Spices and seasonings for fish. Seasoning for fish: composition, purpose of spicy and aromatic plants. Spices for catfish

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 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 mainly 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 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 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.

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:

Marjoram;
Mint;
Oregano;
Sage;
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:

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 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:

Hot red and black pepper;
Curry;
Hard cheeses;
Bay leaf;
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:

Onion and garlic;
Caraway;
Red bell pepper;
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:

Cardamom;
Coriander;
Nutmeg;
Cumin;
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:

Carnation;
Black pepper;
Caraway;
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:

Fennel;
Basil;
Tarragon;
White, black and red peppers;
Nutmeg;
Coriander;
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:

Mustard;
Saffron;
Tarragon;
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.

You can take dried herbs from the store or prepare them yourself.
Basil is hung dried, fennel seeds are dried on the 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 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:

These components must be dried naturally or in an electric dryer.
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:

The fish is washed, gutted if necessary, rubbed with salt or poured with marinade.
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:

Grind the pepper mixture and place them in a container where the seasoning will be stored.
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.
Crush the coriander seeds in a mortar.
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:

Pour 1 liter of water into a small container. Add salt, sugar and bring to a boil.
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.
Pour the marinade over the fish (it should cover it completely), cool and refrigerate.
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.

Seasonings and spices for fish

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

The first place in popularity among fish seasonings is lemon. The subtle lemon aroma goes well with fish and makes its taste richer. A slight sourness adds piquancy 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 - ground white pepper soaked in lemon juice or mixed with dried and ground lemon zest produces a unique combination of aromas that opens up into a fragrant bouquet when heated.

Spices for fish

Black pepper
It is made from the unripe fruits of the Piper nigrum plant. Unripe fruits are collected, dried in the sun or in special dryers, which is why the fruit shell quickly turns brown, shrinks around the seed and turns into the dark, wrinkled black peppercorn we know so well. It is added to fish broths (fish soup), when stewing and baking fish. Very good for fish in marinade or in tomato sauce. Gives a spicy aroma and a slightly pungent aftertaste.

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

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

Turmeric
Rich 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
A widely known seasoning for any dish. It has a kind of “warming” effect. In large quantities it gives a rich pungent taste. In cooking, it is used both fresh and dried ginger root powder. In small quantities, it enhances the natural taste of the dish, just 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 as a spice and dye since ancient times. The name “saffron” itself comes from the Arabic word “zafran”, “yellow”. Saffron gives any dish a beautiful golden color and a strong spicy aroma. Well suited as a seasoning for fish with vegetables, creamy sauces and red wine.

Nutmeg
Nutmeg is the seed (pit) of the nutmeg tree. Nutmegs are round or oval in shape, very dense, almost hard. To make the seasoning powder, fresh nutmeg is grated using a metal grater. Nutmeg has a strong aroma and a hot, spicy taste, so in fish dishes it should be consumed 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 whose leaves (greens) and roots are both used as a seasoning. Parsley root will add an appetizing aroma to fish broth. It is very good to add parsley root to liquid and semi-liquid fish dishes - fish soup, solyanka, aspic.

Fennel
A plant of the Umbelliferae family, with a pleasant delicate aroma and slightly sweet taste. Used as a seasoning or as an independent product in various dishes. Fennel roots can be stewed or boiled. Excellent with fish, especially sea fish - sea bass, perch, dorado.

Dill
A widely known spicy herbaceous plant of the Apiaceae family in Russia. The upper green parts of dill are used as seasoning and decoration. Coarser dill stems are added to broths during cooking. Ripe dill umbrellas are added to pickles and marinades. Dill is excellent as a seasoning for fish, especially white fish, both river and sea. Goes well with garlic and lemon.

Tarragon (tarragon)
Spicy herb, one of the types of wormwood. Tarragon twigs and leaves are used as seasoning. It has a delicate aroma with bitterness. The smell is slightly similar to anise. It is used very widely in the preparation of fish dishes, especially in Mediterranean cuisine.

