A seasoning suitable for a particular dish is a rarity. At least that's what it teaches classical school cooking that requires a precise combination of seasonings. The fact that many other world schools do not agree with this suggests that this statement is just an opinion, but an opinion that is ingrained in people’s heads. However, there are opponents to this opinion, and one of them is Elaine McGaffrey, author of the book “Spices That Go Together,” which is a guide to choosing and combining different spices. In this article we will try to turn away from the classic boring methods of selecting spices for dishes and try to work according to her instructions, especially since Elaine herself lived most of her life in India, studying Indian cuisine, which is largely based on spices.

Part 1. Freshwater (river) fish

We will start with the most popular fish in Europe - perch. Perch is a river fish that is equally common throughout the northern hemisphere, so there are many ways to prepare it. However, we should not forget that taste preferences and the opportunities for all peoples were different. However, it seems that everyone has thought of fried perch. Of all those recommended for this simple dish seasonings, it is worth highlighting those that are easy to get in our country, namely:

• Garlic
• Dill
• Curry
• Orange zest (mostly for flavor, but you can drizzle the juice over the fish before frying)
• Lemon zest (same principle)
• Cayenne pepper (within reason)
• Oregano
• Thyme
• Paprika

As you can see, most spices fit the definition of “spicy” or “fragrant”. Actually, this is the point of adding spices when cooking. river fish, with quite fresh meat. In addition, this set is applicable to almost all river fish, with some exceptions which we will discuss below.

A little advice - don't mix Cayenne pepper and curry unless you know exactly what you are doing, and also never add chili or red pepper to this mixture. Believe me, you can get such a vigorous mixture that mexican chefs They will all take off their sombrero as a sign of respect for you.

Drink under fresh fish you need Madeira, dry sherry or sake, but here's more strong alcohol They'll just kill the taste of the fish.

The second most popular fish is catfish - a large and strong fish more than adequately supplies its hunters with meat, so they hunted it wherever it was found. Again, catfish is much fattier than perch and therefore requires a more delicate approach (however, the result will be noticeably more nutritious). It is recommended to fry catfish in own juice however, if the fish is thin, you can add a little sunflower or butter(not margarine).

Suitable for catfish:

• Hot peppers (red, cayenne, chili, jalapeno)
• Curry
• Grated cilantro or Monterrey cheese
• Oregano
• White pepper
• Bay leaf
• Wine vinegar (drizzle before frying or use in marinade)

Again, we advise you not to experiment with pepper mixtures without some knowledge, as the chance of making a strong home in the smallest room of your home will increase exponentially with each pepper you add. Rice or pasta with grated cheese is recommended as a side dish for catfish. Drinks are the same as for perch, except that you can try more strong wines— the extra fat on the fish neutralizes the alcohol.

Third freshwater fish, which we will consider, is an ordinary small fish that does not outgrow the size of a frying pan - in England it is called “Panfish”, that is, “Fish that fits into a frying pan”. In Russia, such fish are gobies, capelin and other relatives of sprat, both sea and freshwater.

Suitable for small fish:

• Garlic
• Red pepper (in small quantities)
• Grated Cheddar Cheese
• Sweet pepper (paprika)

The little fish doesn't take well to hot spices, so be especially careful with red peppers. However, if you like it, you can try adding more. But do not add chili to it - it will be too spicy and specific in taste.

Part 2. Sea fish

Saltwater fish offers a much greater variety of flavors than freshwater fish, so be prepared for the fact that seasonings will have to be selected carefully, relying on our lists only as a guide and not the ultimate truth.

We will give an example by taking perch again, only this time sea bass. This fish is in many ways similar to its freshwater relative, except that it is more tough meat, larger sizes and more specific taste. Sea bass is served with:

• Bow
• Garlic
• Jalapeño
• Cumin
• Lemon zest
• Ginger

As you can see, the quantity spicy seasonings has decreased significantly, since in the case of sea fish they clog its taste and do not complement it. This rule applies to all marine fish. They eat sea ​​bass with dry white wine.

