Spaghetti al Tonno (Tuna and Tomato Pasta)
Spaghetti with tuna, tomato, capers and parsley
What ‘fish’ can mean in recipes
Fish may be fresh or frozen, whole or filleted, and it can also be preserved as smoked fish, salted fish, dried fish or tinned fish. Beyond obvious pieces, fish is used to build savoury depth in broths and soups, and it appears in condiments such as fish sauce and some Worcestershire-style sauces that use anchovy. Fish paste and dried fish flakes are used in certain regional cuisines as a background seasoning. Fish is distinct from shellfish allergens such as crustaceans and molluscs, though recipes and kitchens often handle them side by side, which is where cross-contact becomes a practical concern.
Top picks in Fish
Rape a la Marinera (Spanish Monkfish in Tomato and Saffron Sauce)
Spanish monkfish simmered in tomato, white wine and saffron sauce
Vietnamese Green Mango Salad with Peanuts
Green mango salad with herbs, chilli and peanuts
Chermoula Fish
Baked white fish topped with chermoula coriander and spices
Tramezzini (Italian Crustless Sandwiches) with Tuna
Crustless tuna sandwiches with mayonnaise, capers and lettuce
Air Fryer Salmon and Vegetables
Air-fried salmon with green beans, tomatoes and soy glaze.
Cross-contact and label awareness
This label supports allergen-aware browsing, but it cannot guarantee a recipe is safe for your needs. If you avoid fish, check for obvious ingredients as well as fish-based condiments, stocks and flavourings. Cross-contact is common with shared frying oil, grills, baking trays and utensils, and with marinades or sauces brushed onto multiple foods. In mixed kitchens, even a small amount of fish residue can transfer via tongs, chopping boards or cloths unless they are cleaned thoroughly.
All recipes in Fish
Tilapia en Salsa Verde (Tilapia in Tomatillo Green Sauce)
Tilapia simmered in tomatillo salsa verde with coriander and lime
Empedrat (Catalan Salt Cod and White Bean Salad)
Catalan salt cod and white bean salad with tomato and peppers
Baked Cod with Parsley Sauce and New Potatoes
Baked cod with creamy parsley sauce and new potatoes
Thai-Style Satay Peanut Sauce
Thai-style peanut sauce with coconut milk, red curry paste and lime
Sichuan Glazed Salmon
Pan-seared salmon with a sticky Sichuan-style soy glaze
Smoked Salmon with Potatoes, Sour Cream and Dill
Smoked salmon with new potatoes, sour cream and dill
Quick Poke Bowl
Quick tuna poke bowl with rice, avocado and cucumber.
Poke Bowl with Pickled Ginger
Salmon poke bowl with sushi rice and pickled ginger.
Brown Rice Poke Bowl
Brown rice poke bowl with salmon, avocado and cucumber.
Air Fryer Thai Fish Cakes
Air fryer Thai fish cakes with red curry paste and cucumber.
Air Fryer Miso Glazed Salmon
Air-fried salmon with a sweet miso glaze.
Tiradito de Salmon (Peruvian Sliced Salmon in Leche de Tigre)
Sliced raw salmon served with lime and ají amarillo sauce
Replacing fish: choose a new centre, then rebuild savouriness
When fish is the main ingredient, it is usually more successful to choose a different centrepiece rather than trying to imitate fish texture. Depending on the dish, tofu, mushrooms, pulses or vegetables can suit the same cooking method and carry similar seasonings. If the recipe uses fish sauce or anchovy for savoury depth, you can often replace that function with other umami-rich ingredients such as fermented sauces that do not contain fish, tomato concentrates, seaweed, mushrooms, or a carefully seasoned vegetable stock. Expect the flavour to shift: the aim is balance and depth, not a perfect fish-like taste.
Where to look next
Ingredient browsing is helpful if you are avoiding fish, because it lets you explore alternative proteins and umami builders such as tofu, mushrooms, seaweed or different stocks. Diet categories can also support you if fish avoidance sits alongside other requirements, helping you find recipes that fit your overall approach without relying on fish-based condiments.
Focaccia Barese (Potato Focaccia with Tomatoes and Olives)
Soft potato focaccia topped with tomatoes, olives and oregano
Maltagliati con Funghi Porcini (Pasta with Porcini Mushrooms)
Rustic pasta with porcini mushrooms, butter, white wine and Parmesan
Tepsi Baytinijan (Iraqi Aubergine and Minced Beef Bake)
Iraqi aubergine bake with minced beef and tomatoes
Prawn Cocktail Lettuce Cups
Prawn cocktail in crisp lettuce cups with chives
Vegetarian
Piperade Basquaise (Basque Pepper, Tomato and Egg Stew)
Basque pepper and tomato stew finished with softly set eggs
Vegetarian
Cauliflower Cheese with Crispy Breadcrumbs
Cauliflower baked in cheddar sauce with a crispy breadcrumb topping
Dairy-free diet
Pollo en Mole Negro Oaxaqueño (Chicken in Oaxacan Black Mole)
Chicken served with Oaxacan mole negro and sesame seeds
Vegetarian
Tamales de Rajas con Crema (Poblano and Crema Tamales)
Corn husk tamales with roasted poblano, onion and crema
Frequently asked questions
Does ‘fish’ include anchovies in sauces?
Yes. Anchovies are fish, and they are often used in small amounts in sauces and dressings, so they are worth checking for specifically.
Is fish sauce always made from fish?
Traditionally it is, but products vary. If you are avoiding fish, read labels carefully and choose alternatives that are clearly fish-free.
Are shellfish and fish the same allergen?
They are treated as different allergen groups. However, they are often prepared in the same kitchens, so cross-contact can still be an issue.
Can I use seaweed to replace fish flavour?
Seaweed can add a marine note and savouriness, which can help when you miss the ‘sea’ character of a dish. It will not replicate fish texture, and it is best used as part of a broader flavour-building approach.
Is tinned fish treated the same as fresh fish for avoidance?
Yes. Processing does not remove the need for avoidance. Treat fresh, frozen, smoked and tinned fish as relevant unless you have specific guidance otherwise.
What are common cross-contact points with fish?
Shared frying oil, grills, baking trays, tongs and chopping boards are frequent culprits, as are brushes used for marinades and sauces.
Think beyond fillets
Fish avoidance is as much about the small, flavour-building ingredients as it is about the main protein. Check condiments and stocks, and pay attention to shared equipment and surfaces where fish is cooked alongside other foods.
