Gentse Waterzooi Vis (Ghent-Style Creamy Fish Stew)
Creamy Ghent-style fish stew with prawns and vegetables
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
Tonno alla Siciliana (Tuna Steaks with Tomatoes and Capers)
Tuna steaks simmered in a tomato and caper sauce
Baccalà Mantecato (Venetian Whipped Salt Cod Spread)
Venetian whipped salt cod spread with garlic and lemon
Chermoula Fish
Baked white fish topped with chermoula coriander and spices
Gochujang-Glazed Salmon
Baked salmon with gochujang, soy, sesame and garlic glaze
Psari Plaki (Baked Fish with Tomato and Potatoes)
Greek baked fish with tomato sauce, potatoes and onions
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
Grilled Salmon with Maple Mustard Glaze
Grilled salmon fillets finished with a reduced maple and Dijon mustard glaze
Poached Salmon with Hollandaise and Asparagus
Gently poached salmon served with steamed asparagus and rich lemon hollandaise
Grilled Salmon with Lemon and Dill Butter
Grilled salmon fillets finished with a melting lemon and dill butter
Blackened Catfish with Remoulade
Spice seared catfish with remoulade made from mayonnaise, Dijon, gherkins and capers
Branzino all’Acqua Pazza (Sea Bass in Tomato and Wine Broth)
Branzino poached with garlic and chilli, finished with olive oil and parsley
Acqua Pazza (Fish Poached in Tomato Broth)
Tender fish fillets poached in a light cherry tomato and white wine broth
Pescado al Ajillo (Garlic and Lime Fish with Coriander)
White fish pan-fried and coated in garlic and lime butter with fresh coriander
Caribbean Salmon Bowl
Baked jerk-spiced salmon bowl with coconut rice, black beans, mango and lime
Vietnamese Chicken Salad Bowl
Shredded chicken with crisp veg, herbs and a lime fish sauce dressing
Vietnamese Prawn Rice Bowl with Lime and Fish Sauce Dressing
Vietnamese prawn rice bowl with cucumber, carrot, herbs, peanuts and lime fish sauce dressing
Tet Phở Feast (Vietnamese Beef Noodle Soup)
Beef phở with brisket, rice noodles, herbs, bean sprouts and lime
Bún Cá (Vietnamese Fish Noodle Soup)
Vietnamese fish noodle soup served with rice vermicelli, tomatoes, herbs and lime
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.
Branzino al Forno con Erbe e Limone (Whole Baked Sea Bass with Herbs and Lemon)
Whole baked sea bass with lemon, garlic and herbs
Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans)
Shredded beef served with black beans, rice and fried plantain
Côtelettes d’Agneau Persillées (Herb-Crusted Lamb Cutlets)
Crisp herb-crusted lamb cutlets finished with lemon
Ceviche de Corvina (Peruvian Sea Bass Ceviche)
Sea bass ceviche cured in lime with onion, chilli and coriander
Vegan
Moroccan-Style Mint Iced Tea
Mint iced tea made with black tea, sugar and fresh mint
Gluten-free diet
Coconut Water and Lime Cooler
Coconut water and lime cooler sweetened with honey
Vegetarian
Tartine au Chèvre et Miel (Goat’s Cheese and Honey Open Sandwich)
Toasted sourdough tartine with goat’s cheese and honey
Vegetarian
Manakish Board (Za’atar Flatbreads with Feta, Cucumber and Olives)
Warm manakish with za’atar, feta, cucumber, tomato and olives
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.
