Spices for salmon. Seasoning for fish: composition, purpose of aromatic plants

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

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

Required Ingredients:

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

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

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, reservoir). Citrus juice is best used fresh, but the zest will not give such a pronounced effect.

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

Sea 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.

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

Traditional seasonings for fish are rosemary and thyme. This is not to say that a certain fish is better combined with a certain specific plant. This is a matter of taste and mastery of the art of cooking.

What seasonings are suitable for fish

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

For fried fish seasonings such as basil, garlic, savory, thigh, borage, fennel, dill, cumin, parsley, lemon balm, coriander, watercress are suitable.

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

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

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

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

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

Arugula is also a herb, but it should not be cooked at all. Arugula is useful in its fresh form, especially from the point of view of being excreted from the body. This salad has a very pleasant aftertaste with bitterness with a hint of toasted walnut or nutmeg. Arugula must certainly be filled with oil, but it is suitable for almost any type of fish.

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

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

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. I have in store for you some valuable recommendations that will definitely help you make it unforgettable.

Freshwater fish species:
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.
IMPORTANT! 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 sharpness;
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.
IMPORTANT! 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 give 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, only the best will be given to the fish.
IMPORTANT! 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 fish dishes;
Onion, celery, parsley- when baking, they will “take away” the river smell;
Bay leaf, lemon balm, mint- add a fresh aroma and can sweeten the taste of the finished dish.
Turmeric, coriander or thyme- will give spicy, rich shades of flavors.
IMPORTANT! Roasting with cumin, nutmeg, paprika or cinnamon will spoil the unique fish bouquet of 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.
IMPORTANT! The addition of oriental spices when smoking fish can add a specific taste to the dish. They are not recommended.

sea ​​views
Sea 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.
Ginger or nutmeg- will add piquancy. They are difficult to interrupt the "marine" flavor.
Oregano or thyme- add a light spice.
Melissa- will add a touch of freshness to rich fried fish meat.
IMPORTANT! Fried sea fish does not go well with cardamom, cumin, coriander. They interrupt the taste, making the dishes too spicy.

Extinguishing

Stewed sea fish retains its appearance by absorbing the sauce or juice of the vegetables with which it is cooked.

The best choice of spices for stewing would be:

Bay leaf- add carefully at the end of cooking to enhance the specific iodine flavor of sea fish.
Allspice- has a rich aroma. Will not get lost in vegetable juice or stew sauce.
Mustard can be added to the sauce. The fish that is stewed in it will acquire a light sweet and sour point.
Ginger or nutmeg- for piquancy and flavor enhancement.
Garlic- a constant companion of fish in matters of extinguishing. Adds pungency to the dish without overpowering the main flavors.
NOTE It is better not to use spices such as mint, fennel, sage, as well as curry, turmeric, coriander, cumin for stewing sea fish.

Cooking

Many chefs suggest not using spices when cooking sea fish.

If you still want some shades in taste, you can add the following to the broth:

Onion and parsley a - they will make the broth saturated, they will not allow the meat to become dryish even when digested.
Bay leaf and ground pepper- make meat with broth tastier and more aromatic.
Carnation- a small amount will make the dish more spicy.
NOTE Oriental spices and aromatic seasonings are useless when cooking, they will oversaturate the broth and prevent the fish from soaking in flavor

baking

Roasting allows you to retain maximum nutrients and natural taste. When choosing spices and seasonings for baking fish, it is important not to use too rich aromas, “strong” oriental spices, but to choose lighter, fresher additions.

Seasonings for baking:

Salt, lemon juice or onion- constant companions of baked fish.
Rosemary- a small branch will decorate not only the appearance of the dish, but also the gastronomic bouquet.
Basil, thyme, fennel- add fragrant freshness to the fish dish.
Turmeric or paprika- add a specific taste if the dish needs updating.
Ground bay leaf, allspice, ground celery- are enhancers of the taste of sea fish, adding a bit of sharpness and fragrantness.
NOTE Fish should not be baked in the presence of cumin, coriander, cardamom, as these spices are bright and rich and will interrupt the taste.

Smoking

Smoking sea fish is the process of preparing gourmet dishes. Cooked on fragrant smoke, the fish does not require "refinement" with spices. But you can use the following set of spices to add them to the smoke source for smoking:

peppercorns;
Bay leaf;
carnation.
Processing of fish, except for a slight addition of salt and greens under the ribs or gills, is not required.

