Spices for frying fish with your own hands. What seasonings are suitable for fish? Spicy herbs for fish Is rosemary suitable for fish or not?

The taste of the meat of most fish is neutral and soft. Therefore, almost all types of seasonings known in cooking are suitable for it, and the choice of spices when preparing dishes depends on the prevailing preferences in different regions of the world. For example, in Europe preference is given to spices with a mild taste, while in eastern countries a choice of seasonings with a pungent taste is typical.

At the same time, there is a so-called classic set that is suitable for almost all types of fish, and it includes pepper, lemon, onion, nutmeg, parsley and dill.

The choice of herbs as a seasoning for fish is even wider and includes arugula, fresh basil, parsley, shallots, celery, and dill.

Seasoning for freshwater fish

Spices for fish are designed to perform the following functions:
1. Strengthening the taste qualities inherent in this type of fish;
2. Changes in taste, creating original combinations;
3. Skillful use of proportions and rules for using seasonings for fish.

Basically, all fish can be divided according to their habitat into freshwater and seafood. The most common and popular river fish for cooking are catfish, perch, pike, carp, carp, trout and sterlet.

River fish do not have a strong taste of meat and fragrant, spicy, with a pronounced aroma of spices are used for their preparation. The specific choice of seasoning depends on the cooking method. Carp, like carp, has very soft and tender meat. When preparing them, they use ground bitter and allspice peppers, cloves, bay leaves, sugar with vinegar, and onions.

Pike is perfectly absorbed by the body, and its proteins are higher in biological value than meat proteins. Therefore, pike is widely used in the diet. For pike, it is enough to use a mixture of peppers, bay leaves, onions and fresh dill.
The specific smell of crucian carp, inherent in all pond fish, requires seasonings with a stronger, more pronounced aroma. Ground ginger, garlic, and celery greens work well.

Seasoning for sea fish

Among the most common marine fish, hake (hake) rightfully occupies a leading position in consumer demand. The pleasant, delicate taste is reminiscent of cod, but it is fattier. Among the various seasonings that go best with hake are black pepper, basil, garlic, cloves, bay leaf, thyme, lemon balm, rosemary and cumin.

A good addition to dishes made from halibut, herring, and mackerel is ground pepper, nutmeg, grated ginger, thyme, and lemon balm. In this case, all types of pepper are used. Parsley, onions, cloves, and bay leaves, which are used in moderation, add additional flavor nuances.

To prepare pollock, use a minimal set of spices, consisting of pepper, green onion, parsley and dill.

Seasoning for boiled and steamed fish

Given the almost unlimited possibilities for experimenting with the taste and aromatic qualities of fish, the selection of spices is focused on a specific cooking method. The most common method of preparing the dish is fish boiled or cooked in a small amount of liquid. With this method of preparation, bay leaves, garlic, onions, cloves, rosemary, basil, and lemon balm are the best choices.

For fans of healthy cooking, the most popular method is steaming. Seasonings are taken in small quantities, which, being dissolved in the juice of the fish itself, do not drown out, but emphasize the taste. The classic version of a harmonious flavor bouquet when stewing fish consists of a bay leaf, several peppercorns of any kind and whole parsley stems.

When cooking fish, the difficulty in choosing seasonings is to ensure that they are felt in the hot broth, and at the same time can be absorbed into the meat.

To saturate the broth and eliminate the specific river smell of fish, bay leaves and onions, celery and parsley are used. Adding saffron, rosemary, sage and nutmeg to the broth favorably highlights the taste of the meat.

When cooking sea fish, many people prefer not to use spices at all. If you want to achieve original shades of taste, you can add onions or parsley to the broth. The broth will be tastier and more aromatic if you add ground pepper and bay leaf, and a small amount of cloves adds spice.

Seasonings for baking and stewing fish

One of the varieties of cooking fish in its own juice is baking and stewing. Pepper and mustard add heat, while a little mint, basil, rosemary or lemon balm gives the stewed fish a fresh aroma. Adding onions and dill enhances the taste of fish dishes.

The methods of baking fish are very diverse and everyone can choose the most suitable one for themselves. The use of spices when baking often involves covering the fish with herbs on all sides.

Marjoram, anise, and oregano will enhance the taste of the dish and cover up the smell of the river - parsley, onion, and celery. Bay leaves, mint, and lemon balm will sweeten the taste of the finished dish and add freshness to the aroma of baked fish. Adding turmeric, coriander or cumin makes the taste more subtle.

Stewing sea fish, which cannot tolerate bright seasonings, has its own nuances. First of all, it is necessary to control the amount of spices added so that the fish does not lose its inherent delicate taste and aroma.

The rich aroma of allspice allows it to get lost in sauce or vegetable juice. Adding mustard to the sauce adds a slight pungency to the sweet and sour taste, and ginger or nutmeg makes the taste of the dish piquant and richer. Garlic, which adds heat and at the same time does not drown out the main flavors, is an indispensable addition to fish dishes when stewing.
When baking fish, lemon juice or onion are indispensable attributes. Ground bay leaf, allspice and celery will impart spiciness to the baked fish, and the addition of basil, thyme or fennel will provide aromatic freshness. Turmeric or paprika adds new colors to the gastronomic bouquet, and a sprig of rosemary will not only decorate the dish, but also add its own special note.

Seasoning for frying fish

You can quickly fry fish in a frying pan, on the grill or in the oven, preserving its texture and natural appearance as much as possible. The most popular with this method of preparation are traditional salt, pepper and lemon juice. The main condition for using pepper, which can be either white or black, is coarse grinding, done immediately before use.

Fried fish goes well with olive oil, and lemon juice is sprinkled on the finished product. Experienced chefs advise that when frying in a frying pan, salt the oil, not the fish. In this case, the fish itself will take as much salt as needed.

If the fish is fried on a grill or metal mesh, then it is sprinkled with coarse salt one to two hours before the start of the process. Before frying, whole fish or pieces are greased with vegetable or butter and sprinkled with pepper.

Pike and large perch fried over charcoal are delicious. In this case, spices and oil are placed inside the gutted and salted fish. Bream, herring, pike and small salmon fish are best suited for frying in the oven.

Seasoning for fried fish contains a mixture of aromatic herbs. When preparing grilled fish, paprika, saffron, mustard seeds, tarragon, and turmeric are perfect.

Salting and marinating fish

For salting, fatty fish varieties such as salmon, herring, and whitefish are used. The lightly salted type of pickling provides for the expansion of the list to include trout and flounder.

To prepare fish with spices, they use a marinade, which rightfully bears the name “divine”. It contains basil, dried parsley and garlic, oregano, fennel seeds, bay leaf, lemon zest and of course, salt.

Several seasoning options are recommended for preparing dried fish. In the first version, the seasoning includes bay leaf, coriander, allspice, cumin, saffron and salt. Cilantro, marjoram, sweet pepper, sumac, saffron, hops-suneli, paprika, chaman are included in the second version of the drying mixture.

The original spice mixture is offered in another version and includes salt, sugar, lemon zest, pink pepper, saffron, juniper, star anise, dill.

Delicious spicy herring is made with cloves, coriander seeds, allspice, and bay leaves.

For salting red fish, dill, parsley, bay leaf and lemon are used. At the same time, add chopped onion and peppercorns.

