Seasonings for pollock what. Spices and spice mixtures for fish

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

Sea fish

Spices for red fish

Red sea fish is quite oily, but with the wrong cooking technology, it can become dry. To avoid this, it is enough to put 1-2 drops of freshly squeezed lemon juice on a piece of fish. In order to get richer and bright taste, add black pepper, paprika, turmeric or thyme. To give red fish an unusual, slightly sweet taste, use fennel, dried onions or basil. We draw your attention to the fact that all of the above spices are perfectly combined with each other.

Spices for white fish

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

Marjoram;
Mint;
Oregano;
Sage;
Melissa.

The combination of these herbs is traditional in french cuisine. But professional chefs put them quite a bit, because the spices should complement and reveal the taste ready meal, rather than interrupt it.

River fish

The taste of river freshwater fish is fundamentally different from the taste of sea fish. That is why its preparation requires completely different seasonings. 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 is great amount ways to prepare it. The most popular seasonings for perch are:

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

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

Spices for catfish

Catfish is a predatory fish. In taste, it will be significantly different from perch. It is best to fry this fish without adding oil. Braised in own juice catfish has a richer taste, and also retains in its composition significantly large quantity vitamins and others beneficial trace elements. The following spices and additives are considered to be the most suitable for this fish:

spicy red and black peppers;
Curry;
Hard cheeses;
Bay leaf;
Wine vinegar (suitable for both marinade and juiciness during frying).

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

Spices for small fish

The most common small fish are gobies, capelin and sprat. At correct selection spices, ready-made dishes will be no less tasty than those prepared from perch or catfish. For small fish best to pick spicy seasonings, but it is better to refuse sharp ones. by the most suitable spices and aromatic additives are considered to be:

Onion and garlic;
Caraway;
Red Bell pepper;
Grated hard cheese.

We draw your attention to the fact that small fish does not go well with hot spices, as it becomes too hot and acquires a specific aftertaste.

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

The choice of seasoning according to the method of cooking fish

Spices for frying fish

The most popular way of preparing fish is frying. For her, seasonings with a tart and rich aroma are selected. Professional chefs recommend opting for:

Cardamom;
coriander;
Nutmeg;
Cumin;
Basil (great for both fresh and dried).

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:

carnation;
Black pepper;
Caraway;
Fresh greens.

We draw your attention to the fact that any spicy seasonings almost completely interrupt the fishy taste of the broth, so it is better to refuse them. Also not suitable for this dish fresh dill and bay leaf.

Spices for salting fish

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

Fennel;
Basil;
Tarragon;
White, black and red peppers;
Nutmeg;
Coriander;
Bay leaf.

Spices for grilled fish

In many classic recipes cooking grilled fish, it is recommended to abandon seasonings during frying. However, for more rich taste fish can be pre-marinated in mineral water and the following spices:

mustard;
Saffron;
Tarragon;
Paprika.

Fish is one of the most delicious and the most useful products. Without it, it is impossible to imagine proper and nutritious nutrition. However, the fish does not have a pronounced taste, which is why it must be emphasized with seasonings. In this article, we told you about which spices are best 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 more saturated, but in no case interrupt it.

Some housewives are not particularly enthusiastic about the proposal to cook fish, explaining this by their dislike for its specific smell. But various spices for fish can easily cope with it, which are not difficult to pick up. And the taste of the finished dish from such additives only wins. The women's online magazine "Beautiful Half" has some valuable recommendations in store for you, which will definitely help you make it unforgettable.

Any connoisseur fish cuisine will tell you that there is nothing better than freshly caught fish, and it does not matter at all how you cook it. If the fish has spent some time in freezer, is not quite the same. In order not to suffer with cleaning, rinse the fish with boiling water, and the scales will come off very easily. First decide what exactly you want to cook. After all, the selection of spices largely depends on the type of heat treatment. For example, if you have salmon fish soup in your menu, then the spicy set will include ground black pepper, cloves, bay leaf, finely chopped fresh herbs dill and parsley, and allspice peas. Almost without exception, onions are put in fish soups and broths: both onion and green. But first things first.

