Spices for marinating fish. Spices and spice mixtures for fish

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 of 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 spent some time in the freezer, this is not at all 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 on your menu, then the spicy set will include ground black pepper, cloves, bay leaf, finely chopped fresh dill and parsley, as well as 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 onions, bay leaves, allspice and fresh herbs (parsley is preferred). Some put chopped garlic in fish broth: the dish turns out to be spicy and, undoubtedly, useful, since I hope no one has any doubts about the medicinal properties of garlic. 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 spoil 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 ordinary salt and black or white ground pepper as 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. But the fruits of anise in the process of preparing 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 with 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 an onion pillow” or “fish on a lemon pillow”. 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.

Our fascinating journey into the world of spices and fish will begin with statistics. Before determining what spices for cooking fish should take an additional place in our kitchen, it would not hurt to clarify: how many spices and spices are there in the world? Surprisingly, you will not find a clear answer to this simple question. In a word, a lot. True, the famous international chef, the judge of the television project "Master Chef" Hector Jimenez-Bravo, calls the figure 5 thousand, based on the information of an old cookbook, which is called "Five thousand spices". By the way, in this encyclopedia, spices include onions, garlic, sugar, honey, and vinegar.

The "King of spices" is defined by the world community as saffron. And the "royal fish", i.e. the queen is red fish (sturgeon, beluga, stellate sturgeon, chum salmon, pink salmon, etc.). Red means beautiful, rare and valuable. As expected, the retinue makes kings and queens, where everyone has their own place. So it is with fish. Skillfully selected spices will make the natural soft and delicate taste of any kind of marine life truly royal.

Some world-famous chefs believe that any spices are suitable for fish and their choice is unlimited. Others categorically disagree with this, and insist on the careful use of spices for fish, having compiled a certain list of basic spices and seasonings for different ways of cooking fish:

1. for soups, broths, fish soup;
2. for frying;
3. for stewed fish and boiled;
4. for baking;
5. for marinated fish and salmon;
6. for dried fish.

Each cooking method involves the use of its own set of spices and spices. Nevertheless, a list of the main spices for fish is indicated, which implies a combination with each other and excludes interaction with spices of a different series (spices for meat, for baking, etc.)

What spices are added to fish?

• salt, pepper (black, red, white, pink), bay leaf, vinegar, parsley and dill - our traditional set that does not require comments;
• allspice - very strongly emphasizes the taste of fish;
• saffron - spice number 1 for red fish: aroma, taste, color;
• star anise (many know as anise) - has a very strong aroma and less strong taste. Pounded seeds, combined with other spices, will improve the aroma of fish and give a sweetish taste;
• cumin has a mild taste but a strong smell. Add it a little to the fish, and the taste will become unique;
• coriander - has a slight smell and a very rich taste. To feel the whole aroma, it needs to be crushed a little;
• oregano (oregano) - has a very rich taste and aroma. Pairs well with black pepper, basil and rosemary.
• basil - gives the fish a beautiful golden color and additional aroma and sweetish taste;
• fennel - is considered an ideal seasoning for fish. Gives it a fresh lemon flavor.
• marjoram - gives the fish a spicy, fairly stable smell;
• tarragon - used to improve taste;
• curry - "golden" seasoning will add color and amazing aroma;
• rosemary - goes well with any fish, not imposing the taste of spices, but shading the cooked dish.

A small list of spices for fish is not universal, because both professional chefs and we, amateurs, probably have our favorite spices and seasonings that have been tested over the years. Let's remember the most important rule for using spices for fish: spices can emphasize or change the taste of fish. And they can spoil it if you use them thoughtlessly, with large spoons, without taking into account the specifics of the product.

A quick and favorite way to cook fish will give you extraordinary pleasure if you use fine spices: garlic, sweet paprika, coriander, basil, cumin, black pepper, turmeric, hot paprika, ginger, thyme, salt, lemon zest. Lightly crushed coriander seeds are used for salmon with an appetizing crust, and fennel is perfect for any fried fish.

Spices for fish in the oven

Fish with spices, baked in the oven, usually loses its natural taste, but acquires a new one - tender and fragrant. Many consider this dish to be festive and use fragrant spices with pleasure: rosemary, fennel, marjoram, sage and, of course, lemon slices. The fish is very fond of herbs and absorbs their flavors well. Classic herbs - parsley, dill, marjoram, tarragon and thyme, which have a pleasant odor, will suit any fish, and without imposing their taste, will make the dish fragrant and appetizing.

Spices for harvesting fish

If you intend to prepare fish with spices, the marinade, which professionals call divine, is best suited. It consists of: 2 tbsp basil, 2 tbsp dry parsley, 1 tsp oregano, 2 tbsp fennel seeds, 1 tsp dry garlic, 1 tsp lemon zest, salt, bay leaf.

