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。