Seasoning for fish  - This is a dry mixture of various spices and spices, which is used to improve the taste of fish dishes (see photo). There are so many types of this product. Each of them differs in composition and purpose.

• For frying fish, it is better to use a standard set of herbs, which usually consists of turmeric, cardamom, ground coriander and fennel seeds, as well as basil, saffron, laurel leaves, a mixture of peppers, lemon balm and caraway seeds.
• Tarragon, saffron, as well as turmeric, paprika and black pepper are ideally combined with a grilled fish dish. These spices are especially in harmony with red fish.
• To make marinade for fish fillets, use a seasoning that includes fennel and rosemary, as well as ground nutmeg, tarragon, dill and oregano seeds.
• It is recommended to stew and cook fish with cumin, lemon balm, cloves, basil, laurel leaves and black pepper.
• To smoke or bake fish in the oven, use garlic, basil, as well as rosemary and fennel.

For salting fish product, there is a separate type of seasoning. It contains turmeric, onions, citric acid, garlic, salt, black pepper and sugar. This is an ideal spice combination for seafood salting, but this mixture is not suitable for heat treatment.

Currently, there are many varieties of such dry mixes on sale, but only five manufacturers of this product are considered the best: Knorr, Maggi, Chicory, Prypravych and Chim Chim. Despite the different compositions of these mixtures, they can all be used for both river fish and sea fish.

How to make a seasoning for fish with your own hands?

Absolutely every mistress can make a seasoning for the fish with her own hands. There is nothing complicated in this, it is enough to correctly combine the necessary ingredients.

There are quite a few ways and recipes for preparing this product. It can be prepared from fresh herbs and vegetables, as well as from dried ones. We will focus on the last option. So, to make a universal seasoning for fish dishes at home, take the following ingredients: dry garlic, coarse salt, dried carrots and ground parsley root (1 tsp each). Also prepare a mixture of peppers, turmeric and marjoram (0.5 tsp each). Next, take out the mortar and warm it well in a water bath. Make sure that no liquid enters the heated object. After that, put all the indicated components in a mortar, grind them until you hear a rich spicy aroma. Then grind the spices with a blender until smooth. When the seasoning has settled a little, pour it into the most airtight container and put it in a dark, dry place for further storage.  Open containers with contents only if necessary.

When making homemade seasoning for fish, camphor basil and crushed anise can also be used. The first component gives the fish an appetizing golden color, and the second - sweetness.

Often, lemon zest is used as a seasoning for fish. This product gives the fish a unique flavor. And if you spray the finished fish fillet with lemon juice, then its taste will be enriched with a pleasant sour note.

Seasoning for fish is most often a dry aromatic mixture of spices, which can be used in cooking in different ways. Such a product can be added to the dish at the beginning or at the end of cooking. It depends on the method of cooking the fish.

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

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

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

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

Each method of preparation involves the use of its own set of spices and spices. Nevertheless, a list of the main spices for fish is indicated, suggesting a combination among themselves and excluding interaction with spices of a different row (spices for meat, for baking, etc.)

What spices are added to fish?

• salt, pepper (black, red, white, pink), bay leaf, vinegar, parsley and dill - our traditional set that does not require comments;
• allspice - very strongly emphasizes the taste of fish;
• saffron - spice No. 1 for red fish: aroma, taste, color;
• star anise (many know how anise) - has a very strong aroma and less strong taste. Pounded seeds, combined with other spices, will improve the aroma of the fish and give a sweet taste;
• cumin - has a mild taste, but a strong smell. Add it a little to the fish, and the taste will become unique;
• coriander - has a slight smell and a very rich taste. To feel the whole aroma, you need to crush it a little;
• oregano (oregano) - has a very rich taste and aroma. It goes well with black pepper, basil and rosemary.
• basil - gives the fish a beautiful golden color and an additional aroma and sweet taste;
• fennel - is considered an ideal seasoning for fish. Gives it a fresh lemon flavor.
• marjoram - gives the fish a spicy, fairly stable smell;
• tarragon - used to improve taste;
• curry - “golden” seasoning will add color and amazing aroma;
• rosemary - goes well with any fish, not imposing the taste of spices, but shading the cooked dish.

