Fish should always be present in the diet of a healthy person. It contains essential polyunsaturated fatty acids, which have a beneficial effect on the work of the heart and the entire body as a whole. Housewives use various spices to prepare fish dishes. Let's take a closer look at what types of seasonings are needed by river and sea inhabitants, and also consider the options for using herbs for various cooking methods.

Composition

An experienced hostess knows that when buying any product, you must carefully study its composition. Be sure to look at what is written on the package. The presence in the seasoning is undesirable:

• salt;
• Sahara;
• monosodium glutamate and other flavor enhancers;
• preservatives;
• sweeteners.

The natural composition of the seasonings will make your dish taste truly great. Basically, fish seasoning contains various types of peppers, vegetables, garlic, bay leaves, sage, cardamom, oregano, coriander, etc.

Let's take a closer look at how herbs affect the final taste of a dish:

• anise or fennel seeds give a sweetish taste;
• camphor basil will give the fish a golden hue;
• oregano powder gives a spicy taste;
• coriander and clary sage add a sophisticated aroma;
• lemon shade can create lemon balm;
• darkening of the surface will help prevent lemon balm;
• will improve the taste of tarragon and thyme dishes;
• black peppercorns will give a fragrant aroma during cooking.

Many housewives know that the specific smell of river fish can be removed by using lemon juice, parsley. But for marine representatives it is undesirable to use spicy herbs with a bright smell, you can only set off their taste with vegetables and peppers.

What is useful and harmful?

Before using a product, we must always evaluate its benefits and harms. Herbs have been used for centuries to enhance the palatability of food. Many of them have a beneficial effect on our body:

• bay leaf helps to strengthen immunity;
• black pepper increases appetite;
• clove and basil flowers help to improve digestion;
• nutmeg will help to strengthen memory and attention;
• turmeric will help reduce the risk of cancer;
• saffron is a phytoestrogen, it is useful for women with low levels of sex hormones;
• the correct functioning of the gallbladder is promoted by cumin;
• dill helps to get rid of bloating;
• mint has a sedative effect;
• curry contributes to well-being.

All these positive properties of herbs are widely known and are used by us in our daily life. But what could be wrong with seasoning?

If it is a mixture of natural herbs, then you will get only the very best from it. It is necessary to beware of chemically synthesized substances. First of all, monosodium glutamate. This ingredient makes the dish delicious, blocks the satiety center in the brain, and you overeat. But everyone knows that systematic overeating contributes to weight gain.

There is also a danger for people with diseases of the gastrointestinal tract. Spices such as chili, hot peppers, garlic can irritate the mucous membrane and prevent scarring of stomach ulcers, duodenal ulcers, and large intestines.

What spices are suitable for different types of fish?

There are different spices for different cooking methods. For example, citric acid is present in the spices for the marinade. Let's see what can be contained in seasoning for frying, fish broth, baking, pickling.

Frying

A bag for frying contains many different types of peppers, herbs, garlic, chopped bay leaves. Experienced chefs say that you must first make a mixture of oil and spices. Then coat the pieces of fish with it and fry in a dry frying pan. This will allow the spice to spread evenly during frying.

Other housewives, on the contrary, add only salt to the oil, and sprinkle the rest of the herbs in a piece as they like. With any method of using spices, your fish will turn out to be very tender and tasty.

Extinguishing

The stew contains mainly pepper (its various types), mustard, as well as herbs: mint, basil, lemon balm, rosemary. If you stew river fish, then onions and dill will remove the "swamp" smell and enhance the taste.

They are stewed most often in oil, with vegetables or in various sauces. In the latter case, it is better to add spices to the sauce, so the fish is evenly saturated with all the spices. And when stewing in oil, season the dish 15 minutes before the end of cooking and leave it covered for 10 minutes after turning off the gas.

Avoid using herbs: curry, turmeric, coriander, cinnamon. They overpower the taste of the fish.

In the oven

There are many ways to cook fish in the oven. You can use foil, sleeve, bake on a baking sheet. Also, fish can be baked on the grill, in the microwave, multicooker. In any case, you will end up with a delicious dish, and if you choose low-fat fish, then it is also an excellent decoration for the diet menu.

In order to remove the river smell, you can stuff the carcass with lemon wedges, parsley, onions or celery. Be sure to remove the filling before serving.

To enhance the taste sensations use marjoram, oregano and anise. Enhance the taste and add spicy notes to help saffron leaves, ground nutmeg, rosemary, sage. If you like a sweet and sour combination, add to the fish lavrushka leaves, lemon balm, mint. These spices will also add freshness to your meal.

But experienced chefs do not recommend using cumin, nutmeg, paprika and cinnamon. When baked, these spices give a strong aroma, which only interferes with enjoying the delicious fish.

