Aquaculture and fish-farming

Tinned fish is delicious, sustainable, and just as good as fresh! Combining the best ingredients, brilliant recipes and tricks and tips, Bart Van Olphen demonstrates the versatility of cooking with the ultimate store cupboard staple. Straight from the pantry and into the pan, discover a tasty take on tinned tuna, salmon, mackerel, mussels and more.

A collection of 120 fish and shellfish dishes, all made using accessible yet sustainable fish – from salmon and trout to bream and bass to mussels and crayfish.