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The Magic of Tinned Fish

The Magic of Tinned Fish

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

by Chris McDade
Hardback
Publication Date: 02/06/2021

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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 flavor 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 favorite Steak with Anchovy Butter.

Tinned fish are 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 are perfectly on trend and for good reason: they're sustainable, economical, full of variety, and a great choice to keep stocked in your pantry.

ISBN:
9781579659370
9781579659370
Category:
Quick & easy cooking
Format:
Hardback
Publication Date:
02-06-2021
Language:
English
Publisher:
Workman Publishing Company, Incorporated
Country of origin:
United States
Pages:
208
Dimensions (mm):
229x178x20mm
Weight:
0.71kg
Chris McDade

Chris McDade is the chef and owner of Popina, an Italian restaurant with Southern touches, located in Brooklyn, New York. Previously he was the head chef of Union Square Hospitality Group’s Maialino and Marta and has worked in the kitchens of Estela and Huertas, among others.

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