Smoking

A rare hostess smokes fish on her own, fearing the complexity of the process. In fact, you need to choose the right spices, and then your household will ask you to smoke the fish over and over again. Use celery to remove the specific "swamp" smell of river fish. It is best placed under the ribs and gills. Grate the whole carcass with one of the following spices:

• paprika;
• saffron;
• tarragon;
• mustard.

They will give a bright, rich aroma. But it is better not to use oriental spices when smoking at all, since their rich aroma will affect the taste.

Cooking

A feature of the spices used for cooking fish is good penetration into the flesh from the broth. If you are unsure of a particular spice, it is best not to experiment with boiled fish.

Of the classic seasonings used onions and bay leaves. They make the taste of the broth rich, and the pulp tender and aromatic. To add spice, use peppers... It can be ground black or peppercorns, white and red peppers are well suited. It is worth remembering that these types are sharper than the usual black, so they should be added 2-3 times less.

Celery and parsley are great additions to fish broth. They will add richness to the finished dish. Parsley will add freshness and remind you of summer days. Muscat, rosemary, saffron, sage will add a slight bitterness to your dish.

Remember that cinnamon, turmeric, coriander, paprika, caraway seeds will not be able to diversify the taste of the finished broth.

For salting

Salted fish is delicious. On its basis, you can make hundreds of appetizers and salads for a festive table or everyday life. It is not at all necessary to buy a ready-made product, you can marinate the fish at home. To do this, use only fatty varieties (mackerel, salmon, trout, whitefish).

When salting red fish, it is desirable to add not only salt, but also dill, parsley, bay leaf, lemon... Lay out on top onions, cut into half rings, black peppercorns. But you will get spicy salted herring if you add cloves, coriander, allspice, bay leaf. For all other types of fish, you can use basil, oregano, fennel, basil, citric acid, dried garlic and parsley.

For a couple

For adherents of the principles of good nutrition or diet, this is one of the most popular cooking methods. When steaming, no carcinogens are formed, the calorie content of the dish does not increase, all the useful properties of the product are preserved.

It should also be remembered that with proper nutrition, flavor enhancers should not be consumed. Use seasonings carefully, otherwise they will only awaken the appetite and will not give a feeling of fullness. Apply bay leaves, peppercorns, parsley stalks. All of this should be added to the water you use for steam cooking.

How to use it correctly?

In order for the seasoning to fully open up and give all its best aromas to the dish, it is necessary to observe the technology of its application.

• Before frying fish, you need to make a mixture of spices, salt and vegetable oil. Then evenly apply it on the pieces and only then fry in a dry frying pan. Sprinkle the fish with lemon juice for a sour note before frying.
• When stewing, seasonings are added 15 minutes before the end of cooking. After turning off the gas, you must close the dish with a lid and let it brew for 10 minutes.
• Baking is a creative process. Here you can experiment with both the amount of spices and their composition. For river fish, be sure to use onions or parsley to remove the specific smell. You can also use lemon wedges, celery root. Typically, these ingredients are removed before serving. However, onions baked in fish juice are a delicious delicacy.
• It is necessary to cook fish with all the spices at once, so the pulp will absorb all the aromas and tastes as much as possible.
• For pickling, combine the herbs with salt and spread evenly over the carcass or pieces. Be sure to pour vegetable oil on top of the fish.
• As mentioned above, don't get carried away with spices if you are steaming. Best of all, if these are the simplest seasonings: bay leaf, peppercorns, parsley. If desired, fillet slices can be laid out on fresh parsley stalks. This will give the dish a special flavor and aroma.

How to do it yourself?

The store sells ready-made seasoning mixes. Sometimes we don't really like their composition. In such cases, you can make your own spices. It’s quite simple. You just need to mix the right ingredients and your masterpiece is ready. For long-term storage of spices, choose only dried herbs. If you plan to use up the seasoning in the coming days, you can use fresh ones.

Let's take a look at the process of making a spice from dry vegetables. You will need dried garlic and carrots, coarse salt, ground parsley root, a mixture of ground spices, turmeric, marjoram. Put prepared food in a mortar heated in a water bath, grind it. The spice is ready when you smell the delicate aroma.

If you don't have a mortar, a blender is fine. You need to get the mixture to settle a little. Be sure to place the spice in a container without air access... Store this seasoning in a cool, dark place.

For marine fish species additionally use camphor basil, crushed anise. These components create a golden crust during frying, enrich the taste with notes of sweetness. Lemon juice or lemon zest gives the dish a unique aroma. Add them when frying or roasting fish, then you can enjoy the taste with hints of acid.

For the fresh herb seasoning, finely chop onions, carrots, garlic, parsley, dill... Mix everything, arrange in packing bags. Freeze the mixture.

