I loved this book. The history and illustrations throughout this book made the whole cookbook more than just a cookbook about canned fish. This would make a great gifit giving book.

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.

https://www.goodreads.com/review/show/4474082719

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.

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.

I was so excited about diving into the Magic of Tinned Fish. I love canned fish for numerous reasons and Chris McDade has just added to that list. I love all the different recipes and recommendations he gives. He even explains what to look for and expect from these certain canned fish. I can't wait to give these recipes a try especially the pasta con sarde! YUM!

--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.

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.*

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 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.

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.

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.

#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.

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 really enjoyed this book and found several recipes I would love to try. The only tinned fish I've had is sardines and now I can't wait to try others.

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.

I have been looking for more ways to incorporate more fish into our diet and using tinned fish seems to be a very simple and cost effective way! This cookbook was very unique and filled with excellent (and very tasty) recipes.

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!!!

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.

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.

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.