Mix of spices for fish recipe. Seasoning for fish: composition, purpose of aromatic plants. If the fish is baked

05.04.2019

How much does fish seasoning cost (average price for 1 pack)?

Moscow and Moscow region

It is known that the fish perfectly absorbs any aromas, including the aromas of herbs. This is probably why it is recommended to cook it without fail with the addition of a variety of grass-ants. And be sure to let the fish brew in seasonings in order to fully absorb their wonderful aroma.

But it is quite difficult to choose any specific composition of seasonings for fish - many chefs say that this is almost impossible. The fact is that, firstly, there are a great many species themselves, and secondly, there are even more ways to prepare these inhabitants of the water depths. In addition, it is important to consider, for example, that stewed or boiled fish is able to give off its flavor more than fried. In this regard, when choosing a seasoning for fish, all these aspects must be taken into account.

At present, quite often you can find a universal seasoning for fish on sale, which is suitable for preparing first courses and sauces, as well as fried, boiled or baked fish, as well as fish cakes. As you know, for frying, fish is first rubbed with seasoning half an hour before cooking, and it should be added to soups and sauces shortly before the dish is ready.

The composition of seasoning for fish

The composition of seasoning for fish is considered to be classic, which includes ground coriander, dried vegetables (carrots, onions, leeks and garlic), turmeric, paprika, parsley, thyme, ground hot pepper and citric acid. Ideally, a quality product never contains flavor enhancers, stabilizers and artificial colors. The presence of a large amount of table salt is also not welcome.

If you want a more spicy taste, then seasoning for fish based on ground white and allspice, coriander, bay leaf, ginger, dried onion, mustard seeds, thyme and dill is perfect in this case. It is especially appropriate to use such a seasoning for fish that you plan to pickle.

For fried fish, both a mixture and spices in a single form are excellent: black pepper, bay leaf, fennel, almonds, cumin, coriander, dill, curry and garlic. Appropriate for grilling is considered a composition of seasoning for fish, which includes white pepper, tarragon, sweet paprika, dill, saffron, rosemary, turmeric and thyme.

In addition, a special seasoning for fish stands out, which is used for salting, and not for heat treatment. Such an additive greatly simplifies the process of preparing salted fish at home, since the spices and spices in its composition are selected in such a way that the taste and quality of the finished product are in no way inferior to the store version.

Calorie seasoning for fish 166 kcal

The energy value of seasoning for fish (Proportion of proteins, fats, carbohydrates - bzhu).

Choosing the right spices in fish preparation is critical. Season the carcass just before roasting, baking, stewing, grilling or steaming, then its taste will be excellent. Dishes will get a great flavor if you use homemade fish seasoning.

Fish meat is tender and not very expressive in taste. Herbs will enrich it and add an original flavor 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 you want to cook in the oven, after a thorough washing and drying, should be rubbed inside and out. Then bake until done. If desired, the carcass is additionally smeared with mayonnaise, soy or any other sauce.

You can buy dried herbs from the store or make your own.
Basil is hung to dry, fennel seeds are dried on a bush and then harvested.
Store dry herbs for fish in tightly closed containers so that they do not lose their flavor.

Fresh herbs are best, but dried herbs keep 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 marine waters have a lot of vitamins and mineral salts in the meat.

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

Lemon peel. Very fragrant, 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 pronounced enough.
Mustard. Dry powder or grains are added to dishes. Some chefs also successfully use ready-made pasta - it gives the fish a piquancy and a pleasant spiciness.
Basil. The taste of this herb fills any dish with freshness. It goes well with fish, both fresh and dried. It reveals its taste properties well in the company of parsley and rosemary.
Garlic is a universal addition not only to fish. Ideal dry or fresh for making fish sauces.
Pepper. Black, white, red, fragrant... These varieties match the taste of the fish, enhancing it. Black is more suitable for fish varieties with dark meat.

Traditionally, parsley and dill are added to the fish. These herbs saturate 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 oily fish.

Well-chosen seasonings will help create the perfect flavor combination of dishes no worse than a chef's.

Rosemary and thyme have an intense aroma, perfectly set off 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 an ideal seasoning option for any fish dishes.

