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The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood
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.
208 pages, Hardcover
Published June 29, 2021
68 people are currently reading
222 people want to read
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Displaying 1 - 29 of 29 reviews
July 27, 2021
3.5
I sometimes like to browse cooking books although I do not cook much. This title caught my eye because I imagine it would be hard to make tinned fish a good meal. I do eat them sometimes with lemon and bread but that's about it. I was impressed by the ideas presented here and I hope to cook more with this underappreciated way to conserve fish.
I like how each section focused on one fish and explains the best way to cook it together with advice on the healthiest options.
I sometimes like to browse cooking books although I do not cook much. This title caught my eye because I imagine it would be hard to make tinned fish a good meal. I do eat them sometimes with lemon and bread but that's about it. I was impressed by the ideas presented here and I hope to cook more with this underappreciated way to conserve fish.
I like how each section focused on one fish and explains the best way to cook it together with advice on the healthiest options.
January 29, 2021
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.
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.
January 23, 2021
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.
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.
March 21, 2021
#TheMagicofTinnedFish #NetGalley
Special 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.
Special 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.
January 12, 2021
A wonderful addition of recipes from household pantry staples. My kids love tin fish, from anchovies to sardines and mackerel and inspiration to change those little fish into something different doesn't always strike. In this book you find a very varied number of recipes, from the most simple snack to the most sophisticated dish. I enjoyed looking at the unusual pairings, like lamb roast with anchovies, or the eggplant omelette with marinated octopus. The recipes have robust tastes with lots of onions, garlic, root vegetables, eggs and a feel that reminded me of Mediterranean hearty country cooking. There are quite a few I want to try even though they are probably too grown up for my kids who can't yet face chilli, but the pasta dishes, salads and dips seem perfect.
The recipes are often listed just for 2 people and require everyday ingredients. So they are great for couple and can easily be multiplied to the number of people needed.
I really liked all the illustrations in the book which are very beautiful. One recipe out of 2 has a photograph to show what it is supposed to look like, there were a few more complicated ones I would have liked to see in image too, but the book remains very usable and inspiring as it is. I highly recommend it to people who like tinned fish, and want to learn to make more dishes with long shelf life ingredients. In the current atmosphere we do want to space the time between 2 grocery shopping outings the most we can, I like having a few handy recipes that require nothing that you have to go out and get, and yet that yield satisfying and nutritious meals - tin fish pack a great omega3 and calcium punch.
People might be surprised not to find any tuna in the pages of this book, but truthfully I didn't mind. Most of us already have a lot of tuna dishes we rely on, and as the author say, tuna is already overfished and doesn't need us to deplete its dwindling numbers anymore. The fact it is a high mercury fish bothers me anyway so I am happy to find more things to do with the smaller fish with more calcium in them anyway.
A wonderful cookbook.
The recipes are often listed just for 2 people and require everyday ingredients. So they are great for couple and can easily be multiplied to the number of people needed.
I really liked all the illustrations in the book which are very beautiful. One recipe out of 2 has a photograph to show what it is supposed to look like, there were a few more complicated ones I would have liked to see in image too, but the book remains very usable and inspiring as it is. I highly recommend it to people who like tinned fish, and want to learn to make more dishes with long shelf life ingredients. In the current atmosphere we do want to space the time between 2 grocery shopping outings the most we can, I like having a few handy recipes that require nothing that you have to go out and get, and yet that yield satisfying and nutritious meals - tin fish pack a great omega3 and calcium punch.
People might be surprised not to find any tuna in the pages of this book, but truthfully I didn't mind. Most of us already have a lot of tuna dishes we rely on, and as the author say, tuna is already overfished and doesn't need us to deplete its dwindling numbers anymore. The fact it is a high mercury fish bothers me anyway so I am happy to find more things to do with the smaller fish with more calcium in them anyway.
A wonderful cookbook.
March 4, 2021
(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.
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.