Broths, soups, fish soup: what spices to choose?

The minimum set of spices for cooking fish includes onion, bay leaf, allspice and fresh herbs (preferably parsley). Some put in fish broth chopped garlic: the dish turns out to be spicy and, undoubtedly, useful, since there is no doubt about medicinal properties Garlic, I hope, no one has. Nutmeg and red pepper will also set off the rich fish broth with burning notes, and sage will bring a subtle, pleasant bitterness. Just use these spices very carefully, otherwise excessive "generosity" will ruin even the most wonderful soup.

There are gourmets who add white wine to fish broth, and in this case it also becomes something of a spice. And another find for such a broth is rosemary with its persistent aroma, similar to coniferous.

Spices for fried fish

Surely many will say that fried fish is delicious on its own, and only needs to be slightly salted. But it's so banal and predictable! By the way, I have a question: do you sprinkle fish pieces with lemon juice before sending them to the pan? So do the chefs of many famous restaurants, considering lemon juice in combination with regular salt and black or white ground pepper is the best seasoning for fried fish.

Together with pepper, a pinch of ground coriander, cumin, bitter or sweet almonds, nutmeg will not interfere with fried fish at all. And here are the anise fruits in the process of cooking fish dishes are not used. But garlic is quite appropriate here. You can, for example, salt and pepper pieces of fish prepared for frying, sprinkle with chopped garlic and herbs, pour over olive oil and let them marinate in the refrigerator for thirty minutes. Then fry, as usual, in breadcrumbs.

Spices for baked fish

Fish baked in foil is becoming increasingly popular. It is prepared in its own juice, and therefore it is clearly not worth abusing spices here. Classical salt and pepper are often complemented with onion or lemon: their rings are placed in foil along with pieces of fish - this is called "fish on onion pillow"or" fish on a lemon cushion. And here, obviously, rosemary will not be superfluous. When talking about the use of rosemary in cooking, then, first of all, they recall the recipes for baked fish and potatoes. There is also a more tricky technology - fish with horseradish, when the prepared fish carcass is smeared with table horseradish (this sauce can be bought at almost any grocery store), wrapped in foil and baked in the oven or on the fire. Contrary to all expectations, the taste is very soft and tender. You can use other spices when baking fish in foil - the same garlic, basil, savory or fennel. In general, try, and one day you will definitely find the best option for yourself.

P.S.: I can't resist asking a question: what fish spices do you usually use? You can write the answer directly in the comments under this article.

Choice the right spices in the preparation of fish is crucial. 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 grains dill).

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. She happens to be valuable source 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 you spice up the fish fragrant spices and cook by stewing, it will retain and even increase its useful 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. Well reveals his taste properties in company with parsley and rosemary.
Garlic is a universal addition not only to fish. Ideal for 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.

The perfect combination of spices suitable for fried fish

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 option perfect seasoning for any fish dishes.

Required Ingredients:

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

Cooking:

These ingredients must be dried. natural way 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 mixes. It is especially pleasant to prepare fragrant herbs grown on their 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. 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 in, the brighter the taste will be. ready snack.

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, big fish salt for 3-4 days.

The recipe for a universal mixture for fish dishes

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

It contains aromatic additives, which 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;
shallow 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.

Seasoning for smoking fish with your own hands

Seasonings are not needed for smoking fish in a smokehouse. It is enough to salt it well and withstand a certain time in brine. For the fish to have a special smoked taste and aroma at home, you will need special seasoning, which will mimic the desired flavor notes. Perfect for this task liquid smoke or black tea.

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 gain beautiful colour and excellent aroma. Readiness is checked with a fork after 2 - 3 days - when pierced, the fish should not go ichor.