Add a little seasoning as needed when baking, stewing, or boiling the fish.

For information on how to make a seasoning with your own hands, see the next video.

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 up and make it more intense, seasonings are needed. From this article, you can find out which spices are suitable for fish.

Sea fish

Spices for red fish

Red sea fish is quite fatty, but if the cooking technology is incorrect, it can become dry. To avoid this, just drop 1-2 drops of freshly squeezed lemon juice on a piece of fish. For a richer and more intense flavor, add black pepper, paprika, turmeric, or thyme. Use fennel, dried onions, or basil to give red fish an unusual, slightly sweet taste. 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 put very little of them, because spices should complement and reveal the taste of the finished dish, and not interrupt it.

River fish

The taste of freshwater river fish is radically different from the taste of sea fish. That is why completely different seasonings are required for its preparation. In our country, the most popular river fish are perch and catfish.

Perch spices

This fish is found in almost the entire northern hemisphere of our planet. That is why there are a huge number of ways to prepare it. The most popular perch condiments are:

1. Garlic;
2. Curry;
3. Lemon and orange (both freshly squeezed juice and the 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 peppers and curries are considered absolutely incompatible. They drink only light low-alcohol drinks with this fish, since strong ones (for example, vodka or cognac) will completely overwhelm the taste of the dish.

Catfish spices

Catfish is a predatory fish. It will taste significantly different from the perch. It is best to fry this fish without adding oil. Catfish stewed in its own juice has a richer taste, and also retains in its composition a much larger amount of vitamins and other useful microelements. The following spices and additives are considered to be the most suitable for this fish:

1. Hot 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 perfectly removes alcohol, so you can drink a small amount of strong wine with it.

Spices for small fish

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

1. Onion and garlic;
2. Caraway;
3. Red bell peppers;
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 to cook 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. Caraway seeds;
5. Basilica (both fresh and dried are great).

Spices for fish soup

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

1. Cloves;
2. Black pepper;
3. Caraway;
4. Fresh herbs.

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. Fresh dill and bay leaves are also not very suitable for this dish.

Spices for salting fish

Almost any spice can be used to create a marinade. To give the finished dish a rich aroma and spicy taste, professional chefs recommend using:

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

Grilled fish spices

Many classic grilled fish recipes recommend avoiding seasoning when frying. However, for a richer taste, the fish can be pre-marinated in mineral water and the following spices:

1. Mustard;
2. Saffron;
3. Tarragone;
4. Paprika.

Fish is one of the tastiest and healthiest foods. It is impossible to imagine proper and nutritious nutrition without it. However, the fish does not have a pronounced taste, which is why it must be emphasized with seasonings. In this article, we told you 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 intense, but in no case interrupt it.

It is believed that the task of seasonings and spices is to provide additional flavor to the finished dish. Yes, this is true, but when it comes to fish, the issue is more global. In addition to taste, the dried herbs and roots used must have disinfecting and preserving properties.

It should be remembered that fish are very quickly saturated with smells. But the additives used should help open up the taste, emphasize it, and not interrupt it, so they must be handled carefully. Although a lot depends on historical culinary preferences.

So, in Japan, a country where more than 3,000 species of fish, shellfish and seafood are served on the tables, and every average citizen of the country eats about 70 kilos of various varieties per year, and, many of them subjecting them to only minimal heat treatment, they practically do not use herbs and spices. They believe that one should enjoy the tastes that nature gives.

But it makes no sense to use cinnamon, coriander, paprika and cumin. They can only add flavor to the broth. The fillet is not affected in any way.

Regardless of whether the fish is stewed in oil, sauce, or on a vegetable pillow, a little spice will do the trick.

For a light bite, you can add pepper and mustard beans. To enhance the aroma, mint, lemon balm and basil are suitable. To enhance the taste, onions and dill are indispensable.

Do not use paprika, turmeric, cinnamon and curry when stewing. They are able to completely kill the taste of the finished dish.

For smoking

The scent of real haze cannot be replaced by anything. Even those who do not particularly prefer it in another form will not refuse smoked fish.

You can use nothing at all from spices. And if you use additives, then in a minimum amount.

For a more delicate and sophisticated flavor, you can add herbs and celery root chunks directly to your gills. If you want to experiment with taste, choose mustard, tarragon or paprika to choose from. They need to wipe the carcass inside and out.

Take note!

You should not use ready-made mixtures for smoking. In most cases, they contain bright oriental spices that overpower the natural flavor of the fish.

For pickling, pickling and drying

Fans of harvesting fish at home can use traditional salt, allspice peas and lavrushka. But there is a mixture that even professionals do not call anything other than "divine".

