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

• Best used for frying fish standard set herbs, which usually consists of turmeric, cardamom, ground coriander and fennel seeds, as well as basil, saffron, bay leaves, a mixture of peppers, lemon balm and cumin.
• Tarragon, saffron, as well as turmeric, paprika and black pepper go perfectly with grilled fish dishes. These spices are especially in harmony with red fish.
• To make a marinade for fish fillets, use a seasoning that includes fennel and rosemary, as well as ground nutmeg, tarragon, dill seeds and oregano.
• It is recommended to stew and boil 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 pickling fish product exists separate species seasonings It contains turmeric, onion, lemon acid, garlic, salt, black pepper and sugar. This is an ideal combination of spices for curing seafood, but this mixture is not suitable for cooking.

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

How to make seasoning for fish with your own hands?

Absolutely every housewife can make fish seasoning with her own hands. There is nothing complicated about it, just combine the necessary ingredients correctly.

There are many ways and recipes for preparing this product. It can be prepared from either fresh herbs and vegetables or already 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 gets into the object being heated. After this, place all the specified components in a mortar and grind them until you hear a rich spicy aroma. Then grind the spices with a blender until smooth. When the resulting seasoning has settled a little, pour it into the most airtight container possible and put it in the dark. dry place for further storage. Open containers with contents only when necessary.

During production homemade seasoning for fish you can also use camphor basil and crushed anise. The first component gives the fish an appetizing golden color, and the second is sweetness.

Lemon zest is often used as a seasoning for fish. This product gives fish dishes a unique aroma. And if it's ready fish fillet sprinkle with lemon juice, its taste will be enriched with a pleasant sour note.

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

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 with the addition of various herbs and ants. Moreover, you definitely need to let the fish steep in the seasonings in order to fully absorb their wonderful aroma.

But choosing any specific composition of seasonings for fish is quite difficult - many chefs claim that this is almost impossible. The fact is that, firstly, there are a great variety of 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 is capable of giving off its aroma stronger than in fried. In this regard, when choosing seasoning for fish, you need to take all these aspects into account.

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

Composition of seasoning for fish

The classic composition of fish seasoning is considered to be ground coriander, dried vegetables(carrots, onions, leeks and garlic), turmeric, paprika, parsley, thyme, ground hot peppers and citric acid. Ideally included quality product never contains flavor enhancers, stabilizers or artificial colors. Availability large quantity table salt is also not welcome.

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

Both a mixture and individual spices are great for fried fish: black pepper, bay leaf, fennel, almonds, cumin, coriander, dill, curry and garlic. A fish seasoning composition that is considered appropriate for grilling is: white pepper, tarragon, sweet paprika, dill, saffron, rosemary, turmeric and thyme.

In addition, there is a special seasoning for fish, which is used for salting, and not for heat treatment. This additive greatly simplifies the process of preparing salted fish at home, since the herbs 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-bought version.

Calorie content of fish seasoning 166 kcal

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

The taste of the meat of most fish is neutral and soft. Therefore, almost all types of seasonings known in cooking are suitable for it, and the choice of spices when preparing dishes depends on the prevailing preferences in different regions of the world. For example, in Europe preference is given to spices with mild taste, and for eastern countries characterized by a choice of seasonings with a spicy taste.

At the same time, there is a so-called classic set that is suitable for almost all types of fish, and it includes pepper, lemon, onion, nutmeg, parsley and dill.

The choice of herbs as a seasoning for fish is even wider and includes arugula, fresh basil, parsley, shallots, celery, and dill.

Seasoning for freshwater fish

Spices for fish are designed to perform the following functions:
1. Enhance the inherent taste qualities this species fish;
2. Changes in taste, creating original combinations;
3. Skillful use of proportions and rules for using seasonings for fish.

Basically, all fish can be divided according to their habitat into freshwater and seafood. The most common and popular river fish for cooking are catfish, perch, pike, carp, carp, trout and sterlet.

River fish do not have a strong taste of meat and fragrant, spicy, with a pronounced aroma of spices are used for their preparation. The specific choice of seasoning depends on the method culinary processing. Carp, like carp, has a very soft and tender meat. When preparing them, they use ground bitter and allspice peppers, cloves, Bay leaf, sugar with vinegar, onion.

