The drained weight of canned fish is approximate in the recipes. The tablespoons used in this book have a capacity of 15 ml, the dessertspoons of 10 ml, and the teaspoons of 5 ml. Scoops are levelled, unless otherwise indicated.
First published in the UK in 2015 by Pavilion
1 Gower Street, London WC1E 6HD
All rights reserved. No part of this publication may be copied, displayed, extracted, reproduced, utilised, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical or otherwise, including but not limited to photocopying, recording, or scanning without the prior written permission of the publishers.
eISBN: 978-1-910496-78-7
Commisioning editor: Emily Preece-Morrison
Translator: Benjamin Broekaert
This book can be ordered direct from the publisher at www.pavilionbooks.com
First published in the Netherlands in 2014 as Koken Met Vis Uit Blik
© 2014 Kosmos Uitgevers, onderdeel van VBK|media, Utrecht/Antwerpen © Text: Bart van Olphen
Concept and recipes: Bart van Olphen Photography, text and editing recipes: Jaap van Rijn
Editorial Coordination: Anne Wouters Cover and interior design: Tijs Koelemeijer
Photos 2, 4, 7, 20, 21 and 27: Bart van Olphen
Photos pages 4 and 75: Chris Arend
Photo 123: Chris Miller
Photos 28: Fred Greaves
Photo 158: Lard Breebaart
The French connection in the early history of canning, J. C. Graham, Journal of the Royal Society of Medicine, Volume 74 May 1981
Origins of the Canning Industry, R. A. Bell, The Newcomen Society, 2004
MSC stands for Marine Stewardship Council and is the global standard for sustainable fishing. Only fish and seafood from MSC certified fishery may bear the blue MSC ecolabel. The MSC standard applies three principles: sustainable resources, minimizing environmental impact and effective management. It means that the certified fisheries could continue indefinitely without the resources to be exhausted and the ecosystem is maintained and in compliance with local, national and international laws. For more information about the MSC, see www.msc.org