Very nice book with lots of recipes for everybody that loves tinned fish. There are lots of beautiful photos. Very useful book. I received a free digital copy of this book from NetGalley in exchange for my honest review

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.

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.

A unique and focused look at what should be a pantry staple. The recipes look delicious, and the overview of the different fish, how to treat them, and what to look for when buying, was very useful.

There are cookbooks with prestige you happily give to people as valued presents, and there are cookbooks with a certain – well, a certain practicality that means they are a step above the typical gift. I'd never thought to find a book with this specific topic, mind, telling us how to make the best of what we get from long-life supermarket shelves, what we struggle with the ring-pull on, and what we knock something up with very quickly and easily. But yes, with the help of an echt restaurateur, this is what we get – a full-on guide to cuisine featuring tinned seafoods.

And from the off this is not what you might think. This is high-brow. This is making anchovy butter to slather across classy steaks. The other ingredients are definitely not all out of a tin. The photos are sexy (or at the other end, kind of pointless double-page spreads of European branded packaging for said tins). But we get anchovies and mackerel meeting hearty meats, umami gifts to salads, tips on al fresco improvising, and so much more. Now I'll not pretend to want to knock up all the dishes here, but that's just me, and I'm not the average recipe book consumer. But a Greek plaki full of beany goodness is certainly high on my wish-to-do list now, and will race some crabby pastas to my table. I will also consider strongly the words here promoting mackerel above the (over-fished) tuna, which is the glaring omission from these pages on purpose. In the finish, it's so high-brow a lot of the oceanic ingredients are ones I've never seen in my country, such as tinned salt cod, or squid in ink. Yes, this is that classy.

Next, I shall be reviewing 50 recipes telling me why I should have always used truffles with my baked beans. A high four stars.

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!

A wonderful addition of recipes from household pantry staples. My kids love tin fish, from anchovies to sardines and mackerel and inspiration to change those little fish into something different doesn't always strike. In this book you find a very varied number of recipes, from the most simple snack to the most sophisticated dish. I enjoyed looking at the unusual pairings, like lamb roast with anchovies, or the eggplant omelette with marinated octopus. The recipes have robust tastes with lots of onions, garlic, root vegetables, eggs and a feel that reminded me of Mediterranean hearty country cooking. There are quite a few I want to try even though they are probably too grown up for my kids who can't yet face chilli, but the pasta dishes, salads and dips seem perfect.
The recipes are often listed just for 2 people and require everyday ingredients. So they are great for couple and can easily be multiplied to the number of people needed.
I really liked all the illustrations in the book which are very beautiful. One recipe out of 2 has a photograph to show what it is supposed to look like, there were a few more complicated ones I would have liked to see in image too, but the book remains very usable and inspiring as it is. I highly recommend it to people who like tinned fish, and want to learn to make more dishes with long shelf life ingredients. In the current atmosphere we do want to space the time between 2 grocery shopping outings the most we can, I like having a few handy recipes that require nothing that you have to go out and get, and yet that yield satisfying and nutritious meals - tin fish pack a great omega3 and calcium punch.
People might be surprised not to find any tuna in the pages of this book, but truthfully I didn't mind. Most of us already have a lot of tuna dishes we rely on, and as the author say, tuna is already overfished and doesn't need us to deplete its dwindling numbers anymore. The fact it is a high mercury fish bothers me anyway so I am happy to find more things to do with the smaller fish with more calcium in them anyway.
A wonderful cookbook.