In marinade for cooking smoked fish instead of tea, you can put a cup onion peel. 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 are most suitable for this purpose, dried celery, onions and carrots.

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 add nutmeg, it will saturate the soup with its aroma, improve digestion and reduce stomach acidity.
Black and white peppers- Mandatory 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 dried fruits are often harvested, which give the fish soup not only its taste, but also its color.

No matter what the composition of the seasoning for fish is taken, deprive it bad smell sea (river, reservoir) will help lemon juice or vinegar. citrus juice it is better to use fresh, but the zest will not give such a pronounced effect.

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 that are ideal for baking in the oven. different varieties fish. 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, this type of heat treatment 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 for frying are selected hot peppers. 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 to the marinade for it (whole leaves or crumbled), colored ground peppers, lime / lemon juice, allspice peas. 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, it is chosen vegetable fat 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 into the pot drinking water. 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.

Very delicious broth 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 occupies an important place in human nutrition. It is healthy and tasty, but it is often unfairly relegated to the background after poultry or meat. Thanks to a large number rivers, lakes and seas washing Russia, the hostess is given a choice of a huge number of types of fish that can be boiled, stewed, fried, stuffed, marinated, salted, baked. To improve it palatability during cooking, add to dishes different spices.

What are the benefits of spices for fish

Fish pulp itself is dietary and easily digestible, contains many vitamins, other useful substances. No wonder this product was included in the menu of Soviet canteens - remember the "fish" Thursday. Fish dishes are recommended for children and people on a diet due to diseases. The Japanese, whose diet consists mainly of marine products, are recognized as centenarians, they even spend old age in motion. And if you flavor the dishes with spices, then the benefits from them will increase significantly.

Beneficial features popular spices:

Bay leaf strengthens immune system and heart muscle.
Black pepper increases appetite, destroys harmful bacteria.
Carnation promotes good digestion.
Basil relieves inflammation, improves work gastrointestinal tract.
Nutmeg is necessary for those who need to strengthen memory, stimulate the brain.
Turmeric actively fights carcinogens, reducing the risk oncological diseases.
Chili pepper promotes rapid satiety and weight loss.
Saffron normalizes the production of hormones, it is recommended to be added to food for women who have problems in this area.
Cumin has a positive effect on the production of bile.
Dill is a natural remedy for bloating.
Mint soothes nervous system, it is advised to drink before going to bed.
Curry improves overall well-being.

When adding seasoning to a dish, be careful. Not all spices can have a beneficial effect on the body. spicy seasonings, such as chili pepper, black pepper, garlic, have the ability to irritate the mucous membrane. They should not be used by people with stomach ulcers, liver or kidney disease. Peppermint, for example, can cause heartburn, an uncomfortable feeling in the stomach.

seasoning composition

Seasoning is a mixture of spices that are added to a particular food. If speak about flavor additive for fish, it can be purchased at ready-made. For those who want to experiment with flavors or aromas, seasoning can be assembled independently, focusing on your gastronomic preferences. The average calorie content of the spice is 160 kcal per 100 grams.

Universal Seasoning

by the most simple option to improve the taste of a fish dish is to purchase a ready-made universal seasoning, which is sold in any store in packaged form. Choose the set of spices, which will not contain dyes, flavors, flavor enhancers. Pay attention to the salt or sugar content, these components only increase the volume. Ask around for spices in special seasoning departments, where they make individual sets at the request of the buyer.

What spices are suitable for fish

known to be gentle fish fillet perfectly absorbs the smells and tastes of different herbs. Classic option such an additive is ground coriander, dried vegetables, parsley, turmeric, ground peppers, citric acid. Interestingly, the seasoning for marinating fish is fundamentally different from the spices that are used during heat treatment. This also applies to cooking methods: it is better to use some seasonings for frying, and others for fish soup. Seasoning may also differ depending on the type of fish.