You will have to select seasonings for other fish yourself, since, unlike the generally accepted and popular perch, everyone determines their taste for themselves. The main thing is to add seasonings within reasonable limits and not to overdo it.

Part 3. Boiled fish and fish soups

Boiled fish is a completely different story, since when cooked, some of the seasonings dissolve in the broth and, if the fish is served without it, loses its taste for the end consumer. But in the case of fish soup, it gets to that too. In any case, it is worth remembering that in this case seasoning is coming not only for hot food, but for the most part liquid dish, and this requires changes to the lists.

For fish soups and boiled fish you should not use:

• Hot peppers. They will kill the taste
• Dill. He is simply useless here and is capable of ruining an excellent dish
• Bay leaf. The same as with dill.

But to a good fish soup you should add:

• Whole black pepper
• Carnation
• Parsley (within reasonable limits).

Select the rest of the seasonings according to your taste and following the classic instructions. By the way, some cuisines, for example, Mexican on the contrary, add super-spicy seasonings to fish soups, but this solution is very unusual for people who are not familiar with Mexican cuisine or don't like spicy dishes. In addition, the effect of such a sauce on the intestines will be extremely negative.

When preparing fish dishes, it is hardly possible to do without spicy and aromatic plants. They tell the fish spicy aroma, improve taste and quality.
The purpose of a particular spice is individual. With the help of crushed calamus rhizomes, for example, the flesh of fish is thickened and its aroma and taste are improved.

Anise(ground seeds) in combination with other spices improves the aroma of fish and gives it a sweetish taste.

Camphor basil used to color the surface of fish golden color, giving spicy taste with a slight bitterness.
Eugenolic basil also gives the fish a golden color and imparts a pleasant spicy aroma.

Oregano powder ordinary gives fish dishes a slightly spicy taste.

Hyssop ordinary gives the fish an intense spicy smell.

Coriander sativum(seeds) is always included in spicy mixtures for fish dishes. It is added to imported spicy mixtures in amounts up to 35-40%. Most often, these mixtures include, in addition to coriander, basil, black pepper, white pepper, thyme, caraway seeds, and saffron.

Lovage pharmaceutical(in the form of a decoction) improves the taste of fish, gives it a spicy aroma, reminiscent of the smell of parsley, celery, and gives it a creamy tint.

Garden marjoram used in small quantities; it imparts a persistent spicy aroma and taste.

Melissa officinalis(in the form of a decoction) imparts a spicy lemony tint to dishes.

Longleaf mint promotes darkening of the surface of the fish, gives pleasant aroma and sweetish taste.

Thyme creeping is included in the imported fish seasonings, imparts a spicy smell and taste to the fish.

Fennel ordinary is used alone or in mixture with other herbs. Fish dishes have a spicy aroma and a sweetish taste.

Garden savory in powder form it is included in imported seasonings. Improves taste and aroma.

In decoction clary sage the fish acquires a spicy taste and aroma.

Tarragon used in powder form to improve taste.

Various fish dishes are traditionally prepared with established herbs or mixtures thereof.

IN fish salads add anise, basil, green onions, garlic, horseradish, red pepper, allspice, parsley, chives, hyssop, lemon balm, capers.

Anise, tarragon, rosemary, thyme, curry mixture, etc. are suitable for fish soups. For more details, see “Spicy herbs and spicy mixtures for soups, cabbage soup and borscht.”
WITH boiled fish eat anise, onions, garlic, cloves, Bay leaf, parsley root, basil, savory, fennel, allspice, lemon balm, saxifrage, nutmeg.

Anise, basil, parsley and dill, garlic, savory, borage, fennel, caraway, nutmeg, red go well with fried fish. Bell pepper, lemon balm, sweet and bitter almonds, watercress, cardamom, coriander, peppermint.

It is better to bake fish with cayenne pepper. Marjoram is added to the aspic.
Other seafood is also prepared with herbs. The most commonly used are cayenne pepper, cumin, thyme, and tarragon.