When salting and marinating sea fish, it is allowed to use stronger spices, such as tarragon, fennel, oregano, coriander, and peppermint.

The importance of seasonings and spices for fish

The choice of spices depends on the cooking method and type of fish. However, there are so-called universal fish spices, suitable for both liquid and hot dishes.

Among the universal spices, the most notable are black pepper, cloves, cumin, parsley and bay leaf. In addition to influencing the taste of fish prepared in different ways, it is useful for promoting health.

Black pepper improves blood circulation and is an excellent means of combating obesity and metabolic disorders. Black pepper is considered the father of spices. Its pungent taste and pleasant aroma add piquancy to a fish dish.

Red hot pepper, by accelerating metabolism, helps to quickly digest “heavy” foods, and helps in the fight against neoplasms.
Pink pepper, which is in no way reminiscent of classic pepper, has a mild taste with a hint of heat and goes well with sea fish. Eating sweet peppers reduces the risk of developing Alzheimer's disease, prevents inflammation of nerve cells and the appearance of cancerous tumors.

White pepper disinfects mucous membranes, eliminating bad breath and improves immunity.

Basil adds density to meat and a pleasant spicy aroma to cooked fish. Considering the positive effect of basil on the immune system, it is recommended for colds, coughs, and fever.

Bay leaf. Adding bay leaves to fish broth makes it more flavorful and makes the meat tasty. The bactericidal, restorative, cleansing effects of bay leaves are used in the treatment of colds, food poisoning, and fungal infections.

Coriander stimulates digestion, reduces bad cholesterol and removes toxins from the body. Coriander enhances the taste of the finished dish, making its aroma stronger.

Parsley, fennel and dill improve digestion processes, help remove waste and toxins from the body, strengthen blood vessels and have an overall positive effect on the human body.

Melissa or lemon balm adds a rich, fresh flavor to fried fish. Mint adds a sweetish aroma to the dish.
Caraway. The spicy aroma and slightly pungent taste of cumin improves the taste of fish.

Ginger provides a sharp, rich flavor, and the aroma and flavor of oregano pairs well with basil, black pepper and rosemary.

DIY fish seasonings at home

There are a huge number of different seasonings for fish on sale, depending on the chosen heat treatment method. However, if you want to have fresh seasoning or for use in an original recipe, you can make the fish mixture at home.

Universal seasoning composition

The composition of the universal fish seasoning includes: dried carrots and garlic, ground parsley, coarse salt, taken one teaspoon at a time. Add 0.5 tsp to them. a mixture of peppers, turmeric and marjoram.

All ingredients are placed in a mortar preheated over a fire and crushed until a stable spicy aroma is obtained. After grinding in a blender, the mixture is poured into a tightly closed glass container.

Danish fish dressing

For boiled, fried or stewed fish dishes, make a Danish dressing from mustard, apple cider vinegar and sour cream or cream. 2 tbsp. dry mustard mixed with 1.5 tbsp. sugar and add vinegar, bringing to the consistency of sour cream. After an hour, sour cream or cream is added to taste and the dressing is ready.

Recipes for the most popular fish dishes

For stewing, choose fish of low-fat varieties and containing many small bones. This is due to the fact that during the heat treatment process, small seeds break, becoming invisible, and the richness of taste is achieved through seasonings. The heads and tails of fresh fish are cut off and left to boil. The carcass is cut into pieces and, rolled in flour, lightly fried in vegetable oil. Hake or pollock meat is watery, so before starting cooking, it is recommended to soak the carcass for 30 minutes in highly salted water so that the pieces do not fall apart in the frying pan when frying. Then an “onion” pillow is prepared from 4 onions cut into half rings and fried. Half of the prepared onion is placed in a saucepan and allspice, bay leaf, cloves and a pinch of salt and sugar are placed on it. Then pieces of fish are laid out, and the second half of the prepared onion is poured in. Add a small amount of broth and cook over low heat.

Trout in pots is stewed with vegetables. Sliced ​​bell peppers are placed at the bottom of the pot, to which you can add pre-fried onions and carrots. You can also add peas and tomatoes. Season the fish pieces with salt and pepper and place in pots. Top with a small amount of dry white wine and lemon juice. Place in a cold oven and simmer for 45 minutes at 200°

The Portuguese stew cod in Austrian sauce. For the minced sauce, fry white onions in butter and add flour, frying together for a short time. Pour ½ tbsp into the roast. hot water and a glass of dry white wine. After the mixture boils, add black pepper to taste, a little salt, a pinch of cinnamon and cloves, 1 tsp. grated chocolate. Place the cod in the sauce, heated to the consistency of sour cream, and simmer.

For small fish soup, take 1 kg of fish, 10 allspice peas, 1 onion, bay leaf per two liters of water. Spices are boiled separately for 15 minutes. in 0.5 liters of water. The fish is poured with 1.5 liters of water and set to cook, periodically removing the foam. When the foam stops forming, add spices to the pan with the fish. The fish soup is cooked for about half an hour over low heat.

The virtually unlimited selection of spices that can be used to prepare fish dishes provides ample opportunities to create unique flavor characteristics.

Video “Seasoning for fish”

As chefs say, a properly prepared fish dish is practically a work of art. And indeed it is. After all, fish itself does not have a pronounced taste. In order to open it up and make it richer, seasonings are needed. From this article you can learn about which spices are suitable for fish.

Sea fish

Spices for red fish

Red sea fish is quite fatty, but if cooked incorrectly, it can become dry. To avoid this, just add 1-2 drops of freshly squeezed lemon juice to a piece of fish. In order to get a richer and brighter taste, add black pepper, paprika, turmeric or thyme. To give red fish an unusual, slightly sweet taste, use fennel, dried onions or basil. Please note that all of the above spices combine well with each other.

Spices for white fish

White sea fish is best served with a mixture of dried herbs. The most popular spices are:

1. Marjoram;
2. Mint;
3. Oregano;
4. Sage;
5. Melissa.

The combination of these herbs is traditional in French cuisine. But professional chefs add very little of them, because spices should complement and reveal the taste of the finished dish, and not interrupt it.

River fish

The taste of freshwater river fish is radically different from the taste of sea fish. That is why completely different seasonings are required for its preparation. In our country, the most popular river fish are: perch and catfish.

Spices for perch

This fish is found in almost the entire northern hemisphere of our planet. That is why there are a huge number of ways to prepare it. The most popular seasonings for perch are:

1. Garlic;
2. Curry;
3. Lemon and orange (both freshly squeezed juice and zest of these fruits can be used);
4. Hot red pepper;
5. Thyme;
6. Paprika.

Please note that these spices should be combined with great care. Hot red pepper and curry are considered absolutely incompatible. Drink only light, low-alcohol drinks with this fish, since strong drinks (for example, vodka or cognac) will completely kill the taste of the dish.

Spices for catfish

Catfish is a predatory fish. It will taste significantly different from perch. It is best to fry this fish without adding oil. Catfish stewed in its own juice has a richer taste and also retains a significantly larger amount of vitamins and other useful microelements. The following spices and additives are considered to be the most suitable for this fish:

1. Hot red and black pepper;
2. Curry;
3. Hard cheeses;
4. Bay leaf;
5. Wine vinegar (suitable both for marinade and for adding juiciness during frying).

Catfish fat removes alcohol perfectly, so you can drink a small amount of strong wine with it.