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

Oregano (oregano)
Perennial herbaceous plant, herb. Has a subtle delicate aroma. More often added to marinades and pickles, in Russian cuisine oregano has long been added to tea for flavor. A pinch of oregano will add a refined 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 odor and a pleasant bitter taste. Perfect for dishes made from fatty fish - halibut, catfish, mackerel, red fish, as it has a good effect on digestion, speeding up digestion.

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

Rosemary
Rosemary is an evergreen shrub with thin leaves that look like pine needles. It has a strong fresh aroma, slightly reminiscent of pine. Rosemary goes well with charcoal- or oven-roasted meat or fish, but it should be used in very small quantities, otherwise rosemary will give an undesirable bitter taste. If you put rosemary in the broth, you need to remove it after 3-4 minutes to avoid bitterness.

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

Basil
Herbaceous plant with reddish-purple leaves. In the Caucasus, basil is also called Reagan or Reyhan. Different varieties of basil have different flavors, from peppery to clove-like. Fresh basil leaves are more valued as a spice, but they are also consumed in dried form. Basil in the dish first gives 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, just a little sage and nutmeg, and a pinch of coriander;

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

Baked fish. This is where your imagination can run wild! If you bake fish in foil or in a sleeve, add all the spices you have on hand, but make sure that none of them covers up 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 can't get fresh herbs for your fish, a ready-made seasoning mixture is great. The most ideal mixture is considered to be a mixture of “Provencal herbs” - thyme, sage, basil, rosemary.

For seafood - shrimp, crab, squid, scallop - bay leaf, black pepper, white pepper, garlic, and sage are added to the water during cooking.

Seasoning for fish allows you to enhance the taste, add piquancy and help get rid of the unpleasant odor. We will tell you which options are suitable for different types of cooking - after reading the article, you will be able to surprise your loved ones with new culinary masterpieces.

For frying

Spices for fish allow you to incredibly change its taste - the light and delicate texture does not have pronounced properties. That is why different herbs change it beyond recognition.

Fried foods are delicious - they have a richness from the oil and a crispy exterior. Let's look at the best spices for frying fish.

To achieve a spicy aroma and slight piquancy, choose black or red pepper;
A more sophisticated option - white pepper;
Turmeric allows you to achieve a pleasant golden hue and adds a sweet aftertaste.

Among the best options for spices and herbs for fish, chefs highlight:

Fennel;
Dill;
Paprika.

All ingredients can be used both fresh and dried. Strictly monitor the quantity - too many spices can overwhelm the main taste of the dish.

It's best to cook this way:

In the grill;
In the oven;
In a frying pan.

Let's tell you a little trick! To avoid over-salting when frying, add salt directly to the oil.

We'll also give you the perfect recipe. Mix these ingredients:

A small amount of black pepper coarse grinding;
Add salt;
Pour in spoon of lemon juice.

Let's talk about what spices are used to bake fish.

For baking

This type of preparation is considered the most healthy and dietary. Heat treatment in the oven occurs as follows:

On a baking sheet;
In foil or sleeve;
In glass or ceramic form;
In a food bag.

It doesn’t matter which method you choose, the main thing is the spices for fish in the oven, which change the taste and make the dish a complete masterpiece. Let's talk about the most suitable spices:

To remove the specific smell, add fresh parsley, onion, celery or lemon juice;
For baking without sauce, it is better to choose anise, marjoram, ;
A bay leaf will help highlight the aroma;
Mint and lemon balm will add freshness;
Basil, fennel and thyme add aromatic flavor to the dish;
Ground bay leaf and black pepper enhance the unique flavor.

A little advice - it is best to prepare the dish by covering the carcass with herbs on all sides.

Now you know what spices are suitable for fish cooked in the oven. Let's figure out what to avoid:

Avoid cumin, coriander, cardamom;
Do not use paprika, turmeric, or nutmeg.

