200 Best Canned Fish and Seafood Recipes: For Tuna, Salmon, Shrimp, Crab, Clams, Oysters, Lobster and More

by Susan Sampson

Tasty and innovative recipes that show just how creative a home cook can be with a simple can of fish. Canned seafood is ready when you are. It's a quick alternative to fast food and it's generally lean, healthful and convenient. A lot of cans are also interchangeable, so you can substitute what you have on hand which is something you can't do with fresh seafood. And the best part is that you need look no further than your kitchen cupboard for the beginnings of a fantastic dish. This book includes traditional and updated recipes, new creations and canned twists on classic fish dishes. The key to cooking with canned seafood is that it has to be treated as a different species from fresh fish -- its flavors and textures are different. These delicious and creative recipes work with these differences and elevate canned seafood into something sublime. The recipes feature canned seafood that can found in virtually any supermarket across tuna, crab, salmon, mackerel, cod, sardines, sprats, kippers, anchovies, roe, shrimp, clams, oysters, mussels, squid and octopus. Although canned fish is perceived as economical, depending on your budget and taste, you can buy high-end ones at high-end prices -- you can upscale or downscale your recipes depending on what seafood you choose. This flexibility is yet another bonus when cooking with canned seafood. There are a number of icons identifying recipes that And along with all the recipes, Susan has included interesting product, historical, consumer and nutritional information on each ingredient, making the shopping choices less confusing.

Genres: Cookbooks

288 pages, Paperback

First published August 23, 2010

Reviews

[Adrienna · Rating 2 out of 5]

I think some of the recipes are bold, risky, and not sure if I want to mix bacon with any of my seafood dishes. I do not eat pork (guess this is for the more). I wanted to only focus on the seafood and fish dishes. With that note, I also cannot go too spicy and some of the dishes offer this as well. Then, there are a selected few that I already do such as shrimp and grits (but not with tomato gravy), shrimp fried rice, and added some of the other rice/starch dishes on my own. One that really caught my attention was the mackerel (Mack) with cheese and bake like a mac & cheese dish in the oven with fish. I might see how I can do this without necessarily following their recipe suggested and believe it adds peas (which I like sweet peas from the can).

This allowed me to see how to spruce things up without getting too bold, risky, or spicy.

[Tamera · Rating 3 out of 5]

I am looking for creative ways to use up my surplus cans of tuna after Hurricane Irma, and I found this in the library. Recipes cover everything from appetizers, soups, salads, sandwiches, burgers, fish cakes, casseroles, pies and pizzas, pasta rice and grains, breakfast brunch and lunch. It has a substitution chart which is helpful. The index lists out the recipes for particular ingredients like tuna. There are two sections of color pictures, but I always love seeing lots of pics in my cookbooks. Still, a good source for using up canned seafood.