Spices for small fish

The most common small fish are gobies, capelin and sprat. With the right selection of spices, the finished dish will be no less tasty than one prepared from perch or catfish. For small fish, it is best to choose spicy seasonings, but it is better to avoid spicy ones. The most suitable spices and aromatic additives are considered to be:

1. Onion and garlic;
2. Caraway;
3. Red bell pepper;
4. Grated hard cheese.

Please note that small fish does not go well with hot spices, as it becomes too hot and acquires a specific taste.

Spices for fish: are selected depending on the type of product and the method of its preparation

Choosing seasoning according to the method of cooking fish

Spices for frying fish

The most popular way to prepare fish is frying. For it, seasonings with a tart and rich aroma are selected. Professional chefs recommend choosing:

1. Cardamom;
2. Coriander;
3. Nutmeg;
4. Cumin;
5. Basil (both fresh and dried are excellent).

Spices for fish soup

For fish soup, other spices are used, since in this case the seasoning goes not only to the fish, but also to its broth. The most suitable are considered to be:

1. Carnation;
2. Black pepper;
3. Caraway;
4. Fresh greens.

Please note that any hot seasonings almost completely interrupt the fishy taste of the broth, so it is better to avoid them. Also, fresh dill and bay leaves are not suitable for this dish.

Spices for salting fish

Almost any spices are suitable for creating a marinade. To give the finished dish a rich aroma and spicy taste, professional chefs recommend using:

1. Fennel;
2. Basil;
3. Tarragon;
4. White, black and red peppers;
5. Nutmeg;
6. Coriander;
7. Bay leaf.

Spices for grilled fish

Many classic grilled fish recipes recommend that you omit seasoning during frying. However, for a richer taste, the fish can be pre-marinated in mineral water and the following spices:

1. Mustard;
2. Saffron;
3. Tarragon;
4. Paprika.

Fish is one of the most delicious and healthy foods. Without it, it is impossible to imagine proper and nutritious nutrition. However, fish does not have a pronounced taste, which is why it needs to be emphasized with seasonings. In this article, we told you about which spices are best suited for sea and fresh fish, as well as for fish soup and grilled fish. We draw your attention to the fact that spices should only emphasize the taste and make it richer, but in no case interrupt it.

Fish occupies a special place in cooking.

This is due to its gastronomic diversity and huge number of recipes.

Freshwater species

Freshwater fish is widespread in Russia due to the presence of a large number of rivers and lakes.

River fish for cooking:

• Som- the largest representative. Almost without bones and scales, it is easy to prepare.
• Perch– found everywhere and has tasty meat.
• Pike– one of the most popular fish due to its delicious white meat.
• Carp- the owner of the most tender meat. It is considered a “bony” fish.
• Trout– fish suitable for any type of cooking.
• Sterlet- the king fish among freshwater fish. It has tender meat and in skillful hands becomes a delicacy.
• Carp- big and fat. Suitable for cooking in any form.

No matter how popular in cooking and uniquely tasty fish is, suitable seasonings for it are an important issue in the kitchen.

Spices for cooking river fish

River fish does not have a distinct taste of meat. This determines the choice of spices and seasonings for use - they are all fragrant, spicy, with a pronounced aroma.

Frying

Cooking fish by frying is popular. The dish acquires a specific fried taste, and the dryish meat increases the fat content due to oil.

Spices for frying fish are invariably salt and hot peppers (black, red, white). It is recommended to add salt directly to the oil. This way the fish will “take” the required amount during the frying process.

When frying you can add:

• garlic - a small amount will improve the taste of the dish;
• coriander, thyme, ground nutmeg - will enhance the taste and add uniqueness;
• turmeric – will give a rich golden color and a sweetish taste;
• basil, dill, parsley, thyme, lemon balm - they are crushed and added at the end of cooking for freshness;
• lemon juice - a few drops on the meat will eliminate the river smell.

When choosing spices suitable for fish, it is better to avoid a mixture of 2 or more types at once, since when frying in oil they enhance their properties.

Extinguishing

Most often, fish is stewed in oil, vegetable bed or sauces. A small amount of spices can improve the final taste.

The following spices are suitable for stewed fish:

• peppers and mustard - for spiciness;
• mint, basil, lemon balm or rosemary - for a fresh herbal aroma (the main thing is not to overdo it);
• onions (any), dill - will enhance the taste of river fish meat.

It is better not to use bright and spicy spices - curry, coriander, turmeric, cinnamon when stewing fish.

Cooking

Cooking fish in a large amount of liquid imposes some difficulties when choosing spices: they must “play” when hot and be able to be absorbed into the meat from the broth.

The best spices for cooking fish are:

• Onion and bay leaf. With them the broth will become richer. They will kill the river smell of fish during cooking;
• Peppers (any) from the broth will add a slight spiciness to the meat. It won't hurt the peppercorns.
• Celery and parsley will enhance the flavor of the fish.
• Saffron, nutmeg, rosemary, sage - leaving a bitter taste in the broth, will give only the best to the fish.

Cinnamon, paprika, turmeric, coriander, and cumin do not “tolerate” cooking in large amounts of water. Having filled the broth with aromas, they will be useless for the fish.

Baking

In foil or without, in the oven, microwave or on fire - baked river fish is loved by gourmets and nutritionists. The most common way to use spices is to cover the fish on all sides with herbs.

The following spices should be used for baking river fish:

• Marjoram, anise, oregano will enhance the taste of a fish dish;
• Onions, celery, parsley when baked will “take away” the river smell;
• Bay leaf, lemon balm, mint will add a fresh aroma and can sweeten the taste of the finished dish.
• Turmeric, coriander or thyme will provide spicy, rich flavors.

Smoking

Smoked fish is loved for its aroma and culture of consumption even by those who do not prefer fish at all. Cooked with aromatic smoke, fish does not need additional flavor enhancement.

When smoking, add the following spices:

• Celery - a little under the ribs or gills for a pleasant aroma;
• Mustard, paprika, saffron or tarragon - your choice. Wipe the fish carcass on all sides before cooking.

Adding oriental spices when smoking fish can add a specific taste to the dish. They are not recommended for use.

Marine species

Sea fish have a wide variety. Spices are “calmer” for her and often serve to complement the rich taste.

Sea fish for cooking:

• Herring- a popular sea fish. Used salted, smoked and pickled.
• Mackerel– fish with fatty meat. Retains great taste in any form.
• Flounder- the meat cooks easily. Suitable for frying, stewing or smoking.
• Salmonidae(salmon, salmon) – have fatty, tender red meat. Popular fish for cooking. Has almost no intermuscular bones.
• Pollock– one of the most common sea fish. Suitable for any type of cooking.
• Cod– has tender meat and is considered one of the most healthy and nutritious. Contains a large amount of protein.
• Sturgeon- a delicatessen breed. Used for preparing balyk, smoking, salting.

Spices for cooking sea fish

As mentioned above, marine fish species do not require bright spices in preparation. The amount of additives must be strictly controlled so as not to lose the delicate taste of the fish dish.

Frying

You can fry all types of sea fish. Due to the natural fat content of the meat, halibut, mackerel, sturgeon, and fatty herring can be fried even without oil.