Required Ingredients:

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

Cooking:

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

Do-it-yourself seasoning will eliminate doubts when choosing ready-made mixtures. It is especially pleasant to harvest fragrant 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 interrupt, the taste of tender meat. For a 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 put them, the brighter the taste of the finished snack will be.

Cooking:

The fish is washed, if necessary, gutted, rubbed with salt or poured with marinade.
Add spices and send the workpiece to the cold. So that the smells are not lost, the dishes with fish are covered with food cellophane.

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

Universal seasoning is suitable for cooking fish cakes, soups, casseroles and other dishes.

It contains aromatic additives that will advantageously set off 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

Cooking:

Grind a mixture of peppers and place them in a container where the seasoning will be stored.
Do not grind dry red pepper too finely. In this form, it will look appetizing on the fish. Grind the bitter pod finely, and add according to taste.
Grind the coriander seeds in a mortar.
Grind the rest of the ingredients, pour them into a common bowl. Add salt and sugar. Close the finished composition with a lid and shake the mixture well.

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

Seasonings are not needed for smoking fish in a smokehouse. It is enough to salt it well and withstand a certain time in brine. In order for the 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 is 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.

Cooking:

Pour 1 liter of water into a small container. Add salt, sugar and bring to a boil.
Next, turn off the heat, add spices for fish and tea to the water. Let all components boil. You should get a beautiful, cognac-colored liquid.
Pour the marinade over the fish (it should cover it completely), cool and refrigerate.
The finished snack will not taste like smoked meats, but it will acquire a beautiful color and excellent aroma. Readiness is checked with a fork after 2 - 3 days - when pierced, the fish should not go ichor.

Instead of tea, you can put a cup of onion peel in the marinade for cooking 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 that 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 into 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 saturate the soup with its aroma, improve digestion and reduce stomach acidity.
Black and white peppers are essential components of the soup. Hot spices stimulate appetite, but they should be used in moderation, otherwise intestinal irritation is likely.
Tomatoes. They are added fresh or dried. Modern housewives often prepare dried fruits that give the fish soup not only its taste, but also its color.

Regardless of the composition of the seasoning for fish, lemon juice or vinegar will help to deprive it of the unpleasant smell of the sea (river, reservoir). Citrus juice is best used fresh, but the zest will not give such a pronounced effect.

The fish absorbs the flavor of the herb very well. Therefore, if you cook, then by all means with seasonings, herbs. And you should let her soak well with their aromas. The herbs that are used to cook the fish can be... anything.

Traditional seasonings for fish are rosemary and thyme. This is not to say that a certain fish is better combined with a certain 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 seasonings such as basil, garlic, savory, thigh, borage, fennel, dill, cumin, parsley, lemon balm, coriander, watercress are suitable.

For stewed and boiled fish, such seasonings are suitable like onion, garlic, dill, cloves, parsley (grated), basil, savory, fennel, rosemary, lemon balm.

It cannot be said that the combination of mint-salmon or halibut-rosemary is classic. Rather, on the contrary. To cook halibut with rosemary, you need to have a special, rather complex and peculiar recipe. What is it, a classic?

The combination of lemon and fish is a classic. Pairing garlic with fish is a classic, and garlic pairs well with fish. Rosemary and thyme are no worse combined with fish dishes, without imposing taste, but without making it too thin.
Such combinations are used in many Mediterranean cuisines - in Greece, and in Spain, and in other countries where they love fish and know how to cook.

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

It can be said that combination of seasoning and fish is a classic in itself. When cooking, the grass is placed from the very beginning or used as a decoration for an already prepared dish.

Arugula is also a herb, but it should not 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 aftertaste with bitterness with a hint of toasted walnut or nutmeg. Arugula must certainly be filled with oil, but it is suitable for almost any type of fish.

Absolutely, the word "classic" is suitable for a combination of fish and Provence herbs. In this case, we are not talking about the famous mixture of herbs, which includes rosemary, basil, thyme, sage, peppermint, garden savory, oregano, 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 odor. Not rare, but special. It's like tea - Ceylon, ham - Parma, and herbs - Provence. Their aroma, of course, depends on the land, climate, conditions.

