Rachel Rappaport

is creating tinned & preserved seafood recipes

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Fishy Friend

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$2
per month
Quarterly fishy newsletter
  • quarterly newsletter

Chum Chum

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$5
per month
1 excellent recipe using preserved seafood plus the quarterly fishy newsletter 

  • recipe
  • quarterly newsletter

Lox Lover

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$8
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Two! Count them, two! Recipes using preserved fish each month and the quarterly fishy newsletter. 
  • recipe
  • quarterly newsletter

About

Hello! 
You might know me from my long-running recipe blog, Coconut & Lime, or from the cookbooks I’ve written. Or maybe you follow me on Twitter or Instagram. Welcome!

I've created recipes for dozens of major companies, several cookbooks and my own recipe blog for a long time but what I've dreamt of doing the last few years is publishing a cookbook featuring recipes for something I've become quite passionate about- tinned and preserved seafood. 

I've tried hundreds of cans, jars, and even tubes of preserved seafood and have loved it all. However I've been told, time and time again, there isn't a market--especially in the US-- for a cookbook like that.  I don’t think that’s true!

Tinned fish like tuna, anchovies, octopus, sardines, and other kinds of preserved seafood like smoked salmon, pickled herring, and salt cod are incredibly popular all over the world. I really do think cooking with tinned and preserved fish is going to take off here but until then, I love to share my work with you directly. 

I've spent years reading about, dreaming of, and cooking with preserved fish from all over the world (all of which, handily enough, is available right here in the US) and have come up with vibrant, fresh, diverse and delicious recipes that are ready to be made in your kitchen. 

Sign up and get my quarterly fishy newsletter with reviews and fish chat and one to two original recipes using tinned, dried, salted, or smoked seafood each month. You'll find there is a lot more to make with preserved seafood than just a tuna salad sandwich or tossing some lox on a bagel (although I love that too). 

And what better time than during a global pandemic to explore food that is safe to eat months or even years after you stuck it in your pantry? 
By becoming a patron, you'll instantly unlock access to 3 exclusive posts
3
Writings
By becoming a patron, you'll instantly unlock access to 3 exclusive posts
3
Writings

Recent posts by Rachel Rappaport

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