Spicy herbs for fish dishes are consumed raw and dried. The raw ones are crushed, chopped, and the dried ones are finely ground (calamus root, angelica root, bay leaf and a number of other herbs). Parsley roots, onions, garlic - chop.

Most often, a spicy mixture is used to prepare fish, consisting of parsley (leaves) - 1 tablespoon; celery (leaves and roots) - 1 tablespoon; garden savory - 1 teaspoon; fennel (seeds) -0.5 teaspoon; bay leaf - 2 pcs; peppercorns - 1 pc.

If you take dry spices, then, after grinding them well, they sprinkle the product along with salt and sugar so that the fish gives juice and is well saturated with the smells of the seasonings.

If decoctions are prepared, then water-salt solutions or sauces are added to them.
From herbs For fish dishes, you can prepare marinade fillings. There are several ways. Here are some of them:

1 way. Heat the spice mixture to a boil (but do not boil) in a small amount clean water(1/5 of the required dosage) with the lid tightly closed for 20-30 minutes and add it to the boiled brine (4/5 of the dosage).

Method 2 The spices are heated to a boil (but not boiled) in half the amount of water and the second half of the solution is added in the form of brine.

3 way. Spices are poured with boiling water (50% of the norm) and kept until cool, tightly closing the container and wrapping it.

4 way. A gauze bag with spices is immersed in water for 30 minutes at a temperature of 95-98 ° C in a tightly closed container.

Marinade fillings- a perishable product. They are not stored at a temperature of 10°C. more than three days.

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 pepper and lemon acid. Ideally included quality product never contains flavor enhancers, stabilizers or artificial colors. Availability of large quantities table salt is also not welcome.

If you want a 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.

For fried fish Both a mixture and individual spices are excellent: 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 finished product In no way inferior to the store version.

Calorie content of fish seasoning 166 kcal

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

Seasoning for fish is a dry mixture of various herbs and spices, which is used to improve the taste of 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, citric 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 gives it sweetness.

Often used as a seasoning for fish lemon zest. 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.

Some housewives are not particularly enthusiastic about the proposal to cook fish, explaining this by their dislike of its specific smell. But it can be easily handled by various spices for fish, which are not difficult to choose. And the taste ready-made dish You can only benefit from such additives. I have a few valuable recommendations for you that will definitely help you make it unforgettable.

Freshwater species fish:
Som- the largest representative. Almost without bones and scales, it is easy to prepare.
Perch– found everywhere and has tasty meat.
Pike- one of most popular fish thanks to delicious white meat.
Carp- the owner of the most tender meat. It is considered a “bony” fish.
Trout– fish suitable for any type of cooking.
Sterlet – king fish among freshwater ones. Possesses tender meat and in skillful hands it becomes a delicacy.
Carp- big and fat. Suitable for cooking in any form.

No matter how popular in cooking and uniquely tasty fish is, suitable seasonings It's an important issue for her in the kitchen.

Spices for cooking river fish

River fish are no different bright taste meat. This determines the choice of spices and seasonings for use - they are all fragrant, spicy, with a pronounced aroma.

Frying
Cooking fish by frying is popular. The dish acquires a specific fried taste, and the dryish meat increases the fat content due to oil.

Spices for frying fish are invariably salt and hot peppers(black, red, white). It is recommended to add salt directly to the oil. This way the fish will “take” the required amount during the frying process.

When frying you can add:
garlic- Not a large number of improves the taste of the dish;
coriander, thyme ground nutmeg– enhance the taste and add uniqueness;
turmeric– will give a rich golden color and a sweetish taste;
basil, dill, parsley, thyme, lemon balm– they are crushed and added at the end of cooking for freshness;
lemon juice – a few drops on the meat will eliminate the river smell.
IMPORTANT! When choosing spices suitable for fish, it is better to avoid a mixture of 2 or more types at once, since when frying in oil they enhance their properties.

Extinguishing

Most often, fish is stewed in oil, vegetable pillow or in sauces. A small amount of spices can improve the final taste.