Bright “oriental” aromas will erase the fish bouquet and ruin the dish.

We've reviewed the best baking kits. Let's look at the best spices and seasonings for fish that are used when cooking.

For cooking

Choosing the appropriate option for a large amount of liquid is not easy - the selected bouquet must be combined with boiling water and absorbed into the meat.

Let's figure out what seasonings are suitable for fish, what should be added to the pan when cooking:

The best option for saturating the broth is onion, celery and bay leaf. In addition, they interrupt the specific aroma. Dill and parsley will serve these purposes;
Any pepper will add a little heat;
Nutmeg, saffron, rosemary and sage are bitter - so they should not be added to the soup. But if you want to cook the fillet and remove it from the water, these seasonings will be the best option.

We found out which seasoning is best for fish cooked in a pan, as well as for soup.

It is best to avoid the following herbs - they saturate the broth, remaining useless for the fillet:

Cinnamon;
Paprika;
Turmeric;
Cumin - interesting, read the detailed answer in our other article;
Cardamom.

Now you know how to properly cook a carcass and prepare a delicious, aromatic soup. Let's discuss what seasoning is added to fish when stewing.

For extinguishing

Many housewives complain that stewed fish seems too bland. This can be corrected by just adding a small amount of spices.

The following options will suit you:

Onions and dill will help enhance the taste;
Melissa, mint and basil add freshness to the dish;
A sprig of rosemary will add a spicy aroma and decorate the plate;
Mustard seeds will make the taste piquant and refined;
Any type of pepper is ideal for spiciness.

Spicy sauces that you can make yourself will add piquancy and make the meat juicy and melt in your mouth. Here is the simplest recipe:

Mix sour cream and selected spices. Don't overdo it with the amount of ingredients;
Pour over the fish;
Add a little flour to thicken the sauce.

Second option for beginner cooks:

Stir in tomato paste and seasonings, such as pepper and onion;
Pour over the fillet and simmer a little under the lid.

Such sauces are also good because they allow you to reduce the number of calories, because they successfully replace fatty oil.

We have learned which ingredients will enhance the taste when baked, let's discuss the composition of the fish seasoning used for smoking.

For smoking

Almost everyone loves smoked fish - it has a delicate texture and a pleasant aroma. As a rule, this cooking method does not require additional taste and smell stimulants, because the smoke from smoking saturates the meat in the best possible way.

If you want to improve the taste, it is important not to overdo it. Can be used:

Celery. Place it under the gills to create a delicate aroma;
Mustard, saffron, tarragon. Dry the carcass before cooking.

What is included in fish seasoning that can be added to the smoke source:

Bay leaf;
Carnation;
Black peppercorns.

Let's talk about seasoning for fish with your own hands, or rather, a marinade that will reveal all the taste qualities of the carcass. You need to prepare:

5 bay leaves;
A few black peppercorns;
1.5 tablespoons sugar;
2.5 tablespoons of salt;
5 carnation flowers

Recipe:

Pour a liter of water into a saucepan;
Add salt and sugar;
Wait until it boils, then add the spice mixture;
Pour the resulting marinade over the carcass;
Wait for it to cool and put it in a cool place for 2-3 days.

The amount of ingredients is calculated for one kilogram. Now you know how to smoke fish in the best way - now you can discuss what is needed for proper salting.

For pickling

Anyone can make a delicious pickling marinade - just add the following ingredients:

Ground pepper (white, black, red);
Lemon or lime juice;
Ground bay leaves;
Chopped parsley;
Garlic;
Fennel;
Tarragon;
Sage;
Dill;
Basil;
Coriander - ? The answer is in our other article.

The best seasoning for red fish (or any other) when salting should be juicy - add a little butter, sour cream or other liquid substance.

All of the above options for seasonings for salting red fish can also be used for white fish.

Well, that’s all, we hope now you can easily choose the right spice for your fish dishes.

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.