Fish and fish dishes are an integral part of the diet of modern man. Fish is healthy, tasty, and, importantly, it is a low-calorie product. The technologies for preparing fish dishes among different peoples can differ significantly, but one thing remains the same: seasonings and spices are always used by everyone.

Culinary art does not stand still, and today fish can be cooked deliciously with seasonings that could not even be thought of before. And although the fish itself has a neutral smell, it perfectly absorbs the aromas of various spices.

Classic seasonings

Of course, the familiar classic is the combination of fish and lemon. You can replace the lemon with a more exotic lime, and add the equally appropriate red or black pepper.

Especially popular is white lemon pepper is a unique combination of flavors that creates a fragrant bouquet in the finished dish. Many famous chefs do not recognize any other seasoning for fish, except for the combination of lemon juice with salt and black or white pepper. Perhaps they are right, but, you see, it's so boring ...

Fish, both river and sea, go well together with dill seeds, rosemary, thyme, tarragon, basil, marjoram and anise. The main thing is to mix spices correctly and not overdo it with their quantity, as seasonings should emphasize the taste of the dish, and not interrupt it.

It is important to know that European herbs have a mild taste, so it is difficult to spoil the fish with them, but oriental seasonings must be handled with care, as they are quite spicy and can easily overshadow the taste of the finished dish.

Spices for fried fish

Each spice is individual, and depending on the way the fish is cooked, it gives it its own, exceptional flavor. Grilled fish drizzled with lemon juice or sprinkled with salt and white pepper is incredibly delicious on its own, but a little ground coriander, cumin, crushed bitter almonds, and even a pinch of garlic can't hurt. Also, leafy greens - such as dill, parsley, green onions - go well with fried fish.

simple recipe: fish pieces prepared for frying are salted, peppered, sprinkled with chopped garlic and herbs, sprinkled with lemon juice and olive oil and left to marinate at room temperature for several hours. With such preparation, any fish will turn out so that you lick your fingers!

Spices for fish soup

The traditional fish soup set includes spices such as onion, bay leaf, allspice and fresh herbs. Parsley and celery roots are added to the water even before the start of cooking - they will give the ear a special fragrant.

Nutmeg and hot peppers are good for those who like it spicy, while sage adds a little bit of pleasant bitterness. Exotic lovers can try using a little rosemary - it will give the ear a subtle coniferous aroma. But these seasonings should be used with great care, as they can easily spoil the appetizing ear.

Spices for baked fish

Gourmets and dieters prefer baked fish - this technology allows you to preserve all the useful and nutrients as much as possible. Fish can be baked in an open way, but most often it is wrapped in foil - this is how the fish cooks in its own juice and turns out to be especially tender and fragrant.

Properly selected spices for fish will make fish dishes especially tasty. Experienced chefs know spices that should be used specifically for baking, stewing, frying or salting the product, but there are also universal mixtures.

There are several options for spices at once, which are ideal for baking different types of fish in the oven. You can cook it both on an open baking sheet, and in a sleeve, foil, a special bag, in a form. Regardless of the chosen method of baking, it is this type of heat treatment that is considered the most useful and dietary.

For cooking fish in the oven, chefs choose the following seasonings:

Lavrushka. Perfectly emphasizes the taste and aroma of treats.
Mint and Melissa. They add “freshness” to the dish, make its taste special.
Onion, celery root, fresh parsley, lime and lemon juice. These additives easily remove the specific fishy smell when baking.
Oregano, marjoram, anise. Such spices are especially important to use when the fish is baked without any sauces.

The listed spices can be used individually or combined to your liking.

Spices for stewing fish

It will certainly be useful for all housewives to know which spices are suitable for baking fish. If you want to add spice to the treat, you should use pepper. For example, only black or a mixture of colored ground peppers.

In addition, when stewing fish, you can use:

Mustard. Best of all - in grains. They will make the taste of treats more vivid and refined.
Basil and rosemary. These spices are essential to spice up the dish.
Onions of different varieties. This vegetable can be successfully combined with fish of any variety.

If there is a need to reduce the calorie content of the finished dish, then the product should be stewed not in oil, but in water.