Pike is perfectly digestible by the body, and its proteins are biological value are higher than meat proteins. Therefore, pike is widely used in the diet dietary nutrition. For pike, it is enough to use a mixture of peppers, bay leaves, onions and fresh dill.
The specific smell of crucian carp, inherent in all pond fish, requires seasonings with a stronger, more pronounced aroma. Ground ginger, garlic, and celery greens work well.

Seasoning for sea fish

Among the most common marine fish, hake (hake) rightfully occupies a leading position in consumer demand. Nice, delicate taste resembles cod, but it is fattier. Among the various seasonings that go best with hake are black pepper, basil, garlic, cloves, bay leaf, thyme, lemon balm, rosemary and cumin.

A good addition to dishes made from halibut, herring, and mackerel is ground pepper, nutmeg, grated ginger, thyme, and lemon balm. In this case, all types of pepper are used. Additional shades in taste sensations Add parsley, onion, cloves, bay leaf, which are used in moderation.

Pollock is used to prepare minimum set spices consisting of pepper, green onion and parsley and dill.

Seasoning for boiled and steamed fish

Given the almost unlimited possibilities for experimenting with the taste and aromatic qualities of fish, the selection of spices is focused on a specific cooking method. The most common method of preparing the dish is fish boiled or cooked in a small amount of liquid. With this method of preparation, bay leaves, garlic, onions, cloves, rosemary, basil, and lemon balm are the best choices.

For fans healthy cuisine The most popular method is steaming. Seasonings are taken in small quantities, which, being dissolved in the juice of the fish itself, do not drown out, but emphasize the taste. Classic version A harmonious flavor bouquet when stewing fish consists of bay leaves, several peppercorns of any kind and whole parsley stems.

When cooking fish, the difficulty in choosing seasonings is to ensure that they are felt in the hot broth, and at the same time can be absorbed into the meat.

To saturate the broth and eliminate the specific river smell of fish, bay leaves and onions, celery and parsley are used. Adding saffron, rosemary, sage and nutmeg to the broth sets off the taste qualities meat.

When cooking sea ​​fish many people prefer not to use spices at all. If you want to achieve original shades of taste, you can add onions or parsley to the broth. Tastier and more flavorful broth will be when adding ground pepper and bay leaf, and a small amount of cloves add spice.

Seasonings for baking and stewing fish

One of the varieties of cooking fish in own juice is baking and stewing. Pepper and mustard add spiciness, and a little mint, basil, rosemary or lemon balm add flavor to stewed fish fresh aroma. Adding onions and dill enhances the taste of fish dishes.

The methods of baking fish are very diverse and everyone can choose the most suitable one for themselves. The use of spices when baking often involves coating the fish herbs from all sides.

Marjoram, anise, and oregano will enhance the taste of the dish and cover up the smell of the river - parsley, onion, and celery. Bay leaves, mint, and lemon balm will sweeten the taste of the finished dish and add freshness to the aroma of baked fish. Adding turmeric, coriander or cumin makes the taste more subtle.

Stewing sea fish, which cannot tolerate bright seasonings, has its own nuances. First of all, it is necessary to control the amount of spices added so that the fish does not lose its inherent delicate taste and aroma.

The rich aroma of allspice allows it to get lost in the sauce or vegetable juice. Adding mustard to the sauce adds a little spiciness. sweet and sour taste, and ginger or nutmeg makes the taste of the dish piquant and richer. Garlic, which adds heat and at the same time does not drown out the main flavors, is an indispensable addition to fish dishes when stewing.
When baking fish, lemon juice or onion are indispensable attributes. Ground bay leaves add spiciness to baked fish. allspice and celery, and the addition of basil, thyme or fennel will provide aromatic freshness. Turmeric or paprika adds new colors to the gastronomic bouquet, and a sprig of rosemary will not only decorate the dish, but also add its own special note.

Seasoning for frying fish

You can quickly fry fish in a frying pan, on the grill or in the oven, preserving its texture and natural appearance as much as possible. The most popular with this method of preparation are traditional salt, pepper and lemon juice. The main condition for using pepper, which can be either white or black, is coarse grind, made immediately before use.

Goes great with fried fish olive oil, A lemon juice they're already spraying finished product. Experienced Chefs When frying in a frying pan, it is advised to salt not the fish, but the oil. In this case, the fish itself will take as much salt as needed.

