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can Tilapia replace salmon in recipes and taste good?



The Next CEO of Stack OverflowWhat white fish can be used in rolled sushi?Can tilapia replace sole?Some fishermen tell me I caught a Trout Salmon. Does this fish differ much from ordinary salmon?What are the categories of fish?Why does tilapia and swai fish taste like catfish?Is it possible to make good fried salmon in a stainless steel pan?What can I add to this food to make it taste good?What supermarket fish is good for frying, besides tilapia?Why does broiled and roasted salmon give these different results?Preparing gravlax bouchées for 40 persons (help with quantities)










4















I have a few recipes for salmon, and a freezer full of tilapia. Can I just use the tilapia instead of salmon? It's for things like "salmon and rosemary", and "poached salmon with cucumber dill sauce" for example. I know fish is not all the same, but I would like to try these out without having to get more fish when I have so much. So can I just change it right over, or will it not taste right?










share|improve this question




























    4















    I have a few recipes for salmon, and a freezer full of tilapia. Can I just use the tilapia instead of salmon? It's for things like "salmon and rosemary", and "poached salmon with cucumber dill sauce" for example. I know fish is not all the same, but I would like to try these out without having to get more fish when I have so much. So can I just change it right over, or will it not taste right?










    share|improve this question


























      4












      4








      4








      I have a few recipes for salmon, and a freezer full of tilapia. Can I just use the tilapia instead of salmon? It's for things like "salmon and rosemary", and "poached salmon with cucumber dill sauce" for example. I know fish is not all the same, but I would like to try these out without having to get more fish when I have so much. So can I just change it right over, or will it not taste right?










      share|improve this question
















      I have a few recipes for salmon, and a freezer full of tilapia. Can I just use the tilapia instead of salmon? It's for things like "salmon and rosemary", and "poached salmon with cucumber dill sauce" for example. I know fish is not all the same, but I would like to try these out without having to get more fish when I have so much. So can I just change it right over, or will it not taste right?







      substitutions fish salmon tilapia






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      share|improve this question













      share|improve this question




      share|improve this question








      edited 1 hour ago









      Jorgomli

      552111




      552111










      asked Aug 9 '12 at 17:38









      KnotHeatherKnotHeather

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          3 Answers
          3






          active

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          10














          It depends on the recipe.



          As Jefromi said, salmon does have a different flavor. Specifically it has flavor. Tilapia doesn't really have much flavor at all.



          More importantly, salmon has about three times as much fat as tilapia. Salmon holds together better than more fragile white fish. This makes grilling salmon much easier than other fish which fall apart.



          If your recipe highlights the flavor of the fish, or relies on the fat or cohesion of salmon then you should not make the substitution.



          On the other hand if your recipe calls for baking in a pan and uses other flavorings, such as lemon, that can overpower the flavor of the fish, it would be a good candidate for substitution.






          share|improve this answer






























            5














            Salmon has a bit of a distinctive flavor; recipes meant for it probably won't match a mild white fish like tilapia quite as well. You probably want to look for recipes for more similar fish, like catfish, red snapper, bass, or sole.






            share|improve this answer






























              -1














              I would use wolf herring to replace salmon. They have nearly the same texture, in that as a kid I could peel the flesh of poached steak off into layers for either of them. Wolf herring flesh is similarly as stable as salmon flesh.



              When you cut up wolf herring and salmon into steaks, and take a b & w picture of them, they are nearly indistinguishable in shape and texture.



              Both of them can be made into fish gefilte that hold together reasonably well (after doping them with tapioca flour starch). I have made fish balls out of both of them with similar results. They have the same firmness.



              Their similar firmness allow both of them to be similarly poached or grilled without their flesh falling apart. You could similarly drop both their grilled steak from a height of 8 inches onto the table/plate and they would not disintegrate.



              Wolf herring also has a rich and amenable flavour as does salmon.



              Wolf herring is about the same body size and length of salmon.






              share|improve this answer























              • This is very useful information about a very similar fish to salmon, but does not mention tilapia at all (and the poster has an excess of tilapia!)

                – Erica
                17 mins ago











              Your Answer








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              3 Answers
              3






              active

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              3 Answers
              3






              active

              oldest

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              active

              oldest

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              active

              oldest

              votes









              10














              It depends on the recipe.