The perfect combination of spices suitable for fried fish

Roasting fish is one of the most popular ways to cook it. The meat during the heat treatment becomes more juicy due to the addition of oil. And a delicious golden crust appears on top.

The aroma of the finished dish will largely depend on the spices used. Traditionally hot peppers are chosen for frying. You can take black, white, red or just a combination of them. The main thing is not to overdo it and do not pepper the fish. The main taste of the dish is easy to interrupt.

Among the best seasonings for fish, experienced chefs distinguish thyme, nutmeg and coriander. They are also suitable for frying an underwater inhabitant.

To make the color of the dish more appetizing - ruddy, golden, you can add turmeric to spices for fish. This seasoning will definitely appeal to lovers of a sweetish aftertaste in a hot treat.

From greens with fish, light and dark basil, thyme, parsley of any kind, dill, lemon balm are best combined. Any of them can be used both fresh and dried. It must be remembered that dark basil will have to be added more than light. The green version of such greens has a brighter taste.

Seasonings for salting fish

To make the fish tastier and more interesting during salting, you should definitely add lavrushka (whole leaves or crushed), colored ground peppers, lime / lemon juice, allspice peas to the marinade for it. Of course, citrus fresh is not a condiment, but it can improve the taste of any fish dishes. He will give the marinade a pleasant sourness. The whole set of spices listed is suitable for both white and red fish.

If the product fillet is dry, then you can mix the selected spices with sour cream / mayonnaise and be sure to add chopped parsley.

It is even easier to salt the fish in fragrant oil. For this purpose, vegetable fat is selected, already infused with various herbs and spices. Greens, garlic, seasonings of your choice are poured, for example, with olive oil. Leave it like this for 2 days. Next, it remains only to salt the mixture.

The recipe for a universal mixture for fish dishes

If desired, you can independently make a universal mixture of spices for fish dishes. It can be added to treats prepared in any way.

Ingredients:

mix of colored ground peppers - 3 tsp;
coriander - 1.5 tsp;
salt - 3-3.5 tsp;
powdered sugar - 2.5 tsp;
bitter pepper - 1/3 pod;
dried garlic and onions - 6-7 tsp

Cooking:

Mix ground peppers. Grind the bitter pod randomly. To make it easier, it must be used already dried.
Crush the coriander beans yourself in a mortar.
Combine all the prepared and remaining ingredients in a common bowl.
Close the container with a tight lid. Shake the mixture.

Store the resulting mixture in a dry place.

Seasoning for smoking fish with your own hands

For this type of product processing, it is better to prepare not a mixture of spices, but a delicious fragrant marinade. He will replace the seasoning.

Ingredients:

fish of a suitable variety for smoking - 1 kilo;
salt (coarse) - 2.5 tbsp. l.;
sugar (beet) - 1.5 tbsp. l.;
lavrushka - 5 leaves;
cloves - 4-5 pcs.;
high-quality tea (black) - 3 portion bags;
pepper - 6-7 peas.

Cooking:

Pour a liter of drinking water into the pan. Sweeten and salt liquids. Boil.
Remove container from fire. Add all remaining ingredients.
Pour the fish with the resulting cognac-colored mixture.
After cooling, move the pan with all contents to a cool place.

Leave the fish for 2-3 days.

Spices for fish soup

The spices listed below are important to add both to fish soup and simply to the broth in which the fillet is cooked for its further serving with a side dish. In the first version of the dish, any ground peppers will be appropriate. The spiciness will make the soup even tastier.

When cooking treats, it is worth adding to it not only the whole onion (after making a cross-shaped incision from one edge) and parsley, but also celery root and / or parsley. They will make the taste of the dish more vivid, interesting.

A very tasty broth is obtained with cumin and cloves. But paprika, coriander, cardamom and cinnamon are best avoided when making soup or cooking fish fillets, although they are still occasionally found in unadapted oriental recipes.

Tarragon, rosemary and sage complement the taste of the boiled product well, but make the broth bitter. Therefore, they can be chosen, for example, for processing fillets in a double boiler.

Having dealt with spicy additives ideally suited for fish, it will be easy to make fragrant mixes on your own. Then the taste of the resulting treats will pleasantly surprise both guests and all households every time.

