Patagonia Tinned Fish

I love tinned fish, always have. I love strong, deep, flavors, and the pungent oil that’s so so good to dip a chunky loaf of baguette. When I was younger, a lot of people thought it was gross, but my time has finally come! Tinned fish is having a real moment.

If you haven’t bought the book, aptly named, “The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood”, by Chris McDade, you should. It takes you through delicious recipes and even gives a list of brands that make the best quality tinned fish. It’s also just so pretty.

Contrary to some belief, tinned fish is a very sustainable way (arguably one of the most sustainable ways) to eat seafood. The fish are caught at the peak of their flavor, preserved, and then kept packed in their tin with herbs and spices that elevate them to new heights. The versatility of tinned fish cannot be underestimated, and their beauty alone is perhaps one of the reasons why restaurants are now serving them straight out of their little tin, alongside some bread and pickles. Get this book, and then get my favorite brand of the moment, Patagonia.

Chris McDade lists a ton of great tinned fish brands, so no worries if you have a preferred one!

This was an appetizer (see above!) I threw together with Patagonia’s Roasted Garlic Mackerel. Yummm!!

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