01
Tuna
10.0best for dressing1 lb : 1 lb
Firm texture; works in stir-fries and salads
10.0
shrimp substitute
for dressing.
Shrimp in dressings — Louie, remoulade, Thai larb — serves cold at 38-42°F and must hold firm texture in an acidic 3:1 oil-to-vinegar emulsion without leaching water that breaks the mayonnaise. A dressing swap needs to dice to 6-8 mm cubes that stay discrete for 2+ hours on a leaf, resist wilting lettuce with excess moisture, and taste-as-served without reheating.
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adjustment for dressing
Seared tuna cubes 6-8 mm hold firm in a 3:1 oil-to-vinegar emulsion for 2+ hours at 38°F without shedding water like shrimp can. 1:1 by pound. Its 1% fat leaches minimal moisture — leafy greens stay crisp beneath. Salt the leaves separately to avoid brining them.
02
Salmon
10.01 lb : 1 lb
Cut into chunks; heartier, rich seafood flavor
10.0
adjustment for dressing
Chilled salmon chunks in a dressing bowl release 8-10% fat into the oil phase over 90 minutes, enriching the emulsion but breaking it if the vinegar ratio drops under 3:1. 1:1 by pound. Serve within 60 minutes to keep salmon texture firm and dressing still coat-capable.
03
Tempeh
10.01 cup : 1 cup
Cube small and marinate in Old Bay and lemon
10.0
adjustment for dressing
Tempeh cubes 6 mm soaked in Old Bay brine 20 minutes hold firm at 38°F indefinitely — no protein weeping. 1:1 by cup. Dressing emulsion stays intact; soy-cake texture mimics shrimp bite. Add 1/2 tsp maple to the dressing to replace the glycogen sweetness shrimp carries.
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04
Seitan
10.01 cup : 1 cup
Cube or strip seitan for stir-fries and skewers; marinate to boost flavor
10.0
adjustment for this dish
Seitan stripped into 6 mm batons and tossed in a dressing holds bite for 3+ hours — zero moisture purge. 1:1 by cup. Pre-marinate 15 minutes in 2:1 soy-sesame to build the savory-sweet register shrimp otherwise provides. Won't wilt leafy greens beneath.
05
Monkfish Fish
10.01 cup : 1 cup
Firm sweet flesh nicknamed poor man's lobster; cube for scampi and paella
10.0
adjustment for this dish
Poached monkfish chilled to 40°F and cubed 6-8 mm holds firm in a citrus-oil dressing for 2 hours — its dense muscle weeps under 5%. 1:1 by cup. Its cleaner sweetness matches shrimp in Louie-style salads; dress with 1 tsp hot sauce to mimic cocktail-sauce register.
06
Halibut Fish
10.01 cup : 1 cup
Firm mild white fish; cube and sauté for stir-fries or pasta in place of shrimp
10.0
adjustment for this dish
Poached halibut flaked to 6 mm pieces holds in cold dressing 90 minutes before texture degrades. 1:1 by cup. Leafy greens beneath stay crisp — halibut's 1.3% fat releases less oil into the emulsion than salmon does. Salt the fish at 1.3% before chilling.