Spices for frying fish with your own hands. Seasoning for fish: composition, purpose of aromatic plants

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.
These combinations are used in many mediterranean cuisines- both 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 for yourself different combinations, 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 already ready meal.

Arugula is also a herb, but it should not be cooked at all. Arugula is useful in fresh especially from the point of view of 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 talking not 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.

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

Moscow and Moscow region

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

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

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

The composition of seasoning for fish

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

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

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

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

Calorie seasoning for fish 166 kcal

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

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 species fish:
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 – king 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 her an important question in the kitchen.

Spices for cooking river fish

River fish is no different bright taste 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.

Spices for fish when frying are invariably considered salt and hot peppers(black, red, white). 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- Not a large number of improve the taste of the dish;
coriander, ground thyme nutmeg - enhance the taste and give uniqueness;
turmeric- will give rich golden color and sweet 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, 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 fresh scent herbs (the main thing is not to overdo it);
onion (any), dill- enhance the taste of meat river fish.
IMPORTANT! Bright and spicy spices- curry, coriander, turmeric, cinnamon is 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 fish dish;
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. Saves 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 already mentioned above, sea ​​views fish do not require bright spices in cooking. The amount of additives must be strictly controlled so as not to lose discriminating taste fish dish.

frying

You can fry all kinds 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 strengthen natural taste 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. Won't get lost in vegetable juice or stewing 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 fragrant seasonings useless when cooking, they will oversaturate the broth and prevent the fish from soaking in flavor

baking

Roasting preserves the maximum nutrients and natural taste. When choosing spices and seasonings for baking fish, it is important not to use too much rich aromas, "strong" oriental spices rather opt for lighter, fresher supplements

Seasonings for baking:

Salt, lemon juice or onion- constant companions of baked fish.
Rosemary- a small branch will decorate not only appearance dishes, but also a 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 - cooking process gourmet dishes. Cooked on fragrant smoke, the fish does not require "refinement" with spices. But you can use next set spices to add them to the smoke source for smoking:

peppercorns;
Bay leaf;
carnation.
Processing of fish, except easy addition salt and herbs under the ribs or gills are 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 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, give a slight sharpness 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. Add 5 minutes before the end of cooking and moderate amounts, to essential oils laurel does 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 pepper will kill the natural flavors and the broth will be spicy, and the fish 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.

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. Is it true, famous chef international class, 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. A " 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 any kind 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 fish. different ways 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 taste qualities 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 flavor of the fish and give sweet taste;
• cumin - has soft taste, But 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 her fresh taste lemon.
• 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 professional chefs, and we are lovers, we probably have our favorite spices and seasonings, proven 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 if used thoughtlessly, big spoons, regardless of 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. For salmon with appetizing crust lightly crushed coriander seeds are used, and fennel is great 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. Fish are very fond of herbs and absorb their aromas 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.

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

• first option: coriander, cumin, allspice, bay leaf, salt, saffron;
• second option: cilantro, marjoram, chaman, Bell 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. little piece this giant fish, cooked later in a restaurant in a special way with spices and spices, cost 20 euros. small portion puffer fish - a delicacy Japanese cuisine, 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 blue-green color, cooked again with skillfully selected spices, became the most expensive dish planets: 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. 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 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 it will turn out only in one case: if at each stage of preparation will be applied the right spices. cooks Chinese food say: 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 went too far with spices - and instead fragrant fish received an unpleasant and sharp bitterness of a little attractive 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

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 have been important component 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 you spice up the fish fragrant spices and cook by stewing, it will save and even increase its beneficial features. However, not every spice fights well with the smell characteristic of fish. Therefore, you should know which seasonings are best suited for stewing fish steaks or whole carcasses:

• Lemon peel. Very fragrant, it adds a bit of finesse to the fish. It is better to use it at the end of the cooking process, otherwise the taste of the finished dish will not be pronounced enough.
• Mustard. Dry powder or grains are added to dishes. Some chefs also successfully use ready-made pasta - it gives the fish a piquancy and a pleasant spiciness.
• Basil. The taste of this herb fills any dish with freshness. It goes well with fish, both fresh and dried. Well reveals his taste properties in company with parsley and rosemary.
• Garlic is a universal addition not only to fish. Ideal 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 ingredients must be dried. natural way 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 mixes. 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. tender meat. For a delicious marinated fish, try the following recipe.

List of ingredients:

• fresh fish - 1 kg;
• salt - 2 tbsp. l.;
• black pepper;
• allspice;
• Bay leaf;
• mustard seeds;
• coriander seeds;
• paprika;
• dried tomatoes.

The amount of salt is taken based on the recipe. As for spices, the more you put them in, the brighter the taste will be. ready snack.

Cooking:

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, big fish salt for 3-4 days.

The recipe for a universal mixture for fish dishes

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

It contains aromatic additives, which will advantageously set off the fishy taste and add special, piquant notes to it.

Required Ingredients:

• pepper mix - 3 tsp;
• red bitter and sweet pepper (pods) - to taste;
• ground coriander seeds - 1.5 tsp;
• shallow salt- 3.5 tsp;
• powdered sugar - 2.5 tsp;
• dried onions and garlic - 5 - 6 tsp

Cooking:

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 ready composition lid and shake the mixture well.

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

Seasoning for smoking fish with your own hands

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

Required Ingredients:

• fish - 1 kg;
• salt - 2.5 tbsp. l.;
• sugar - 1 tbsp. l.;
• bay leaf - 5 pcs.;
• cloves - 3 - 5 pcs.;
• black tea - 3 tsp or 3 sachets;
• allspice - 5 - 6 peas.

Cooking:

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

In marinade for cooking smoked fish instead of tea, you can put a cup onion peel. It should be boiled for 15 - 20 minutes, then add the rest of the ingredients stated in the recipe to the resulting broth.

Spices for fish soup

Fish soups are prepared with the addition of special spices that give the dish freshness. Dill and parsley are most suitable for this purpose, dried celery, onions and carrots.

It is also convenient to use other ingredients:

• The soup will turn into a beautiful color if you add a little curry to it. In Asian countries, not a single dish is complete without this seasoning.
• If you add nutmeg, it will saturate the soup with its aroma, improve digestion and reduce stomach acidity.
• Black and white peppers- Mandatory components of the soup. hot spices stimulate appetite, but they should be used in moderation, otherwise intestinal irritation is likely.
• Tomatoes. They are added fresh or dried. Modern housewives often harvested dried fruits who donate fish soup not only its taste, but also its color.

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