Tips & Hints: Substitution Chart for Fish
If the fish you want to cook or use is unavailable, you can substitute it with another kind of fish, as there are so many fish available for human consumption. Depending on the taste and texture of the fish, here are the kinds of fishes which you can use and substitute if none of the fish you want is not available:
Taste and Texture:
If you need: Thin, lean white meat with a delicate flavor.
Fish which you can use:
Flounder
Orange Roughy
Pompano
Snapper
Sole
Taste & Texture:
If you need a fish with medium-dense, light meat with a mild to moderate flavor
Fish which you can use:
Black Drum
Black Sea Bass
Butterfish
Catfish
Cod
Croaker
Grouper
Haddock
Monkfish
Pike
Pollack
Rainbow Trout
Redfish
Sablefish
Salmon
Scup
Sea Trout
Spot
Striped Bass
Tautog
Tilefish
White Perch
Whitefish
Whiting
Taste and Texture: If you need a medium-dense, fish with darker meat with a more pronounced flavor.
Fish whihc you can use:
Amberjack
Atlantic Mackerel
Bluefish
Bonita
Mullet
Ocean Pout
Shad
Tuna
Taste and Texture: If you need a thick, meat-like texture with a distinct yet moderate flavor.
Fish which you can use:
Halibut
Mahi Mahi
Marlin
Shark
Sturgeon
Swordfish
source: Virginia Seafood
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