If ‘Seaspiracy’ put you off eating fish, try these veggie alternatives to smoked salmon, calamari and more

Flic Everett
·5-min read
Try this recipe for fish-free fish and chips (posed by model, Getty images)
Try this recipe for fish-free fish and chips (posed by model, Getty images)

The documentary Seaspiracy is having a big impact on attitudes to seafood. So if you’re planning to cut down, here are five fantastic ‘faking it’ recipes – nothing fishy required.

Carrot 'smoked salmon'

With all the texture and taste of smoked salmon, the longer they marinate the better.

Carrot 'smoked salmon' (Andrew Bowden-Smith)
Carrot 'smoked salmon' (Andrew Bowden-Smith)

Serves: 2

Ingredients

2 carrots, peeled

1 tbsp olive oil

Marinade

50ml water

50ml lemon juice

1 tbsp Nori (seaweed) flakes

½ tsp paprika

1 tsp dill, finely chopped

½ tsp garlic granules

1 tsp soy sauce

black pepper

Method

1. Preheat the oven to 180°C (160° fan). Oil a square of foil, and cut carrots in half lengthways. Fold them into the foil and roast on a baking tray for 50 minutes to one hour.

2. Allow to cool, then slice into strips.

3. Whisk all the marinade ingredients together and pour into a flat-based dish. Add the strips, and marinate for at least an hour.

4. Lift out, pat dry and use as you would smoked salmon.

Read more: 5 healthy low-salt recipes so full of flavour you won't miss the seasoning

Mushroom 'calamari'

So texturally similar to squid - and no alarming tentacles.

Mushroom 'calamari' (Andrew Bowden-Smith)
Mushroom 'calamari' (Andrew Bowden-Smith)

Serves: 2

Ingedients

20g dried oyster mushrooms

50ml boiling water

juice of ½ lemon

1 tsp brine from caper jar

½ tsp soy sauce

½ tsp garlic granules

1 tsp dill, chopped

1L vegetable oil

For the batter

125g plain flour

½ tsp baking powder

½ tsp salt

150ml very cold, fizzy water

Method

1. Put the dried mushrooms in a jug with boiling water. Leave for 20 minutes.

2. Mix the lemon juice, brine, soy, garlic and dill in a shallow dish, drain the mushrooms, and toss

through. Leave for an hour.

3. Mix the batter ingredients in a wide container, whisking until smooth. Drain the mushrooms again, and stir them through the batter till fully coated.

4 Heat the oil in a deep fat fryer or very deep, heavy-based pan. When boiling, carefully transfer the battered mushrooms into the oil, and fry for 2-3 minutes, until puffed and golden.

5. Drain, and serve with lemon and mayonnaise.

Watch: 40 easy vegetarian recipes for busy weeknights

Battered 'tofish'

Serve in paper with chips, and eat looking at the sea.

Battered 'tofish' (Andrew Bowden-Smith)
Battered 'tofish' (Andrew Bowden-Smith)

Serves: 2

Ingredients

2 x 1.5cm thick slices of firm tofu

juice of ½ lemon

1 tbsp chopped dill

1 tsp garlic granules

1 tsp miso paste

black pepper

50ml water

1 tbsp plain flour

1L vegetable oil

For the batter

125g plain flour

½ tsp baking powder

½ tsp salt

150ml very cold, fizzy water

Method

1 Press the tofu in a press, or wrap in kitchen paper and place under a pan of water for 30 minutes.

2. In a shallow container, whisk together the lemon juice, dill, garlic, miso, pepper and water.

3. Make diagonal cuts halfway through the tofu slices (place chopsticks either side, so you don’t cut right through.) Add to marinade for at least 30 minutes.

4. Drain, pat dry and dust with flour.

5. Whisk together the batter ingredients. Heat the oil till boiling in a deep fat fryer or very deep, heavy pan.

6. Dip the tofu in the batter, then fry for 2-3 minutes, turning once, until golden and crisp. Drain and serve with chips and a slice of lemon.

Read more: Mediterranean recipes: From Greek-style veg burgers to Provencal fish stew

Jackfruit 'crab' cakes

These make a fabulous starter – or an anytime snack.

Jackfruit 'crab' cakes (Andrew Bowden-Smith)
Jackfruit 'crab' cakes (Andrew Bowden-Smith)

Makes: 4

Ingredients

150g tinned jackfruit, drained

zest of ½ lemon

20ml lemon juice

1 tbsp chopped parsley

1 tbsp chopped dill

½ tsp garlic granules

100ml boiling water

½ sheet Nori (seaweed)

20g breadcrumbs

½ a beaten egg

30g plain flour

3 tbsps rapeseed/vegetable oil

salt and black pepper

Method

1. Mash the jackfruit and remove the large seeds. (Use a food processor if possible).

2. Put in a container and mix through the lemon zest and juice, parsley, dill, garlic, salt and pepper, pour over the boiling water and add the Nori sheet, submerging it. Marinate for at least an hour.

3. Remove the Nori. Drain and squeeze out the other ingredients and with wet hands, mix through the egg and breadcrumbs, and form into four patties. Shake the flour onto a plate, and dust both sides of the ‘crab’ cakes.

4. Heat the oil in a shallow pan over medium heat. Add the ‘crab’ cakes, and fry 4-5 minutes on each side, turning, until golden and crisp. Serve with lemon, mayonnaise or spicy dip.

Read more: Easy recipes for picnic food: Raspberry crumble flapjacks and Cornish pasties

Jackfruit sushi

Tasty, easy and no raw fish. What’s not to like?

Jackfruit sushi (Andrew Bowden-Smith)
Jackfruit sushi (Andrew Bowden-Smith)

Makes: 6-8 slices

Ingredients

50g tinned jackfruit, drained and shredded

1 tsp tomato purée

1 tsp soy sauce

1 tbsp lemon juice

½ tsp miso paste

130ml water

100g sushi rice

1 tbsp rice wine vinegar

½ tbsp mirin

½ tbsp caster sugar

½ tsp salt

1 sheet Nori (seaweed)

1 tbsp chopped chives

1 tbsp red/yellow pepper chopped in 1” strips

½ spring onion, chopped in 1” strips

Method

1. Mix the jackfruit with the purée, soy, lemon and miso, and set aside.

2. Cook the rice – add to a small pan with water, bring to the boil then set on lowest heat with a lid on. When water is absorbed, let it rest for 10 minutes, then spread on a tray to cool. Mix through the rice wine vinegar, mirin, sugar and salt.

3. Lay the seaweed sheet on a sushi mat or piece of strong foil. Spread rice over ¾, leaving space free at the top and edges. Flatten with your hand.

4. Spread a line of jackfruit about ¼ up from the base. Top with the shredded vegetables. Using the mat, roll tightly away from you, and seal with a dab of water.

5. Roll tightly in clingfilm and leave for 20 minutes.

6. Remove clingfim. Using a very sharp, wet knife, cut into slices. Serve with soy sauce.

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