You can do it yourself. To do this, you need to mix a spoonful of salt, half a spoonful of dried garlic and lemon peel, two tablespoons of oregano, basil, parsley and fennel, and also a leaf of lavrushka. It is enough to put the fish in a jar, pouring it with the resulting mixture, and pour in a liter of water. After 2-4 days, depending on the size of the pieces, you can try. The result is amazing!

If the fish is intended for long-term storage, pour a couple of tablespoons of vegetable oil on top. It forms a kind of seal that protects the product from spoilage.

But for dried fish, the following options are more suitable:

• cumin + coriander + shower. pepper + lavrushka + saffron + salt;
• cilantro + marjoram + paprika + chaman + hops-suneli + saffron + salt;
• salt + sugar + juniper + pink pepper + lemon peel + dill.

All ingredients are taken in equal proportions.

Spices depending on the type of fish

In our country, usually river, sea or red fish is served on the table, and each of them "prefers" its own spices.

For red fish, it is recommended to use ginger, oregano, juniper berries, black and pink peppercorns, fennel, dill and basil. If a broth is prepared from it, you cannot do without a couple of tablespoons of white table wine, and the root of parsnip or fresh parsley will not interfere. When salting, try adding a little soy sauce. When serving red fish cooked in any way, it can be sprinkled with arugula.

White fish has a neutral taste and aroma, so you can use familiar European and spicy oriental spices with it. But the classic additions to it in the world are freshly squeezed citrus juice and dry white wine.

By the way, white fish is most delicious when boiled or baked.

But river fish requires the use of additives that interrupt its characteristic smell and emphasize its natural taste. Before cooking, it is recommended to sprinkle the peeled carcass with lemon juice, and then grate with a mixture of salt, garlic, pepper, basil, parsley or marjoram. If river varieties are boiled or stewed, it is imperative to put a peeled onion to them for at least 15-20 minutes. I recommend cooking grass carp in the oven.

The most expensive spice in the world is wild ginseng root powder. 26 g costs 100 thousand dollars.

Now you know which spices are best for fish. Refer to this cheat sheet often and every everyday dish will turn into a real masterpiece.

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05.04.2019

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

Moscow and Moscow region

It is known that 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. Moreover, it is imperative to let the fish brew in seasonings in order to fully absorb their wonderful aroma.

But it is quite difficult to choose a specific composition of seasonings for fish - many culinary experts 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 can give off its flavor more strongly than fried. In this regard, when choosing a seasoning for fish, all these aspects must be taken into account.

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

Seasoning composition for fish

The composition of the seasoning for fish is considered a classic, which includes ground coriander, dried vegetables (carrots, onions, leeks and garlic), turmeric, paprika, parsley, thyme, ground hot peppers and citric acid. Ideally, a quality product never contains flavor enhancers, stabilizers or artificial colors. The presence of a large amount of table salt is also not encouraged.

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

For fried fish, both a mixture and spices in a single form are excellent: black pepper, bay leaves, fennel, almonds, caraway seeds, coriander, dill, curry and garlic. A fish seasoning composition that includes white pepper, tarragon, sweet paprika, dill, saffron, rosemary, turmeric and thyme is considered appropriate for grilling.

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

Calorie content of seasoning for fish 166 kcal

Energy value of fish seasoning (Ratio of proteins, fats, carbohydrates - bju).

Choosing the right spices in your fish preparation is critical. Season the carcass just before frying, baking, stewing, grilling or steaming for a delicious taste. Dishes will get a great flavor if you use your own 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 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 should be grated inside and out after thorough washing and drying. Then bake until tender. If desired, the carcass is additionally greased with mayonnaise, soy or any other sauce.

1. You can take dried herbs from the store or prepare them yourself.
2. Basil is dried suspended, fennel grains are dried on a bush, and then harvested.
3. Store dry fish herbs in tightly closed containers so they don't lose their flavor.

Fresh herbs are the best, but dry ones keep well and are always on hand.

Spices for stewing fish

For thousands of years, fish has been an essential component of human food. It is a valuable source of protein and an excellent substitute for meat. Inhabitants of fresh and sea water bodies have a lot of vitamins and mineral salts in their meat.

If the fish is seasoned with aromatic spices and cooked by stewing, it will retain and even increase its beneficial properties. However, not every spice fights well with the fish's characteristic odor. Therefore, you should know which seasonings are best for stewing fish steaks or whole carcasses:

• Lemon zest. Very aromatic, it adds a touch of sophistication 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 the dishes. Some chefs also successfully use ready-made pasta - it gives the fish a spice and pleasant spiciness.
• Basil. The taste of this herb fills any dish with freshness. It goes well with fish, both fresh and dried. It reveals its taste well in a company with parsley and rosemary.
• Garlic is a versatile addition to more than just 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 with dark meat.

Parsley and dill are traditionally added to 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 spices will help you create the perfect flavor composition of your dishes, just like a chef's.