January 14, 2022
A cookbook with gorgeous photos and useful information on which brands to buy, but almost no useable recipes.
I like cooking with canned fish! I cook with canned fish a lot! But when I'm doing so, I almost never want to make a recipe with fifty ingredients, a ton of fiddly steps, which ends up with a dish that looks like it belongs on the cover of a food magazine. Some people want their food to look like the cover of food magazines! But I am lazy, and I just want simple, tasty recipes. I was very excited to check out this cookbook, but not a single one of the recipes looked worth the effort involved. Alas. Maybe someone else will write the canned fish cookbook of my dreams.
I read this as an ARC via NetGalley.
I like cooking with canned fish! I cook with canned fish a lot! But when I'm doing so, I almost never want to make a recipe with fifty ingredients, a ton of fiddly steps, which ends up with a dish that looks like it belongs on the cover of a food magazine. Some people want their food to look like the cover of food magazines! But I am lazy, and I just want simple, tasty recipes. I was very excited to check out this cookbook, but not a single one of the recipes looked worth the effort involved. Alas. Maybe someone else will write the canned fish cookbook of my dreams.
I read this as an ARC via NetGalley.
November 13, 2021
This is the most unique cookbook I’ve gone through in a very long time. What I like most is that I have the majority of these ingredients in my kitchen already. It definitely isn’t overly fussy, but the meals are classy and healthful. I love the fact that a humble tin of fish has been elevated to these beautiful meals. This book is a delight.
March 19, 2021
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.
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.
January 13, 2021
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.
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.
September 9, 2021
The Cookbook I've been Waiting For!
I received an electronic ARC from Artisan through NetGalley, and here are my thoughts.
You read my heading? I'm not kidding. I love anchovies, sardines, squid, octopus, mackerel and all those sea creatures that we can get out of a can. And I've been lazy about doing anything creative with them because what happens is I usually only open a tin when I am really, really hungry and can't wait to stuff the contents into my mouth.
However, I know that this stuff is not just "fast food". It has the potential to be so much more. And thanks to Chris McDade and all the inspirational recipes and photos in this book, next time I promise to slow down and treat the canned (or jarred) fish with more respect. They deserve it.
Everything Chris says in the introduction is so true...canned fish can be fresher and tastier than the uncooked fish you get at a supermarket. And because it is pre-cooked, it saves you the hassle and worry of overcooking your seafood.
So, what you get in this cookbook is one amazing, top quality, high flavour, seafood spiked, dish after another.
Combined with fresh ingredients, these little lovelies can elevate your meal. Think umami.
Take a look at the recipe list in the Table of Contents, and see whether or not the dishes are calling to your stomach. They are calling to mine.
I received an electronic ARC from Artisan through NetGalley, and here are my thoughts.
You read my heading? I'm not kidding. I love anchovies, sardines, squid, octopus, mackerel and all those sea creatures that we can get out of a can. And I've been lazy about doing anything creative with them because what happens is I usually only open a tin when I am really, really hungry and can't wait to stuff the contents into my mouth.
However, I know that this stuff is not just "fast food". It has the potential to be so much more. And thanks to Chris McDade and all the inspirational recipes and photos in this book, next time I promise to slow down and treat the canned (or jarred) fish with more respect. They deserve it.
Everything Chris says in the introduction is so true...canned fish can be fresher and tastier than the uncooked fish you get at a supermarket. And because it is pre-cooked, it saves you the hassle and worry of overcooking your seafood.
So, what you get in this cookbook is one amazing, top quality, high flavour, seafood spiked, dish after another.
Combined with fresh ingredients, these little lovelies can elevate your meal. Think umami.
Take a look at the recipe list in the Table of Contents, and see whether or not the dishes are calling to your stomach. They are calling to mine.
