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

For frying

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

Fried foods delicious - they have the juiciness obtained from the oil and a crispy crust. Let's look at the best spices for frying fish.

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

Among the best options for spices and herbs for fish, chefs highlight:

• Fennel;
• Dill;
• Paprika.

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

It's best to cook this way:

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

We'll tell you a little trick! To avoid over-salting when frying, add salt directly to the oil.

We will also give perfect recipe. Mix these ingredients:

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

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

For baking

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

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

It doesn’t matter which method you choose, the main thing is the spices for fish in the oven, which change the taste and make the dish a complete masterpiece. Let's talk about the most suitable spices:

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

A little advice - it is best to prepare 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 figure out what to avoid:

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

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

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

For cooking

Choose suitable option For large quantity liquid is not easy - the selected bouquet must be combined with boiling water and absorbed 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 the specific aroma. Dill and parsley will serve these purposes;
• Any pepper will add a little heat;
• 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 remove it from the water, these seasonings will be the best option.

We found out which seasoning is best for fish cooked in a pan, as well as for soup.

It is best to avoid the following herbs - 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 prepare delicious, aromatic soup. Let's discuss what seasoning is added to fish when stewing.

For extinguishing

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

The following options will suit you:

• Onions and dill will help enhance the taste;
• Melissa, mint and basil add freshness to the dish;
• A sprig of rosemary will add a spicy aroma and decorate the plate;
• Mustard seeds will make the taste piquant and refined;
• Any type of pepper is ideal for spiciness.

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

• Mix sour cream and selected spices. Don't overdo it with the amount of ingredients;
• Pour over the fish;
• Add a little flour to thicken the sauce.

Second option for beginner cooks:

• Stir tomato paste and seasonings - for example, peppers and onions;
• Pour over the fillet and simmer 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 have learned which ingredients will enhance the taste when baked, let's discuss the composition of the fish seasoning used for smoking.

For smoking

Almost everyone loves smoked fish - 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 possible way.

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

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

What is included in fish seasoning that can be added to the smoke source:

• Bay leaf;
• Carnation;
• Black peppercorns.

Let's talk about seasoning for fish with your own hands, or rather, a marinade that will reveal all the taste qualities of the carcass. You need to prepare:

• 5 bay leaves;
• A few black peppercorns;
• 1.5 tablespoons sugar;
• 2.5 tablespoons of salt;
• 5 carnation flowers

Recipe:

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

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

The fish absorbs the aroma of the grass very well. Therefore, if you are going to cook, then by all means use herbal seasonings. And you should let it soak in their aromas well. The herbs used to cook fish can be...anything.

Traditional seasonings for fish are rosemary and thyme. It cannot be said that a certain fish goes better with a specific plant. This is a matter of taste and mastery of the art of cooking.

What seasonings are suitable for fish?

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

TO fried fish suitable seasonings include basil, garlic, savory, berednets, borage, fennel, dill, cumin, parsley, lemon balm, coriander, and watercress.

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

This is not to say that the mint-salmon or halibut-rosemary combination is classic. Quite the contrary. To cook halibut with rosemary, you need to have a special, rather complex and original recipe. What is it, a classic?

The combination of lemon and fish is a classic. The combination of garlic and fish is a classic, and garlic goes well with fish. Rosemary and thyme go just as well with fish dishes, without overpowering the taste, but without making it too subtle.
Such combinations are used in many Mediterranean cuisines- both in Greece, and in Spain, and in other countries where they love fish and know how to cook.

It is impossible to give clear instructions in this sense. Much depends on the technology of preparing fish. And you can try it yourself different combinations, given that the herbs suitable for fish are mainly tender ones, growing in Europe. But you have to be very, very careful with oriental spices; many of them are too heavy for fish.

It can be said that combination of seasoning and fish- a classic in itself. When cooking, the herb is added from the very beginning or used as a decoration for a ready-made dish.

Arugula salad is also a herb, but it cannot be cooked at all. Arugula is useful in fresh, especially from the point of view of the body. This salad has a very pleasant bitter taste with a hint of toasted walnut or nutmeg. Arugula definitely needs to be seasoned with oil, but it goes well with almost any type of fish.

The word “classic” is absolutely suitable for the combination of fish and Provençal herbs. In this case we're talking about not about the famous mixture of herbs, which includes rosemary, basil, thyme, sage, peppermint, garden savory, oregano, and 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 aroma. Not rare, but special. It’s like tea is Ceylon, ham is Parma, and herbs are Provençal. Their aroma, of course, depends on the land, climate, and conditions.