• The marinade filling itself can be prepared in several ways, of which the following is considered universal: bring the prepared spice mixture to a boil in 1/5 of the water (from the marinade dosage), cover with a tight lid and leave for 30 minutes. Then boiled brine is added to the contents (4/5 of the marinade dosage).
• If you have 0.5 kg of fish fillet, for the brine you will need: 100 ml of hot water, 100 ml of vegetable oil, an incomplete tablespoon of salt, ½ tablespoon of sugar.

• first option: coriander, cumin, allspice, bay leaf, salt, saffron;
• second option: cilantro, marjoram, chaman, sweet pepper, paprika, sumac, suneli hops, saffron;
• third option: salt, sugar, saffron, juniper, star anise, pink pepper, lemon peel, dill.

Spices for red fish

Red fish is the most famous delicacy of the sturgeon breed. The “unbroken” record of the “king-fish” caught back in 1934 was the weight - 1 ton 300 kg and the amount of caviar in it - 225 kg. As befits the "kings", red fish loves more refined seasonings, with a rich taste and aroma:

• saffron - for red fish is an indispensable spice, reveals the taste, aroma and color;
• ginger - sharp and rich taste;
• oregano - taste and aroma goes well with black pepper, basil and rosemary;
• fennel - will add piquancy and a sweetish taste;
• juniper berries - a little tart and sweetish, but very fresh taste;
• black pepper, paprika, pink pepper;
• dill and basil.

The variety of fish and spices on store shelves around the world is impressive. And not only in quantity, but also in value. So, in 2013, the news about the purchase of bluefin tuna weighing 222 kg for $ 1.76 million at the Tsukiji fish market (Japan) spread around the world. A small piece of this giant fish, then cooked in a restaurant in a special way with spices and spices, cost 20 euros. A small portion of pufferfish, a Japanese delicacy whose poison is 25 times stronger than curare poison and 275 times more toxic than cyanide, costs $500. And dumplings with torch fish meat, radiating a blue-green color, cooked again with skillfully selected spices, have become the most expensive dish on the planet: the cost of one serving costs incredible money - two thousand dollars.

Profitable fish business is not inferior to the "spicy" business. According to the Guinness Book of Records, ginseng root, saffron, natural vanilla, cardamom, nutmeg and pink pepper can claim the first place for the most expensive spices. For example, twenty-six grams of wild ginseng root is valued at $100,000 (1 gram - $3,846), and 1 kilogram of saffron costs six thousand dollars (1 gram - $600).

What is the secret of spices and how can you use them with seafood so that cooked fish with spices reveals all its taste qualities - this is what this article is about.

Experts have identified three main functions of spices for fish:

Function one: Spices can enhance flavor, not overpower it.

A unique country that has managed to bypass meat in gastronomic affections and find all the nutrients in fish is Japan. This country has never experienced a shortage of seafood. There are 3492 species of fish, shellfish and marine animals in the waters of Japan (zh. "Around the World"). Each Japanese eats more than seventy kilograms of fish products per year (about 200 grams daily) and lives longer than all people on the planet.

According to the World Health Organization, Japan's population is the oldest in the world (25.6%), and the Japanese live long due to lifestyle and nutrition. In Japan, they eat any fish: boiled, fried, raw, and even live, slightly scalding it with boiling water. The Japanese honor nature and therefore preserve the properties of its products as much as possible. Cooked fish with spices will have a natural taste, but will acquire a shade of freshness and piquancy.

Function two: Spices can change the taste.

In China, no attention is paid to the original taste of the fish. It is believed that the refinement of the taste of fish dishes depends on spices. Delicious fish will turn out only in one case: if the necessary spices are used at each stage of cooking. Chinese chefs claim that all their skill lies in spices. And it is true. You will be sure that you are eating chicken, but in reality it will be fish. Skillfully combining spices, Chinese chefs will change the taste of familiar products beyond recognition.

In China, spices are compared to the various shades of paint used by artists. Combine them correctly - and get a masterpiece.

Function three: Spices suitable for fish can spoil the taste of the product if you do not know the proportions and rules for their use.

Unfortunately, this place belongs to us. Familiar spices such as bay leaf, pepper, vinegar, salt, dill and parsley needed to be supplemented given time and information. But the inept use of knowledge and the proportions of the use of spices did a disservice: they overdid it with spices - and instead of fragrant fish, they got an unpleasant and sharp bitterness of an unattractive dish. Efforts to improve the taste do not lead to the desired result.

