What ingredient is delicious, sustainable, easy to store, and adds protein and healthy fats to any dish? Why, it's tinned fish, of course! In THE TINNED FISH COOKBOOK, Bart shines a light on the superstar potential of canned tuna, salmon, anchovies, and beyond.
Forty-five recipes whet the appetite, such as watercress salad with crab and fennel; quinoa tabbouleh with sardines; and potato frittata with mackerel. Dazzling photos by David Loftus drive the point home! What's more, THE TINNED FISH COOKBOOK dives into the wonders of modern, sustainable fishing and tinning, showing readers how to recognise eco-friendly fish. This book proves there's so much more to fish in a can than tuna salad (and that tuna salad is delicious, too)!
