WHAT'S COOKING

Something Fishy! 🐟

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Tin to Table cracks open the secrets of tinned fish cooking with over 50 recipes, from no-fuss snacks to fresh salads, hearty mains, and creative no-recipe recipes for quick pop-and-eat meals.

From the sparkling shores of the Mediterranean to the salmon smokehouses of Alaska and the deep blue coves of Spain and beyond, tinned seafood offers a world’s worth of flavorful meal inspiration. Sail through the pages of this rich, briny guide to discover how to bring more tasty tinned seafood into your life and onto your plate. Just as carefree and delicious as the contents of the tins themselves, the recipes in Tin to Table offer an ocean of knowledge and cooking inspiration, whether you’re enjoying these preserved delicacies straight out of the can or using them as a base for fancy dinner party fare, including:

Triple Pickle Smoked Salmon Butter Sandwich
Canned Clam Garlic Bread 
Sardine Curry Puffs
Caesar Popcorn (Negronis optional!) 
Tuna Noodle Casserole 2.0 with Salt and Vinegar Crumbs
Vermouth Hour Potato Chips with Mussels, Olives, and Piparras
Mac and Mack(erel)

Anna Hezel uses her keen food wisdom to help you discover tasty meal inspiration and navigate you through the world of tinned seafood with handy field guides, smart pairing suggestions, and shopping resources, so you can live that breezy, tinned-fish life anywhere or anytime. 

TINNED FISH MANIA: These canned goods aren’t just for survivalists—they’re luxury imports, souvenirs, and collectibles. We’ve reached an age, as Eater has pointed out, where Americans are willing to spend $45 on a tiny tin of conservas (as they’re often called in Spain and Portugal) to snack on while they sip their wine. Bon Appétit is suggesting them as all-purpose stocking stuffers. Tinned, canned, jarred, preserved: these sea creatures are a pantry must-have. And Tin to Table shows you how to use them all! 

ONE-OF-A-KIND CANNED FISH COOKBOOK: Whether you are exploring a pescatarian diet or simply broadening your cooking horizons, this unique guide covers a wide variety of tinned seafood rather than focusing solely on a single ingredient such as sardines or salmon. Full-color photographs showcase mouthwatering dishes while playful illustrations round out the fun foodie vibe throughout.

SUSTAINABLE COOKING IN A CAN: In an age of conscious consumerism, canned seafood can offer transparency about sourcing, fishing methods, sustainability, and mercury levels that can be difficult or impossible to trace among the fresh seafood at the supermarket. As more and more home cooks cut down on their meat consumption out of concern for the environment, canned fish offers a happy alternative, packed full of protein and omega–3s. Its convenience, nutritional value, and long shelf life don’t hurt either!

Perfect for:

Home cooks, college students, picnickers, and seafood lovers 

A great host gift or self-purchase for those who enjoy entertaining 

An educational and practical resource for sustainable cooking enthusiasts 

Pairing with a specialty tin of fish to create a memorable birthday, holiday, or special occasion gift for foodies and cookbook collectors  

When I first read about, TIN TO TABLE: FANCY, SNACKY, RECIPES FOR TIN-THUSIASTS AND A-FISH-IONADOS, I had to check it out. My experience with canned fish is tuna sandwiches. My mother enjoyed canned salmon, and sardines. So, I thought, let me see if I can expand beyond tuna. No. I can’t and won’t.

Author Anne Hezel sure did her research on tinned fish. The first 40 pages cover everything from an introduction, varieties of fish that come in tins, and a few items to eat along with them.

On to the recipes. You’ll find recipes to go with, straight out of the tin fish, like . . . Pickled Shallots, Chili Crisp, Butter Spirals, and Perfectly Dressed Herb Salad. Snacks such as . . . Baked Clam Dip with bacon & Green Onions, Caesar Popcorn, Pan-Fried Sardines with Salsa Verde, and Smoked Mackerel Onigiri. There are also include a salad idea, sandwiches, and entrees. I’m not going to go into naming any of those. I think you get the idea.

I wasn’t thrilled with this cookbook. I was hoping to discover some new to me canned fish dinners. As I said that the beginning, no. I found nothing that won me over. Not even the photos. If you have ever read any of my cookbook reviews, you know I love lots of color photos. TIN TO TABLE was a mix of photos and illustrations. In this particular book, the photos turned me off of eating any of the dished shown. Photographed in what I can only call “70’s inspired” style, the food simply wasn’t appealing.

As I said, the author must have done a lot of research because she really did cover a lot. A desire to eat any of the recipes may not come over me, but I did learn a lot about the subject.

My suggestion is, if you are tinned fish fan, give this book a try. If you aren’t, well, you may want to keep looking.

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My friends, I didn't put this is my review, because I do share it beyond here, and I try not to be rude in my reviews, but I will tell you . . . The photos in this book made me gag! 🤮😟

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