The Magic of Tinned Fish

Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood

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Pub Date 29 Jun 2021 | Archive Date 22 Jun 2021

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Description

“Excellent. . . . Thanks to McDade’s assured guidance, those curious about this understated pantry staple will have no trouble diving in. Salty and satisfying, these recipes hit the spot.”
—Publishers Weekly


TINNED FISH IS ONE OF THE WORLD’S GREAT INGREDIENTS: brilliantly versatile, harvested and preserved at the peak of its quality and flavor, 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.
“Excellent. . . . Thanks to McDade’s assured guidance, those curious about this understated pantry staple will have no trouble diving in. Salty and satisfying, these recipes hit the spot.”
—Publishers...

Advance Praise

“Tinned fish isn’t only practical; it’s delicious. Chris McDade profiles the versatility of tinned fish that has turned this ardent fisherman into a fan.”

Tom Colicchio, Chef/Owner, Crafted Hospitality

“Chef Chris McDade has successfully decoded the beauty of tinned fish, taking the reader on a flavor odyssey of tradition and preservation. This book’s thorough research and classic recipes are simply inspiring in their complex homage to this time-honored process.”

Stuart Brioza and Nicole Krasinski, Chefs/Owners, State Bird Provisions, The Progress, and The Anchovy Bar

“Tinned fish isn’t only practical; it’s delicious. Chris McDade profiles the versatility of tinned fish that has turned this ardent fisherman into a fan.”

Tom Colicchio, Chef/Owner, Crafted...


Available Editions

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ISBN 9781579659370
PRICE $24.95 (USD)

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Average rating from 28 members


Featured Reviews

Loved it! During the times of Covid-19 many people are turning to their canned goods for flavor. This is an amazing cookbook! What did I like? The pictures and recipes look amazing and why not! Just because a fish is canned at peak freshness doesn’t mean it’s not amazing! Loved the pasta dishes! Will definitely try the toasted bread with fish! Would I recommend or buy? If your looking for a way to add canned fish then this is an amazing cookbook with a ton of recipes I’d love to try. I would love a hard copy because these recipes look amazing and definitely recommend! I received a complimentary copy to read and voluntarily left a review!

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Fabulous book. Great idea, especially during these unusual times when I cannot get fresh fish so easily. Lovely recipes and artwork, Although the recipes may sound simple, they taste delicious. Recommended.

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I love tinned fish so I knew this was up my alley. I loved the variety of recipes, that there actual information about each kind and the photographs. The recipes were fresh and interesting yet mainly used ingredients I already had.

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This is quite a unique cookbook filled with recipes to make with tinned fish. I liked how the author gave a brief description of each fish, the health benefits, and the healthiest options to buy. There are a lot of recipes to pick from with great pictures that makes everything look delicious.

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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 explain 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.

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Let me tell you this!! I loved this book from first to the last page!! What I loved the best is the fact that cans of fish were used in the recipes. From anchovies to tuna or octopus and even seashell seafood. The recipes were unique to me and the illustrations beautifully accomplished the recipes. I just wish this book was available in kindle format. I want to buy this book now that is how much the recipes attracted me to make the food and keep making it too!!!

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Innovative recipes for tinned fish. The recipes in this book is just a jumping off point for all of the magical ways you can incorporate tinned fish into your daily cooking. Who knew you could make a whole MEAL (of course, with added ingredients) with tinned fish as the star of the show. I will definitely be referring to this book for times where I want to feel like I cooked, but without having to do any hard work.

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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 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.

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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.

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This is a very interesting cookbook! Being a sucker for tinned tuna, I was stoked to get my hands on this arc. I was blown away by all the creative recipes included, and now I'm trying to work up the nerve to actually make something with the tin of anchovies I have in my cabinet for no reason.

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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 the past. I received an ARC from the author and publisher in exchange for an honest review.

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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 all.

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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 this review.*

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--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.

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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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