The tender flesh of the fish absorbs all the flavors of the seasonings you choose, but not all of them are ideal for it. To highlight the light taste fish dishes, it is recommended to choose spices in moderation, avoiding spices with a strong aroma. By the way, different seasonings are used for sea and river fish, since the river product has a slightly unpleasant odor of algae or mud. That is why it is best to choose ingredients in the spice for preparing river fish that will overcome such an unpleasant aftertaste.

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

Compound

• 1 tsp.
• 1 tsp. salt
• 0.5 tsp. peppercorn mixture
• 0.5 tsp. marjoram
• 1 tsp.
• 1 tsp.
• 0.5 tsp. turmeric

Preparation

1. Before you start creating fish spices, heat the mortar in a water bath, making sure that no liquid gets into it. This way, the seasonings cooked in it will release a richer aroma! Pour salt (preferably coarse sea salt), multi-colored peppercorns, and dried garlic slices into a mortar. You can use already ground dried garlic and a ground mixture of peppers, but believe me, the aroma of the seasoning you create will not be the same!

2. Then add turmeric and marjoram to the mortar.

3. Add dried carrots and dried parsley root. You can also prepare these seasonings at home by purchasing the base for them at the market or 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 the crushed spice - dust from it can get into both your eyes and lungs when you inhale - let it settle!

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

Note to the hostess

1. The product list recommends taking mixed varieties of peppers. Experienced housewife knows how all their types differ in the degree of spiciness and nuances of aroma. The following is information for the less experienced cook. White peas are moderately bitter, their smell goes perfectly with fish. Green ones are refined and delicate; when ground, they expire very quickly, like grayish peas (cubeba), but these have a strong, noticeable bitterness. Pinks are generally devoid of a bitter-sharp aftertaste, they are piquant, and their aromatic range contains juniper and pine shades. It is unnecessary to list the characteristics of black pepper: the product is known to everyone. When composing a composition, you should rely on the described properties, be guided by the preferences of household members and personal preferences.

2. Many seasonings, after grinding, lose to one degree or another essential oils, as a result of which they smell less and less during storage. This means that you need to find the most airtight container for a complex of spices compiled according to the given recipe. We immediately set the iron jars aside, and the clay ones too. Glass with rubberized or ground stoppers, porcelain and earthenware without cracks in the glaze, with tight-fitting lids are suitable. If containers are made of clear glass, it is advisable not to expose them to light.

• 1 What seasonings are suitable for fish baked in the oven
• 2 Spices for stewing fish
• 3 Ideal composition spices suitable for fried fish
• 4 Seasonings for salting fish
• 5 Recipe universal mixture for fish dishes
• 6 Seasoning for smoking fish yourself
• 7 Spices for fish soup

Choosing the right spices when cooking fish is critical. Season the carcass immediately before frying, baking, stewing, grilling or steaming, then its taste will be excellent. Dishes will get an excellent flavor if you use fish seasoning prepared yourself.

What seasonings are suitable for fish baked in the oven?

Fish meat is tender and not very expressive in taste. Herbs will enrich it and add an original aroma when baked. You can use them on different stages preparation, 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 that you want to cook in the oven, after thoroughly washing and drying, should be rubbed inside and out. Then bake until done. 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 hung dried, fennel seeds are dried on the 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 dry herbs store well and are always on hand.

Spices for stewing fish

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

If you season the fish aromatic spices and cook using the stewing method, it will preserve and even increase its beneficial features. However, not every spice combats the characteristic fish odor well. Therefore, you should know which seasonings are best suited for stewing fish steaks or whole carcasses:

• Lemon zest. Very flavorful, 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 sufficiently pronounced.
• Mustard. Dry powder or grains are added to dishes. Some chefs successfully use ready-made pasta– it gives the fish piquancy and pleasant spiciness.
• Basil. The taste of this herb adds freshness to any dish. It goes perfectly with fish, both fresh and dried. Reveals yours well taste properties in the company of parsley and rosemary.
• Garlic is a versatile addition not only to fish. Ideal dry or fresh for cooking 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.

Traditionally, parsley and dill are added to fish. These herbs enrich 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 fatty fish.

Well-chosen seasonings will help create the ideal flavor composition of dishes, no worse than a chef’s.

The ideal composition of spices suitable for fried fish

Rosemary and thyme have an intense aroma and perfectly complement 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.

