Grab your baguette, butter, Castelvetrano olives, flaky salt, and a little glass of chilled wine—it’s tinned fish time! According to Becca Millstein, co-founder of Fishwife, tinned fish is making waves for a thousand reasons: It eliminates the entire process of cooking a fish. It can sit in your cupboard for years and still be at its best on its fifth birthday. It’s a versatile, protein-packed, convenient ingredient. And, lastly, a tremendous amount of love and labor goes into each individual tin of fish, which Fishwife sources responsibly from traditional purveyors and fisherfolk, all wild-caught or ethically farmed.

While you might not be able to resist just snacking on Fishwife’s delightfully packaged and decidedly delicious offerings (like the smoked trout, Sichuan-chili-spiked salmon, or Cantabrian anchovies) straight out of the can, with The Fishwife Cookbook you can take your tinned fish to the next level, effortlessly transforming it into a mouthwatering meal or satisfying snack.

You’ll find chapters that span a range of occasions, like Just a Quickie, A Meal for One, Picnic in the Park, Dinner Is Served, Hosting a Cocktail Party, and Sunday Morning, featuring 80 powerfully flavorful and easy-to-put-together recipes, like:

• Tinned Smoked Salmon Deviled Eggs
• Smoked Mackerel Udon
• Sardine Fritto Misto with Charred Lemon and Aioli
• Fisherman’s Stew with Salmon, Mussels, and Cockles
• Rainbow Trout Tacos with Peach and Tomato Salsa
• Lamb Bolognese with Cantabrian Anchovies
• and many more

Throughout, deep dives—like The Great Tinned Fish Beverage Companion Guide and How to Pack a Perfect Picnic—show you that the world of tinned fish is your oyster.