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Bart van Olphen elevates canned tuna to the heights of deliciousness.The New York Times

Scrumptious recipes for tuna, mackerel, herring, and moreso tasty, you won’t believe it’s from a can!

Quick:What ingredient is delicious, sustainable, easy to store, and adds protein and healthy fats to any dish? Why, its tinned fish, of course!

Whether youre a seafood lover or a home cook craving something new,The Tinned Fish Cookbookis for you. Sustainable fishing advocate Bart van Olphen shines a light on the superstar potential of canned tuna, salmon, anchovies, and more, with recipes that are ready in a jiff. Here are hearty mains fromTuna LasagnatoMackerel and Potato Frittata,fresh salads like the classicNioise Saladand crispCrab and Fennel Watercress Salad,and creative takes on normally less-fishy fare, such asAnchovy Dumplings, Salmon Pizza,andQuinoa Tabbouleh with Sardines.The possibilities are endlessand the photos by David Loftus are irresistible.

Whats more, Bart dives into the wonders of modern fishing and canning, helping you recognize eco-friendly fish, so you can enjoy your ocean-to-plate meal with confidence. Theres more to tinned fish than ever before!