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 on different stages 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 cooks successfully use and ready-made pasta- it gives the fish a piquancy and a pleasant sharpness.
• 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 for 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 option perfect seasoning 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 prepare fragrant herbs grown on their 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 shade fishy taste and add special, piquant notes to it.

Required Ingredients:

• pepper mix - 3 tsp;
• bitter red and Bell 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 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. 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 fragrance. Readiness is checked with a fork after 2 - 3 days - when pierced, the fish should not go ichor.

In the 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, 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 - required components 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, which 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 it is better to use fresh, but the zest will not give such a pronounced effect.

The meat of most fish is fairly neutral, soft taste, so almost any seasoning is suitable for fish. Therefore, the choice of spices for fish dishes is truly unlimited. For each method of cooking fish, it is logical to use its own set of spices and spices.

So, firstly, the fish can be fried. You can do this on the grill, in the pan and in the oven, and - quickly. In any case, the fish will retain as much as possible its natural taste and texture, for which we, in fact, love it. It is reasonable in this case to use almost commonplace salt, pepper and lemon juice. Pepper could be like black, and white, but large and freshly ground. Lemon juice, with which a ready-made dish is sprinkled - almost the best seasoning to fish in general. In addition to the above, fried fish goes very well with olive oil . According to the understanding of the Mediterranean chefs, it is a spice in the best sense of the word. However, if the fish is very oily, you need to add oil wisely - it will completely fry in its own fat.

** By the way, when frying in a pan, you can salt not the fish itself, but oil - the fish will take as much salt as it needs.

Secondly, the fish can be put in a small amount of liquid, after browning it quite a bit. Or just boil it. In both cases, it is necessary to add to the broth white dry wine, bay leaf, parsley stalks and peppercorns.

Thirdly, you can steam it. This, by the way, is very fashionable and useful. The spices are used in homeopathic amounts because, when dissolved in the product's own juices, they work very actively.

And, fourthly, we move on to the most favorite options - stewing and baking.. Here is the time to apply the most insane, at first glance, ideas. True, there will be little left of the original taste of the fish, and in high, restaurant kitchen these methods are used with caution. As a rule, the fish carcass is wrapped in foil or parchment, overlaid with fragrant fresh herbs (Italians, for example, love sage) or slices of the same lemon. Technically, the same steam cooking is obtained, but in a closed volume.

In the kitchen, on the other hand, simple, homely, stewing is used often and successfully. Every cook has their own tricks, but here are a few tricks that we found interesting and unusual.

Fish stewed in horseradish - it would seem, a quiet horror? But no, it turns out a very gentle and calm taste. The fish must be overlaid on all sides with the usual table horseradish and simmer for half an hour at 180-190C. And no other spices! Fish can be stewed by laying on onion pillow . And fried onion spice up coarse salt and hot red pepper. The dish turns out fantastic.

A puff pastry pie with hot smoked fish is prepared very quickly and simply - it is always a hit with guests. The combination is perfect for the spicy smell of smoking white and lemon pepper with a drop of honey.

Most unusual recipe, which we managed to find is Asturian sauce, in which the Portuguese stew cod. Chopped white onion should be fried for butter, then add a little flour and fry a little more all together. Then pour a glass of dry white wine, half a glass hot water, let it boil. After that, add spices, and now their set is truly amazing: a teaspoon grated chocolate, a pinch of cloves, a pinch of cinnamon, just a little bit of salt and black ground pepper taste. The sauce is heated to the consistency of liquid sour cream, cod is put in it and stewed until tender. The main thing in the selection of spices for fish is to show imagination, but maintain common sense. Lemon can be replaced with orange, but not too sweet. You can add basil or cilantro to the broth.

In general, the fish absorbs the aroma of herbs 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 fish can be… ANYONE!!! This is not to say that a certain fish is better combined with a certain specific plant, this is a matter of taste. But it cannot be said that the combination of mint-salmon or halibut-rosemary is classic. Rather, on the contrary: halibut with rosemary is a special, rather complex and peculiar recipe. And what is it, a classic?

