Pescatarian

A pescatarian eats fish and seafood but no meat or poultry. Most pescatarians also eat eggs and dairy, so their diet is a vegetarian diet with fish added. People choose it for health, environmental or ethical reasons. There is no legal definition, so ask the person you cook for what they eat.

How to use it

When you cook for a pescatarian:

• Fish, shellfish, eggs, dairy, vegetables, grains and legumes are all fine.
• Beef, pork, lamb, chicken, turkey and game are not.
• Anything made from meat or poultry is out too, including meat stock, lard, suet, bacon fat and meat gelatin.

Substitutes

• Chicken or beef stock: vegetable stock, fish stock (fumet) or Japanese dashi.
• Bacon or pancetta: smoked fish, smoked paprika, or anchovies for savory depth.
• Meat gelatin: fish gelatin or agar.
• Lard or suet in pastry: butter or a vegetable shortening.

Common mistakes

• Using chicken stock in risotto, soups, rice and sauces out of habit. It is the most common hidden meat in vegetarian-looking dishes.
• Missing gelatin in desserts, sweets, marshmallows and some yogurts.
• Missing lard in pastry, tortillas and refried beans.
• Frying fish in a pan or oil just used for meat.

In recipes

A recipe tagged pescatarian contains no meat or poultry but may include fish or shellfish. A recipe tagged vegetarian also suits pescatarians. Fish-based ingredients such as fish sauce, anchovies and Worcestershire sauce are fine for pescatarians, which is the main difference from cooking for vegetarians.

If you are pregnant, planning a pregnancy, or feeding young children, follow your national health advice on which fish to limit because of mercury. If you cook for someone with a fish allergy or a shellfish allergy, that is a separate matter from diet, and they should talk to a doctor about what is safe.