Tin Fish Gourmet: Gourmet Seafood From Cupboard to Table

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. This is an inventive and stylish cookbook of recipes that all feature canned seafood; perfect for students, those on a budget, and those who lead busy lives. Chapters include salmon, tuna, crabmeat, clams, oysters, shrimp, sardines, anchovies, and herring & mackerel (entirely new). (There’s also a section on caviar, but it’s not necessary (or even advisable) to use expensive imports.) The recipes prove that canned seafood needn’t be boring or utilitarian; samples include Oyster & Artichoke Stew, Corn & Salmon Fritters, Shiitake Mushrooms Stuffed with Crabmeat, and Roast Sardines & Leek Vinaigrette.