Named one of The Best Cookbooks of 2021 by The New York Times, here's your guide to meal prep with tinned fish.
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 by Chris McDade, chef and owner of the Brooklyn Italian restaurant Popina, that will change the way we think about and cook with tinned fish.
“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
