I'm a big fan of canned fish (though I tend to stick to the less-challenging tuna and anchovies), so I was very excited by the premise of this book. Unfortunately, the "easy" recipes promised by the title proved not to be present. Most of the recipes instead are the sort of glamorous, complicated things that look very nice in their coffee-table-book photographs, but would be annoying and time-consuming to prepare in real life, not to mention including all sorts of hard to acquire ingredients, like freshly grated coconut (part of a surprising number of the recipes), shiso leaves, pomegranate seeds, and shrimp paste. Even when van Olphen tries to describe something simple, such as a tuna melt, he has to primp it up somehow; in this case, by giving you a recipe to make your own ketchup, because, yes, that's totally what I want to do when I'm looking for an easy sandwich. There's a batch of other recipes that are so simple they barely count as recipes (salmon on scrambled eggs, anchovies on toast, sardines on top of hummus), though at least they provide ideas for meals I might actually make, unlike "Tuna and Olive Stuffed Romano Peppers".

The photographs are nice, and I appreciated the information about sustainability and natural history of each fish, but what good's a cookbook when it doesn't have a single recipe I want to cook?

https://www.goodreads.com/review/show/3632117334

This book definitely broadened my ideas of what would be possible with canned fish. Many of the recipes use lesser-known types of canned fish, but there were numerous recipes that also used the common canned tuna. This book would be ideal for someone looking to add more fish into their diet without the expense of fresh fish. Lots of intriguing recipes.

The recipes in this book are wonderful in their scope. Even through the volume is defined by the ingredient 'tinned fish' that does not limit the variety of recipe available. This book is a must have for libraries, and is especially important in current times when pantry items are highly necessary..

This lavishly illustrated little cookbook is full of ways to use shelf stable canned fish, and most of the recipes are very good. Unfortunately, it's probably of more interest to folks living or camping in remote areas where access to fresh foods is limited. Since I never review a cookbook until I've actually cooked some of the recipes, Starting with the very familiar canned tuna, I found some treasures--we LOVED the Tuna Fritters with Tzatziki, and put them in sandwiches with good buns, tomato, & romaine. Spectacularly good sammies! The rest of the tuna recipes were good to better than good, as were all those using salmon. I'm not an anchovy fan, but do recognize its flavor value. The Fishy Potato Au Gratin Dauphinoise--in which I blended anchovies with the cream and egg, is a masterpiece of taste--well, I cheated with a little extra gruyere. Overall, this book is a great way to stretch beyond tuna and start to enjoy canned mackerel and shellfish, too. Ingredient lists use totally accessible products, and directions are clear and easy to follow.

I've always wanted to know how to have a little fun with tinned fish. This book delivers. It was exactly everything I had hoped it would be. It'll be a great gift for any adventurous cook in your life.

I received an ARC of this book from the publisher via Net Galley.

As a working person, I like to keep a stash of "pantry recipes" -- things that can be whipped up with a minimum of fresh ingredients -- thus averting a trip to the market on the way home from work. I was not disappointed by this book. Tinned fish is category under appreciated in the US.A. Hopefully this book will get us thinking about it more.

I particularly liked the Japanese-style tuna noodle salad.

I've enjoyed the versatility of canned fish and seafood in the past, but it's proven even more useful with the meat shortages during the Pandemic. I love how this book includes some classic uses for canned fish but then quickly broadens the perspective bringing in flavors from countries all over the globe. I'm excited to have on hand numerous ways of using pantry staples with flavor.

Great book. It was very good at explaining sustainable seafood. Recipes were delicious. Will buy this book

All up! A super satisfying aide to extending horizons about canned fish!

A tinned fish cookbook I thought! Great! We always have tins of sardines, anchovies, salmon and and tuna lurking in our cupboards. I hate the first two so just maybe there's a way to use them that I'd enjoy!
(note: Of course anchovies are absolute requirement crushed up in a Caesar salad dressing or as part of the sauce for vitello tonnato, but never where I can actually taste them!)
And who knew that sardines are thing of passion, like a fine red wine, and should be turned occasionally. I ask myself, "does that hold true for my $1.25 can from the local store or should I be casting my sights further afield to a specialty import shop?" I just can't see doing that with my el cheapo cans. As a bonus I can choose to be environmentally conscious by selecting my fish according to its sustainability rating.
I was fascinated by the discussion about whether to use fish canned in oil or water, and now I know what to choose and why. Over the years I'd avoided fish in oil due to weight constraints but van Olphen's cooking related reasoning gives me fresh insights I've never considered before.
All that aside, this an interesting collection of recipes and instructions that do elevate a simple staple of most people's cupboards into, if not haute cuisine, at least into something way more satisfying.
I must admit the Anchovies and Tomato Confit on Toast look divine, as do the Dumplings! The vey colorful photography brings this book alive along with van Olphen's user friendly commentary. There's a Sardine Humus recipe and a likely looking Sardine and Leek Tart with Tarragon, that also has goat's cheese--all ingredients I adore. Now these I think might be the place to start for this non sardine user. I'm certainly up for it, rather than hubby's mashed sardines and vinegar on toast!
Apart from this the focus on choosing fish sustainably obtained is a no brainer for those who care about depleted fishing areas and the ongoing support for fisher communities and the survival of other marine inhabitants.
I also really like the cover. Unpretentious and immediate!

An Experiment ARC via NetGalley

Enjoyed the book. Wished for more guidance on choosing between brands, why some fish is costlier than others, what to look for — but the recipes were varied and appealing. Would recommend.