Rosemary and thyme have an intense aroma, perfectly set off the taste of even river fish. These herbs will very advantageously complement the taste of a fish dish if you add them to the pan a few minutes before the end of frying.

We offer the perfect seasoning for all fish dishes.

Required Ingredients:

• tarragon;
• Dill;
• marjoram;
• oregano;
• coriander;
• basil;
• horseradish root;
• garlic.

Preparation:

1. These ingredients need to be dried naturally or in an electric dryer.
2. Grind dry ingredients in a coffee grinder or crush in a mortar.

A hand-made seasoning will eliminate doubts when choosing ready-made mixtures. It is especially pleasant to harvest aromatic herbs grown on your own plot.

Seasonings for salting fish

Salted fish requires careful attention to the proportions of salt and sugar.

Spices play an important role in salting, since they should complement, but not interrupt, the taste of tender meat. For delicious pickled fish, try the following recipe.

Ingredient List:

• 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 according to the recipe. As for the spices, the more you put them, the brighter the taste of the finished snack will be.

Preparation:

1. The fish is washed, gutted if necessary, rubbed with salt or poured with marinade.
2. Spices are added and the workpiece is sent to the cold. To prevent smells from being lost, the dishes with fish are covered with food cellophane.

Small fish will be ready in a day, large fish are salted for 3-4 days.

This universal seasoning is perfect for cooking fish cakes, soups, casseroles and other dishes.

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

Required Ingredients:

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

Preparation:

1. Grind the peppers mixture and place them in the container where the seasoning will be stored.
2. Do not grind the dry red pepper too finely. In this form, it will look delicious on fish. Finely grind the bitter pod and add according to the taste.
3. Crush the coriander seeds in a mortar.
4. Grind the rest of the ingredients, add them to 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.

Seasonings are not needed to smoke fish in the smokehouse. It is enough to salt it well and keep it in the brine for a certain time. In order for the fish to acquire a special smoked taste and aroma at home, you will need a special seasoning that will mimic the required flavor notes. Liquid smoke or black tea is ideal for this task.

Required Ingredients:

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

Preparation:

1. Pour 1 liter of water into a small container. Add salt, sugar and bring to a boil.
2. Then turn off the heating, add fish spices and tea to the water. Allow all ingredients to brew. 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 smoked, but it will acquire a beautiful color and excellent aroma. Readiness is checked with a fork after 2 - 3 days - when piercing, the ichor should not go out of the fish.

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

Spices for fish soup

Fish soups are prepared with the addition of special spices that add freshness to the dish. 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 take on a beautiful color if you add a little curry to it. In Asian countries, no dish is complete without this seasoning.
• If you add nutmeg, it will saturate the soup with its aroma, improve digestion and reduce stomach acidity.
• Black and white peppers are essential ingredients in 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 harvest dried fruits, which give fish soup not only their taste, but also their color.

Regardless of the composition of the seasoning for fish, lemon juice or vinegar will help to deprive it of the unpleasant smell of the sea (river, reservoir). It is better to use citrus juice fresh, but the zest will not give such a pronounced effect.

The fish absorbs the aroma of the grass very well. Therefore, if we are to cook, then certainly with herbs. And you should let her soak well with their aromas. The herbs that are used to cook fish can be ... anything.

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

What seasonings go well with fish

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

To 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 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 classic. Rather, the opposite is true. To cook halibut with rosemary, you need to have a special, rather complicated and peculiar recipe. What is it, a classic?

The combination of lemon and fish is a classic. Combining garlic with fish is a classic, and garlic goes well with fish. Rosemary and thyme are no worse combined with fish dishes, without imposing the taste, but also without making it too subtle.
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.

It is impossible to give clear instructions in this sense. Much depends on the fish cooking technology. And you can try different combinations yourself, considering 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 heavy.

We can say that a combination of seasoning and fish- a classic in itself. When cooking, the herb is placed from the very beginning or used as a decoration for an already prepared dish.

Arugula salad is also a herb, but it should not be cooked at all. Arugula is useful when fresh, especially from the point of view of the body. This salad has a very pleasant aftertaste with a bitter taste with a hint of toasted walnuts or nutmeg. Arugula must be seasoned with oil, but it goes well with almost any type of fish.

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

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

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

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

Classic condiments

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

Especially popular white lemon pepper is a unique combination of aromas that creates a fragrant bouquet in the finished dish. Many famous chefs do not recognize any other seasoning for fish other than combining lemon juice with salt and black or white pepper. Perhaps they are right, but, you see, it's so boring ...

