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This is Mils Reader Radio from PRX. I'm your host, Christopher Kimball.

Today, it's Tin Fish.

I eat sardines every single day, let me tell you why.

Over the last few years, tin fish has become a viral sensation.

We talked to a few of the masterminds behind its popularity.

For me, it feels like a little bit of a personal triumph.

Every single time I get a message that says, you know, I tried sardines, I took that leap of faith.

We find out what it means for food to reach cult status.

People who say, I'm a beginner to tin fish, or I'm looking for something, you know, more advanced.

Like nobody ever says, I'm looking for an advanced can of soup.

Later in the show, reporter Adjua, Jim of Brempong, shares the surprising true story of Ting Fish.

But first we're joined by author and chef, Joshua McFadden, for his new book, Six Seasons of Pasta.

Joshua, welcome back to Milk Street.

Thanks so much for having me again.

Let's start with the basics here.

So most people think, oh, there are a dozen pasta dishes, you know, I should know, like make a lasagna or Alfredo or ketchup pepe.

But you don't think that way.

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