The Magic of Tinned Fish: Elevate your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood
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Forget tuna, which is overfished in many places. Brooklyn chef Chris McDade (Popina) wants you to embrace the joys and flavors of canned mussels and oysters, along with anchovies, mackerel and other umami-rich ingredients from the waters.
Maybe you have never indulged in a snack of buttered bread topped with an anchovy or two and a little lemon zest. Have you elevated your devilled eggs with sardines? Made a salad of smoked mackerel, beets, horseradish and crème fraîche? How about transforming the classic New York bacon, egg, and cheese on a roll with some crabmeat? Try swapping the gunciale in your spaghetti carbonara with smoked oysters.
There are many more fascinating ideas here to explore.