After covering several vegan cookbooks, I wanted to try something different and review Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados. The cookbook features recipes using tinned fish as one of the ingredients. I had to wait a few weeks to get this one at the library, so clearly, I’m not the only one who is intrigued by this trend.
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Background of the Book & Author
Anna Hezel is the author of the cookbook Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados. She begins the introduction by asking readers, “Which aisle of the grocery store can transport you to the cerulean coves of the Costa Brava, the rocky shores of Brittany, or the salmon smokehouses overlooking Alaska’s Bristol Bay?” If that doesn’t make your mouth water, you might hate traveling.
Tin to Table is meant to serve as a field guide for those who are interested in canned fish. It was listed as one of the food trends to watch in 2024, so I was curious what I was missing. I grew up on tuna sandwiches and tuna pasta salad, but would I be brave enough to sample some of the other tiny fish stuffed into metal tins?
What Grabbed My Attention about Tin to Table
I already mentioned that tinned fish is a food trend for 2024. With more people wanting to consume less meat and opting for more sustainable options, tinned fish has a great shelf life, and many brands are sustainably caught.
I was intrigued by the idea of making these salty packs of protein into full meals. Plus, the graphics in this book are absolutely wonderful, and there are puns right on the cover in the title. Hezel breaks down each type of fish and even shares her favorite brands for shopping. This was a great book to push me just a bit out of my comfort zone.
Overall Cookbook Rating for Tin to Table
Ease of recipes – 8/10
Knowledge of methods & ingredients – 6/10
Fits the theme – 10/10
Taste overall of test recipes – 6/10
Quantity of recipes that generated excitement – 6/10
Overall rating – 7.2/10
Feedback from a lazy cook who hates a dish pile up and making dinner decisions:
This book had tons of recipes that didn’t require a lot of work. I will say that using fish helps inspire you to do the dishes right away, and so the kitchen is clean.
Feedback from an aspiring cook who wants to impress herself and learn how to do more:
The book included recipes that would have been really fancy and fun to serve at a cocktail party. While I didn’t try any of those on this run, I might grab the book again in the future.
Recipes I Cooked from the Tin to Table Cookbook:
Dish 1 – The Ultimate Beach Sub
We started with something familiar and fairly basic, which did not disappoint. The tuna salad wasn’t anything too different, but I have never thought about adding banana peppers and throwing it on a hoagie. At first, we were worried it might be a bit dry, but the recipe calls for lettuce and red onion in a quick and simple Italian dressing, which gave it a whole new flavor. This will definitely be a summer staple for us for picnics and beach trips.
Changes made: Left tomatoes off, used a brioche bun
Suggestions for next time: Keep it exactly the same
Dish 2 – Mac & Mack
This dish kind of freaked me out because I don’t think I’ve ever had Mackerel, and if I have, it definitely wasn’t out of a can. The recipe seemed like a healthier take on tuna pasta salad, so I gave it a dance. It turned out great. The Mackeral tasted very similar to tuna (in my opinion), and there was no mayo, so it was quite a bit lighter. I also loved using fewer elbow noodles and adding white beans. This would be a much
Changes made – None
Suggestions for next time – I would only make half unless we brought it to a picnic or potluck. It made so much food, and the leftovers were only good for a day (in my opinion.)
Dish 3 – Smoked Salmon, Carmelized Onion & Fresh Pea Frittata
Most of the dishes we were doing did not have pictures; maybe that’s a good thing. My frittata did not look anything like the picture. Maybe it was the pan I used (my beloved Always Pan which is currently on sale), but just because it didn’t match the picture didn’t mean it wasn’t incredible. This was an easy breakfast meal to put together. I liked smoked salmon like this better than cold on a bagel.
Changes made – None
Suggestions for next time – My husband doesn’t love peas, so he said he’d swap them for a different veggie, but I love peas.
Lessons Learned
- Banana peppers are underrated, and I will try to keep them in the fridge all the time.
- There is a huge range of tinned fish available at many price points. My husband could definitely taste the difference immediately, whereas I didn’t as much once it was mixed with other ingredients.
- Some brands of tinned fish include fascinating details about where and when the fish was caught.
- Smoked salmon that comes in tins is perfect for bagels and sandwiches. It’s way cheaper to buy than the stuff I used to.
Who Should Buy This Cookbook
This book is great for anyone trying to sneak in new ways to consume protein. Tinned fish has a great shelf life, so you can stock up and have it on hand to combine one of these recipes with leftover veggies. It would make a great gift for someone because not only is it helpful, but it’s a cool book to page through and keep out on a shelf.
Grab a copy here or from Amazon here.
Final Thoughts on the Tin to Table Cookbook
I really enjoyed trying some recipes from this book. I’ll admit that I didn’t get too far outside of my zone. I just cannot do it with anchovies—I don’t even like Caesar dressing. Now that I’ve worked through a few new options, I would be more open to trying other tinned fish on the next round. I saved the Smoked Trout dip recipe and will make this for our next happy hour gathering. Typically, trendy food things are over in months, but I could see tinned fish being more of a thing for people going forward.
