Branzino al Sale (Salt-Crusted Sea Bass)
Whole sea bass baked in a salt crust with lemon
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
Air Fryer Salmon and Vegetables
Air-fried salmon with green beans, tomatoes and soy glaze.
Brathering (Fried Pickled Herring Fillets)
Fried herring fillets marinated in spiced vinegar with onions
Baccalà Mantecato (Venetian Whipped Salt Cod Spread)
Venetian whipped salt cod spread with garlic and lemon
Quenelles de Brochet with Nantua Sauce (Pike Dumplings in Crayfish Cream Sauce)
Poached pike quenelles served with a creamy crayfish Nantua sauce
Vietnamese Green Mango Salad with Peanuts
Green mango salad with herbs, chilli and peanuts
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
Latin-Style Salmon Bowl with Quinoa and Black Beans
Roasted salmon with quinoa, black beans, sweetcorn and lime garlic dressing
Vietnamese Seafood Hotpot with Lemongrass and Lime
Vietnamese seafood hotpot with prawns, squid and white fish in lemongrass broth
Bắp Xào Tôm (Vietnamese Sweetcorn Stir-Fry with Prawns)
Vietnamese sweetcorn and prawn stir-fry with spring onions, garlic and fish sauce
Thai Lemongrass Chicken Traybake with Jasmine Rice
Marinated chicken thighs roasted with red pepper and green beans, served with jasmine rice
Tom Yum Goong (Hot and Sour Thai Prawn Soup)
Tom Yum Goong prawn soup with galangal, kaffir lime leaves, mushrooms and coriander
Soy and Ginger Salmon Sheet Pan with Tenderstem Broccoli
Tray-roasted salmon and tenderstem broccoli in a soy, ginger and garlic glaze
Whole Steamed Sea Bass with Ginger and Spring Onions
Steamed whole sea bass finished with hot oil, ginger, spring onions and soy dressing
Teriyaki Salmon with Soy and Mirin Glaze
Salmon glazed with soy, mirin and sugar, topped with spring onions and sesame
Greek Christmas Fish Platter (Sea Bream, Prawns and Potatoes)
Greek-style traybake of sea bream, prawns and potatoes with oregano and lemon
Fish Pie with Mashed Potato Topping
White fish and smoked haddock baked in parsley sauce under buttery mash
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.
Spanish Chickpea and Tomato Bowl with Spinach
Chickpeas with tomatoes, spinach and smoked paprika
Air Fryer BBQ Chicken Wings
Crispy air-fried chicken wings tossed in barbecue sauce.
Glühwein (German Mulled Wine with Orange and Spices)
German mulled wine with orange and warming spices
Air Fryer Chicken Drumsticks
Chicken drumsticks air-fried with garlic and paprika until juicy.
Vegetarian
Tarka Dal (Yellow Lentils with Tempered Spices)
Yellow lentil dal topped with hot tempered spices
Dairy-free diet
Lamb Tagine with Prunes
Lamb tagine with prunes and toasted almonds
Dairy-free diet
Tepsi Baytinijan (Iraqi Aubergine and Minced Beef Bake)
Iraqi aubergine bake with minced beef and tomatoes
Vegan
Couscous with Seven Vegetables (Moroccan)
Steamed couscous topped with spiced vegetables and chickpeas
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.
