Two recipe books: US food writer Anna Hezel's Tin to Table, filled with "recipe ideas for tin-thusiasts and a-fish-ionados". Anchovy popcorn anyone? Dirty martini with clam brine? And Home Shores, 100 very approachable fish recipes by Cornwall-based chef and restaurateur Emily Scott - including a whole, delicious chapter on tinned fish.
A limited edition set of three illustrated tinned fish plates - created especially for us by Madrid-based artisanal ceramicist Chichinabo Inc. Designed to serve the tins in or simply their tapas-sized contents.
And Nuri’s sardine fork - crafted in Portugal exclusively for the renowned cannery - eat tinned fish in the style it merits.