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

A quick and favorite way of cooking fish will bring you extraordinary pleasure if you use finely ground spices: garlic, sweet paprika, coriander, basil, caraway seeds, black pepper, turmeric, hot paprika, ginger, thyme, salt, lemon peel. For salmon with a delicious crust, slightly crushed coriander grains are used, and fennel is perfect for any fried fish.

Spices for fish in the oven

Fish with spices, baked in the oven, usually loses its natural taste, but acquires a new one - tender and aromatic. Many people consider this dish festive and enjoy using fragrant spices: rosemary, fennel, marjoram, sage and necessarily lemon slices. Fish is very fond of herbs and absorbs their aromas well. Classical herbs - parsley, dill, marjoram, tarragon and thyme, which have a pleasant odor, are suitable for any fish, and without imposing their taste, they will make the dish fragrant and mouth-watering.

Spices for fish

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

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

• the first option: coriander, caraway seeds, allspice, bay leaf, salt, saffron;
• second option: cilantro, marjoram, chaman, sweet pepper, paprika, sumak, 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 sturgeon delicacy. The “unbroken” record of the “fish king” 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 seasonings more refined, with a rich taste and aroma:

• saffron - for red fish is an indispensable spice, reveals taste, aroma and color;
• ginger - a sharp and rich taste;
• oregano - taste and aroma goes well with black pepper, basil and rosemary;
• fennel - add spice and sweet 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 of the purchase of bluefin tuna weighing 222 kg for $ 1.76 million at the Tsukiji fish market (Japan) spread around the world. A small piece of this giant fish, then cooked in a restaurant in a special way with spices and spices, cost 20 euros. A small portion of fugue fish, a delicacy of Japanese cuisine, whose venom is 25 times stronger than curare poison and 275 times more toxic than cyanide, costs $ 500. And dumplings with fish meat torch emitting a blue-green color, cooked again with skillfully selected spices, have become the most expensive dish on the planet: the cost of one serving is incredible money - two thousand dollars.

The profitable fishing business is not inferior to the spicy business. According to the Guinness Book of Records, ginseng root, saffron, natural vanilla, cardamom, nutmeg and pink pepper can claim the first place in the most expensive spices. For example, twenty-six grams of wild ginseng root is estimated at 100 thousand dollars (1 gram - $ 3846), and 1 kilogram of saffron costs six thousand dollars (1 gram - $ 600).

What is the secret of spices and how to use them with seafood so that cooked fish with spices reveals all its taste, - this is the present article.

Experts have identified three main functions of spices for fish:

Function One: Spices can enhance the taste, and not interrupt it.

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

According to the World Health Organization, the population of Japan is the oldest in the world (25.6%), and the Japanese live long due to their lifestyle and nutrition. In Japan, anyone eats fish: boiled, fried, raw and even lively, 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 hue of freshness and piquancy.

Function Two: Spices can change the taste.

In China, they do not pay attention to the original taste of fish. It is believed that the sophistication of the taste of fish dishes depends on spices. Tasty fish will turn out in only one case: if at each stage of cooking the necessary spices are used. The chefs of Chinese cuisine claim: all their skill lies in spices. And it is true. You will be sure that you eat chicken, but in reality - it will be a fish. Skillfully combining spices, Chinese cooks will unrecognizably change the taste of familiar products.

In China, spices are compared with the diverse shades of paints used by artists. Combine them correctly - and get a masterpiece.

