James Peterson, “Fish & Shellfish”, 1996 was the topic of an earlier blog post.
Amy Cramer & Lisa McComsey, “Seagan Eating”, 2016 was also the topic of an earlier blog post.
Here I present: Chris McDade, “The Magic of Tinned Fish”, 2021.
Recipes BELOW for.
1. Cod/Trout.
2. Sardine.
3. Shellfish-Squid-Octopus.
4. Mackerel.
5. Anchovy.
The listed recipes are shown BELOW.
#1. Cod & Trout Recipes.
#2. Sardine Recipes. 
#3. Shellfish, Squid & Octopus Recipes.
#4. Mackerel Recipes. 
#5. Anchovy Recipes. 
Here I presented: Chris McDade, “The Magic of Tinned Fish”, 2021.
SUMMARY.
“Tinned fish” are the most commonly eaten seafood. The “Beer Battered Sardines with Harissa” was my favorite recipe.
“Beer-Battered Sardines with Harissa.
INGREDIENTS.
Serves 2
4 Harissa roasted red peppers
¼ cup (60 ml) olive oil 2 tablespoons red wine vinegar
2 tablespoons Harissa seasoning.
Neutral oil, such as grapeseed or canola, for sautéing.
1½ cups (190 g) all-purpose flour.
½ teaspoon cayenne pepper.
One 12-ounce (355 ml) bottle lager beer.
Two 4.2-ounce (120 g) tins sardines packed in lemon and oil.
Kosher salt.
Lemon wedges.
The “seafood” in cans of “Tinned Fish” is what the consumers want. The “pressure canning” renders the fish “cooked”.
This allows for the two (2) pounds of Tuna and Salmon, annually eaten: edible from the tin can.
Tuna and Salmon are preferred as “tinned fish” because you can eat as is. Calamari and Sardine are preferred as “tinned fish” because you can eat as is.
