Do you avoid canned seafood? Do you think canned is inferior to fresh? If so, then I invite you to check out 200 Best Canned Fish and Seafood Recipes.
Hot off the press from Robert Rose and written by Susan Sampson, the comprehensive book features an array of recipes using canned salmon, tuna, shrimp, crab, clams, oysters, lobster, and more. I only received my review copy a few days ago, but I have already earmarked a number of canned salmon recipes.
Sampson is the former food editor of the Toronto Star and her experience clearly shines in this book. Partial to salmon myself, I beemed in on that species while perusing the book. In her section on canned salmon, Sampson explains that salmon, after tuna, is next on the most popular list for canned seafood options. She also refers tocanned sockeye as the "king of canned" salmon and notes that thesockeye's naturally bright color and inherently rich flavor contribute to its popularity on the plate. Her Classic Salmon Salad recipe looks quite good, but it is her recipe for Moroccan-Style Salmon Quinoathat soon had me writing a grocery list for the ingredients.
So, even though canned seafood can sometimes get a bad rap from seafood aficionados, it definitely has its place in the pantry. In her book Sampson clearly demonstrates that canned seafood offers convenience and versatility and can easily (and affordably) be worked into quick healthy salads, soups, frittatas, chowders, pizzas,and main course dishes.
--Melissa A. Trainer
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