices on top。Luckily， this book has all the answers。 After an introductory overview of tins vs。 jars， the history of conserved fish， and the benefits of eating our fishy friends， Chef Chris McDade dedicates one chapter to each type of fish: how to pick the right kind， how to pre If there's one thing I really love， it's canned fish （or "tinned fish" if you're feeling fancy）。 The problem is that I never know what to do with it except for serve it with salad or eat it with olive oil and maybe some spices on top。Luckily， this book has all the answers。 After an introductory overview of tins vs。 jars， the history of conserved fish， and the benefits of eating our fishy friends， Chef Chris McDade dedicates one chapter to each type of fish: how to pick the right kind， how to prepare it， and what makes it stand out from its fellow ocean dwellers。I especially appreciated the variety of recipes in the book。 Whether you're interested in making a meal from a can of mackerel， a savory bruschetta with sardines and garlic， a spicy clam dip for game night， or maybe a delicious anchovy sauce to dip bread in or drape over salad， pasta， or even meat， it's all here。 It's also nice to find a book that caters to people who can't get the freshest ingredients on a daily basis but would still like to make a delicious， semi-fancy meal （or maybe some hors d'oeuvres？） while they stay home during our current situation。 There are even a few soup recipes！ I never would have imagined that。"The Magic of Tinned Fish" was a lovely surprise， and I can't wait to take my love of tinned fish to the next level！ Who knows， maybe you'll even convince someone else to have a taste？Recommended for home cooks （even beginners！）， fish enthusiasts， and anyone who loves olive oil。 Thank you to Netgalley and Artisan for granting me a free eARC in exchange for an honest review。 。。。more
Geoffrey
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（Note: I received an advanced reader copy of this book courtesy of NetGalley）I am very much a fan of canned fish， especially sardines and anchovies。 However， I will confess though that the list of ways in which I enjoy them is rather short - in puttanesca sauces， on toast with a bit of mayo， and on crackers with a possible splash of hot sauce or lemon juice。 So this cookbook of course was an absolute delight with the rich array of recipes that it provided for all kinds of tinned fish。 And even t （Note: I received an advanced reader copy of this book courtesy of NetGalley）I am very much a fan of canned fish， especially sardines and anchovies。 However， I will confess though that the list of ways in which I enjoy them is rather short - in puttanesca sauces， on toast with a bit of mayo， and on crackers with a possible splash of hot sauce or lemon juice。 So this cookbook of course was an absolute delight with the rich array of recipes that it provided for all kinds of tinned fish。 And even the simpler recipes that felt more familiar to me proved to be delightful too， as they all provided wonderful little twists the likes of which hadn’t crossed my mind before。 For fellow fans of small fish and sea creatures that come packaged in metal at the store - this is most definitely the cookbook for you。 。。。more
Bonnie DeMoss
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This was a helpful book full of recipes for canned fish and shellfish。 During this time of COVID， we are eating more canned foods than usual， and this book provides ways to turn something canned into something delicious。Each chapter has a "What's in the Tin？" section that explains each type of fish or shellfish and advises on the healthiest options。 The photos are gorgeous and the recipes look delicious。 Crab Mac n Cheese， Clam Dip， and Spaghetti with Clams， White White， and Chili Flakes all cau This was a helpful book full of recipes for canned fish and shellfish。 During this time of COVID， we are eating more canned foods than usual， and this book provides ways to turn something canned into something delicious。Each chapter has a "What's in the Tin？" section that explains each type of fish or shellfish and advises on the healthiest options。 The photos are gorgeous and the recipes look delicious。 Crab Mac n Cheese， Clam Dip， and Spaghetti with Clams， White White， and Chili Flakes all caught my eye。 Mackerel is suggested as a healthier alternative to tuna and the mackerel salad looks delicious。 There are many recipes for anchovies， including Caesar Salad and Steak with Anchovy butter。This book would be helpful to anyone who wants to learn how to turn their canned fish into a delicious meal。I received a free copy of this book from the publishers via Netgalley。 My review is voluntary。 。。。more
Alicia Bayer
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This is a gorgeous cookbook with company-worthy dishes （will we ever have company again for dinner？） using canned fish like sardines， mackerel and trout。 Surprisingly， the most common canned fish for many -- salmon and tuna -- are not included。 McDade points out that tuna is over-harvested and I don't remember him ever talking about why salmon is not included。 Each chapter is for a certain fish， other than a chapter for shellfish that are lumped together （no pun intended）。 The chapters start wit This is a gorgeous cookbook with company-worthy dishes （will we ever have company again for dinner？） using canned fish like sardines， mackerel and trout。 Surprisingly， the most common canned fish for many -- salmon and tuna -- are not included。 McDade points out that tuna is over-harvested and I don't remember him ever talking about why salmon is not included。 Each chapter is for a certain fish， other than a chapter for shellfish that are lumped together （no pun intended）。 The chapters start with a "what's in the tin" page that's helpful to know whether you need to pull out bones or deal with skins or anything， and how。Photos accompany about half of the recipes。 They're very well done and make everything look delicious。 Nutritional information is not provided。 The recipes tend towards gourmet but are not overly complicated。 Some will be rather expensive because of the ingredients。 I was also hoping for more sauces using fish like anchovies for flavor and health benefits without being the stars （or being obvious for family members like kids who may balk at ingredients like sardines）。Because of our family's dietary needs and the lack of nutritional information for the recipes， it's not a book that I personally can really use。 For most readers， it will be a great book that can lead to lots of culinary discoveries。I read a temporary digital ARC of this book for review。 。。。more