Fish should be present in the diet of every person. It is very useful, as it contains essential trace elements, proteins and amino acids. And unlike meat, it is a more dietary and easy-to-digest product. But not all housewives like to cook fish. This is due primarily to its specific smell. In order to muffle it, you need to use various seasonings correctly. True, not everyone knows which spices for fish are best suited. Some of them mask the smell, others emphasize the taste. And if used improperly, spices can spoil the finished dish.

What spices for fish are most often used

When cooking, it is very important not to overdo it with seasonings and choose the right combination of them. Spices should emphasize the taste of the fish and improve it, not interrupt it. Different spices are used depending on the cooking method. What are the most popular spices for fish?

Parsley goes very well with fish. Its greens and roots gently complement the taste of the fish.
All varieties of pepper are suitable for such dishes. When cooking, it is better to add peas, and ground fish to fried and baked fish. But, most importantly, do not make the taste very spicy.
Aromatic rosemary enhances the delicate taste of boiled fish, 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 gives dishes an amazing flavor, but you need to add it only at the end of cooking.
Almost all housewives know that you need to add a bay leaf to your ear.
Basil is an essential seasoning for many fish dishes. It makes them fragrant and juicy.
Any kind 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 give such recommendations. River varieties are fresher, so their taste needs to be enhanced and emphasized. And seasonings are almost not needed for a seafood product.

What spices are suitable for You can choose more spicy and aromatic seasonings. Dill, black and red thyme, cumin and oregano best emphasize the taste of river fish. Almost always, onion 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 sea fish. At the same time, sea fish itself has a strong taste and aroma, so seasonings should be chosen carefully. It is best to use garlic, onion, cumin, ginger and lemon zest. But it is 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 so tasty, so seasonings should not be added. But no chef would send fish to the pan without drizzling it with lemon juice and adding hot peppers. Coriander, cumin and nutmeg are also good. An original and tasty dish will turn out with such a set of spices: salt, pepper, garlic and herbs. All this must be mixed, roll the pieces of fish in spices, pour over with olive oil and leave to marinate a little. Only after that you can fry.

Seasonings for cooking fish

The ear is very popular in many countries. But you need to remember that when cooking, part of the seasonings dissolves in the broth. It is customary to add such 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 enhance the flavor of fish when cooked. Therefore, along with it, carrots, celery root and parsley, 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 the fish is baked

It is not recommended to abuse spices in this cooking method. Most often, onion, garlic, lemon are added during baking, and the most popular cooking method is on an onion pillow: onion rings are placed on foil, then pieces of fish, which are sprinkled with salt, pepper and rosemary. The foil is wrapped and the dish is cooked in the oven. Fish prepared in the same way with horseradish will turn out to be no less tasty. From herbs, fennel, basil, rosemary or savory are more suitable for baked fish.

What spices for fish are added during salting and pickling?

With this method of cooking, hot spices are not needed. There are housewives who like to salt or marinate fish on their own. They use their favorite spices, and the taste of the dish is always special. What are the best spices for salting fish? Delicious spicy salted herring is made with allspice, cloves, bay leaf and coriander seeds. Red fish is salted with dill and parsley, bay leaf and lemon. Often, with this method of preparation, onion, cut into rings, and mustard peas are added.

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 cooking fish, it is logical to use its own set of spices and spices.

So, firstly, the fish can be fried. You can do this on the grill, in the pan and in the oven, and - quickly. In any case, the fish will retain as much as possible its natural taste and texture, for which we, in fact, love it. It is reasonable in this case to use almost commonplace salt, pepper and lemon juice. Pepper can be either black or white, but large 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, the fish absorbs the aroma of herbs very well. Therefore, if you cook, then by all means with seasonings, herbs. And you should let her soak well with their aromas. The herbs that are used to cook the fish can be... ANYTHING!!!

This is not to say that a certain fish is better combined with a certain specific plant, this is a matter of taste. But it cannot be said that the combination of mint-salmon or halibut-rosemary is classic. Rather, on the contrary: halibut with rosemary is a special, rather complex and peculiar recipe.

