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About the Cooking With Tinned Fish Hardback

The recipes range from simple soups and sauces to wholesome meals, with dishes such as a veal and tuna sandwich, an anchovy and olive tart and sardine tartar. Between them sit story chapters on how tinned fish came to be: Looking Back, From Tinsmith to Autoclave, The Season in a Tin, and a tale about Portuguese fishing communities.

Bart van Olphen worked as a chef in Paris, opened his first fishmonger's in Amsterdam in 2002 and was named the world's most sustainable seafood entrepreneur in 2008. He co-founded the Fish Tales range of sustainable tinned fish and is a Marine Stewardship Council ocean ambassador.

Please note this is his 2015 book, Cooking With Tinned Fish. It's a different book from The Tinned Fish Cookbook, which he published in 2020, so check the title if you're after a particular recipe.

Tinned fish makes sense for everyday cooking: it keeps for years, needs no cleaning or filleting, and tinned sardines, pilchards, mackerel and salmon count as oily fish. The NHS suggests at least two portions of fish a week, one of them oily, each about 140g; tinned tuna doesn't count as oily.

A compact hardback, about 15.5 x 23.5cm, this tinned fish book makes a neat present with a few good tins of sardines or mackerel wrapped alongside, and pairs with a fresh fish cookbook for the store cupboard half.