01
Salmon
10.0best for raw1 lb : 1 lb
Rich fish, works fresh or canned
10.0
tuna substitute
for raw.
Raw tuna service — sashimi, poke, tartare, crudo — depends on sushi-grade safety (frozen at -4°F for 7 days kills parasites), firm flesh that holds knife edges, and fat marbling that melts on contact with palate-temperature. Substitutes here are ranked first by food-safety profile (was it harvested for raw use?), second by texture under the knife at 35-40°F service temp, and third by fat content carrying flavor. Avoid raw use of any sub not labeled sushi-grade.
top substitutes
adjustment for raw
Salmon at 1:1 lb raw demands sushi-grade flash-frozen flesh (frozen at -4°F for 7 days kills parasites). Slice against the grain at 35-40°F service temp. 11% fat marbles cleaner than tuna's 5%; pieces melt on tongue contact. Cure 10 minutes in soy-mirin for poke; tartare needs 30-40g per portion.
02
Swordfish Fish
10.01:1
Dense meaty steak fish; grill or broil thick-cut, very similar texture and mild flavor
10.0
adjustment for raw
Swordfish raw is risky outside a few sashimi traditions — most commercial swordfish is not parasite-frozen. Source carefully; if labeled sushi-grade, slice 1/4 inch thick across the grain at 35-40°F. Lean profile (4% fat) means dress aggressively with citrus-soy or oil. Avoid mercury-heavy preparations for vulnerable diners.
03
Shrimp
10.01 lb : 1 lb
Firm texture; works in stir-fries and salads
10.0
adjustment for raw
Raw shrimp (sweet shrimp / amaebi) for sashimi must be sushi-grade and served within 24 hours of butchering. Hold at 35°F until plating. Sweet, snappy texture differs from tuna's buttery bite. 1 lb shells out to about 12 oz raw meat. Skip raw shrimp from supermarket frozen bags.
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04
Mackerel Fish
10.01 can : 1 can
Oily and rich like tuna; swap canned mackerel into salads and melts
10.0
adjustment for this dish
Cured mackerel (saba shime) at 1:1 can equivalent — cure in salt 30 minutes then vinegar 20 minutes to denature surface and kill spoilage organisms. True raw mackerel needs sushi-grade source. Stronger oil note than tuna; pair with shiso or grated ginger. Slice thin across the grain.
05
Sardine Fish
10.01 can : 1 can
Stronger oily flavor; mash into tuna-salad style sandwiches or pasta
10.0
adjustment for this dish
Raw sardines at 1:1 can equivalent need sushi-grade fresh fish — canned sardines aren't raw. For crudo, fillet, salt 10 minutes, rinse, dress with lemon and olive oil. Strong oily flavor; serve in 25g portions on toast. Hold at 35-40°F until plating, no longer than 2 hours.
06
Whitefish Fish
10.01 can : 1 can
Smoked whitefish salad mimics canned tuna salad; flake and dress with mayo
10.0
adjustment for this dish
Smoked whitefish at 1:1 can isn't truly raw — it's hot-smoked or cold-smoked, both safe to eat. Flake onto bagels, salads, or rye for raw-style service. Hold cold-chain at 35-40°F; smoked fish carries Listeria risk past 4 days opened. Bright with lemon and capers.
07
Trout Fish
10.01 can : 1 can
Canned or smoked trout flakes like tuna; milder pink flesh for sandwiches
10.0
adjustment for this dish
Cold-smoked trout at 1:1 can flakes onto crudités or bagels in raw-style service — already cured. Mild pink flesh, around 7% fat, slices clean at 35-40°F. Skip canned cooked trout for raw applications. Pair with crème fraîche, dill, capers; portion 30g per appetizer plate.
08
Chickpeas
3.31 1/2 cup : 1 cup
Mashed chickpea salad instead of tuna
3.3
adjustment for this dish
Mashed chickpeas at 1.5:1 cup are obviously cooked — but as a vegan tuna stand-in for raw-style salads (no-cook prep), they work. Mash with mayo or vegan mayo, kelp granules (1/2 tsp per cup) for ocean note, lemon and celery. Hold cold; serves like tuna salad without heat treatment.
09
Tofu
3.314 oz : 12 oz
Crumble for tuna salad texture
3.3
10
Jackfruit
3.31 can : 1 can
Shred young jackfruit for plant-based tuna
3.3
11
Tempeh
3.31 cup : 1 cup
Crumble and season for vegan tuna filling
3.3