A good addition to the preparation would be:

• Ground pepper (allspice, black, red, white), added in moderation, will not so much add spice as it will enhance the natural taste of fish meat.
• Grated ginger or nutmeg will add some spice. It is difficult to overcome the “sea” aroma with them.
• Oregano or thyme will add a slight spice.
• – will add a touch of freshness to rich fried fish meat.

Fried sea fish does not go well with cardamom, cumin, and coriander. They interrupt the taste, making dishes too spicy.

The meat of most fish has a fairly neutral, mild taste, so almost any seasoning is suitable for fish. Therefore, the choice of spices for fish dishes is truly unlimited. For each method of preparing fish, it is logical to use its own set of herbs and spices.

So, firstly, the fish can be fried. This can be done on the grill, in a frying pan or in the oven, and quickly. In any case, the fish will retain as much of its natural taste and texture as possible, for which we, in fact, love it. It is reasonable in this case to use almost banal salt, pepper and lemon juice. Pepper can be either black or white, but coarse and freshly ground. Lemon juice, which is sprinkled on a ready-made dish, is perhaps the best seasoning for fish in general. In addition to the above, fried fish goes very well with olive oil.
In general, fish absorbs the aroma of herbs very well. Therefore, if you are going to cook, then by all means use herbal seasonings. And you should let it soak in their aromas well. The herbs used to cook fish can be... ANYTHING!!!

It cannot be said that a certain fish goes better with a specific plant; it is a matter of taste. But we can’t say that the mint-salmon or halibut-rosemary combination is classic. Rather, on the contrary: halibut with rosemary is a special, rather complex and original recipe.

The combination of lemon and fish is a classic. The combination of garlic and fish is a classic, and garlic goes well with fish. Traditional seasonings for fish are rosemary and thyme; they go well with fish dishes, without imposing their taste, but without making it too subtle.

Such combinations are used in many Mediterranean cuisines - in Greece, Spain, and other countries where they love fish and know how to cook it. The word “classic” is absolutely suitable for the combination of fish and Provençal herbs - parsley, dill, tarragon, marjoram, thyme, which have an extraordinary aroma.

You can try different combinations of herbs yourself, not forgetting in your experiments that the herbs suitable for fish are mainly delicate ones, growing in Europe. But you have to be very, very careful with oriental spices - many of them are too heavy for fish.

For fish dishes in general, greens and parsley root, black pepper, marjoram, nutmeg, curry, dill, savory, tarragon, onion, garlic, sweet and hot red pepper (dried or fresh), allspice, rosemary, sage, caraway seeds, white mustard, thyme, parsnips, bay leaf, peppermint.

Basil, black pepper, leafy greens, garlic, savory, borage, fennel, dill, cumin, nutmeg, red sweet pepper, parsley, lemon balm, curry, bitter and sweet almonds, cardamom, coriander, watercress are suitable for fried fish. .

With stewed and boiled fish, use onions, garlic, nutmeg, cloves, bay leaves, grated parsley, basil, savory, fennel, allspice, rosemary, lemon balm, curry.

• 1 What seasonings are suitable for fish baked in the oven
• 2 Spices for stewing fish
• 3 The ideal composition of spices suitable for fried fish
• 4 Seasonings for salting fish
• 5 Recipe for a universal mixture for fish dishes
• 6 Seasoning for smoking fish yourself
• 7 Spices for fish soup

Choosing the right spices when cooking fish is critical. Season the carcass immediately before frying, baking, stewing, grilling or steaming, then its taste will be excellent. Dishes will get an excellent flavor if you use fish seasoning prepared yourself.

What seasonings are suitable for fish baked in the oven?

Fish meat is tender and not very expressive in taste. Herbs will enrich it and add an original aroma when baked. You can use them at different stages of cooking, just before baking or for pre-marinating.

Required ingredients:

• fresh fish - 1 kg;
• salt - 2 – 3 tbsp. l.;
• dry ginger;
• mustard powder;
• basil;
• fennel (dried dill seeds).

The fish that you want to cook in the oven, after thoroughly washing and drying, should be rubbed inside and out. Then bake until done. If desired, the carcass is additionally greased with mayonnaise, soy or any other sauce.

1. You can take dried herbs from the store or prepare them yourself.
2. Basil is hung dried, fennel seeds are dried on the bush and then harvested.
3. Store dry herbs for fish in tightly closed containers so that they do not lose their flavor.

Fresh herbs are best, but dry herbs store well and are always on hand.

Spices for stewing fish

For thousands of years, fish has been an important component of human food. It is a valuable source of protein and an excellent substitute for meat. Inhabitants of fresh and sea waters have many vitamins and mineral salts in their meat.

If the fish is flavored with aromatic spices and cooked by stewing, it will retain and even increase its beneficial properties. However, not every spice combats the characteristic fish odor well. Therefore, you should know which seasonings are best suited for stewing fish steaks or whole carcasses:

• Lemon zest. Very flavorful, it adds a bit of finesse to the fish. It is better to use it at the end of the cooking process, otherwise the taste of the finished dish will not be sufficiently pronounced.
• Mustard. Dry powder or grains are added to dishes. Some chefs also successfully use ready-made pasta - it gives the fish a piquant and pleasant spiciness.
• Basil. The taste of this herb adds freshness to any dish. It goes perfectly with fish, both fresh and dried. It reveals its flavor properties well in the company of parsley and rosemary.
• Garlic is a versatile addition not only to fish. Ideal dry or fresh for preparing fish sauces.
• Pepper. Black, white, red, fragrant... These varieties match the taste of the fish, enhancing it. Black is more suitable for fish with dark meat.

Traditionally, parsley and dill are added to fish. These herbs enrich the dish, but, unfortunately, quickly lose their flavor. For this reason, they are added before serving, and more often fresh.

Such table greens not only improve the taste of food, but also affect digestion, which is especially important when eating fatty fish.

Well-chosen seasonings will help create the ideal flavor composition of dishes, no worse than a chef’s.

The ideal composition of spices suitable for fried fish

Rosemary and thyme have an intense aroma and perfectly complement the taste of even river fish. These herbs will complement the taste of a fish dish very advantageously if they are added to the pan a few minutes before the end of frying.

We offer the ideal seasoning option for any fish dishes.

Required ingredients:

• tarragon;
• dill;
• marjoram;
• oregano;
• coriander;
• basil;
• horseradish root;
• garlic.

Preparation:

1. These components must be dried naturally or in an electric dryer.
2. Grind the dry ingredients in a coffee grinder or crush in a mortar.

A seasoning prepared with your own hands will eliminate doubts when choosing ready-made mixtures. It is especially pleasant to harvest aromatic herbs grown on your own plot.

Seasonings for salting fish

Salted fish requires careful adherence to the proportions of salt and sugar.

Spices play an important role in salting, as they should complement, but not overwhelm, the taste of tender meat. For delicious marinated fish, try the following recipe.

List of ingredients:

• fresh fish - 1 kg;
• salt - 2 tbsp. l.;
• black pepper;
• allspice;
• Bay leaf;
• mustard seeds;
• coriander seeds;
• paprika;
• dried tomatoes.

The amount of salt is taken based on the recipe. As for spices, the more you add, the brighter the taste of the finished snack will be.

Preparation:

1. The fish is washed, gutted if necessary, rubbed with salt or poured with marinade.
2. Add spices and send the workpiece into the cold. To prevent odors from being lost, the dishes with fish are covered with food-grade cellophane.