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

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

Fried fish spices

Each spice is individual, and depending on how the fish is prepared, it gives it its own unique aroma. Fried fish sprinkled with lemon juice or sprinkled with salt and white pepper is incredibly tasty on its own, but it doesn't hurt a little ground coriander, caraway seeds, chopped bitter almonds, and even a pinch of garlic. Also leafy greens such as dill, parsley, green onions go well with fried fish.

A 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 left to marinate at room temperature for several hours. With this preparation, any fish will turn out so that you lick your fingers!

Spices for fish soup

A traditional fish soup set includes spices such as onions, bay leaves, allspice and fresh herbs... Parsley and celery roots are added to the water even before boiling - they will give the ear a special aroma.

Nutmeg and hot peppers are perfect for those who like it spicier, and sage will add a little bit of pleasant bitterness. For exotic lovers, you can try using a little rosemary - it will give your ear a delicate pine aroma. But these seasonings should be used with great care, as they can easily ruin the mouth-watering ear.

Spices for baked fish

Gourmets and dieters prefer baked fish - this technology maximizes the preservation of all useful and nutrients. The fish can be baked in an open way, but most often it is wrapped in foil - this is how the fish is cooked in its own juice and turns out to be especially tender and aromatic.

Correctly selected fish spices will make fish dishes especially tasty. Experienced chefs know spices that should be used specifically for baking, stewing, frying or salting a product, but there are also universal mixtures.

There are several spice options that are ideal for baking different types of fish in the oven. You can cook it both on an open baking sheet and in a sleeve, foil, a special bag, in a form. Regardless of the chosen baking method, it is this type of heat treatment that is considered the most useful and dietary.

To cook fish in the oven, cooks choose the following seasonings:

1. Lavrushka. Perfectly emphasizes the taste and aroma of the treat.
2. Mint and lemon balm. They add "freshness" to the dish, make it taste special.
3. Onions, celery root, fresh parsley, lime and lemon juice. These additives easily remove the specific fishy odor during baking.
4. Oregano, marjoram, anise. Such spices are especially useful when the fish is baked without any sauces.

The listed spices can be used individually or combined to your liking.

Spices for stewing fish

It will probably be useful for all housewives to know which spices are suitable for baking fish. If you want to add spice to the treat, you should use pepper. For example, only black or a mixture of colored ground peppers.

In addition, when stewing fish, you can use:

1. Mustard. Best of all - in grains. They will make the taste of the treat brighter and more refined.
2. Basil and rosemary. These spices are essential for flavoring the dish.
3. Onions of different varieties. This vegetable can be successfully combined with any kind of fish.

If there is a need to reduce the calorie content of the finished dish, then the product should be stewed not in oil, but in water.

Ideal spice composition for fried fish

Frying fish is one of the most popular cooking methods. The meat becomes more juicy during the heat treatment due to the addition of oil. And a delicious ruddy crust appears on top.

The flavor of the finished dish will largely depend on the spices used. Traditionally, hot peppers are chosen for frying. You can take black, white, red, or a combination of them at once. The main thing is not to overdo it and not to pepper the fish. The main taste of the dish is easy to interrupt.

Experienced cooks highlight thyme, nutmeg and coriander among the best spices for fish. They are also suitable for frying an underwater inhabitant.

To make the color of the dish more appetizing - ruddy, golden, you can add turmeric to spices for fish. Such a seasoning will definitely appeal to lovers of a sweetish aftertaste in a hot treat.

From greens with fish, light and dark basil, thyme, parsley of any kind, dill, lemon balm are best combined. Any of them can be used both fresh and dried. It must be remembered that dark basil will have to add more than light. The green version of these greens has a brighter taste.

Seasonings for salting fish

To make the fish tastier and more interesting when salted, you should definitely add lavrushka (whole leaves or crumbled), colored ground peppers, lime / lemon juice, and allspice to the marinade. Of course, citrus fresh is not a condiment, but it can enhance the taste of any fish dish. He will give the marinade a pleasant sourness. All of the above set of spices is suitable for both white and red fish.

If the fillet of the product is dry, then you can mix the selected spices with sour cream / mayonnaise and be sure to add chopped parsley.

It is even easier to salt the fish in fragrant oil. For this purpose, vegetable fat is selected, already infused with various herbs and spices. Greens, garlic, seasonings of your choice are poured, for example, with olive oil. They are left in this form for 2 days. Next, all that remains is to salt the mixture.

The recipe for the universal fish mix

If you wish, you can make your own universal spice mixture for fish dishes. It can be added to any kind of treat.

Ingredients:

• mix of colored ground peppers - 3 tsp;
• coriander - 1.5 tsp;
• salt - 3-3.5 tsp;
• icing sugar - 2.5 tsp;
• bitter pepper - 1/3 of the pod;
• dried garlic and onions - 6-7 tsp.