Bibliography:

1. V.V. Pokhlebkin. All about spices. Food industry, M., 1975
2. Guinness Book of Records
3. A. Kalycheva. Mysterious Japan. Fushigi Nippon 2007-07-17
4. India. Spices and spices. and. Around the world, 2005
5. O. Terentyeva. Mysteries of the East. and. Murana, №5, 2012
6. I.Lazerson. Principles of home salting of fish.
7. A. Smoke. Recipes from the chef. Cookbook. 2013

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.

Fish occupies a special place in cooking.

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

freshwater species

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

River fish for cooking:

• catfish- the largest representative. Almost without bones and scales, it is easy to prepare.
• Perch- found everywhere and has delicious 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 kind of cooking.
• Sterlet- royal fish among freshwater. 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 distinctively tasty the fish is, suitable seasonings for it are an important issue in the kitchen.

Spices for cooking river fish

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

frying

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

Salt and hot peppers (black, red, white) are invariably considered spices for fish when frying. Salt is recommended to be added directly to the oil. So 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 - enhance the taste and give uniqueness;
• turmeric - will give a rich golden color and a sweetish aftertaste;
• 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 refuse 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, a vegetable pillow or in 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 aroma of herbs (the main thing is not to overdo it);
• onion (any), dill - enhance the taste of river fish meat.

Bright and spicy spices - curry, coriander, turmeric, cinnamon are better not to use when stewing fish.

Cooking

Cooking fish in a large amount of liquid imposes some difficulties for the choice of spices: they must “play” hot and be able to soak 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 when cooking;
• Peppers (any) from the broth will add a slight sharpness to the meat. Will not hurt peppercorns.
• Celery and parsley - will make the taste of fish richer.
• Saffron, nutmeg, rosemary, sage - leaving a bitter taste to the broth, they will give the fish only the best.

Cinnamon, paprika, turmeric, coriander, cumin do not “tolerate” cooking in large amounts of water. Having filled the broth with aromas, they will be useless for 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 in this case is to wrap the fish on all sides with herbs.

For baking river fish, the following spices should be used:

• Marjoram, anise, oregano - enhance the taste of a fish dish;
• Onions, celery, parsley during baking - they 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 give spicy, rich flavors.

Smoking

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

When smoking, the following spices are added:

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

The addition of oriental spices when smoking fish can add a specific taste to the dish. They are not recommended.

sea ​​views

Marine fish has a wide variety. Spices for her are "calmer" and often serve to complement the rich taste.

Sea fish for cooking:

• Herring is a popular marine fish. It is used in salted, smoked and pickled form.
• Mackerel- fish with fatty meat. Retains great taste in any form.
• Flounder- the meat is easily boiled. Suitable for frying, stewing or smoking.
• salmon(salmon, salmon) - have fatty, tender red meat. A popular fish for cooking. Almost no intermuscular bones.
• Pollock- one of the most common marine fish. Suitable for any type of preparation.
• Cod- has tender meat and is considered one of the most useful and nutritious. Contains a large amount of protein.
• Sturgeons- a delicacy breed. It is used for cooking balyk, smoking, salting.

Spices for sea fish

As mentioned above, marine fish species do not require bright spices in cooking. The amount of additives must be clearly 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 meat, halibut, mackerel, sturgeon, fatty herring can be fried even without oil.

A good addition to cooking will be:

• Ground pepper (allspice, black, red, white), added in moderation, will not only add spiciness, but will enhance the natural taste of fish meat.
• Grated ginger or nutmeg - will add spice. They are difficult to interrupt the "marine" flavor.
• Oregano or thyme - add a light spice.
• - will add a touch of freshness to rich fried fish meat.

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

• 1 What seasonings are suitable for fish baked in the oven
• 2 Spices for stewing fish
• 3 The perfect combination 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 with your own hands
• 7 Spices for fish soup

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.

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 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.

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

Fresh herbs are best, but 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. Well reveals its taste properties 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.

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 ideal seasoning option for any fish dishes.

Required Ingredients:

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

Cooking:

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

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:

1. The fish is washed, if necessary, gutted, rubbed with salt or poured with marinade.
2. 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.

The recipe for a universal mixture for fish dishes

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:

1. Grind a mixture of peppers and place them in a container where the seasoning will be stored.
2. 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.
3. Grind the coriander seeds in a mortar.
4. 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. 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:

1. Pour 1 liter of water into a small container. Add salt, sugar and bring to a boil.
2. Next, turn off the heat, add spices for fish and tea to the water. Let all components boil. You should get a beautiful, cognac-colored liquid.
3. Pour the marinade over the fish (it should cover it completely), cool and refrigerate.
4. The finished snack will not 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, pond). Citrus juice is best used fresh, but the zest will not give such a pronounced effect.