The combination of lemon and fish is a classic. Pairing garlic with fish is a classic, and garlic pairs well with fish. Traditional spices for fish are rosemary and thyme, they go well with fish dishes without imposing their taste, but without making it too thin.

Such combinations are used in many Mediterranean cuisines - in Greece, and in Spain, and in other countries where they love fish and know how to cook it. Absolutely, the word "classic" is suitable for a combination of fish and Provence herbs - parsley, dill, tarragon, marjoram, thyme, which have an extraordinary odor.

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

Greens and parsley root, black pepper, marjoram, nutmeg, curry, dill, savory, tarragon, onion, garlic, red sweet and hot pepper (dried or fresh), allspice, rosemary, sage, cumin, white mustard, thyme, parsnip, bay leaf, peppermint.

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

Onion, garlic, nutmeg, cloves, bay leaf, grated parsley, basil, savory, fennel, allspice, rosemary, lemon balm, curry are used with stewed and boiled fish.

It is believed that the task of seasonings and spices is to provide additional taste to the finished dish. Yes, this is true, but when it comes to fish, the question is more global. In addition to taste, the dried herbs and roots used should have disinfectant and preservative properties.

It should be remembered that the fish is very quickly saturated with odors. But the additives used should help reveal the taste, emphasize it, and not interrupt it, so you need to handle them carefully. Although much depends on historically established culinary preferences.

So, in Japan, a country where more than 3,000 types of fish, shellfish and seafood are served on the tables, and each average citizen of the country eats about 70 kilos of various varieties a year, and, many of them undergoing only minimal heat treatment, practically do not use spicy herbs and spices. They believe that it is necessary to enjoy the tastes that nature gives.

But it is pointless to use cinnamon, coriander, paprika and cumin. They can only add flavor to the broth. The fillet is not affected in any way.

Regardless of whether the fish is stewed in oil, sauce or on a vegetable pillow, a little spice will not hurt.

For a light spiciness, you can add pepper and mustard grains. To improve the aroma, mint, lemon balm and basil are suitable. To enhance the taste, onion and dill are indispensable.

Do not use paprika, turmeric, cinnamon and curry during stewing. They are able to completely interrupt the taste of the finished dish.

For smoking

Nothing can replace the aroma of a real haze. Even those who do not particularly prefer it in another form will not refuse smoked fish.

From spices, you can not use anything at all. And if you use additives, then in a minimal amount.

For a more delicate and sophisticated flavor, you can add greens and pieces of celery root directly to the gills. If you want to experiment with taste, mustard, tarragon or paprika to choose from will do. They need to wipe the carcass inside and out.

Take note!

Do not use ready-made mixtures for smoking. In most cases, they contain bright oriental spices that interrupt the natural taste of the fish.

For salting, pickling and drying

Fans of preparing fish at home can use traditional salt, allspice, peas and lavrushka. But there is a mixture that even professionals do not call it anything other than “divine”.

You can also make it yourself. To do this, mix a spoonful of salt, half a spoonful of dried garlic and lemon zest, two tablespoons of oregano, basil, parsley and fennel, and a leaf of bay leaf. It is enough to put the fish in a jar, sprinkle with the resulting mixture, and pour a liter of water. After 2-4 days, depending on the size of the pieces, you can try. The result is amazing!

If the fish is intended for long-term storage, pour a couple of tablespoons of vegetable oil on top. It forms a kind of shutter that will protect the product from spoilage.

But for dried fish, the following options are more suitable:

cumin + coriander + shower. pepper + parsley + saffron + salt;
cilantro + marjoram + paprika + chaman + suneli hops + saffron + salt;
salt + sugar + juniper + pink pepper + lemon zest + dill.

All ingredients are taken in equal proportions.

Spices depending on the type of fish

In our country, river, sea or red fish are usually served on the table, and each of them “prefers” its spices.

For red fish, it is recommended to use ginger, oregano, juniper berries, black and pink peppercorns, fennel, dill and basil. If a broth will be prepared from it, you can’t do without a couple of tablespoons of white table wine, and parsnip root or fresh parsley will not interfere. And when salting, try adding a little soy sauce. When serving red fish prepared in any way, it can be sprinkled with arugula.