Preparation:

1. These components need to be dried in a natural way or in electric dryer.
2. Grind the dry ingredients in a coffee grinder or crush in a mortar.

Home-made seasoning will eliminate doubts when choosing ready-made mixtures. It is especially pleasant to prepare aromatic herbs, grown on our own plot.

Seasonings for salting fish

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

Spices play an important role in pickling, as they should complement, but not overwhelm, the taste. tender meat. For 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-made snacks.

Preparation:

1. The fish is washed, gutted if necessary, rubbed with salt or poured with marinade.
2. Add spices and send the workpiece into the cold. To prevent odors from being lost, the dishes with fish are covered with food-grade cellophane.

The small fish will be ready in a day, big fish salted for 3 – 4 days.

Recipe for a universal mixture for fish dishes

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

It contains flavor additives, which will advantageously highlight fishy taste and add special, spicy notes to it.

Required ingredients:

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

Preparation:

1. Grind the pepper mixture and place them in a container where the seasoning will be stored.
2. Grind the dry red pepper not too finely. In this form it will look appetizing on fish. Grind the bitter pod finely and add according to taste.
3. Crush the coriander seeds in a mortar.
4. Grind the remaining ingredients and pour them into a common bowl. Add salt and sugar. Cover the finished mixture with a lid and shake the mixture thoroughly.

Use if necessary, 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

No seasonings are needed to smoke fish in a smokehouse. It is enough to salt it well and keep it in brine for a certain time. In order for 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.

Preparation:

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 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 have a smoked taste, but it will acquire beautiful colour and excellent aroma. Check readiness with a fork after 2-3 days - when piercing the fish, no ichor should come out.

In marinade for cooking smoked fish You can put a cup instead of tea 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, which 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 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 the appetite, but should be used in moderation, otherwise intestinal irritation is likely.
• Tomatoes. They are added fresh or dried. Modern housewives often prepared dried fruits, which give fish soup not only its taste, but also its color.

Regardless of the composition of the fish seasoning, lemon juice or vinegar will help remove the unpleasant odor of the sea (river, pond). Citrus juice It is better to use fresh, but the zest will not give such a pronounced effect.

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

Sea fish

Spices for red fish

Red sea fish is quite fatty, but if cooked incorrectly, it can become dry. To avoid this, just add 1-2 drops of freshly squeezed lemon juice to a piece of fish. In order to get a more saturated and bright taste, add black pepper, paprika, turmeric or thyme. To give red fish an unusual, slightly sweetish taste use fennel dried onions or basil. Please note that all of the above spices combine well with each other.

Spices for white fish

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

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

The combination of these herbs is traditional in French cuisine. But professional chefs They add very little, because spices should complement and reveal the taste of the finished dish, and not interrupt it.

River fish

Taste of the river freshwater fish completely different in taste 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.

Spices for perch

This fish is found in almost the entire northern hemisphere of our planet. That's why there is great amount ways of preparing 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 only light ones with this fish low alcohol drinks, since strong ones (for example, vodka or cognac) will completely ruin the taste of the dish.

Spices for catfish

Catfish is a predatory fish. It will taste 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 significantly large quantity vitamins and others useful microelements. The following spices and additives are considered to be the most suitable for this fish:

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

Catfish fat removes alcohol perfectly, 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 dish will be no less tasty than one prepared from perch or catfish. For small fish best to choose spicy seasonings, but it’s better to avoid spicy ones. The most suitable spices and aromatic additives are considered to be:

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

Please note that a small fish does not go well with hot spices, as it becomes too hot and acquires a specific taste.

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

Choosing seasoning according to the method of cooking fish

Spices for frying fish

The most popular way to prepare fish is frying. For it, seasonings with a tart and rich aroma are selected. Professional chefs recommend choosing:

1. Cardamom;
2. Coriander;
3. Nutmeg;
4. Cumin;
5. Basil (both fresh and dried are excellent).

Spices for fish soup

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

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

Please note that any spicy seasonings They almost completely interrupt the fishy taste of the broth, so it’s better to avoid them. Also not suitable for this dish fresh dill and bay leaf.

Spices for salting fish

Almost any spices are suitable for creating a marinade. To give ready-made dish 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 When preparing grilled fish, it is recommended to avoid seasoning 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 healthiest products. Without it, it is impossible to imagine proper and nutritious nutrition. However, fish does not have a pronounced taste, which is why it needs to be emphasized with seasonings. In this article we told you about which spices are best suited 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 richer, but in no case interrupt it.