Tin to Table: Fancy, Snacky Recipes for Tin-Thusiasts and A-Fish-Ionados

“There’s never been a more exciting or auspicious time to eat tinned seafood,” asserts Epicurious editor Hezel (Lasagna) in this fun outing. She pushes her creativity to find ways of turning simple cans of seafood into exciting fare such as spicy sardine toasts with caramelized shallot and fennel jam, marinated French lentil and smoked trout salad, and a triple pickle smoked salmon butter sandwich. Equally enticing are her takes on the classics, among them the tuna melt, whipped potato cod dip, and fish and chips for one. Between the more in-depth recipes, Hezel provides plenty of quick ideas for enjoying these pantry staples: leftover bagna cauda (an anchovy-garlic dip) can be tossed with roasted broccoli and chickpeas, and for a no-cook bite, one can sprinkle parsley and paprika directly into a tin of octopus. Tinned fish novices and aficionados alike will appreciate Hezel’s guide to her favorite products (Trader Joe’s Farm Raised Smoked Trout in Canola Oil is one of her go-tos) and helpful tips (because they are semipreserved, unopened salt-packed anchovies should be stored in the fridge and used within two-to-three months). Whether readers are looking to jazz up some standbys or want to add more seafood to their diet, there’s plenty of inspiration to be found here. Agent: Angela Miller, Miller Bowers Literary. (Apr.)