The following spices are suitable for stewed fish:

peppers and mustard– for spiciness;
mint, basil, lemon balm or rosemary- For fresh aroma herbs (the main thing is not to overdo it);
onion (any), dill– will enhance the taste of river fish meat.
IMPORTANT! It is better not to use bright and spicy spices - curry, coriander, turmeric, cinnamon when stewing fish.

Cooking

Cooking fish in a large amount of liquid imposes some difficulties when choosing spices: they must “play” when hot and be able to be absorbed into the meat from the broth.

The best spices for cooking fish are:

Onion and bay leaf- with them the broth will become richer. They will kill the river smell of fish during cooking;
Peppers (any)- the broth will add a slight spiciness to the meat. It won't hurt the peppercorns.
Celery and parsley– will make the taste of the fish richer.
Saffron, nutmeg, rosemary, sage– leaving a bitter taste in the broth, they will give only the best to the fish.
IMPORTANT! Cinnamon, paprika, turmeric, coriander, and cumin do not “tolerate” cooking in large amounts of water. Having filled the broth with aromas, they will be useless for the fish.

Baking

In foil or without, in the oven, microwave or on fire - baked river fish is loved by gourmets and nutritionists. The most common way to use spices is to cover the fish on all sides with herbs.

The following spices should be used for baking river fish:

Marjoram, anise, oregano– enhance the taste of a fish dish;
Onion, celery, parsley- during baking, the river smell will be “taken away”;
Bay leaf, lemon balm, mint– will add a fresh aroma and can sweeten the taste of the finished dish.
Turmeric, coriander or thyme– will give spicy, rich shades of flavors.
IMPORTANT! Baking with cumin, nutmeg, paprika or cinnamon will spoil the unique bouquet of fish flavors.

Smoking

Smoked fish is loved for its aroma and culture of consumption even by those who do not prefer fish at all. Cooked with aromatic smoke, fish does not need additional flavor enhancement.

When smoking, add the following spices:

Celery– a little under the ribs or gills for a pleasant aroma;
Mustard, paprika, saffron or tarragon– to choose from. Wipe the fish carcass on all sides before cooking.
IMPORTANT! Adding oriental spices when smoking fish can add a specific taste to the dish. They are not recommended for use.

Marine species
Sea fish have a wide variety. Spices are “calmer” for her and often serve to complement the rich taste.

Sea fish for cooking:

Herring- a popular sea fish. Used salted, smoked and pickled.
Mackerel– fish with fatty meat. Saves great taste in any form.
Flounder– the meat cooks easily. Suitable for frying, stewing or smoking.
Salmonids (salmon, salmon)– have fatty, tender red meat. Popular fish for cooking. Has almost no intermuscular bones.
Pollock– one of the most common sea fish. Suitable for any type of cooking.
Cod– has tender meat and is considered one of the most healthy and nutritious. Contains a large amount of protein.
Sturgeon- a delicatessen breed. Used for preparing balyk, smoking, salting.

Spices for cooking sea fish
As already stated above, marine species fish do not require bright spices in cooking. The amount of additives must be strictly controlled so as not to lose discriminating taste fish dish.

Frying

You can fry all types sea ​​fish. Due to the natural fat content of the meat, halibut, mackerel, sturgeon, and fatty herring can be fried even without oil.

A good addition to the preparation would be:

Ground pepper (allspice, black, red, white), added in moderation, will not so much add spice as enhance natural taste fish meat.
Grated ginger or nutmeg- will add some spice. It is difficult to overcome the “sea” aroma with them.
Oregano or thyme– add light spice.
Melissa– will add a touch of freshness to rich fried fish meat.
IMPORTANT! Fried sea fish does not go well with cardamom, cumin, and coriander. They interrupt the taste, making dishes too spicy.

Extinguishing

Stewed sea fish retains its appearance by absorbing the sauce or juice of the vegetables with which it is cooked.