Preparation:

1. Mix the ground peppers. Chop the bitter pod at random. To make this easier, you need to use it already dried.
2. Grind the coriander beans yourself in a mortar.
3. Combine all prepared and remaining ingredients in a common bowl.
4. Close the container with a tight lid. Shake the mixture.

Store the resulting mixture in a dry place.

Seasoning for smoking fish with your own hands

For this type of product processing, it is better to prepare not a mixture of spices, but a delicious aromatic marinade. He will replace the seasoning.

Ingredients:

• fish of a variety suitable for smoking - 1 kilo;
• salt (coarse) - 2.5 tbsp. l .;
• sugar (beetroot) - 1.5 tbsp. l .;
• lavrushka - 5 leaves;
• cloves - 4-5 pcs.;
• quality tea (black) - 3 portion bags;
• pepper - 6-7 peas.

Preparation:

1. Pour a liter of drinking water into a saucepan. Sweeten and salt liquids. Boil.
2. Remove container from heat. Add all remaining ingredients.
3. Pour the resulting cognac-colored mixture over the fish.
4. After cooling down, move the pan with all the contents to cool.

Leave the fish for 2-3 days.

Spices for fish soup

It is important to add the spices listed below to both fish soup and simply to the broth in which the fillet is cooked for its further serving with a side dish. In the first version of the dish, any ground peppers will be appropriate. The spiciness will make the soup even tastier.

When cooking treats, it is worth adding to it not only whole onions (after making a cruciform incision on one edge) and lavrushka, but also celery and / or parsley root. They will make the taste of the dish brighter and more interesting.

The broth is very tasty with caraway seeds and cloves. But paprika, coriander, cardamom and cinnamon are best avoided when making soup or cooking fish fillets, although they are still periodically found in unadapted oriental recipes.

Tarragon, rosemary and sage complement the boiled product well, but make the broth bitter. Therefore, they can be selected, for example, for processing fillets in a double boiler.

Having dealt with spicy additives that are ideal for fish, it will be possible to easily compose aromatic mixes on your own. Then the taste of the resulting treats will pleasantly surprise both guests and everyone at home every time.

Fish, both river and sea, absorbs aromas very well. Fresh fish itself smells neutral and does not need any "odor-fighting". If the fish smells strong and unpleasant, this can only mean one thing - the fish is stale. Remember Woland's famous phrase by Bulgakov: "There is only one freshness - the first, it is also the last."

Seasonings for fish should be chosen with the expectation only to emphasize, but not drown out the taste of the fish.

Seasonings and spices for fish

Of course, different seasonings and spices are suitable for different fish dishes, they can be infinitely varied. We will focus on the description of the most common fish seasonings. These include spices and herbs .

Lemon is in the first place in popularity among seasonings for fish. A delicate lemon aroma goes well with fish, making its taste more intense. A light sourness adds piquancy to fish dishes. Lemon juice, lemon zest, whole slices baked with fish - there are a lot of options. The ready-made seasoning lemon pepper is popular - ground white pepper soaked in lemon juice or mixed with dried and ground lemon peel gives a unique combination of aromas that unfolds when heated into a fragrant bouquet.

Spices for fish

Black pepper
It is made from the unripe fruits of the Piper nigrum plant. Unripe fruits are harvested, dried in the sun or in special dryers, due to which the shell of the fruit quickly turns brown, shrinks around the seed and turns into a dark wrinkled pea of ​​black pepper, so well known to us. It is added to fish broths (fish soup), when stewing and baking fish. Very good for marinated fish or tomato. Provides a spicy aroma and a slightly pungent aftertaste.

White pepper
These are grains of black pepper, peeled from the fruit shell. White pepper is light gray (white) in color and has a more delicate flavor than black peppercorns. Applies to almost any fish dish, especially fish with white sauces, and seafood.

Coriander
The green parts of this annual plant are commonly known as cilantro. The seeds of this plant are called coriander. They are small, light brown, with a strong spicy aroma. Coriander goes well with white sea fish - cod, haddock, navaga, and dishes from them.

Turmeric
Saturated yellow-brown powder. It has a pleasant spicy aroma and, in addition, contains a natural coloring agent - curcumin. Turmeric is good for giving boiled or fried fish a pleasant golden color.

Ginger
A well-known seasoning for any dish. Has a kind of "warming" effect. In large quantities, it gives a rich, pungent taste. In cooking, it is used both fresh and powder from dried ginger root. In small amounts, it enhances the natural flavor of the dish, just like garlic. Ginger is well suited as a seasoning for fish with a rich taste - red fish, halibut, dorado.

Saffron
A very beautiful flowering plant of the bulbous family, saffron stigmas have been known since ancient times as a spice and colorant. The very name "saffron" comes from the Arabic word "zafran", "yellow". Saffron gives any dish a beautiful golden color and a strong spicy aroma. Well suited as a seasoning for fish with vegetables, creamy sauces and red wine.