White fish has a neutral taste and aroma, so you can use the usual European and spicy oriental spices with it. But the classic additions to it in the world are freshly squeezed citrus juice and dry white wine.

By the way, white fish is tastiest when boiled or baked.

But river fish requires the use of additives that interrupt its characteristic smell and emphasize the natural taste. Before cooking, it is recommended to sprinkle the cleaned carcass with lemon juice, and then rub it with a mixture of salt, garlic, pepper, basil, parsley or marjoram. If river varieties are boiled or stewed, it is necessary to put a peeled onion to them for at least 15-20 minutes. I recommend cooking white carp in the oven.

The most expensive spice in the world is wild ginseng root powder. 26 g costs 100 thousand dollars.

Now you know which spices are best for fish. Refer to this cheat sheet more often and every everyday dish will turn into a real masterpiece.

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Fish, both river and sea, absorb aromas very well. By itself, fresh fish smells neutral and does not need any "beating off the smell". If the fish smells strong and unpleasant, it can only mean one thing - the fish is stale. Remember Woland's famous phrase from Bulgakov: "There is only one freshness - the first, it is also the last."

Seasonings for fish should be chosen with the expectation of only emphasizing, but not drowning out the taste of fish.

Seasonings and spices for fish

Of course, different seasonings and spices are suitable for different fish dishes, they can be infinitely varied. We will focus on the description of the most common seasonings for fish. These include spices and herbs .

In the first place in popularity among seasonings for fish is lemon. Delicate lemon aroma goes well with fish, making its taste more intense. A light sourness adds spice to fish dishes. Lemon juice, lemon zest, whole slices that are baked with fish - there are a lot of options. Ready-made lemon pepper seasoning is popular - white ground pepper soaked in lemon juice or mixed with dried and ground lemon zest gives a unique combination of flavors that opens up into a fragrant bouquet when heated.

Spices for fish

Black pepper
It is made from the unripe fruit of the Piper nigrum plant. The unripe fruits are harvested, dried in the sun or in special dryers, because of which the shell of the fruit quickly turns brown, shrinks around the seed and turns into a dark, shriveled black peppercorn, so well known to us. It is added to fish broths (soup), when stewing and baking fish. Very good for fish in a marinade or in a tomato. It gives a spicy aroma and a slightly spicy aftertaste.

White pepper
These are black pepper grains, peeled from the fruit shell. White pepper is light gray (white) in color and has a more delicate flavor than black peppercorns. It is applied to practically any fish dishes, especially to fish with white sauces, and seafood.

Coriander
The green parts of this annual plant are commonly known as cilantro. The seeds of this plant are called coriander. They are small, light brown, with a strong spicy aroma. Coriander goes well with white sea fish - cod, haddock, navaga, and dishes from them.

Turmeric
Intense yellow-brown powder. It has a pleasant spicy aroma and, in addition, contains a natural dye - curcumin. Turmeric is good to use to give boiled or fried fish a pleasant golden color.

Ginger
Widely known seasoning for any dishes. It has a kind of "warming" effect. In large quantities, it gives a rich spicy taste. In cooking, it is used both fresh and dried ginger root powder. In small quantities, it enhances the natural flavor of the dish, like garlic. Ginger is well suited as a seasoning for fish with a rich taste - red fish, halibut, dorado.

Saffron
A very beautiful flowering plant of the bulbous family, saffron stigmas have been known since ancient times as a spice and dye. The name "saffron" itself comes from the Arabic word "zafran", "yellow". Saffron gives any dish a beautiful golden color and a strong spicy flavor. It goes well as a seasoning for fish with vegetables, creamy sauces and red wine.

Nutmeg
Nutmeg is the seed (pit) of the fruit of the nutmeg tree. Nutmegs are round or oval in shape, very dense, almost hard. To make seasoning powder, fresh nutmeg is grated on a metal grater. Nutmeg has a strong aroma and pungent spicy taste, so it should be used in fish dishes in very small quantities, no more than 0.1 grams per serving. Nutmeg can be added to fish soups and fish stews.