              As Jefromi said, salmon does have a different flavor. Specifically it has flavor. Tilapia doesn't really have much flavor at all.



              More importantly, salmon has about three times as much fat as tilapia. Salmon holds together better than more fragile white fish. This makes grilling salmon much easier than other fish which fall apart.



              If your recipe highlights the flavor of the fish, or relies on the fat or cohesion of salmon then you should not make the substitution.



              On the other hand if your recipe calls for baking in a pan and uses other flavorings, such as lemon, that can overpower the flavor of the fish, it would be a good candidate for substitution.






              share|improve this answer



























                10














                It depends on the recipe.



                As Jefromi said, salmon does have a different flavor. Specifically it has flavor. Tilapia doesn't really have much flavor at all.



                More importantly, salmon has about three times as much fat as tilapia. Salmon holds together better than more fragile white fish. This makes grilling salmon much easier than other fish which fall apart.



                If your recipe highlights the flavor of the fish, or relies on the fat or cohesion of salmon then you should not make the substitution.



                On the other hand if your recipe calls for baking in a pan and uses other flavorings, such as lemon, that can overpower the flavor of the fish, it would be a good candidate for substitution.






                share|improve this answer

























                  10












                  10








                  10







                  It depends on the recipe.



                  As Jefromi said, salmon does have a different flavor. Specifically it has flavor. Tilapia doesn't really have much flavor at all.



                  More importantly, salmon has about three times as much fat as tilapia. Salmon holds together better than more fragile white fish. This makes grilling salmon much easier than other fish which fall apart.



                  If your recipe highlights the flavor of the fish, or relies on the fat or cohesion of salmon then you should not make the substitution.



                  On the other hand if your recipe calls for baking in a pan and uses other flavorings, such as lemon, that can overpower the flavor of the fish, it would be a good candidate for substitution.






                  share|improve this answer













                  It depends on the recipe.



                  As Jefromi said, salmon does have a different flavor. Specifically it has flavor. Tilapia doesn't really have much flavor at all.



                  More importantly, salmon has about three times as much fat as tilapia. Salmon holds together better than more fragile white fish. This makes grilling salmon much easier than other fish which fall apart.



                  If your recipe highlights the flavor of the fish, or relies on the fat or cohesion of salmon then you should not make the substitution.



                  On the other hand if your recipe calls for baking in a pan and uses other flavorings, such as lemon, that can overpower the flavor of the fish, it would be a good candidate for substitution.







                  share|improve this answer












                  share|improve this answer



                  share|improve this answer










                  answered Aug 9 '12 at 18:32









                  SobachatinaSobachatina

                  38.9k15126223




                  38.9k15126223























                      5














                      Salmon has a bit of a distinctive flavor; recipes meant for it probably won't match a mild white fish like tilapia quite as well. You probably want to look for recipes for more similar fish, like catfish, red snapper, bass, or sole.






                      share|improve this answer



























                        5














                        Salmon has a bit of a distinctive flavor; recipes meant for it probably won't match a mild white fish like tilapia quite as well. You probably want to look for recipes for more similar fish, like catfish, red snapper, bass, or sole.






                        share|improve this answer

























                          5












                          5








                          5







                          Salmon has a bit of a distinctive flavor; recipes meant for it probably won't match a mild white fish like tilapia quite as well. You probably want to look for recipes for more similar fish, like catfish, red snapper, bass, or sole.






                          share|improve this answer













                          Salmon has a bit of a distinctive flavor; recipes meant for it probably won't match a mild white fish like tilapia quite as well. You probably want to look for recipes for more similar fish, like catfish, red snapper, bass, or sole.







                          share|improve this answer












                          share|improve this answer



                          share|improve this answer










                          answered Aug 9 '12 at 18:01









                          CascabelCascabel

                          52.7k16148268




                          52.7k16148268





















                              -1














                              I would use wolf herring to replace salmon. They have nearly the same texture, in that as a kid I could peel the flesh of poached steak off into layers for either of them. Wolf herring flesh is similarly as stable as salmon flesh.



                              When you cut up wolf herring and salmon into steaks, and take a b & w picture of them, they are nearly indistinguishable in shape and texture.