Disclaimer that I have had only a few bites of tinned fish in my entire life. Something about good old fashioned canned tuna weirds me out, but somehow I've always been intrigued by things like sardines and herring. I really enjoyed this book! I haven't gone for it yet, but I did make note of a few tuna-based recipes that I may try. I do wish more of the recipes had a little blurb/backstory, but meanwhile, gorgeous pictures (and I think one for every recipe!). I enjoyed that for the most part the recipes were designed with just a pair in mind. I find it much easier to scale a recipe up than divide. At the beginning, we are given just enough information about sustainable canned fish to help us make informed choices, without blathering on.

When I downloaded this book I thought, how many original recipes for canned fish can there be? Turns out... a lot. The author provides some very original recipes - Anchovies with Tomato Confit on Toast and Pita with Mas Huni - in addition to some updated classics -Tuna Melt with Ketchup and Salmon Cakes with Chimmichurri. I was pleasantly surprised by the variety!

What really sells this cookbook is the photography. Gorgeous shots of boats and fresh fish are juxtaposed with mouth-watering food. I loved the layout. Most cookbooks only give you a picture of every second or third recipe. This book provided photos for all its recipes.

I look forward to trying many of these recipes. Thank you for the opportunity to read this book. I really enjoyed it.

A lovely cookbook! Concise, clear recipes with easy to follow instructions and delicious end results. The gorgeous photos accompanying each recipe doesn't hurt either. This book feels authentic and kind - can't wait to fix more!

This cookbook's recipes feature an often overlooked ingredient--canned fish. While I loved the concept and the book's gorgeous illustrations, I found very few recipes I would consider incorporating even occasionally. Most of the usable ones feature ingredients like tuna, salmon, mackeral, or crab. Others features anchovies, sardines, and other canned fishes. Persons who really love canned fishes may want to give this one a try, but for those of us who probably don't want to venture much further afield than variations of tried and true recipes, this one is an optional purchase. I received an advance review copy through NetGalley in exchange for an honest review.

This book was such a timely read given the recent situation in the US and many parts of the world. I have always been a fan of canned fish however often just add on top of a salad. I was looking forward to inspiration and new ideas for use. This was a wonderful read and I look forward to try numerous recipes, especially Pasta Puttanesca, Fishy Potato Au Gratin Dauphinoise, Cauliflower Steak with Mushrooms and Anchovy Butter, and Anchovy and Olive Spread.

Thank you, The Experiment and NetGalley, for a digital ARC!

I will preface my review by saying that I love tinned fish. I grew up fairly poor and the only time I had tuna was from a can. Salmon cakes were a treat and we all loved sardines on crackers. This cookbook is full of interesting information and beautiful photographs of the food. The author is cognizant of the need for sustainable and responsible fishing and that is a plus! It is bright and the layout is quite pleasing. The recipes are akin to a Top Chef challenge (you can only use tinned fish to make an entree/starter/no desserts). I have a feeling that eating these dishes would be quite shocking for many people. It just sounds like fantastic food! I cannot wait to try the salmon cakes (we always made ours with crackers, but this version sounds like hearty comfort food beyond that).

Who knew there were so many things you could do with tinned (canned) fish? Tuna Noodle Casserole and tuna sandwiches are what most people in the US do with canned fish, as well as salmon patties, but Bart van Olphen has different ideas, and not only includes tuna and salmon, but other less popular canned fish such as anchovies, herring, mackerel and crab in his excellent cookbook, The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate―Sustainably Canned, 100% Delicious.

Almost everybody has some kind of canned fish on their pantry shelves, so with this excellent cookbook, almost everybody can make something wonderful from that tinned fish. The recipes, which are unique and sound very good, are decidedly European, and most cooks welcome that. A favorite recipe and one that will be repeated, is the Tuna Fritters with Tzatziki – they are crunchy and delicious, and the sauce is perfect. Another recipe that turned out yummy was Pita with Mas Huni as well as the Thai Tuna Red Curry (Yum!). Not only is Salmon and Spinach Salad with Coconut Dressing in the queue, but several Italian dishes such as lasagna and cannelloni using canned fish. There are salads using canned fish, as well as soups, pasta sauces and sandwiches – thankfully no desserts.

The recipes are easy-to-follow, and convenient, since the main ingredient is canned and already on hand. Those of us who aren’t used to eating herring, anchovies, and mackerel, have several new recipes to try. And there are beautiful photographs of most of the dishes. The dishes in this book remind me of my favorite fish market in Amsterdam where they fry or steam their specialties while you wait – now you can do it yourself at home.

Canned fish is a good item to keep on the pantry shelf, and this book belongs on the cookbook shelf. Highly recommended.

Special thanks to NetGalley for supplying a review copy of this book.

We all talk about sustainability and being eco-stewards and this book is a must-have for anyone truly interested in protecting the world's fish. Not just a cookbook, the author delivers expert, yet personal, information and anecdotes about fishing responsibly. Colorful photographs accompany the texts and recipes. The author answers questions such as canned or jarred? Oil or water? Whether the reader is a tinned fish fan or not, there is much to be learned within this delightful book. And I, for one, am eager to broaden my tin fish horizon.

For anyone who wants to try canned fish in a different light, this is the perfect book. This will expand the basic tuna sandwich to more modern cuisine.

I requested this cookbook because I was genuinely curious about a cookbook that uses canned fish as the main ingredient. To say the least, I was skeptical but the one recipe I tried, (the tuna sandwich with ketchup) was probably one of the best tuna sandwiches I've ever had. The mix of fresh ingredients with quality canned fish seems to be winning combination and one that I look forward to trying again.