Popping Tins

The joys of moist fish bacon

As with many topics covered by this newsletter, it's better in practice than in theory.

Jan 11 • 

Tim Marchman

November 2024

Plane crash!

A Norwegian delicacy is considered and consumed.

Nov 25, 2024 • 

Tim Marchman

February 2024

For a good time, get some caramelized onion jam

You can certainly also make some if you prefer.

Feb 23, 2024 • 

Tim Marchman

January 2024

What should I do with this can of krill meat?

This is not a rhetorical question.

Jan 1, 2024 • 

Tim Marchman

July 2023

Cod liver, considered

Perhaps the Duke of Offal and the Potentate of Pancreas are on to something.

Jul 10, 2023 • 

Tim Marchman

June 2023

Mussels? Mussels and collards? Mussels and tomato sauce?

Yes! Sure! Why not!

Jun 7, 2023 • 

Tim Marchman

April 2023

Tin to Table, the new tinned-seafood cookbook, is good.

You should buy it.

Apr 28, 2023 • 

Tim Marchman

Peanut butter and mackerel

Hear me out!

Apr 26, 2023 • 

Tim Marchman

February 2023

When lunch is natto big deal

Trout and mackerel are enjoyed alongside fermented soybeans.

Feb 20, 2023 • 

Tim Marchman

The sublime trout

An experiment yields an unexpected result.

Feb 2, 2023 • 

Tim Marchman

November 2022

The pinto bean—a friend to sardines

Good things go with good things.

Nov 9, 2022 • 

Tim Marchman

August 2022

Enjoy the buttery sardine

Sardines can be as rich as you'd like them.

Aug 28, 2022 • 

Tim Marchman