Salmon fillet

Use the same weight; cook 1–2 minutes less, as trout is usually thinner.

Use the same weight; similar oily flesh, but check for fine bones.

Use the same weight; cook 2–3 minutes less and handle gently, as it flakes more.

Use the same weight, cut into 2 cm cubes and simmer for 10–15 minutes; it will not flake like fish, so add a pinch of black salt for a savoury note.

Use the same weight, parboil cubes for 8 minutes, then simmer in the sauce for 15–20 minutes.

Use the same weight, parboiled and drained; simmer for 20–25 minutes, then shred slightly so it flakes like fish.