June 19, 2021
The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood by Brooklyn chef, Chris McDade is now one of my favorite cookbooks. It includes 75 recipes with a focus on sustainable fish. The charm of this cookbook is that the chef creatively illuminates the utter magic of a humble, affordable pantry staple. Chef McDade leads readers through a discovery of fresh herbs and spice combinations which result in versatile dishes with the unexpected secret ingredient, tinned fish. Flavors are thoughtfully developed to create a depth to recipes that excite the palate, including a global spin, from Europe to the United States. Perhaps you might wonder why should you eat tinned fish? These little fishes are preserved at their peak point of flavor and are associated with numerous health benefits. This cookbook is brilliant and McDade is sharing his culinary wisdom to urge us to discover that satisfying, nutrient-dense seafood gem hiding in the aisles of our local supermarkets has been misunderstood and an unsung culinary hero especially in America. This innovative guide will thrill cooks that are willing to adventure into the world of tinned seafood.
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January 2, 2025Recipes from the food traditions of Italy, Spain, France and the United States. The author owner of Popina in Brooklyn, NY. He recommends Mackerel over tuna because tuna has become overfished. Seems to go well with flavourful ingredients like paprika, harissa, mustard, citrus, hot sauce and pickles (not necessarily at the same time) paired with staples like bread, pasta and potatoes. Has helpful illustrations of favorite brands.
It's going to be an excuse to visit my local Italian markets :)
It's like Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados https://www.goodreads.com/book/show/6...
It's going to be an excuse to visit my local Italian markets :)
It's like Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados https://www.goodreads.com/book/show/6...
May 11, 2021
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.
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.
May 16, 2021
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.*
*I received this book at no charge from NetGalley & I voluntarily left this review.*
June 7, 2021
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.
I received an ARC from the author and publisher in exchange for an honest review.
March 23, 2021
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.
March 28, 2025
Please take this with a grain of salt (ha ha ha ha) when I said I READ a cookbook.
This book caught my eye and I thought it was hilarious at first. It made me pause and think about what I consumed out of cans of a seafood variety. It also encouraged me to try outside my comfort zone. I have three recipes in my back pocket now that will hopefully get absorbed into our monthly family menu.
This book caught my eye and I thought it was hilarious at first. It made me pause and think about what I consumed out of cans of a seafood variety. It also encouraged me to try outside my comfort zone. I have three recipes in my back pocket now that will hopefully get absorbed into our monthly family menu.
January 21, 2021
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
June 20, 2022
One either enjoys tinned fish or they don't. I do, so I enjoyed reading through and browsing the lovely photos and taking notes on the recommended brands for purchasing. Already tried substituting Mackerel for tuna in "tuna" salad and it was fab.
April 20, 2025
The most helpful part of this book was the rundown of the best tinned fish companies to look for, and why. That alone has helped me enjoy more tinned fish. Beyond that, some solid recipe ideas and some interesting info.
November 2, 2021
What a beautiful book ! Indeed its magical to read about tinned fish recipes and here I took a decosion to avoid cheaply packed fish !
February 20, 2022
A lot of recipes, but mostly it seems like just slap the fish on a sandwich!
May 6, 2022
10+ recipes I want to try… yum
May 18, 2022
Trying to eat more sustainably and more economically? Rethink canned fish. Readily available quality seafood is easy to find and the recipes in this book will impress the sceptics.
June 23, 2022
lots of great ideas. i do wish he had included tuna (although I appreciate why he didnt) and especially canned salmon.
January 30, 2023
great niche cookbook
Lots of good recipes. A few items might be hard to get depending on where you live. Love the history and section intros!
Lots of good recipes. A few items might be hard to get depending on where you live. Love the history and section intros!
June 15, 2025
Fun and creative recipes. Beautiful cookbook. Love the tone.
August 3, 2022
A cookbook full amazingly creative dishes made from canned seafood. Very approachable recipes, with common ingredients and beautiful photographs---that will help you up your canned fish repertoire, with many of the dishes on repeat.
Displaying 1 - 29 of 29 reviews