How to choose a substitute fish?

Your favorite fish isn’t in the display case! The fishmonger still has plenty more, but the dish you had in mind calls for that one particular fish that isn’t available today. No problem—there are plenty of worthy substitutes.

To say that fish is fish would be going too far. But every fish can be replaced by a similar species. So how do you determine which fish will be the ‘next best thing’? You can substitute fish for one another, but there are some rules.

Same size
Which fish is best to use as a substitute depends on the preparation. The size of the fish has more influence on how you prepare it than the type of fish. If the recipe calls for thin fish fillets, don’t come home with a whole fish. The cooking time and preparation method are roughly the same if you choose a fish of a similar size. It’s also useful to know if your preferred fish is in the display case but no longer looks particularly fresh.

Fillet x2
One fillet is not the same as another. There are roughly two types to distinguish. The first is a whole fillet cut from a small fish such as tilapia or halibut. These are thin fillet portions. The second is a fillet from larger fish such as salmon or cod. You can never eat the fillet from the whole fish in one sitting, so the fishmonger always cuts it into pieces. These pieces are much thicker. Be particular about your fillet; you can’t simply substitute one type for the other.

With or without skin
If the recipe says ‘fry the fish skin-side down’, a piece without skin is of little use. There are also fish whose skin is not edible at all. Leave those where they are. Fishmongers generally only sell fish with the skin on if the skin is actually edible. A perch fillet fried with the skin on is therefore an excellent alternative to salmon.

Ask the fishmonger
Obviously! If you’re lucky, you live near the fishmonger and can always stop by with all your questions. But you can also get excellent advice at the market. These people know their fish and will guide you effortlessly to the right specimen for your dish. If you’ve hooked a less talkative fish seller, you’ll have to choose for yourself. Here’s a brief overview of interchangeable fish:

Salmon: trout, bluefish, mackerel, striped bass or milkfish.
Tuna: swordfish or salmon.
Tilapia: turbot, whiting, trout, catfish, bream, red mullet, pike, sole or sea bream.
Cod: haddock, pollock, sablefish (sandfish), striped bass, hake, king mackerel or grouper
Anchovies: sardines, smelt or herring.