If the fish is fried on a grill or metal mesh, then it is sprinkled with coarse salt one to two hours before the start of the process. Before frying, whole fish or pieces are greased with vegetable or butter and sprinkled with pepper.

Pike and large perch fried over charcoal are delicious. In this case, spices and oil are placed inside the gutted and salted fish. Bream, herring, pike and small salmon fish are best suited for frying in the oven.

Seasoning for fried fish contains a mixture of aromatic herbs. When preparing grilled fish, paprika, saffron, mustard seeds, tarragon, and turmeric are perfect.

Salting and marinating fish

For salting, fatty fish varieties such as salmon, herring, and whitefish are used. The lightly salted type of pickling provides for the expansion of the list to include trout and flounder.

To prepare fish with spices, they use a marinade, which rightfully bears the name “divine”. It contains basil, dried parsley and garlic, oregano, fennel seeds, bay leaf, lemon zest and of course, salt.

For workpiece dried fish Several seasoning options are recommended. In the first version, the seasoning includes bay leaf, coriander, allspice, cumin, saffron and salt. Cilantro, marjoram, Bell pepper, sumak, saffron, hops-suneli, paprika, chaman are included in the second version of the mixture for drying.

The original spice mixture is offered in another version and includes salt, sugar, lemon zest, pink pepper, saffron, juniper, star anise, dill.

Delicious spicy herring made with cloves, coriander seeds, allspice, bay leaf.

For salting red fish, dill, parsley, bay leaf and lemon are used. At the same time, add chopped onion and peppercorns.

When salting and marinating sea fish, it is allowed to use stronger spices, such as tarragon, fennel, oregano, coriander, and peppermint.

The importance of seasonings and spices for fish

The choice of spices depends on the cooking method and type of fish. However, there are so-called universal fish spices, suitable for both liquid dish, and hot.

Among the universal spices, the most notable are black pepper, cloves, cumin, parsley and bay leaf. In addition to the effect on taste different ways cooked fish, it is beneficial for promoting health.

Black pepper improves blood circulation and is an excellent remedy combating obesity and metabolic disorders. Black pepper is considered the father of spices. His pungent taste And pleasant aroma adds piquancy to a fish dish.

Red hot pepper, speeding up metabolism, helps to quickly digest “heavy” foods, and helps in the fight against neoplasms.
Pink pepper that doesn't resemble anything classic pepper, has a mild taste with a hint of pungency and goes well with sea fish. Eating sweet peppers reduces the risk of developing Alzheimer's disease, prevents inflammation of nerve cells and the appearance of cancerous tumors.

White pepper disinfects mucous membranes, eliminating bad smell from the mouth and improves immunity.

Basil adds density to meat and a pleasant spicy aroma to fish. finished form. Considering positive influence basil for immunity, it is recommended for colds, coughs, and fever.

Bay leaf. Adding bay leaf to fish broth makes it more aromatic and the meat tasty. The bactericidal, restorative, cleansing effect of bay leaf is used in the treatment of colds, food poisoning, fungal infections.

Coriander stimulates digestion, reduces bad cholesterol and removes toxins from the body. Coriander enhances the taste of the finished dish, making its aroma stronger.

Parsley, fennel and dill improve digestion processes, help remove waste and toxins from the body, strengthen blood vessels and have an overall positive effect on the human body.

Melissa or lemon balm gives fried fish a rich flavor fresh taste. Mint adds a sweetish aroma to the dish.
Caraway. The spicy aroma and slightly pungent taste of cumin improves the taste of fish.

Ginger provides a sharp, rich flavor, and the aroma and flavor of oregano pairs well with basil, black pepper and rosemary.

DIY fish seasonings at home

Available for sale great amount a variety of fish seasonings depending on the chosen heat treatment method. However, if you want to have fresh seasoning or for use in original recipe, you can make a mixture for fish at home.

Universal seasoning composition

The composition of the universal fish seasoning includes: dried carrots and garlic, ground parsley, coarse salt, taken one teaspoon at a time. Add 0.5 tsp to them. a mixture of peppers, turmeric and marjoram.

All ingredients are placed in a mortar preheated over a fire and crushed until a stable consistency is obtained. spicy aroma. After grinding in a blender, the mixture is poured into a tightly closed glass container.

