Tin Fish Gourmet

Tin Fish Gourmet

Gourmet Seafood from Cupboard to Table

Barbara-jo McIntosh, Michel Roux


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  • 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.

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