                              Both of them can be made into fish gefilte that hold together reasonably well (after doping them with tapioca flour starch). I have made fish balls out of both of them with similar results. They have the same firmness.



                              Their similar firmness allow both of them to be similarly poached or grilled without their flesh falling apart. You could similarly drop both their grilled steak from a height of 8 inches onto the table/plate and they would not disintegrate.



                              Wolf herring also has a rich and amenable flavour as does salmon.



                              Wolf herring is about the same body size and length of salmon.






                              share|improve this answer























                              • This is very useful information about a very similar fish to salmon, but does not mention tilapia at all (and the poster has an excess of tilapia!)

                                – Erica
                                17 mins ago















                              -1














                              I would use wolf herring to replace salmon. They have nearly the same texture, in that as a kid I could peel the flesh of poached steak off into layers for either of them. Wolf herring flesh is similarly as stable as salmon flesh.



                              When you cut up wolf herring and salmon into steaks, and take a b & w picture of them, they are nearly indistinguishable in shape and texture.



                              Both of them can be made into fish gefilte that hold together reasonably well (after doping them with tapioca flour starch). I have made fish balls out of both of them with similar results. They have the same firmness.



                              Their similar firmness allow both of them to be similarly poached or grilled without their flesh falling apart. You could similarly drop both their grilled steak from a height of 8 inches onto the table/plate and they would not disintegrate.



                              Wolf herring also has a rich and amenable flavour as does salmon.



                              Wolf herring is about the same body size and length of salmon.






                              share|improve this answer























                              • This is very useful information about a very similar fish to salmon, but does not mention tilapia at all (and the poster has an excess of tilapia!)

                                – Erica
                                17 mins ago













                              -1












                              -1








                              -1







                              I would use wolf herring to replace salmon. They have nearly the same texture, in that as a kid I could peel the flesh of poached steak off into layers for either of them. Wolf herring flesh is similarly as stable as salmon flesh.



                              When you cut up wolf herring and salmon into steaks, and take a b & w picture of them, they are nearly indistinguishable in shape and texture.



                              Both of them can be made into fish gefilte that hold together reasonably well (after doping them with tapioca flour starch). I have made fish balls out of both of them with similar results. They have the same firmness.



                              Their similar firmness allow both of them to be similarly poached or grilled without their flesh falling apart. You could similarly drop both their grilled steak from a height of 8 inches onto the table/plate and they would not disintegrate.



                              Wolf herring also has a rich and amenable flavour as does salmon.



                              Wolf herring is about the same body size and length of salmon.






                              share|improve this answer













                              I would use wolf herring to replace salmon. They have nearly the same texture, in that as a kid I could peel the flesh of poached steak off into layers for either of them. Wolf herring flesh is similarly as stable as salmon flesh.



                              When you cut up wolf herring and salmon into steaks, and take a b & w picture of them, they are nearly indistinguishable in shape and texture.



                              Both of them can be made into fish gefilte that hold together reasonably well (after doping them with tapioca flour starch). I have made fish balls out of both of them with similar results. They have the same firmness.



                              Their similar firmness allow both of them to be similarly poached or grilled without their flesh falling apart. You could similarly drop both their grilled steak from a height of 8 inches onto the table/plate and they would not disintegrate.



                              Wolf herring also has a rich and amenable flavour as does salmon.



                              Wolf herring is about the same body size and length of salmon.







                              share|improve this answer












                              share|improve this answer



                              share|improve this answer










                              answered Aug 15 '12 at 8:38









                              Cynthia AvishegnathCynthia Avishegnath

                              921822




                              921822












                              • This is very useful information about a very similar fish to salmon, but does not mention tilapia at all (and the poster has an excess of tilapia!)

                                – Erica
                                17 mins ago

















                              • This is very useful information about a very similar fish to salmon, but does not mention tilapia at all (and the poster has an excess of tilapia!)

                                – Erica
                                17 mins ago
















                              This is very useful information about a very similar fish to salmon, but does not mention tilapia at all (and the poster has an excess of tilapia!)

                              – Erica
                              17 mins ago





                              This is very useful information about a very similar fish to salmon, but does not mention tilapia at all (and the poster has an excess of tilapia!)

                              – Erica
                              17 mins ago

















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