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

Unfortunately, this place belongs to us. Habitual spices such as bay leaves, peppers, vinegar, salt, dill and parsley required additions taking into account time and information. But the inept use of knowledge and proportions of the use of spices rendered poor service: they went too far with spices and instead of fragrant fish they got an unpleasant and sharp bitterness of a little attractive dish. Efforts to improve 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. g. Around the World, 2005
5. O. Terentyev. Riddles of the East. g. Murana, No. 5.2012
6. I. Lazerson. The principles of home-made salting fish.
7. A. Smoke. Recipes from the chef. Cookbook. 2013

Fish and fish dishes are an integral part of the diet of modern man. Fish is healthy, tasty, and, importantly, it is a low-calorie product. The technologies for preparing fish dishes from different nations can differ significantly, but one thing remains the same: seasonings and spices are always used by everyone.

Culinary art does not stand still, and today fish can be deliciously cooked with such seasonings that they could not even think of before. And although the fish itself has a neutral smell, it perfectly absorbs the aromas of various spices.

Classic condiments

Of course, the familiar classic is the combination of fish with lemon. You can replace the lemon with more exotic lime, and add at least the appropriate red or black pepper.

Especially popular white lemon pepper  - This is a unique combination of aromas, which in the finished dish creates a fragrant bouquet. Many famous chefs do not recognize any other seasoning for fish, except for the combination of lemon juice with salt and black or white pepper. They may be right, but you must admit it’s so boring ...

Fish, both river and sea, go well with dill, rosemary, thyme, tarragon, basil, marjoram and anise. The main thing is to mix the spices correctly and not overdo it with their quantity, since seasonings should emphasize the taste of the dish, and not interrupt it.

It is important to know that European herbs have a mild flavor, therefore it is difficult to spoil the fish, but oriental seasonings must be handled carefully, as they are quite sharp and can easily overshadow the taste of the finished dish.

Spices for fried fish

Each spice is individual, and depending on the method of cooking the fish, it gives it its own, exceptional flavor. Fried fish, sprinkled with lemon juice or sprinkled with salt and white pepper, is incredibly tasty on its own, but it does not hurt a little ground coriander, caraway seeds, chopped bitter almonds and even a pinch of garlic. Also, fried fish goes well with leafy greens - such as dill, parsley, green onions.

Simple recipe: pieces of fish prepared for frying are salted, pepper, sprinkled with chopped garlic and herbs, sprinkled with lemon juice and olive oil and allowed to marinate at room temperature for several hours. With such preparation, any fish will turn out so that you lick your fingers!

Spices for fish soup

The traditional fish soup set includes spices such as onions, bay leaves, allspice and fresh herbs. The roots of parsley and celery are added to the water even before the start of cooking - they will give the ear a special fragrance.

Nutmeg and hot pepper will suit those who like it more sharply, and sage will add a little pleasant bitterness. Exotic lovers can try using a little rosemary - it will give the ear a delicate coniferous aroma. But you should use these seasonings with great care, as they can easily ruin a delicious ear.

Spices for Baked Fish

Gourmets and ladies who are on a diet prefer baked fish - this technology allows you to maximize the preservation of all useful and nutrients. Fish can be baked in an open way, but most often it is wrapped in foil - this is how fish is cooked in its own juice and turns out to be especially tender and aromatic.

Fish absorbs the aroma of grass very well. Therefore, if we cook, then certainly with seasonings, herbs. And you should give her a good soak in their aromas. The herbs used to make fish can be ... any.

Traditional fish condiments are rosemary and thyme.  This is not to say that a particular fish blends better with a particular plant. It is a matter of taste and mastery of the art of cooking.

What seasonings are suitable for fish?

• salmon  - dill, paprika, saffron;
• sea \u200b\u200bbream, sea bass- Fresh rosemary and thyme;
• red mullet  - saffron, dill;
• river trout  - basil;
• carp  - parsley, bay leaf, celery.

To fried fishseasonings such as basil, garlic, savory, thighs, borage, fennel, dill, caraway seeds, parsley, lemon balm, coriander, watercress are suitable.

