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    Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table
    Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table
    Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table
    Ebook249 pages2 hours

    Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table

    By Barbara-jo McIntosh and Michel Roux

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    About this ebook

  • An inventive and stylish cookbook of recipes that all feature canned seafood; perfect for students, those on a budget, and those who lead busy lives.
  • Chapters include salmon, tuna, crabmeat, clams, oysters, shrimp, sardines, anchovies, and mackerel.
  • The recipes prove that canned seafood needn’t be boring or utilitarian; samples include Oyster & Artichoke Stew, Corn & Salmon Fritters, Shiitake Mushrooms Stuffed with Crabmeat, and Roast Sardines & Leek Vinaigrette.
  • Barbara-jo McIntosh is a long-time culinary professional; she has run a successful restaurant in the past, and for over 15 years has been the proprietor of Barbara-Jo’s Books to Cooks in Vancouver, one of the North America’s leading cookbook stores.
  • Foreword by Michel Roux, whose restaurant Le Gavroche was the first in the UK to receive three Michelin stars.
  • Unlike the first edition, the new edition will be full-color throughout, including numerous recipe photos. It also includes a list of pantry items to have on hand, and information on sustainability issues.
  • As far as we can tell, there is only one other cookbook featuring canned seafood currently available, but it is fairly standard and not at all elegant or inventive.
    • LanguageEnglish
    PublisherArsenal Pulp Press
    Release dateSep 15, 2014
    ISBN9781551525471
    Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table

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      Book preview

      Tin Fish Gourmet - Barbara-jo McIntosh

      Anchovies

      This misunderstood morsel deserves so much more credit than it gets. Although many gourmets consider the anchovy to be an essential ingredient in a true Caesar salad, some people are a little intimidated by the salty little fish. (Hence cries of Hold the anchovies! are often heard when a large group decides to order pizza.) But in countries all over the world, the anchovy is highly respected.

      In North America, small herring-like fish such as sprats, pilchards, and alewives are often used in place of true anchovies. The real anchovy, however, is only about 3 in (7 cm) long and is found in abundance in the Mediterranean as well as off the warm shores of California and Peru. Because the anchovy’s tender white flesh deteriorates quickly when exposed to air, many people have never actually tasted the fish served fresh. The anchovy must be heavily salted in order to be preserved, and it is often packed in oil. This can create a problem for those on a sodium-restricted diet, those with gout or high blood pressure, or those watching their cholesterol.

      But they need not avoid anchovies altogether. A good way to reduce their saltiness and oiliness is by soaking them in white wine or milk prior to using them in a recipe. Anchovies contain niacin and omega-3 monounsaturated fats as well as healthy quantities of iron and vitamin B 12. Used sparingly, anchovies can yield magnificent

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