Anna Hezel, author of "Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, offers "Sunday Morning" viewers her recipe using tinned seafood. She writes: "Topped with neon orange ...
The hype around tinned fish hasn't died down yet, and for good reason: It contains tons of protein and doesn't need to be refrigerated. That said, you may not know how to turn it into a whole meal.
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