The Fishwife Cookbook

Take your tinned fish game to the next level with 80 recipes for meals for one, picnics in the park, sunny breakfasts, and more, from the trailblazing brand, Fishwife Tinned Seafood Co.

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.

With beautiful photographs and the charming and whimsical illustrations in the brand’s signature style throughout, The Fishwife Cookbook is an invitation to make a splash! The water’s fine, the fish are jumping, and the food is a revelation.

“Becca’s tinned fish empire is the world I choose to live in, and this beautiful cookbook is, simply, one of my favorites of all time."  — Phil Rosenthal, Host of Somebody Feed Phil “The Fishwife Cookbook makes me feel hungry, inspired, and like living in a well-stocked nuclear bunker might not be so bad after all.”  — Hannah Goldfield, food writer and critic, The New Yorker"This debut book is yet another way to bring Fishwife's bright, beautiful world of flavor, joy, and love into the kitchen.” — Rebekah Peppler, author of Le Sud: Recipes from Provence-Alpes-Côte d'Azur “For this wonderful collection, Millstein, cofounder of Fishwife Tinned Seafood Co., teams up with recipe developer Gonzalez to celebrate the versatility of tinned fish…[and] prove that tinned fish can hit the spot at any time of day…Gorgeous photography and adorable illustrations make this an ideal gift for home cooks who love seafood.” — Publishers Weekly (starred review)“Fishwife not only offers the flavors of faraway seas but helps foster a deeper appreciation for how the ocean nourishes and inspires. . . . revitalizing centuries-old tradition and offering a new kind of tinned fish experience.” — Vogue“This company, founded and directed by women, boasts bright and catchy packaging that is an indicator of the mesmerizing flavors inside.” — Food & Wine“The company has been fully embraced by the food community and is constantly partnering with like-minded brands, from Brightland to Imperfect Foods to Susan Alexandra.” — Eater“Female-owned Fishwife was arguably the brand that made tinned fish cool Stateside...if you think you don’t like anchovies, I dare you to try these. Trust me, these are delicious.” — The Daily Beast"Fishwife founder Becca Millstein and Vilda Gonzalez have done what many would consider impossible—they made tinned fish cool. . . Meals like smoked salmon and caramelized shallot pasta with creme fraiche and kale wouldn’t be out of place at a fine dining establishment; a spiced mackerel pâté will be the standout at any cocktail party. . .The other MVP of Fishwife is illustrator Danny Miller, who creates Fishwife’s playful packaging imagery and decks out the volume with his signature vibrant cartoons." — BookPage

Rebecca Millstein is the CEO & Co-Founder of Fishwife Tinned Seafood Co. She co-created the company in 2020 during Covid-19, after recognizing a glaring hole in quality, sustainable tinned fish available in the U.S. market. She was recently named as one of Forbes 30 under 30 and has been interviewed by Eater, Cherry Bombe, Nylon, and more, and recently appeared on Shark Tank. She’s currently based in Los Angeles.

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