Can't Find Fish? Try These 5 Perfect Substitutes
Can't find Fish? Or maybe you're looking for a substitute with a different flavor profile? You're in the right place.
The Fish is a hot pepper with a heat level of 17,500-17,500 SHU.
We've analyzed dozens of chili peppers to find the best replacements for any situation. Whether you need something milder, hotter, or smokier, here are the top 5 Fish substitutes, ranked for home cooking.
Top 5 Fish Pepper Substitutes Ranked
š„ 1. Serrano
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (10,000-23,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Serrano maintains a similar level of heat, making it an excellent substitute for most recipes.
š„ 2. Bishop's Crown
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (17,500-17,500 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Bishop's Crown maintains a similar level of heat, making it an excellent substitute for most recipes.
š„ 3. JalapeƱo
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Noticeably milder (1,000-20,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
4ļøā£ 4. Sport
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (16,500-16,500 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Sport maintains a similar level of heat, making it an excellent substitute for most recipes.
5ļøā£ 5. Hungarian Wax
Best for: Best for getting the pepper flavor with much less heatāgreat for milder palates
Heat: Noticeably milder (1,000-15,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Fish Pepper (Original) | 17,500-17,500 | N/A | Specialty stores |
| Serrano Pepper | 10,000-23,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Bishop's Crown | 17,500-17,500 | N/A | Available in specialty stores or well-stocked supermarkets |
| JalapeƱo Pepper | 1,000-20,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Sport Pepper | 16,500-16,500 | N/A | Available in specialty stores or well-stocked supermarkets |
| Hungarian Wax Pepper | 1,000-15,000 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Fish?
The best substitute depends on your goal. The Serrano is the closest overall match. Best for maintaining the same heat level with a different flavor profile Use on a one-to-one basis.
Can I use jalapeƱo instead of Fish?
Yes! JalapeƱo is actually one of our recommended substitutes for Fish. Fish Pepper is about 3.5x hotter than jalapeƱo, so jalapeƱo will be significantly milder. You'd need to use more jalapeƱo, but the flavor profile may not match well.
How do I adjust the heat level when substituting?
Start with less than you think you needāyou can always add more heat, but you can't take it away! If your substitute is milder, add more gradually and taste as you go. If it's hotter, start with half the amount and build up. Remember that cooking method also affects heat: boiling reduces spice, while frying intensifies it.
Will the flavor be the same?
No substitute is ever a perfect 1-for-1 match in flavor. The Serrano is the closest you'll get. Others may fundamentally change the flavor of your dishābut often in a delicious way! Consider whether you're substituting for heat, flavor, or both.
Can I use Fish powder instead of fresh Fish?
Yes, but the flavor will be different. As a general rule, Ā¼ teaspoon of dried pepper powder is roughly equivalent to one fresh pepper. However, you'll miss the fresh, crisp texture and bright flavor. Powder works best in spice rubs, soups, and slow-cooked dishes where texture isn't critical.