Freshwater fish species

River varieties of this product have a specific smell that is easy to remove with lemon juice, citric acid, parsley, basil, anise, oregano, other spices. These spices will harmonize well with such types of fish as:

pike;
perch;
trout;
carp.

Sea fish

Spices for sea fish must be selected carefully. They should complement the taste of the main product, emphasize its natural aroma. These spices include a fragrant bouquet of ground peppers, thyme, lemon balm, ginger, bay leaf, mustard, parsley, cloves. For smoked dishes use fennel, sage, rosemary, dill. These spices pair perfectly with:

herring;
flounder;
mackerel;
sturgeon;
salmon,
hake;
cod.

Seasoning for salting fish and marinades

Salted or pickled fish - a private guest on dining table. Such a dish does not have to be bought ready-made, it can be prepared independently in your kitchen. To make it tastier, chefs recommend adding bay leaves, ground peppers, allspice, and lemon juice to the marinade. Dry fillet of low fat content will be more juicy if marinated in some kind of sauce, for example, in sour cream with chopped parsley or mayonnaise.

For cooking fish soup and fish soup

Ukha, Suvorov-style soup, french bouillabaisse, Finnish lohikeitto - the variety of options for fish soup is huge. For such dishes, bay leaves, onions, parsley, saffron, paprika, chili peppers, delicacy nyora peppers, fennel seeds are suitable. Some spanish recipes includes such exotic seasoning for fish soup orange peel and dark chocolate. On sale you can find ready-made kits harmoniously selected spices for the first fish dishes.

How to use correctly

Fish can be cooked different ways. Depending on the heat treatment, seasonings should be added according to the rules in order to maximize the taste of the product:

Frying. If you are going to cook the fillet in a pan, then remember that salt must be added directly to the vegetable oil. This also applies to spices. To tender fillet did not burn and fall apart, experts advise lubricating the carcass with salted and peppered oil and putting it on a heated, clean frying pan.
Extinguishing. When cooking in this way, it is better to add the seasoning at the same time as the vegetables so that they can absorb some of the aroma and taste.
Cooking. Do not add oriental spices to the broth, they will make the broth too rich and "kill" the taste of the fish.
Baking. Cover the carcass with seasonings, wrap in foil and put in the oven or slow cooker. If you are using river fish you can stuff it with parsley and lemon. Such a simple seasoning for fish in the oven will remove the river smell. After you bake the fish, do not forget to remove the filling.

For frying

Fried fish- one of the most popular dishes. The golden crust will not leave anyone indifferent, while the meat itself becomes more juicy due to the addition vegetable oil. The aroma of such a dish largely depends on the seasoning. Traditionally used for frying hot peppers: black, red, white. Experienced chefs It is advised to add such spices:

Garlic. But you need to know the measure: do not get carried away using this spice, so as not to interrupt light gentle taste of the main product.
Coriander, nutmeg and thyme. These spicy seasonings will make the dish unforgettable.
Turmeric. This spice is famous for its sweetish taste and bright yellow color, which it generously shares during the cooking process. appetizing golden crust secured.
Greenery. The herb of dill, lemon balm, basil, parsley and thyme harmonizes well with fish. Can be used dry.
Lemon juice. This ingredient cannot be called a spice, but it will help neutralize the specific smell and taste of river fish species.

Seasonings for baked fish

Fish can be baked in many ways: in foil, in a sleeve, in an open baking sheet, in the oven or in a slow cooker. In any case, such heat treatment is considered one of the most harmless and dietary. To add flavor and aroma, culinary specialists use the following seasonings:

Bay leaf. A classic spice that all housewives love. It goes great with baked fish.
Melissa and mint. They will give the dish a fresh shade, it is very good to use on hot days.
Parsley, celery root, onion and lemon juice. These components will save the dish from the river smell during baking.
Anise, marjoram and herb oregano. These spices enhance the flavor and aroma of the dish.