01
Tuna
10.0best for raw1 lb : 1 lb
Rich fish, works fresh or canned
10.0
salmon substitute
for raw.
Raw salmon for sashimi, crudo, or tartare must be sushi-grade and previously frozen at minus 4F for 7 days to inactivate Anisakis larvae, per FDA guidance. The clean cut shows tight 1.5mm muscle bands and a translucent sheen; off-color or sticky fish is out. Slice across the grain at a 30-degree angle for 3mm pieces that yield to a soft bite. Substitutes here must clear the same parasite protocol and carry enough fat, around 8 to 12 percent, to coat the palate.
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adjustment for raw
Sushi-grade tuna swaps in for raw salmon at the same 1:1 ratio; its 1 to 5 percent fat is leaner so cut at a slightly steeper 45-degree angle for a thicker 4mm slice that mimics salmon's mouthfeel. Tuna must also have been frozen at minus 4F for 7 days for parasite control.
02
Herring Fish
10.0best for raw1 fillet : 1 fillet
Oily and rich, especially pickled or smoked; best as canned or smoked salmon swap
10.0
adjustment for raw
Herring at 18 percent fat is rich enough to swap for raw salmon, but pickled or cold-smoked is the safer route since fresh herring spoils fast. For tartare, dice 5mm and rinse the brine off pickled herring before mixing or it overpowers the dish; use 25 percent less by weight.
03
Shrimp
10.01 lb : 1 lb
Cut into chunks; heartier, rich seafood flavor
10.0
adjustment for raw
Raw shrimp for ceviche cures in lime juice at pH 2.4 for 20 minutes minimum until opaque, since shrimp lacks the parasite history that requires salmon's freeze protocol. Cut into 1cm chunks rather than slices; shrimp's denser fiber wants smaller pieces to read as a salmon-style raw plate.
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04
Trout Fish
10.01 fillet : 1 fillet
Very close flavor and fat content; cooks in the same time as salmon
10.0
adjustment for this dish
Sushi-grade trout, particularly ocean trout, swaps in for salmon at 1:1 with very similar 8 to 12 percent fat and color. The same minus 4F freeze for 7 days protocol applies. Slice across the grain at 30 degrees for 3mm pieces; the texture is nearly identical to Atlantic salmon.
05
Mackerel Fish
10.01 fillet : 1 fillet
Oily and rich like salmon but stronger; great grilled or smoked
10.0
adjustment for this dish
Mackerel at 16 percent fat is rich for raw use but its flavor is far stronger than salmon, so reduce portion size by a third. Saba-style cured mackerel with a salt-and-vinegar 30-minute cure is more common than truly raw; freeze at minus 4F for 7 days first if going fully raw.
06
Sardine Fish
10.01 oz : 1 oz
Oily and flavorful; use canned for salads or pasta in place of canned salmon
10.0
adjustment for this dish
Canned sardines at 11 percent fat work for cold preparations rather than sushi-style raw plates; flake into 1cm pieces for salads or pasta in place of canned salmon. Drain the oil, taste, and add 1 teaspoon lemon juice per ounce to brighten; raw fresh sardines are not standard practice.
07
Halibut Fish
6.71 fillet : 1 fillet
Milder and leaner; reduce cook time slightly to avoid drying out
6.7
adjustment for this dish
Halibut for crudo at 1:1 fillet works but its 2 percent fat reads thin on the palate next to salmon's richness. Slice paper-thin at 1.5mm rather than 3mm, drizzle 1 teaspoon olive oil per portion, and finish with sea salt to compensate for the missing fat-carried flavor.
08
Tofu
3.31 fillet : 1 fillet
Firm tofu works in plant-based versions; press and marinate to mimic salmon texture
3.3
adjustment for this dish
Firm tofu is the plant-based raw substitute; press for 30 minutes under 2 pounds of weight to expel water, then marinate in 2 tablespoons soy sauce, 1 teaspoon sesame oil, and a quarter-teaspoon liquid smoke per 4 ounces tofu for 4 hours. Slice 3mm to mimic salmon sashimi shape.
09
Cod Fish
6.71 fillet : 1 fillet
Leaner and flakier; add olive oil or butter to compensate for missing fat
6.7
10
Haddock Fish
6.71 fillet : 1 fillet
Mild and flaky; swap in for baked or poached salmon preparations
6.7
11
Mahimahi Fish
6.71 fillet : 1 fillet
Firm and mildly sweet; holds up well on the grill like salmon
6.7