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

Description

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 America: 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 are: Fast = if a dish takes less than half an hour, it's been noted Kid-Friendly = chances are there are plenty of kids who will like it Healthy = dishes that includes lots of veggies or fiber and little fat except for a reasonable amount of olive oil Brown Bag = pack it for lunch and avoid fast food Entertain = special occasion food 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. Review: Great recipes - Absolutely exhaustive collection of recipes for canned fish and seafood. I am very pleased. I’m supposed to eat more fish and seafood but I was running out of ideas for recipes. Now I have a ton of recipes I can’t wait to try Review: Far More Sophisticated Than Just Plopping Mayo on Canned Tuna - This book is not about dressing up your canned seafood. Rather, this book is about making full-production dishes incorporating canned seafood. Hurricane/emergency food ration survival snack ideas it isn’t! The book opens with a short introduction and a brisk explanation of the various canned seafoods for which the included recipes are written. The recipes are a vast array of options, from what to do with sardines (ex: with roasted baby potatoes, smoked paprika oil and lemon) to a handful of dishes with relatively affordable caviar (ex: I found a 3-pack (50g each) of black lumpfish caviar for $16.00 at a local vendor. 100g salmon roe ~$20.00). Pot pies, pasta dishes, risottos, salads, sushi rolls and more. Yes, tuna noodle casserole is included. What's not included is an abundance of pictures. Only fourteen recipes have a full-page, full-color photo (with its location page number) placed in two glossy-paper segments spaced apart in the book. For this, I deducted a star. I'm aware many readers need strong visual inspiration. Recipes call for staples and fresh ingredients found at any grocery store, with the occasional specialty item (liquid smoke, nori sheets, a few threads of saffron). Cooking techniques are quite basic. If you can open a can, chop produce, and use a stove/oven without setting off the smoke alarm (most of the time), you can approach these recipes comfortably. This volume can be regularly useful for any landlubber who wants to effect some turnover in their pantry. Bring your globally curious, foodie "lite" palate; dishes are from around the world, yet very approachable. A worthy inclusion in any cookbook collector's library.