Small fish will be ready in a day, large fish will be salted for 3-4 days.

Recipe for a universal mixture for fish dishes

A universal seasoning suitable for cooking fish cutlets, soups, casseroles and other dishes.

It contains aromatic additives that will advantageously highlight the fishy taste and add special, piquant notes to it.

Required ingredients:

• pepper mix - 3 tsp;
• red bitter and sweet pepper (pods) - to taste;
• ground coriander seeds - 1.5 tsp;
• fine table salt - 3.5 tsp;
• powdered sugar - 2.5 tsp;
• dried onions and garlic - 5 – 6 tsp.

Preparation:

1. Grind the pepper mixture and place them in a container where the seasoning will be stored.
2. Grind the dry red pepper not too finely. In this form it will look appetizing on fish. Grind the bitter pod finely and add according to taste.
3. Crush the coriander seeds in a mortar.
4. Grind the remaining ingredients and pour them into a common bowl. Add salt and sugar. Cover the finished mixture with a lid and shake the mixture thoroughly.

Use if necessary, store in a dry place. Remove from the jar with a dry spoon, otherwise unnecessary moisture will get inside.

Seasoning for smoking fish with your own hands

No seasonings are needed to smoke fish in a smokehouse. It is enough to salt it well and keep it in brine for a certain time. In order for fish to acquire a special smoked taste and aroma at home, you will need a special seasoning that will imitate the required flavor notes. Liquid smoke or black tea are ideal for this task.

Required ingredients:

• fish - 1 kg;
• salt - 2.5 tbsp. l.;
• sugar - 1 tbsp. l.;
• bay leaf - 5 pcs.;
• cloves - 3 – 5 pcs.;
• black tea – 3 tsp. or 3 sachets;
• allspice - 5 – 6 peas.

Preparation:

1. Pour 1 liter of water into a small container. Add salt, sugar and bring to a boil.
2. Next, turn off the heat, add fish spices and tea to the water. Allow all ingredients to brew. You should get a beautiful, cognac-colored liquid.
3. Pour the marinade over the fish (it should cover it completely), cool and refrigerate.
4. The finished snack will not have a smoked taste, but it will acquire a beautiful color and excellent aroma. Check readiness with a fork after 2-3 days - when piercing the fish, no ichor should come out.

Instead of tea, you can add a cup of onion skins to the marinade for preparing smoked fish. It should be boiled for 15 - 20 minutes, then add the rest of the ingredients stated in the recipe to the resulting broth.

Spices for fish soup

Fish soups are prepared with the addition of special spices, which give the dish freshness. Dill and parsley, dried celery, onions and carrots are most suitable for this purpose.

It is also convenient to use other ingredients:

• The soup will turn a beautiful color if you add a little curry to it. In Asian countries, not a single dish is complete without this seasoning.
• If you add nutmeg, it will enrich the soup with its aroma, improve digestion and reduce stomach acidity.
• Black and white peppers are essential components of the soup. Hot spices stimulate the appetite, but should be used in moderation, otherwise intestinal irritation is likely.
• Tomatoes. They are added fresh or dried. Modern housewives often prepare dried fruits, which give fish soup not only its taste, but also its color.

Regardless of the composition of the fish seasoning, lemon juice or vinegar will help remove the unpleasant odor of the sea (river, pond). It is better to use citrus juice fresh, but the zest will not give such a pronounced effect.

You may also be interested

Every person's diet should include fish. It is very useful as it contains essential microelements, proteins and amino acids. And unlike meat, it is a more dietary and easier to digest product. But not all housewives like to cook fish. This is due, first of all, to its specific smell. In order to drown it out, you need to use various seasonings correctly. True, not everyone knows which spices are best for fish. Some of them mask the smell, others emphasize the taste. And if used incorrectly, spices can ruin the finished dish.

What fish spices are used most often?

When cooking, it is very important not to overdo it with seasonings and choose their combination correctly. Spices should highlight the taste of the fish and improve it, and not interrupt it. Depending on the cooking method, different spices are used. What are the most popular spices for fish?

• Parsley goes very well with fish. Its greens and roots gently complement the taste of fish.
• All types of peppers are suitable for such dishes. When cooking, it is better to add peas, and to fried and baked fish - ground. But the main thing is not to make the taste too spicy.
• Fragrant rosemary enhances the delicate taste of boiled fish and is suitable for baking and frying.
• When cooking fatty varieties, it is customary to add fennel.
• Mustard goes well with boiled fish and is very good in sauces.
• Savory adds an amazing aroma to dishes, but it should only be added at the end of cooking.
• Almost all housewives know that you need to add a bay leaf to your ear.
• Basil is a must-have seasoning for many fish dishes. It makes them fragrant and juicy.
• Any type of fish goes well with lemon or lime.

How to choose seasoning depending on the type of fish

Spices should improve the taste of the finished dish. Therefore, when cooking river and sea fish, it is recommended to add different spices. Although not all culinary schools make such recommendations. River varieties are fresher, so their taste needs to be enhanced and emphasized. And for a seafood product, seasonings are almost not needed.

What spices are suitable? You can choose more spicy and aromatic seasonings. Dill, black and red thyme, caraway seeds and oregano best highlight the taste of river fish. Almost always, onions and garlic are added during the preparation of such dishes. For juiciness and flavor, you can sprinkle the fish with lemon juice. And those who love spiciness use curry or At the same time, sea fish itself has a strong taste and aroma, so seasonings should be selected carefully. It is best to use garlic, onion, cumin, ginger and lemon zest. But it’s better not to experiment with hot seasonings, as they interrupt the taste.

What to add to fried fish

Many people think that this dish is already delicious, so there is no need to add seasonings. But no chef would put fish in a frying pan without sprinkling it with lemon juice and adding hot pepper. Coriander, cumin and nutmeg are also good. An original and tasty dish will be obtained with this set of spices: salt, pepper, garlic and herbs. All this must be mixed, rolled the pieces of fish in spices, poured with olive oil and left to marinate a little. Only after this can you fry.

Seasonings for cooking fish

Ukha is very popular in many countries. But you need to remember that during cooking, some of the seasonings dissolve in the broth. It is customary to add the following spices for fish: onion, bay leaf, black peppercorns and dill. But you can improve the taste with the help of cloves, cumin and parsley. A more refined spicy aroma can be achieved by adding saffron, rosemary, nutmeg and sage. Many vegetables also improve the taste of fish when cooked. Therefore, carrots, celery and parsley roots, and leeks are added to the water. If the fish has a specific smell, you can kill it with vinegar or cucumber pickle. But when cooking sturgeon, no spices are added.

If you bake fish

It is not recommended to overuse spices with this cooking method. Most often, when baking, onions, garlic, lemon and the most popular cooking method are on an onion bed: place onion rings on foil, then pieces of fish, which are sprinkled with salt, pepper and rosemary. Wrap the foil and cook the dish in the oven. Fish cooked in the same way with horseradish will be no less tasty. Among herbs, fennel, basil, rosemary or savory are most suitable for baked fish.

What fish spices are added when salting and marinating?

This method of cooking does not require hot spices. There are housewives who like to salt or marinate fish themselves. They use their favorite seasonings, and the dish always tastes special. What spices are best to use for salting fish? Delicious spicy salted herring is made with allspice, cloves, bay leaves and coriander seeds. Red fish is salted with dill and parsley, bay leaf and lemon. Often with this cooking method, chopped onions and mustard peas are added.