Combination lemon fish is a classic. Combination garlic with fish is a classic, and garlic goes well with fish. traditional condiments to the fish is rosemary and thyme, they are perfectly combined with fish dishes, without imposing their 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. Absolutely, the word "classic" is suitable for a combination of fish and provencal herbs- parsley, dill, tarragon, marjoram, thyme, which have an extraordinary odor.

You can try yourself different combinations herbs, not forgetting in their experiments 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.

For fish dishes in general greens and parsley root, black pepper, marjoram, nutmeg, curry, dill, savory, tarragon, onion, garlic, red sweet and hot pepper (dried or fresh), allspice, rosemary, sage, cumin, white mustard, thyme , parsnip, bay leaf, peppermint.

To fried fish suitable basil, black pepper, leafy greens, garlic, savory, borage, fennel, dill, cumin, nutmeg, sweet red pepper, parsley, lemon balm, curry, bitter and sweet almonds, cardamom, coriander, watercress.

With stewed and boiled fish they use onion, garlic, nutmeg, cloves, bay leaf, grated parsley, basil, savory, fennel, allspice, rosemary, lemon balm, curry.

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

For frying

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

fried foods delicious - they have juiciness derived from butter and a crispy crust. Consider the best spices for frying fish.

• To achieve spicy aroma and light piquancy, choose black or red pepper;
• More refined option – white pepper ;
• Turmeric allows you to achieve a pleasant golden hue and adds a sweet aftertaste.

Among the best options for spices and spices for fish, chefs distinguish:

• Fennel;
• Dill;
• Paprika.

All ingredients can be used both fresh and dried. Strictly monitor the amount - too much spice can interrupt the main taste of the dish.

It's better to cook like this:

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

Let's tell little trick! In order not to oversalt when frying, add salt directly to the oil.

We will also present perfect recipe. Mix these ingredients:

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

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

For baking

This type of cooking is considered the most useful and dietary. Heat treatment in the oven it goes like this:

• On the contrary;
• In foil or sleeve;
• in glass or ceramic form;
• In a food bag.

No matter which method you choose, the main thing is the spices for the fish in the oven, which change the taste and make the dish a finished masterpiece. Let's talk about the most suitable spices:

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

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

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

• Discard cumin, coriander, cardamom;
• Do not use paprika, turmeric, nutmeg.

Bright "oriental" flavors will erase the fish bouquet and spoil the dish.

We have reviewed best sets for baking. Let's look at the best spices and seasonings for fish that are used in cooking.

For cooking

Choose suitable option for a large number liquids are not easy - the selected bouquet should be combined with boiling water and soaked into the meat.

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

• Best Option to saturate the broth - onion, celery and bay leaf. In addition, they interrupt a specific aroma. Dill and parsley will serve these purposes;
• Any pepper will add a little spiciness;
• Nutmeg, saffron, rosemary and sage are bitter - so they should not be added to the soup. But if you want to boil the fillet and take it out of the water, these seasonings will be the best option.

We learned which seasoning is best for fish cooked in a pot, as well as for soup.

The herbs below are best avoided - they saturate the broth, remaining useless for the fillet:

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

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

For extinguishing

Many housewives complain that fish stew seems too fresh. This can be fixed - just add a small amount of spices.

The options for you are:

• Onions and dill will help enhance the taste;
• Melissa, mint and basil will make the dish fresh;
• A sprig of rosemary will give a spicy smell and decorate the plate;
• Mustard seeds will make the taste spicy and refined;
• For spiciness, any kind of pepper is ideal.

Spicy sauces, which you can do yourself, add spice, make the meat juicy and melt in your mouth. Let's bring the simplest recipe:

• Mix sour cream and selected spices. Do not overdo it with the amount of ingredients;
• Pour in the fish;
• Add some flour to thicken the sauce.

The second option for beginner cooks:

• stir tomato paste and seasonings - for example, pepper and onion;
• Pour the fillet and sweat a little under the lid.

