The Tinned Fish Cookbook

Who knew that canned fish was actually good quality - and excellent for all sorts of recipes? Not me. At least, not before I read this book. The author not only serves up creative recipes to make legit meals and treats out of tinned fish, he also takes the time to explain how to find sustainable options and provides a bit of history about fishing. I'm excited to try tuna lasagna and might even venture into tinned fish I've been wary of before.

Prior to reading this book, my list of recipes made with tinned fish was very limited. Mainly croquettes and pot pies. Bart van Olphen has done my family a favor by expanding the choices I now have. Living in Alaska for 30 years, we canned or "tinned" a lot of fish. This method of preservation allowed us to have this healthy protein all year long. The recipes are clearly written and easy to follow. The list of ingredients are pantry staples for most of us. I've tried several of the recipes already and have scheduled the rest into my meal planner.

I love canned fish. I love the security of having canned fish on my shelves, ready for any need. I had high hopes for this book, and it delivered. Gorgeous photographs, delicious recipes, and side helpings of information about the history of canning and sustainable fisheries. I''ll be paging through this book again and again.

Thanks to NetGalley and The Experiment for the early read.

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.

This is a really informative cookbook! I wanted to read this book because I love Fisherman's eggs (a Sardine dish) and I wanted to see if it was in here - it's not, but I still loved the recipes! They are so fun and yummy! I like that each recipe is in a section of fish type and that there is some background behind each fish type. Great cookbook!

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.

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.

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.

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).

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!

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!

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.

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

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.

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.