Spices for salting and marinating fish:

Sage.
Tarragon.
Fennel.
Black, white, allspice.
Dill.
Rosemary.
Peppermint.
Bay leaf.
Nutmeg.
Oregano.
Coriander.
Basil.

Spices for fish soup

Making fish soup does not allow you to experiment with spices due to the presence of a broth that dissolves most of the spices.

Separately, the fish from the soup after cooking will be fresh, as the spices will remain in the broth. At the same time, you can not increase their number, so as not to spoil the broth itself.

When choosing spices for fish soup, you should opt for those that are suitable not just for hot cooking, but for a liquid dish.

The following "fish" spices have such versatility:

Black pepper. Passed through the mill, it will give both the broth and the fish an aroma and spiciness, although peppercorns will also open in the soup.
Carnation. Perfectly complements not only fish, but also broths. It should only be remembered that it is added 3-5 minutes before serving, since when cooked hot, it quickly loses its aroma, although it retains its taste.
Caraway. In small quantities, cumin can improve the taste of fish and broth, giving a slight spiciness and spicy aroma.
Parsley. Of the greens, parsley best gives flavor to the broth and goes well with fish dishes.
Bay leaf. A private guest in a pot with soup, including fish. It should be added 5 minutes before the end of cooking and in moderation so that the essential oils of laurel do not clog the aroma of fresh fish broth.

Often in the preparation of fish soups, spices are used that can kill natural fish flavors or even spoil the broth completely.

To such "unsuccessful" examples include:

Dill. Often added to soups, but when boiled, dill loses its flavors and becomes a decoration in boiled broth. If you still love dill on your table, it is better to cut it fresh and serve it to the table.
Chilli. A lot of hot peppers will kill the natural flavors and the broth will turn out to be spicy, and the fish will be tasteless.
Sage. In fish soup, this seasoning can give too much bitterness.
Rosemary. In the case of boiling in broth, rosemary gives too much spice, and the soup will end up with an excessive coniferous aroma.
The use of spices in the preparation of fish should be wise, especially when mixing them. By adding it carefully while cooking, over time you can come up with a set of seasonings that suit your taste.

In order for the fish to turn out juicy and have a special flavor, seasonings and spices are needed. Basically, this is a standard set of greens, both dried and fresh, and spices. You just need to use different combinations and mixtures of seasonings for frying, baking, stewing and cooking soups. Those that are suitable for grilling can give an unpleasant aftertaste if boiled with their addition of fish soup. But it's all a matter of taste, and you need to choose spices based only on it.

Seasonings for red fish

Red fish is fatter and richer than white. This delicacy loves spices with a crisper, richer flavor. It is ideal to use seasonings such as black pepper, peas and ground paprika for red fish meat dishes. So does turmeric and thyme. Dried ground ginger and oregano also work well. Dried onions and fennel will add a sweetish aftertaste and piquancy. Greens - dill and basil.

Seasonings for white fish

White fish meat pairs perfectly with thyme and rosemary, a mixture of dried herbs. Marjoram goes well, dry and fresh basil and dill, mint and sage, oregano. White sea fish is served and prepared in the same way with lemon balm and coriander.

Seasonings for river fish

River fish has a completely different taste and pungent smell, so almost the same seasonings and spices are suitable for it, but you need to be careful with greens, because it is better to serve it with parsley, especially for fish soup, but basil should be discarded. Anise seasoning, black pepper, of course, salt, coriander, bay leaf, as well as nutmeg are excellent for fish of this kind. Marjoram and mustard are also combined with this product.

Seasonings for frying fish

To prepare this method, you need to use such seasonings and spices as cardamom and coriander, bay leaf and cumin, pepper mixtures, nutmeg and dried basil. These spices have a rather rich aroma and taste, so they are ideal for a crispy crust, they will saturate the dish with bright colors.

For cooking first courses

Here you should use seasonings with an unusual taste and aroma. Cloves and bay leaves, fennel and lemon balm, dried herb mixtures, white pepper and red peas are best suited. The freshness of these additives will add a very light flavor to your first fish dishes. A similar list of spices can also be used to stew fish.

For marinades and brining

There is a place to roam for lovers of various herbs and spices. The perfect combination of fish and fragrant, light and interesting additives will make the meat simply melting and rich. The following seasonings are suitable: basil, oregano, sage and tarragon. Also combined with fish and fennel, black and white peppers, nutmeg and bay leaf. Suitable coriander, mint and dried dill.