Danish fish dressing

For boiled, fried or stewed fish make Danish dressing from mustard, apple cider vinegar and sour cream or cream. 2 tbsp. dry mustard mixed with 1.5 tbsp. sugar and add vinegar, bringing to the consistency of sour cream. After an hour, sour cream or cream is added to taste and the dressing is ready.

Recipes for the most popular fish dishes

Choose fish for stewing low-fat varieties and containing a lot small bones. This is due to the fact that during the heat treatment process small seeds burst, becoming invisible, and the richness of taste is achieved through seasonings. The heads and tails of fresh fish are cut off and left to boil. The carcass is cut into pieces and, rolled in flour, lightly fried on vegetable oil. Hake or pollock meat is watery, so before starting cooking, it is recommended to soak the carcass for 30 minutes in highly salted water so that the pieces do not fall apart in the frying pan when frying. Then an “onion” pillow is prepared from 4 onions cut into half rings and fried. Half of the prepared onion is placed in a saucepan and allspice, bay leaf, cloves and a pinch of salt and sugar are placed on it. Then pieces of fish are laid out, and the second half of the prepared onion is poured in. Add a small amount of broth and cook over low heat.

Trout in pots is stewed with vegetables. Place chopped bell pepper, to which you can add pre-fried onions and carrots. You can also add peas and tomatoes. Season the fish pieces with salt and pepper and place in pots. Top with a small amount of dry white wine and lemon juice. They put in cold oven and simmer for 45 minutes at 200°

The Portuguese stew cod in Austrian sauce. For the chopping sauce, white onions are fried in butter and add flour, frying together little time. Pour ½ tbsp into the roast. hot water and a glass of dry white wine. After the mixture boils, add black pepper to taste, a little salt, a pinch of cinnamon and cloves, 1 tsp. grated chocolate. Place the cod in the sauce, heated to the consistency of sour cream, and simmer.

For fish soup small fish take 1 kg of fish, 10 allspice peas, 1 onion, bay leaf for two liters of water. Spices are boiled separately for 15 minutes. in 0.5 liters of water. The fish is poured with 1.5 liters of water and set to cook, periodically removing the foam. When the foam stops forming, add spices to the pan with the fish. The fish soup is cooked for about half an hour over low heat.

The virtually unlimited selection of spices that can be used to prepare fish dishes provides ample opportunities to create unique flavor characteristics.

Video “Seasoning for fish”

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 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.

Spices for perch

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 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. Catfish stewed in its own juice 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. At correct selection spices, the finished dish will be no less tasty than one prepared from perch or catfish. For small fish it is 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 because 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 almost completely interrupted fishy taste 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 the finished 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 healthy foods. 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.

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

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

Classic seasonings

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

Particularly popular white lemon pepper is a unique combination of aromas that... ready dish creates a fragrant bouquet. Many famous chefs do not recognize any other seasoning for fish other than a combination of lemon juice with salt and black or white pepper. They may be right, but you have to admit, it’s so boring...

Fish, both river and sea, goes 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 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 with oriental seasonings They must be handled with care, as they are quite spicy 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 aroma. Grilled fish, drizzled with lemon juice or sprinkled with salt and white pepper, is incredibly delicious on its own, but it definitely needs a little extra. ground coriander, caraway seeds, chopped bitter almonds and even a pinch of garlic. Also with fried fish Leafy greens - such as dill, parsley, green onions - go well together.

Simple recipe: pieces of fish prepared for frying are salted, peppered, sprinkled with chopped garlic and herbs, sprinkled with lemon juice and olive oil and left to marinate at room temperature for a few hours. With this preparation, any fish will turn out finger-licking!

Spices for fish soup

A traditional fish soup set includes spices such as onion, bay leaf, allspice and fresh herbs . Parsley and celery roots are added to the water before cooking begins - they will give the soup a special aroma.

Nutmeg and hot pepper are suitable for those who like it spicy, and sage will add a little pleasant bitterness. For exotic lovers, you can try using a little rosemary - it will give the ear a thin pine aroma. But these seasonings should be used with great caution, as they can easily spoil the appetizing fish soup.

Spices for baked fish

Gourmets and ladies on a diet prefer baked fish - this technology allows you to preserve as much as possible all the useful and nutrients. Fish can be baked open method, but most often it is wrapped in foil - this way the fish is cooked in its own juice and turns out to be especially tender and aromatic.