Spices

Parsley
A herbaceous annual plant in which both the leaves (greens) and the root are used as a seasoning. Parsley root will add a delicious flavor to the fish broth. It is very good to add parsley root to liquid and semi-liquid fish dishes - fish soup, hodgepodge, aspic.

Fennel
A plant of the umbrella family, with a pleasant delicate aroma and slightly sweetish taste. It is used as a seasoning or as an independent product in various dishes. Fennel roots can be stewed or boiled. Perfect for fish, especially marine - sea bass, perch, dorado.

Dill
A spicy herbaceous plant of the umbrella family, widely known in Russia. The top green parts of dill are used as seasoning and decoration. Rougher dill stalks are added to broths during cooking. Ripe dill umbels are added to pickles and marinades. Dill is great as a seasoning for fish, especially white fish, both river and sea. Pairs well with garlic and lemon.

Tarragon (tarragon)
Spicy herb, one of the types of wormwood. Tarragon leaves and twigs are used as seasoning. It has a delicate aroma with bitterness. It smells a little like anise. In the preparation of fish dishes it is used very widely, especially in Mediterranean cuisine.

Marjoram
Also applies to herbs. It has a sweetish-spicy aroma, reminiscent of camphor and spicy, slightly bitter taste. Marjoram is more suitable for meat than for fish, but perfectly sets off the taste of fish baked on charcoal.

Oregano (oregano)
Perennial herbaceous plant, spicy herb. It has a delicate delicate aroma. More often they are added to marinades and pickles; in Russian cuisine, oregano has long been added to tea for smell. A pinch of oregano will add an exquisite taste and aroma to even the simplest fish dishes.

Thyme
One of the best seasonings for fish. A perennial shrub whose leaves contain essential oils. It has a strong spicy smell, pleasant bitter taste. Perfect for fatty fish dishes - halibut, catfish, mackerel, red fish, as it has a good effect on digestion, speeding up digestion.

Lemongrass
A southern herbaceous plant with a delicate citrus aroma. Only the lower parts of the lemongrass petioles are used as seasoning. It sets off the taste of sea fish very well, lemongrass is also added to fish soups.

Rosemary
Rosemary is an evergreen shrub with thin, needle-like leaves. It has a strong fresh aroma, slightly reminiscent of coniferous. Rosemary pairs well with charcoal-roasted or oven-roasted meats or fish, but should be consumed in very small amounts or the rosemary will impart an undesirable bitter taste. If you put rosemary in the broth, you need to take it out after 3-4 minutes so that bitterness does not appear.

Sage (aka salvia)
A perennial herbaceous plant, fresh or dried sage leaves are used for seasoning. It has a strong spicy aroma. Sage is often added to marinades and sauces. It pairs well with onions and garlic. It is better not to add finer spices along with sage - sage will simply drown out their smell. In fish dishes, sage is best added in small quantities, combining it with garlic.

Basil
Herbaceous plant with reddish-lilac leaves. In the Caucasus, basil is also called reagan or reyhan. Different varieties of basil have different shades of smell - from peppery to clove. As a spice, fresh basil leaves are more valued, but they are also used in dried form. Basil in the dish gives at first a slight bitterness, then a sweetish aftertaste. It goes well with garlic, tomatoes, green salad. Perfect for stewed or baked fish, as well as vegetable side dishes for fish.

If you cook fish soup, be sure to add parsley root, bay leaf, black pepper, quite a bit of sage and nutmeg, a pinch of coriander;

Fried fish does not need to be heavily seasoned with spices. Before frying, you can sprinkle fish or fish fillets with lemon juice, sprinkle with ground black and white pepper, lightly sprinkle with turmeric for a golden color;

Baked fish. That's where there is a fantasy run wild! If you bake fish in foil or in a sleeve, pour in all the spices that are at hand, but make sure that none of them overlap the flavor of the others. Saffron, garlic, lemongrass, thyme and basil, fennel greens and grated nutmeg - all this can and should be added when baking fish;

If you don't have access to fresh herbs for your fish, a ready-made seasoning mix is great. The most ideal is a mixture of "Provencal herbs" - thyme, sage, basil, rosemary.

For seafood - shrimp, crabs, squid, scallops - when cooking, bay leaves, black pepper, white pepper, garlic, sage are added to the water.