There are a lot of seasonings for fish, and all of them change its taste. Cooking is evolving, and many combinations have already been discovered that some decades earlier they could not even think of. So, what spices make fish better and tastier? We understand.
Classic
The best seasoning for fish was, is and will be lemon. It is suitable for both marine species and river species. Black or red ground pepper will also be appropriate with any fish and with any cooking method.
Lemon white pepper is very fragrant, fragrant and gives unique taste nuances to the product. This seasoning for fish is a favorite among many culinary experts known throughout the world. Of course, this is a very winning spice, but already boring.
Other great options are dill seeds, rosemary, thyme, anise, tarragon, basil, thyme. But with such spices, the measure is important, because they have a very rich taste and smell that will easily kill the fish.
Seasoning for fried fish
Most often, fish is fried. For this method, it is best to choose spices with a rich smell and a harsh taste. Professionals recommend choosing cardamom, nutmeg, basil (both dried and fresh), coriander, caraway seeds, ground almonds or garlic. In addition to fried fish, serve green onions, dill or parsley.
Fried fish recipe
Sprinkle any fish you like with salt, black pepper. Add olive oil and lemon juice. In such a marinade, the fish should be at least two hours. After that, it is fried and served at the table. Bon Appetit!
Soup spices
The most popular seasonings for fish cooked in this form are bay leaves, onions, allspice and, of course, fresh herbs. In the correct version of the preparation, celery root and parsley root are lowered into the water before cooking.
For lovers of spicy, chopped nutmeg or red hot ground pepper is perfect. The spicy bitterness will provide the addition of sage.
If you add a little rosemary, then the fish soup will get coniferous notes. Again, all the spices you need to use in moderation, so as not to clog the taste of fish soup.
Roasting spices
It is very important for people who prefer to bake fish to choose the right spices. You need to understand which seasonings are suitable for baked fish, and which can spoil it. For example, salt, black or white ground pepper, lemon juice will be completely in place. Sprigs of basil, rosemary or thyme also set off the delicate taste of the fish. A very original and very tasty solution is to coat the carcass with horseradish or mustard. Piquant bitterness will be out of place, but the main thing is not to overdo it.
Ground celery seeds, chopped parsley, chopped coriander are also acceptable for use in baked fish.
Delicious Baked Fish Recipe
Half rings of onions and lemon rings are laid on the foil. Top placed fish grated with black pepper and salt. On top of all the products they pour a little seasoning that you like. Such a finished fish produces an incredible aroma and tastes good. Bon Appetit!
Spices for salting
Which spices to choose for salting fish depends on taste preferences. Someone lacks salt and sugar, but someone likes the fish to have a more intense taste.
The most popular seasonings for fish are cumin, bay leaf, black pepper, tarragon, fennel, white lemon pepper, nutmeg, black pepper, basil sprigs and red hot ground pepper.
Spices for grilled fish
Most professional chefs recommend grilling fish not to season with anything. But if, nevertheless, a desire to diversify the taste arose, then mineral water in combination with one of the spices would be an excellent marinade option. These spices are saffron, mustard, sweet paprika, tarragon.
Homemade spice mix
Often the composition of the seasoning for fish, which is sold in the store, is overloaded with chemicals and artificial additives. You can make a homemade mixture and use as needed. It will turn out tastier and healthier than store options.
Components:
- dried basil - a tablespoon;
- dried chopped rosemary - a tablespoon;
- dried parsley - a tablespoon;
- sea salt - 2 teaspoons;
- ground black pepper - 2 teaspoons;
- dried sage - 2 teaspoons;
- dried thyme leaves - 2 teaspoons;
- dried marjoram leaves - 2 teaspoons;
- dried oregano leaves - a teaspoon;
- celery - a teaspoon;
- chopped garlic - a teaspoon.
Cooking method
All components are mixed in a deep bowl. Pour into a lockable dish and store in a dry, dark place until use.
Fish must be eaten and in different ways. And in order to try something new every time, it is enough to add certain seasonings. Then any fish dish will sound different from time to time. But all spices must be used very carefully so as not to spoil such a delicate product.