The best choice of spices for stewing would be:

Bay leaf– added carefully at the end of cooking to enhance the specific iodine flavor of sea fish.
Allspice– has a rich aroma. Won't get lost in vegetable juice or stewing sauce.
Mustard may be added to sauce. The fish that is stewed in it will acquire a slight sweet and sour flavor.
Ginger or nutmeg– for piquancy and enhanced taste.
Garlic– a constant companion of fish in matters of stewing. It adds heat to the dish without overpowering the main flavors.
NOTE It is better not to use spices such as mint, fennel, sage, as well as curry, turmeric, coriander, and cumin for stewing sea fish.

Cooking

Many chefs suggest not using spices when cooking sea fish.

If you still want some shades in taste, you can add the following to the broth:

Onion and parsley a – they will make the broth rich and will not allow the meat to become dry even when overcooked.
Bay leaf and ground pepper – will make meat with broth tastier and more aromatic.
Carnation– a small amount will make the dish more spicy.
NOTE Oriental spices and aromatic seasonings useless when cooking, they will oversaturate the broth and will not allow the fish to absorb the flavor

Baking

Baking allows you to preserve maximum nutrients and natural taste. When choosing spices and seasonings for baking fish, it is important not to use too much rich aromas, "strong" oriental spices, but choose lighter, fresher supplements

Seasonings for baking:

Salt, lemon juice or onion– constant companions of baked fish.
Rosemary– a small branch will decorate not only appearance dishes, but also a gastronomic bouquet.
Basil, thyme, fennel– will be added fish dish fragrant freshness.
Turmeric or paprika– will add a specific taste if the dish needs updating.
Ground bay leaf, allspice, ground celery– are enhancers of the taste of sea fish, adding a bit of pungency and aroma.
NOTE You should not bake fish in the presence of cumin, coriander, or cardamom, as these spices are bright and rich and will interrupt the taste.

Smoking

Smoking sea fish is the process of preparing delicious dishes. Cooked in aromatic smoke, the fish does not require “addition” with spices. But you can use the following set of spices to add them to the smoke source for smoking:

peppercorns;
Bay leaf;
carnation.
Fish processing, except easy addition salt and herbs under the ribs or gills are not required.

Spices for salting and marinating fish:

Sage.
Tarragon.
Fennel.
Black, white, allspice.
Dill.
Rosemary.
Peppermint.
Bay leaf.
Nutmeg.
Oregano.
Coriander.
Basil.

Spices for fish soup

Preparing fish soup does not allow you to experiment with spices due to the presence of broth, which dissolves most of the spices.

Separately, the fish from the soup will be bland after cooking, since the spices will remain in the broth. However, you cannot increase their quantity, so as not to spoil the broth itself.

When choosing spices for fish soup, you should choose those that are suitable not just for hot cooking, but for a liquid dish.

The following “fish” spices have this versatility:

Black pepper. Passed through a mill, it will add flavor and spiciness to both the broth and the fish, although peppercorns will also open up in the soup.
Carnation. It perfectly complements not only fish, but also broths. You just need to remember that you add it 3-5 minutes before serving, since when cooked hot it quickly loses its aroma, although it retains its taste.
Caraway. In small quantities, cumin can improve the taste of fish and broth, imparting a slight pungency and spicy aroma.
Parsley. Of the herbs, parsley best imparts flavor to the broth and goes well with fish dishes.
Bay leaf. A private guest in a pot of soup, including fish. It should be added 5 minutes before the end of cooking and in moderate quantities so that essential oils The laurel does not overpower the aroma of fresh fish broth.

Often in the preparation of fish soups, spices are used that can overpower the natural fish flavors or even ruin the broth completely.

To such "unsuccessful" examples include:

Dill. Often added to soups, but when cooked, dill loses its aromas and becomes a garnish in the boiled broth. If you still like dill on your table, it’s better to cut it fresh and serve it to the table.
Chilli. A lot of hot pepper will overwhelm the natural tastes and the broth will turn out to be spicy, and the fish will be tasteless.
Sage. IN fish soup this seasoning can produce too much bitterness.
Rosemary. If cooked in broth, rosemary will add excessive spice, and the soup will end up with an overly pine-like aroma.
Spices should be used wisely in cooking fish, especially by mixing them. By carefully adding as you cook, you can eventually arrive at a set of seasonings that suit your taste.