Fish should always be present in the diet of a healthy person. It contains essential polyunsaturated fatty acids, which have a beneficial effect on the functioning of the heart and the entire body as a whole. Housewives use various spices to prepare fish dishes. Let's take a closer look at what types of seasonings are needed by river and sea creatures, and also consider options for using herbs in various cooking methods.

Compound

An experienced housewife knows that when purchasing any product, it is necessary to carefully study its composition. Be sure to look at what is written on the package. The following is undesirable in the seasoning:

• salt;
• Sahara;
• monosodium glutamate and other flavor enhancers;
• preservatives;
• sweeteners.

The natural composition of seasonings will make the taste of your dish truly magnificent. Basically, fish seasoning includes various types of peppers, vegetables, garlic, bay leaves, sage, cardamom, oregano, coriander, etc.

Let's take a closer look at how herbs affect the final taste of a dish:

• Anise or fennel seeds will add a sweetish taste;
• Camphor basil will give the fish a golden hue;
• oregano powder gives a spicy taste;
• coriander and clary sage add a subtle aroma;
• lemon balm can create a lemon tint;
• Melissa longifolia will help prevent darkening of the surface;
• Tarragon and thyme will improve the taste of the dish;
• Black peppercorns will add a fragrant aroma when cooked.

Many housewives know that the specific smell of river fish can be removed by using lemon juice and parsley. But for marine representatives, it is undesirable to use spicy herbs with a strong smell; you can only highlight their taste with vegetables and peppers.

How is it useful and harmful?

Before using a product, we should always evaluate its benefits and harms. Spicy herbs have been used for centuries to improve the taste of dishes. Many of them have a beneficial effect on our body:

• Bay leaf helps strengthen the immune system;
• black pepper increases appetite;
• Clove flowers and basil help improve digestion;
• Nutmeg will help strengthen memory and attention;
• Turmeric will help reduce the risk of cancer;
• saffron is a phytoestrogen, it is useful for women with low levels of sex hormones;
• Cumin promotes proper functioning of the gallbladder;
• dill helps get rid of bloating;
• Mint has a calming effect;
• Curry helps improve your well-being.

All these positive properties of herbs are widely known and used by us in everyday life. But what could be wrong with the seasoning?

If it is a mixture of natural herbs, then you will get only the best from it. It is necessary to beware of chemically synthesized substances. First of all, monosodium glutamate. This component makes the dish very tasty, blocks the satiety center in the brain, and you overeat. But everyone knows that systematic overeating contributes to weight gain.

There is also a danger for people with gastrointestinal diseases. Spices such as chili, hot pepper, garlic can irritate the mucous membrane and prevent scarring of ulcers of the stomach, duodenum, and large intestine.

What spices are suitable for different preparations of fish?

There are different spices for different cooking methods. For example, marinade spices contain citric acid. Let's figure out what may be contained in the seasoning for frying, fish broth, baking, and pickling.

Frying

The frying bag contains a lot of different types of peppers, herbs, garlic, and chopped bay leaves. Experienced chefs say that you must first make a mixture of oil and seasonings. Then coat the fish pieces with it and fry in a dry frying pan. This will allow the spices to be evenly distributed during frying.

Other housewives, on the contrary, add only salt to the oil, and scatter the rest of the herbs piece by piece as they like. Regardless of how you use spices, your fish will turn out very tender and tasty.

Extinguishing

The stew mixture mainly contains pepper (various types), mustard, as well as herbs: mint, basil, lemon balm, rosemary. If you are stewing river fish, then onions and dill will remove the “swampy” smell and enhance the taste.

They are most often stewed in oil, with vegetables or in various sauces. In the latter case, it is better to add spices to the sauce, so that the fish is evenly saturated with all the spices. And when stewing in oil, season the dish 15 minutes before the end of cooking and leave covered for 10 minutes after turning off the gas.

Avoid using herbs: curry, turmeric, coriander, cinnamon. They interrupt the taste of the fish.

In the oven

There are many ways to cook fish in the oven. You can use foil, a sleeve, or bake on a baking sheet. You can also bake fish on the grill, in the microwave, or in a slow cooker. In any case, you will get a tasty dish, and if you choose low-fat fish, it will also be an excellent addition to the diet menu.

In order to remove the river smell, you can stuff the carcass with lemon slices, parsley, onion or celery. Before serving the dish, be sure to remove the filling.

Used to enhance taste sensations marjoram, oregano and anise. Will help enhance the taste and add spicy notes saffron leaves, ground nutmeg, rosemary, sage. If you like a sweet and sour combination, add to the fish bay leaves, lemon balm, mint. These spices will also add freshness to your dish.

But experienced chefs do not recommend using cumin, nutmeg, paprika and cinnamon. When baked, these spices give off a strong aroma, which only interferes with the enjoyment of delicious fish.

Smoking

It’s a rare housewife who smokes fish on her own, fearing the complexity of the process. In fact, you need to choose the right spices, and then your household will ask you to smoke the fish again and again. Use celery to remove the specific “swamp” smell of river fish. It is best to place it under the ribs and gills. Rub the whole carcass with one of the suggested spices:

• paprika;
• saffron;
• tarragon;
• mustard.

They will add a bright, rich aroma. But it is better not to use oriental spices at all when smoking, as their rich aroma will affect the taste.

Cooking

A feature of the spices that are used to cook fish is their good penetration into the pulp from the broth. If you are unsure about a particular spice, it is best not to experiment when preparing boiled fish.

Classic seasonings are used onion and bay leaf. They make the broth rich in flavor and the pulp tender and aromatic. Used to add spice peppers. It can be ground black or peppercorns; white and red peppers work well. It is worth remembering that these types are sharper than the usual black, so you should add 2-3 times less of them.

Celery and parsley are great additions to fish stock. They will add richness to the finished dish. Parsley will add freshness and remind you of summer days. Nutmeg, rosemary, saffron, and sage will add a slight bitterness to your dish.

Remember that cinnamon, turmeric, coriander, paprika, and cumin will not diversify the taste of the finished broth.

For pickling

Salted fish is delicious. Based on it, you can make hundreds of appetizers and salads for the holiday table or everyday life. It is not at all necessary to buy a ready-made product; you can marinate the fish at home. To do this you should use only fatty varieties (mackerel, salmon, trout, whitefish).

When salting red fish, it is advisable to add not only salt, but also dill, parsley, bay leaf, lemon. Lay out on top onion, cut into half rings, black peppercorns. But you will get spicy salted herring if you add cloves, coriander, allspice, bay leaf. For all other types of fish you can use basil, oregano, fennel, basil, citric acid, dried garlic and parsley.

For a couple

For adherents of the principles of proper nutrition or diet, this is one of the most popular cooking methods. When steamed, no carcinogens are formed, the calorie content of the dish does not increase, and all the beneficial properties of the product are preserved.

It should also be remembered that With proper nutrition, you should not use flavor enhancers. Use seasonings carefully, otherwise they will only whet your appetite and will not give you a feeling of fullness. Use bay leaves, peppercorns, parsley stems. All of this should be added to the water you use for steaming.

How to use it correctly?

