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We’re on a mission to convert everyone we know into a tinned fish fanatic. And why not? Tinned and canned fish and seafood are convenient, shelf-stable and easy to buy sustainably, if you know what you’re looking for. Try this mackerel asparagus salad, from Bart van Olphen’s The Tinned Fish Cookbook, and you’ll never look back.
Mackerel is slightly richer and milder than canned tuna, so it’s an ideal tinned fish to try if you’re just dipping your toes in the water. Combined with a punchy soy-sesame dressing, you wouldn’t even guess it came from a can. When shopping, look for brands labeled “pole caught,” and anything with the Marine Stewardship Council's seal of approval, to make sure you’re buying sustainable, ethically sourced fish.
Recipe from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate—Sustainably Canned, 100% Delicious © Bart van Olphen 2019, 2020. Translation © The Experiment, 2020. Reprinted by permission of The Experiment.
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