Quick, inventive, stylish recipes featuring all manners of canned seafood.
As an ingredient, canned seafood often gets short shrift; it’s often considered a mundane filler for salads, casseroles, and sandwiches by those in a hurry or on a budget. But while fresh is always best, there’s no reason why canned seafood has to be boring.
Discover how to transform everyday canned seafood into stylish, delicious dishes in this cookbook that features innovative recipes for not only tinned salmon and tuna but clams, oysters, shrimp, crabmeat, sardines, anchovies, mackerel, and more. Make sophisticated versions of traditional seafood dishes such as Creamy Garlic & Clam Chowder, Kentucky Crab Crepes, New England Salmon Cakes, and Apple, Cheddar & Tuna Melt; and try out imaginative contemporary recipes such as Oyster & Artichoke Stew, Sardine & Potato Pancakes, Clam & Fontina Pizza, and Shiitake Mushrooms Stuffed with Crabmeat.
This cookbook is perfect for students, those on a budget, or those with time constraints, but it’s also a sea-worthy companion for any home cook with a pantry. Elevating canned seafood to new and delectable heights, The Tin Fish Gourmet proves that there is life after tuna casserole.
A first edition of this book was published by Raincoast in 1998; this new edition is completely redesigned with new chapters, recipes, and full-colour photographs.
The foreword is by Michel Roux, whose London restaurant Le Gavroche was the first in the United Kingdom to be awarded three Michelin stars.
Watch us make the tuna and artichoke salad from the book with Pyscis Bullet Tuna.
josephraa (verified owner) –
I’m surprised there aren’t any reviews here for this book yet! I haven’t specifically made any recipes from the book yet, but I have read through it a bit and am already satisfied that it was a good purchase and feeling inspired. I purchased it along with Tin to Table and I think both were great purchases and complement each other well as they take different approaches to recipe organization. Tin to Table is structured around what type of meal you want to make, while Tin Fish Gourmet is more structured around what type of fish you want to cook with. Both books have a small section with pantry stocking suggestions so you can be well-prepared for any of the recipes. Both books have information about different kinds of fish you’ll come across in tins. Both are well-written with lots of mouth-watering photos. Tin to Table has it all in one section toward the front while Tin Fish Gourmet talks about each fish at the beginning of that fish’s chapter.
Ok yes, that first paragraph was copy-pasted from my Tin to Table review. So are the last couple sentences of this one, because they’re both great books. Tin Fish Gourmet, as you might expect from the title, I feel tends more towards the fancy/gourmet than Tin to Table does (not to say there aren’t gourmet dishes in there though!) From what I’ve read so far in each, neither seem exceptionally complicated, but I do think some of Tin Fish Gourmet’s recipes may be slightly more involved while Tin to Table is more geared to quick/easy. So while there is some overlap, I feel that there are enough different recipes in each to warrant having both. If you must pick just one, I don’t think there is a wrong choice, but hopefully my reviews help you decide what is better suited toward your goals. Or just get both like me. All in all, very pleased with this purchase and excited to try some of these recipes out! Def recommend if you’re looking for inspiration on how to not just keep eating all your tins with the same crackers over and over :p