In order for the seasoning to fully open up and impart all its best flavors to the dish, it is necessary to follow the technology for its use.

• Before frying fish, you need to make a mixture of spices, salt and vegetable oil. Then apply it evenly to the pieces and only then fry in a dry frying pan. To add a hint of sourness, sprinkle the fish with lemon juice before frying.
• When stewing, seasonings are added 15 minutes before the end of cooking. After turning off the gas, close the dish with a lid and let it brew for 10 minutes.
• Baking is a creative process. Here you can experiment with both the amount of spices and their composition. For river fish, be sure to use onion or parsley to remove the specific smell. You can also use lemon slices and celery root. Typically these ingredients are removed before serving. However, onions baked in fish juice are a very tasty delicacy.
• It is necessary to cook the fish immediately with all the spices, so the flesh will absorb all the aromas and tastes as much as possible.
• For pickling, mix herbs with salt and distribute evenly over the carcass or pieces. Be sure to pour vegetable oil on top of the fish.
• As mentioned above, you should not get carried away with spices if you are steaming. It is best if these are the simplest seasonings: bay leaf, peppercorns, parsley. If desired, fillet pieces can be placed on fresh parsley stalks. This will give the dish a special taste and aroma.

How to do it yourself?

The store sells ready-made seasoning mixtures. Sometimes we don’t really like their composition. In such cases, you can prepare the spices yourself. It's quite simple. All you need to do is mix the right ingredients and your masterpiece is ready. For long-term storage of spices, choose only dried herbs. If you plan to use up the seasoning in the coming days, you can use fresh ones.

Let's look at the process of making spices from dry vegetables. You will need dried garlic and carrots, coarse salt, ground parsley root, a mixture of ground spices, turmeric, marjoram. Place the prepared products in a mortar heated in a water bath and grind them. The spice will be ready when you smell a delicate aroma.

If you don't have a mortar, a blender works great. You need to let the mixture settle a little. Be sure to place the spice in a container without air access. This seasoning should be stored in a cool, dark place.

For marine fish species, they are additionally used camphor basil, crushed anise. These components create a golden crust when fried and enrich the taste with notes of sweetness. Lemon juice or lemon zest gives the dish a unique aroma. Add them when frying or baking fish, then you can enjoy the taste with a hint of acid.

To prepare seasoning from fresh herbs, chop finely onions, carrots, garlic, parsley, dill. Mix everything, put it in packaging bags. Freeze the resulting mixture.

If necessary, add a little seasoning when baking, stewing or boiling fish.

To learn how to make seasoning with your own hands, watch the following video.

The fish absorbs the aroma of the grass very well. Therefore, if you are going to cook, then by all means use herbal seasonings. And you should let it soak in their aromas well. The herbs used to cook fish can be...anything.

Traditional seasonings for fish are rosemary and thyme. It cannot be said that a certain fish goes better with a specific plant. This is a matter of taste and mastery of the art of cooking.

What seasonings are suitable for fish?

• salmon- dill, paprika, saffron;
• sea ​​bream, sea bass- fresh rosemary and thyme;
• red mullet- saffron, dill;
• river trout- basil;
• carp- parsley, bay leaf, celery.

For fried fish suitable seasonings include basil, garlic, savory, berednets, borage, fennel, dill, cumin, parsley, lemon balm, coriander, and watercress.

The following seasonings are suitable for stewed and boiled fish like onions, garlic, dill, cloves, parsley (grated), basil, savory, fennel, rosemary, lemon balm.

This is not to say that the mint-salmon or halibut-rosemary combination is classic. Quite the contrary. To cook halibut with rosemary, you need to have a special, rather complex and original recipe. What is it, a classic?

The combination of lemon and fish is a classic. The combination of garlic and fish is a classic, and garlic goes well with fish. Rosemary and thyme go just as well with fish dishes, without overpowering the taste, but without making it too subtle.
Such combinations are used in many Mediterranean cuisines - in Greece, Spain, and other countries where they love fish and know how to cook it.

It is impossible to give clear instructions in this sense. Much depends on the technology of preparing fish. And you can try different combinations yourself, given that the herbs suitable for fish are mostly delicate ones that grow in Europe. But you have to be very, very careful with oriental spices; many of them are too heavy for fish.

It can be said that combination of seasoning and fish- a classic in itself. When cooking, the herb is added from the very beginning or used as a decoration for a ready-made dish.

Arugula salad is also a herb, but it cannot be cooked at all. Arugula is useful in its fresh form, especially from the point of view of being excreted from the body. This salad has a very pleasant bitter taste with a hint of toasted walnut or nutmeg. Arugula definitely needs to be seasoned with oil, but it goes well with almost any type of fish.

The word “classic” is absolutely suitable for the combination of fish and Provençal herbs. In this case, we are not talking about the famous mixture of herbs, which includes rosemary, basil, thyme, sage, peppermint, garden savory, oregano, and marjoram. This refers to the actual herbs from Provence.

They grow there all the same - parsley, dill, tarragon, marjoram, thyme - but they have an extraordinary aroma. Not rare, but special. It’s like tea is Ceylon, ham is Parma, and herbs are Provençal. Their aroma, of course, depends on the land, climate, and conditions.

Recently, a very wide variety of seasonings have appeared in supermarkets. For each dish they offer a set of herbs that greatly improve the taste of the finished product.

The composition can be adjusted to suit your taste if some spice does not appeal to you. We use all ingredients in ground or dried form. I dried the lemon zest for about a week and crushed it in a mortar.

This seasoning needs to be prepared in small portions.

To prepare seasoning for fish, take the following ingredients: sea salt or regular salt, mint, basil, ground white mustard, ground coriander, ground bay leaf, ginger, nutmeg, allspice, ground sweet red pepper, turmeric, lemon zest, tarragon, fennel .

Grind the fennel seeds in a mortar.

Take a suitable dry and clean container. Add salt. Add all the spices. Mix all ingredients thoroughly.

Seasoning for fish is ready. Pour into a clean, dry jar with a lid. Store in a dry place.

Improve the taste of your dishes.

Delight your loved ones with aromatic food.

www.iamcook.ru

Recipe for a universal mixture for fish dishes

Ingredients:

• 1 tablespoon dried basil
• 1 tablespoon dry chopped rosemary
• 1 tablespoon dried parsley
• 2 teaspoons sea salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried sage
• 2 teaspoons dried thyme leaves
• 2 teaspoons dried marjoram leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon celery
• 1 teaspoon garlic powder

Cooking method:
Combine all ingredients in a mortar or other convenient container, mix and pour into a hermetically sealed container for storage and further use.

www.gurmania.com.ua

The best spices for fish - taste properties, combinations, choice

Since the taste of the meat of most types of fish is characterized by soft, neutral shades, many mixtures of herbs and a variety of seasonings are suitable for fish dishes.

Thanks to this universal property, we have an almost unlimited field for taste and aroma experiments with cooking fish.

It is enough just to focus on a specific method of preparing fish and select the spices that correspond to it.

No matter how wide the range of spices for fish dishes is, it is worth remembering that fish is, first of all, a delicate meat, relatively light and even vulnerable to some culinary techniques.

It perfectly absorbs any odors, so herbs can safely be considered the most successful seasoning for fish.