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

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

For smoking

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

If you want to improve taste qualities It's important not to overdo it. Can be used:

• Celery. Put it under the gills to create delicate aroma;
• Mustard, saffron, tarragon. Wipe the carcass before cooking.

What is included in the seasoning for fish, which can be added to the source of smoke:

• Bay leaf;
• Carnation;
• Black peppercorns.

Let's talk about the seasoning for fish with our own hands, or rather, the marinade, which will reveal all the taste qualities of the carcass. It is necessary to prepare:

• 5 bay leaves;
• A few peas of black pepper;
• 1.5 tablespoons of sugar;
• 2.5 tablespoons of salt;
• 5 cloves

Recipe:

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

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

The delicate flesh of the fish absorbs all the flavors of your chosen spices, but not all of them are ideal for it. In order to favorably emphasize the light taste of fish dishes, it is recommended to choose spices in moderation, avoiding spices with a sharp aroma. By the way, different seasonings are used for sea and river fish, since the river product has a slightly bad smell algae or mud. That is why it is best to choose ingredients that interrupt such an unpleasant aftertaste in a spice for cooking river fish.

To make your fish dish more colorful, be sure to add a little turmeric to it, but this tip is relevant only for fish with white flesh.

Compound

• 1 tsp
• 1 tsp salt
• 0.5 tsp mixture of peppercorns
• 0.5 tsp marjoram
• 1 tsp
• 1 tsp
• 0.5 tsp turmeric

Cooking

1. Before you start creating spices for fish, heat the mortar in a water bath, making sure that no liquid gets inside it. Thus, seasonings cooked in it will release a richer flavor! Pour salt (preferably coarse sea salt), multi-colored peppercorns, dried garlic slices into a mortar. Can be used already ground dried garlic and a ground mixture of peppers, but believe me, the flavor of the seasoning you created will not be the same at all!

2. Then add turmeric and marjoram to the mortar.

3. Pour in dried carrots and dried parsley root. You can also prepare these seasonings at home by purchasing the base for them in the market or in the supermarket.

4. Grind all the contents in a mortar until you feel bright aroma. Then pour everything into a blender or chopper bowl and grind the spices for 5 minutes. Very carefully open the container with chopped spice - the dust from it can get into both the eyes and the lungs when inhaling - let it settle!

5. Store the finished spice in a prepared container, adding it to all fish dishes.

Note to the owner

1. The food list recommends using mixed varieties of peppers. Experienced Hostess knows how all their types differ in the degree of sharpness and nuances of aroma. The following is information for the less sophisticated cook. White peas are moderately bitter, their smell goes well with fish. Green ones are refined and delicate, they exhale very quickly when ground, like grayish peas (cubeba), but these have a strong, palpable bitterness. Pinks are generally devoid of a bitter-sharp aftertaste, they are spicy, juniper and coniferous shades are captured in their aromatic range. It is unnecessary to list the characteristics of black pepper: the product is known to everyone. When composing a composition, one should rely on the described properties, be guided by the predilections of the household and personal preferences.

2. Many spices after grinding to some extent lose essential oils, as a result of which, during storage, they smell less and less. This means that it is necessary to find the most airtight container for a complex of spices, compiled according to the above recipe. Iron jars are immediately set aside, clay ones too. Glass with rubberized or ground stoppers, porcelain and faience without cracks in the glaze, with tight-fitting lids are suitable. If the containers are made of transparent glass, it is advisable not to keep them in the light.

As the chefs say, a properly prepared fish dish is practically a work of art. And indeed it is. After all, the fish itself does not have a pronounced taste. In order to open it and make it more saturated, seasonings are needed. From this article you can learn about what spices are suitable for fish.

Sea fish

Spices for red fish

Red sea fish is quite oily, but with the wrong cooking technology, it can become dry. To avoid this, it is enough to put 1-2 drops of freshly squeezed lemon juice on a piece of fish. In order to get richer and bright taste, add black pepper, paprika, turmeric or thyme. To give the red fish an unusual, slightly sweet taste use fennel, dried onions or basil. We draw your attention to the fact that all of the above spices are perfectly combined with each other.

