01
Salmon
10.0best for pasta1 fillet : 1 fillet
Firm white flesh; holds up to grilling and poaching, milder and leaner than salmon
10.0
Halibut adds firm, mild white fish to pasta that holds its shape in sauce. The sub should have comparable firmness and clean flavor.
Firm white flesh; holds up to grilling and poaching, milder and leaner than salmon
Firm white fish cut into chunks; pan-sear or bake, meatier texture than shrimp