As a rule, herbs of Mediterranean cuisine: Provencal, Italian mixtures are perfectly revealed in fish dishes, without obscuring the natural taste of the main product

Rosemary and thyme (thyme), tarragon and marjoram, the usual parsley and dill - all these plants go well with fish.

Basic cooking methods and suitable spices for fish

• Fried fish It is prepared quite simply: grill, frying pan or oven - we use those devices that are most familiar and convenient.

The main advantage of frying is the speed of preparation and good preservation of the taste and characteristic texture of a fish dish.

Chefs advise seasoning fish with fine white pepper.

To make sure you don’t oversalt the dish, add salt to the oil: this technique will help the fish take the required amount of salt.

It is advisable to take olive oil itself, but take into account the original fat content of the fish: if its variety contains a lot of natural fat, it is better not to add oil at all or to lightly sprinkle the finished dish with it (along with lemon juice).

In general, the following herbs are ideal for fried fish: basil, garlic, thyme, fennel, cumin, lemon balm, coriander, paprika and any fresh herbs.

Be sure to watch an interesting video about how to properly fry fish in a frying pan!

• Fish boiled or poached in a small amount of liquid- a popular way of preparing a dish.

Usually they use a salty broth, to which you need to add a little dry white wine, a couple of bay leaves, any peppercorns and whole parsley stems. This way you can achieve a harmonious flavor bouquet of classic stewed fish.

Among the best herbs for this method of cooking fish are onions, garlic, cloves, bay leaves, basil, rosemary and lemon balm.

• Steamed fish differs in absolute safety of useful substances.

Today, this method is most popular among fans of healthy cuisine, as it allows you to prepare delicious dietary dishes, experimenting with spices each time. In addition, seasonings for steamed fish are taken in very small quantities, because, being dissolved in the juice of the fish itself, they are revealed much more actively than in any other cooking method.

Any type of pepper, marjoram, tarragon, rosemary, parsnip, white mustard, mint are perfect for steamed fish.

• Baking and stewing fish Similar to frying in oil and can be reminiscent of steaming fish, however, this method has a number of subtle features and many variations.

For example, the most common method is fish baked in foil (or parchment), covered with spices, fresh herbs, and other additives.

You can stew the fish on the so-called “onion bed” or in any interesting sauce of international cuisine (for example, spicy Asturian sauce, more often used for stewing cod).

You can read about how to salt herring with spices in very interesting ways in this article

An interesting and unusual recipe for baking whole fish under a salted crust, we recommend it!

Cooks use these and other varieties of stewed fish to create unusual and expensive fish dishes, and to bake fish at home, just start with simple recipes (a layer cake with fish filling is very effective and easy to prepare) and bold experiments with combinations of the herbs described above.

vseprynosti.ru

How to make seasoning for fish with your own hands?

Absolutely every housewife can make fish seasoning with her own hands. There is nothing complicated about it, just combine the necessary ingredients correctly.

There are many ways and recipes for preparing this product. It can be prepared from either fresh herbs and vegetables or already dried ones. We will focus on the last option. So, to make a universal seasoning for fish dishes at home, take the following ingredients: dry garlic, coarse salt, dried carrots and ground parsley root (1 tsp each). Also prepare a mixture of peppers, turmeric and marjoram (0.5 tsp each). Next, take out the mortar and warm it well in a water bath. Make sure that no liquid gets into the object being heated. After this, place all the specified components in a mortar and grind them until you hear a rich spicy aroma. Then grind the spices with a blender until smooth. When the resulting seasoning has settled a little, pour it into the most airtight container possible and put it in a dark, dry place for further storage. Open containers with contents only when necessary.

When making homemade fish seasoning, you can also use camphor basil and crushed anise. The first component gives the fish an appetizing golden color, and the second gives it sweetness.

Lemon zest is often used as a seasoning for fish. This product gives fish dishes a unique aroma. And if you sprinkle the finished fish fillet with lemon juice, its taste will be enriched with a pleasant sour note.

Fish seasoning is most often a dry, aromatic mixture of spices that can be used in cooking in a variety of ways. This product can be added to a dish at the beginning or end of cooking. It depends on how the fish is prepared.

xcook.info

Seasoning for fish: composition. The role of certain spices in the taste of a fish dish

Spicy aromatic plants have been used since ancient times to improve the taste of fish. Probably everyone who prepares fish dishes knows that it goes well with lemon or lime, allspice, bay leaf, herbs, rosemary, and basil. But to create a truly original aroma, other seasonings are also used.

Few modern housewives know that the purpose of this or that spice is individual. Seasonings for fish, depending on the method of its preparation, include the following aromatic plants:

• crushed anise seeds - give dishes a sweetish taste;
• camphor basil - helps to obtain a golden color of fish;
• oregano powder - imparts a spicy taste to fish dishes;
• coriander seeds - add a refined aroma, in most cases they are included in the above-mentioned seasonings;
• lovage - gives the fish a smell reminiscent of parsley and celery;
• lemon balm - gives these dishes a slightly lemony tint;
• fennel - contributes to the sweetish taste of fish;
• Melissa longifolia - prevents darkening of its surface;
• tarragon and thyme - improve the taste of the above dishes;
• Clary sage - contributes to the exquisite aroma of fish.

It should be noted that there are no specific lists of spices for a specific type of fish. Every housewife can safely experiment with the above spices, trying to create her own original set of aromas.

What seasonings are best for fish?

The set of specific spices depends on the method of preparing the fish dish.

Fried fish is best prepared with the following herbs:

• pepper - red and black;
• basil;
• coriander;
• fennel;
• Melissa;
• Bay leaf;
• turmeric;
• cardamom;
• thyme;
• saffron.

The following seasoning is used for smoking fish to prepare the marinade:

• fennel;
• tarragon;
• pepper - white, allspice, black;
• nutmeg;
• coriander;
• oregano;
• bay leaf;
• peppermint;
• basil;
• dill;
• rosemary;
• sage.

If you are going to cook fish on the grill, then choose the following spices:

• tarragon;
• paprika;
• saffron;
• turmeric;
• mustard seeds.

Stewed and boiled fish goes best with seasonings such as:

• carnation;
• bay leaf;
• cumin;
• basil;
• hot pepper (all types);
• rosemary;
• borage;
• Melissa.

• parsley;
• hyssop;
• lemon balm;
• allspice;
• capers;
• basil;
• anise.

Fish soups are obtained with an exquisite taste if you add to them:

• tarragon;
• anise;
• rosemary;
• curry mixture;
• thyme.

When trying to create your own set of scents, consider the following points:

• European aromatic plants have a slightly mild taste. Therefore, if you add more of them than necessary, the taste of the fish can still be saved.
• Oriental seasonings are characterized by a peculiar pungency, as a result of which some “overkill” can ruin the final dish.

It is also important to remember that there are spices that are added only at the end of cooking the fish, and there are seasonings that require long-term heat treatment. Only then can their true flavor be revealed.

Little tricks for preparing fish dishes with exquisite taste

• For fish soup, it is advisable to add parsley and bay leaves and just a little sage and coriander.
• Fried fish should not be heavily seasoned with spices.
• Baked fish is just the dish where you can safely experiment with spices.

Seasoning for fish is selected depending on the method of its preparation. To create a unique original aroma of a dish and improve its taste, it is important to take into account the purpose of a particular spicy plant. Properly selected seasoning for fish will beautifully highlight and complement its natural taste.