Nutmeg
Nutmeg is the name given to the seed (bone) of the nutmeg fruit. Nutmegs are round or oval in shape, very dense, almost hard. To make the condiment powder, fresh nutmeg is grated on a metal grater. Nutmeg has a strong aroma and a pungent spicy taste, so it should be consumed in very small quantities in fish dishes, no more than 0.1 grams per serving. Nutmeg can be added to fish soups and fish stews.

Spices

Parsley
A herbaceous annual plant that has both the leaves (greens) and the root used as a seasoning. The parsley root will give your fish broth a delicious flavor. It is very good to add parsley root to liquid and semi-liquid fish dishes - fish soup, hodgepodge, aspic.

Fennel
A plant of the umbrella family, with a pleasant delicate aroma and slightly sweet taste. It is used as a seasoning or as an independent product in various dishes. Fennel roots can be stewed or boiled. It goes well with fish, especially sea fish - sea bass, perch, dorado.

Dill
A spicy herbaceous plant of the umbrella family widely known in Russia. The top green parts of the dill are used as a seasoning and decoration. Coarser stalks of dill are added to broths during cooking. Ripe dill umbrellas are added to pickles and marinades. Dill is great as a seasoning for fish, especially white fish, both river and sea. It goes well with garlic and lemon.

Tarragon (tarragon)
Spicy herb, one of the types of wormwood. Tarragon twigs and leaves are used as a seasoning. It has a delicate aroma with bitterness. The smell is slightly similar to anise. It is widely used in the preparation of fish dishes, especially in Mediterranean cuisine.

Marjoram
Also applies to herbs. Has a sweet-spicy aroma, reminiscent of camphor and pungent, slightly bitter taste. Marjoram goes better with meat than fish, but it perfectly sets off the taste of fish baked on charcoal.

Oregano (oregano)
Perennial herb, herb. Possesses a delicate delicate aroma. It is more often added to marinades and pickles; in Russian cuisine, oregano has long been added to tea for a scent. A pinch of oregano will add exquisite flavor and aroma to even the simplest fish dishes.

Thyme
One of the best spices for fish. A perennial shrub, the leaves of which contain essential oils. Possesses a strong spicy smell, pleasant bitter taste. It goes well with oily fish dishes - halibut, catfish, mackerel, red fish, as it has a good effect on digestion, accelerating digestion.

Lemongrass
A southern herb with a delicate citrus aroma. Only the undersides of the lemongrass stalks are used as a seasoning. It sets off the taste of sea fish very well; lemongrass is also added to fish soups.

Rosemary
Rosemary is an evergreen shrub with thin leaves that look like pine needles. Has a strong fresh aroma, somewhat reminiscent of coniferous. Rosemary works well with charcoal or oven-baked meat or fish, but it should be consumed in very small quantities, otherwise rosemary will give an undesirable bitter aftertaste. If you put rosemary in broth, take it out after 3-4 minutes to avoid bitterness.

Sage (aka Salvia)
A perennial herb that uses fresh or dried sage leaves for seasoning. Has a strong spicy aroma. Sage is often added to marinades and sauces. It goes well with onions and garlic. It is better not to add finer spices with sage - sage will simply drown out their smell. It is better to add sage to fish dishes in small quantities, combining it with garlic.

Basil
A herbaceous plant with a reddish-lilac shade of leaves. In the Caucasus, basil is also called Reagan or Reikhan. Different types of basil have different shades of smell - from peppery to clove. Fresh basil leaves are more appreciated as a spice, but it is also used in dried form. Basil in a dish first gives a slight bitterness, then a sweetish aftertaste. It goes well with garlic, tomatoes, green salad. Perfect for stewed or baked fish, as well as vegetable garnishes for fish.

If you cook fish soup, be sure to add parsley root, bay leaf, black pepper, very little sage and nutmeg, a pinch of coriander to it;

Fried fish does not need to be heavily seasoned with spices. Before frying, you can sprinkle fish or fish fillets with lemon juice, sprinkle with ground black and white pepper, lightly sprinkle with turmeric for a golden color;

Baked fish. This is where there is a fantasy roaming! If you bake fish in foil or in a sleeve, pour in all the spices that are at hand, but make sure that none of them overlaps the flavor of the others. Saffron, garlic, lemongrass, thyme and basil, fennel greens and grated nutmeg - all this can and should be added when baking fish;

If you can't get your hands on fresh herbs for your fish, a ready-made seasoning mix is ​​great. The most ideal mixture is considered to be Provencal herbs - thyme, sage, basil, rosemary.

For seafood - shrimp, crabs, squid, scallop - when cooking, add bay leaf, black pepper, white pepper, garlic, sage to the water.