Spices for white fish

White sea fish is best served with a mixture of dried herbs. The most popular are the following spices:

1. Marjoram;
2. Mint;
3. Oregano;
4. Sage;
5. Melissa.

The combination of these herbs is traditional in french cuisine. But professional chefs they put quite a bit of them, because the spices should complement and reveal the taste of the finished dish, and not interrupt it.

River fish

The taste of the river freshwater fish drastically different taste sea ​​fish. That is why its preparation requires completely different seasonings. In our country the most popular river fish are: perch and catfish.

Spices for perch

This fish is found in almost the entire northern hemisphere of our planet. That is why there is great amount ways to prepare it. The most popular seasonings for perch are:

1. Garlic;
2. Curry;
3. Lemon and orange (both freshly squeezed juice and zest of these fruits can be used);
4. Hot red pepper;
5. Thyme;
6. Paprika.

Please note that these spices should be combined with great care. Hot red pepper and curry are considered absolutely incompatible. Drink under this fish only lungs low alcohol drinks, since strong ones (for example, vodka or cognac) will completely kill the taste of the dish.

Spices for catfish

Catfish is a predatory fish. In taste, it will be significantly different from perch. It is best to fry this fish without adding oil. Braised in own juice catfish has a richer taste, and also retains in its composition significantly large quantity vitamins and others beneficial trace elements. The following spices and additives are considered to be the most suitable for this fish:

1. spicy red and black peppers;
2. Curry;
3. Hard cheeses;
4. Bay leaf;
5. Wine vinegar (suitable for both marinade and juiciness during frying).

Catfish fat is excellent at removing alcohol, so you can drink a small amount of strong wine with it.

Spices for small fish

The most common small fish are gobies, capelin and sprat. With the right selection of spices, the finished dishes will be no less tasty than those prepared from perch or catfish. For small fish best to pick spicy seasonings, but it is better to refuse sharp ones. by the most suitable spices and aromatic additives are considered to be:

1. Onion and garlic;
2. Caraway;
3. Red sweet pepper;
4. Grated hard cheese.

We draw your attention to the fact that a small fish does not go well with hot spices, as it becomes too hot and acquires a specific aftertaste.

Spices for fish: are selected depending on the type of product and the method of its preparation.

The choice of seasoning according to the method of cooking fish

Spices for frying fish

The most popular way of preparing fish is frying. For her, seasonings with a tart and rich aroma are selected. Professional chefs recommend opting for:

1. Cardamom;
2. coriander;
3. Nutmeg;
4. Cumin;
5. Basil (great for both fresh and dried).

Spices for fish soup

For fish soup other spices are used, because in this case seasoning goes not only to fish, but also to its broth. The most suitable are considered to be:

1. carnation;
2. Black pepper;
3. Caraway;
4. Fresh greens.

We draw your attention to the fact that any spicy seasonings almost completely interrupt the fishy taste of the broth, so it is better to refuse them. Also not suitable for this dish fresh dill and bay leaf.

Spices for salting fish

Almost any spice is suitable for creating a marinade. To give ready meal rich aroma and spicy taste professional chefs recommend using:

1. Fennel;
2. Basil;
3. Tarragon;
4. White, black and red peppers;
5. Nutmeg;
6. Coriander;
7. Bay leaf.

Spices for grilled fish

In many classic recipes cooking grilled fish, it is recommended to abandon seasonings during frying. However, for more rich taste fish can be pre-marinated in mineral water and the following spices:

1. mustard;
2. Saffron;
3. Tarragon;
4. Paprika.

Fish is one of the most delicious and the most useful products. Without it, it is impossible to imagine proper and nutritious nutrition. However, the fish does not have a pronounced taste, which is why it must be emphasized with seasonings. In this article, we told you about which spices are best for sea and fresh fish, as well as for fish soup and grilled fish. We draw your attention to the fact that spices should only emphasize the taste and make it more saturated, but in no case interrupt it.