EASY FISH SUBSTITUTIONS
Often I see recipes that call for a fish that either is not available near me or my family doesn't like. In an effort to eat more fish, I found a great substitution chart that will make it much easier!
Fish fall into three categories: delicate, medium and firm-fleshed. These categories reflect how fish respond to cooking methods and which substitutions work best.
Delicate-fleshed
Treat these fish with care when you cook them; they flake easily and have a soft texture when cooked. They are traditionally sold as fillets and are best prepared by poaching, braising, pan-frying or baking.
Recipe calls for: You can substitute:
sole/flounder turbot, plaice, fluke
cod orange roughy (mild)
Medium-fleshed
These fish flake easily, but with more resistance than delicate fish and are firmer when cooked. They are the most versatile fish to cook and can be used when your recipe specifies "or other flaky white fish." They are best prepared by baking, broiling, braising, pan-frying or grilling.
Recipe calls for: You can substitute:
arctic char steelhead trout, salmon
mahimahi grouper, monkfish
red snapper halibut, walleye, all varieties of snapper
tilapia bass, pike, tilefish
Firm-fleshed
These fish don't flake easily when cooked and have a meaty texture. They are best prepared over high-heat by grilling or sauteing.
Recipe calls for: You can substitute:
pompano amberjack, catfish
tuna swordfish, trigger fish
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