Cozy Book Spot
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Very nice book with lots of recipes for everybody that loves tinned fish。 There are lots of beautiful photos。 Very useful book。 I received a free digital copy of this book from NetGalley in exchange for my honest review
Theediscerning
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There are cookbooks with prestige you happily give to people as valued presents， and there are cookbooks with a certain – well， a certain practicality that means they are a step above the typical gift。 I'd never thought to find a book with this specific topic， mind， telling us how to make the best of what we get from long-life supermarket shelves， what we struggle with the ring-pull on， and what we knock something up with very quickly and easily。 But yes， with the help of an echt restaurateur， t There are cookbooks with prestige you happily give to people as valued presents， and there are cookbooks with a certain – well， a certain practicality that means they are a step above the typical gift。 I'd never thought to find a book with this specific topic， mind， telling us how to make the best of what we get from long-life supermarket shelves， what we struggle with the ring-pull on， and what we knock something up with very quickly and easily。 But yes， with the help of an echt restaurateur， this is what we get – a full-on guide to cuisine featuring tinned seafoods。And from the off this is not what you might think。 This is high-brow。 This is making anchovy butter to slather across classy steaks。 The other ingredients are definitely not all out of a tin。 The photos are sexy （or at the other end， kind of pointless double-page spreads of European branded packaging for said tins）。 But we get anchovies and mackerel meeting hearty meats， umami gifts to salads， tips on al fresco improvising， and so much more。 Now I'll not pretend to want to knock up all the dishes here， but that's just me， and I'm not the average recipe book consumer。 But a Greek plaki full of beany goodness is certainly high on my wish-to-do list now， and will race some crabby pastas to my table。 I will also consider strongly the words here promoting mackerel above the （over-fished） tuna， which is the glaring omission from these pages on purpose。 In the finish， it's so high-brow a lot of the oceanic ingredients are ones I've never seen in my country， such as tinned salt cod， or squid in ink。 Yes， this is that classy。Next， I shall be reviewing 50 recipes telling me why I should have always used truffles with my baked beans。 A high four stars。 。。。more
Janet
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Date reviewed/posted: January 12， 2021Publication date: June 8， 2021When life for the entire galaxy and planet has turned on its end， you are continuing to #maskup and #lockdown to be in #COVID19 #socialisolation as the #secondwave is upon us， AND the worst sciatica attack in your life means you MIGHT sleep 3 hours a night， superspeed readers like me can read 250+ pages/hour， so yes， I have read the book … and many more today。I requested and received a temporary digital Advance Reader Copy of th Date reviewed/posted: January 12， 2021Publication date: June 8， 2021When life for the entire galaxy and planet has turned on its end， you are continuing to #maskup and #lockdown to be in #COVID19 #socialisolation as the #secondwave is upon us， AND the worst sciatica attack in your life means you MIGHT sleep 3 hours a night， superspeed readers like me can read 250+ pages/hour， so yes， I have read the book … and many more today。I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley， the publisher and the author in exchange for an honest review。 From the publisher， as I do not repeat the contents or story of books in reviews， I let them do it as they do it better than I do 😸。TINNED FISH IS ONE OF THE WORLD’S GREAT INGREDIENTS: brilliantly versatile， harvested and preserved at the peak of its quality and flavour， more economical than fresh seafood will ever be， as healthy and nutrient-packed as food gets。 Focusing on sustainable and easy-to-find anchovies， sardines， mackerel， shellfish， and more， here are 75 recipes that will change the way we think about and cook with tinned fish。 Whether it’s creating an addictively delicious Spaghetti con le Sarde， transforming a pork roast with a mackerel-based “tonnato” sauce， elevating mac and cheese with crab， or digging into the simplest and best snack ever—anchovies， bread， and butter—cooking with tinned fish is pure magic。No tuna？ No salmon？ Come on！ Okay， that "Canadian-level rant" aside， I really don't use canned fish aside from anchovy fillets （I cannot deal with heads。。。but anchovy fillets are the best source of umami on the planet and are in my food all the time， unbeknownst to hubby！） If you love canned fish， especially sardines as many of my friends do， this is the perfect book for you to read: there are some seriously yummy recipes for said fish and mackerel， etc。 I cannot afford canned crab， personally， but it is often in my mom's larder so I will make that amazing sounding mac and cheese ASAP。 I have never understood why one would put tonnato on veal （or a pork roast-mackerel version） but that is just me。。。lol。The recipes are well written and understandable by cooks of all levels and the photos make the food very appealing to myself and other lovers of food out there。 In fact， I want to frame the pages that have the canned fish on them as they are so art-level-amazing What I especially love about the book is that it uses mostly whole ingredients （Aside from the TINNED FISH as the title suggests） instead of pre-prepared and packaged foods。 I do draw the line at making my own cheese beyond a quickly-made mozzarella， and canning tomatoes but the more "ingredients" you use the better。 My one nephew says that I never have any food in my house， only ingredients --- that is why I cook so much。 I also refuse to eat or cook with Frankenfoods such as "chick'n" and its 88 ingredients vs。 🐔chicken🐔 having one！）As always， I try to find a reason to not rate with stars as I simply adore emojis （outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube Millionaires/snowflakes / literally-like-overusers etc。 " on Instagram and Twitter。。。 Get a real job， people！） so let's give it 🐙🐟🐠🦈🦞p。s。 If someone was willing to de-head and de-skin those sardines， I might eat them 。。。 these recipes show that they can be seriously nummmmy。 。。。more
Opal Edgar
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