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

This is not to say that the combination of mint-salmon or halibut-rosemary is a classic. Rather, the opposite. To cook halibut with rosemary, you need to have a special, rather complicated and peculiar recipe. What is it, classic?

The combination of lemon and fish is a classic. The combination of garlic with fish is a classic, and garlic goes well with fish. Rosemary and thyme - no worse combined with fish dishes, without imposing a taste, but also not making it too delicate.
  Such combinations are used in many Mediterranean cuisines - in Greece, and in Spain, and in other countries where fish love and know how to cook.

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

We can say that combination of seasoning and fish  - a classic in itself. The grass during cooking is laid from the very beginning or is used as a decoration for an already prepared dish.

Arugula salad is also grass, but it should not be cooked at all.   Arugula is useful in its fresh form, especially from the point of view of the body. This salad has a very pleasant bitterness with a touch of toasted walnut or nutmeg. Arugula needs to be seasoned 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, savory garden, oregano, marjoram. This refers to the herbs from Provence.

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

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

For frying

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

Fried foods are delicious - they have a richness obtained from butter and crisp. Consider the best spices for frying fish.

• To achieve a spicy aroma and light piquancy, choose black or red pepper;
• A more refined option is 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, cooks distinguish:

• Fennel;
• Dill;
• Paprika.

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

Cooking is better this way:

• In the grill;
• In the oven;
• In the pan.

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

And also give the perfect recipe. Mix the following ingredients:

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

Let's talk about what spices are used for baking fish.

For baking

This type of cooking is considered the most useful and dietary. Heat treatment in the oven occurs as follows:

• On a baking sheet;
• In foil or sleeve;
• In glass or ceramic form;
• In a food bag.

It doesn’t matter which way you choose, the main thing is the spices for 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, onions, celery or lemon juice (lime);
• For baking without sauce, it is better to choose anise, marjoram,;
• The bay leaf will help to emphasize the aroma;
• Mint and lemon balm will add freshness;
• Basil, fennel and thyme make the dish fragrant;
• Ground bay leaves and black pepper enhance the unique taste.

A little advice - it’s best to cook the dish by overlaying the carcass with herbs from all sides.

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

• Refuse caraway, coriander, cardamom;
• Do not use paprika, turmeric, nutmeg.

Bright “oriental” aromas will erase the fish bouquet and ruin the dish.

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

For cooking

Choosing the right option for a large amount of liquid is not easy - the selected bouquet should be combined with boiling water and soaked in meat.

We will figure out which seasonings are suitable for fish, what should be added to the pan when cooking:

• The best option for saturating the broth is 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 sharpness;
• Nutmeg, saffron, rosemary and sage are bitter - so they should not be added to the soup. But if you want to cook 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 pan, as well as for soup.

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

• Cinnamon;
• Paprika;
• Turmeric;
• Caraway seeds - interestingly, read the detailed answer in our other article;
• Cardamom.

Now you know how to cook the carcass and cook a delicious, fragrant soup. Let's discuss which seasoning is added to the fish when stewed.

To extinguish

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

The following options are suitable for you:

• Strengthen the taste will help onions and dill;
• Melissa, mint and basil will make the dish fresh;
• A sprig of rosemary will give a spicy smell and decorate a plate;
• Mustard seeds will make the taste spicy and refined;
• Any type of pepper is ideal for pungency.

Spicy sauces that you can make yourself will add piquancy, make the meat juicy and melt in your mouth. Here is the simplest recipe:

• Combine sour cream and selected spices. Do not overdo it with the amount of ingredients;
• Pour in a small 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 in the fillet and slightly darken under the lid.

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

We found out which ingredients shade the taste when baking, let's discuss the composition of the seasoning for fish used for smoking.

For smoking

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

If you want to improve the taste, it is important not to overdo it. Can be used:

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

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

• Bay leaf;
• Cloves;
• Black pepper peas.

Let's talk about the seasoning for the fish with your 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 clove flowers

Recipe:

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

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