Why we’re all hooked on tinned fish

The Guardian 27 Aug United Kingdom

Sardines, mackerel, herring, pilchards, sprats and anchovies ... canning only makes the umami flavour better. They’re my top choice for pasta Sign up here for our weekly food newsletter, Feast I can’t find it, despite having spent the past 35 minutes looking, but somewhere in the house is The Crisis Cook Book . It’s a standard paperback, postbox-red with white writing on the cover, and full of rec

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