What greens go well with fish. What spices to choose for fish and how to make it yourself

10.05.2020 Cakes

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. Popular is the ready-made seasoning lemon pepper - ground white pepper, soaked lemon juice or mixed with dried and ground lemon zest 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 adding boiled or fried fish pleasant golden color.

Ginger
A well-known seasoning for any dish. Has a kind of "warming" effect. V large quantities gives a rich pungent taste... In cooking, it is used as in fresh and dried ginger root powder. 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 and 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 seasoning powder, fresh nutmeg rubbed on a metal grater. Nutmeg has a strong aroma and a pungent spicy taste, so in fish dishes ah, it should be consumed in very small quantities, 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 fish broth mouth-watering aroma. 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. 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. Possesses 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 refined taste and the aroma of even the simplest fish dishes.

Thyme
One of best seasonings to the fish. 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... Ideal for stewed or baked fish, as well as vegetable side dishes to the fish.

If you brew 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. You can sprinkle fish or chunks before frying. fish fillet 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.

In the preparation of fish dishes, one can hardly do without spicy-aromatic plants. They impart a spicy aroma to fish, improve taste and quality.
The purpose of this or that spice is individual. With the help of crushed calamus rhizome, for example, they thicken the flesh of the fish, improve its aroma and taste.

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

Basil camphor used for coloring the surface of fish in a golden color, imparting a spicy taste with a slight bitterness.
Eugenolic basil also gives the fish a golden color and a pleasant spicy aroma.

Oregano powder ordinary gives fish dishes a slightly spicy taste.

Hyssop common gives fish an intense spicy smell.

Sowing coriander(seeds) is always included in the composition of spicy mixtures for fish dishes, It is added to imported spicy mixtures in an amount of up to 35-40%. Most often, these mixtures include, in addition to coriander, basil, black pepper, white pepper, thyme, caraway seeds, saffron.

Pharmacy lovage(in the form of a decoction) improves the taste of fish, imparts a spicy aroma to it, reminiscent of the smell of parsley, celery, gives a creamy hue.

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

Melissa officinalis(in the form of a decoction) gives the dishes a spicy lemon flavor.

Long-leaved mint promotes darkening of the fish surface, gives a pleasant aroma and sweetish taste.

Thyme creeping is a part of imported fish seasonings, gives the fish a spicy smell and taste.

Fennel common are used alone and mixed with other herbs. Fish dishes get a spicy aroma and a sweetish taste.

Savory garden in the form of a powder is a part of imported spices. Improves taste and aroma.

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

Tarragon used in powder form to improve flavor.

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

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

Anise, tarragon, rosemary, thyme, curry mix, etc. are suitable for fish soups. For more details, see “Herbs and spicy mixes for soups, cabbage soup and borscht”.
WITH boiled fish they use anise, onion, garlic, cloves, bay leaves, parsley root, basil, savory, fennel, allspice, lemon balm, thigh saxifrage, nutmeg.

Anise, basil, parsley and dill, garlic, savory, cucumber herb, fennel, cumin, nutmeg, red are suitable for 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 cooked with herbs. The most commonly consumed are cayenne pepper, cumin, thyme, tarragon.

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

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

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

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

1 way. The spice mixture is heated to a boil (but not boiled) in a small amount of pure water (1/5 of the required dosage) with a tightly closed lid for 20-30 minutes and added to the boiled brine (4/5 dosage).

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

3 way. The spices are poured over with boiling water (50% of the norm) and kept until cooled, tightly closing the dishes and wrapping them up.

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

Marinade fillings- perishable product. At a temperature of 10 ° C, they are not stored. more than three days.

Perhaps every housewife has a favorite seasoning for salting red fish. Its composition depends on the variety of the delicacy and the way it is prepared. In this case, taste preferences, the desired degree of salinity must be taken into account.

How to cook aromatic seasoning yourself at home?

Basic rules for homemade salting

Depending on the type chosen, red fish is salted in a marinade, sauce, vegetable oil or in dry seasonings:

It is better to salt pink salmon, chum salmon, sockeye salmon, salmon using the "wet" method.
Dry salting is suitable for more juicy trout, salmon, nelma.

For uniform salting, granulated sugar and coarse salt, for example, sea salt, are used. Salt both fresh and frozen fish, previously thawed in cold water or refrigerator.

When buying a frozen product, a whole carcass is preferable, which you can cut yourself. Salted fillets or ready-made briquettes will taste significantly different and not so appetizing.

Depending on the desired result, the red fish is salted in a cold place for 1-3 days, then the excess spices and salt are removed. To avoid oxidation of the container for such a period, use enameled dishes or plastic bowls with a lid. Ready food is stored only in the refrigerator for up to 5 days.

Combining condiments and recipes

Seasonings such as coriander, white pepper, cumin, and bay leaf are ideal for salting red meat. These ingredients not only emphasize the taste and aroma of the dish, but also strengthen the immune system and improve digestion. For variety, add in moderation:

, chile;
fenugreek,;
lemon juice and even currant leaves.

When pickling marine varieties, you can use seasonings with a more pronounced taste and aroma:

tarragon, peppermint;
citrus zest.

You can experiment with the composition using:

dill, parsley, lemon balm;
, pink sweet pepper;
, cumin, celery.

Of course, you shouldn't use all the seasonings at the same time. Use proven recipes or find a few ingredients to your liking. You can store this spicy mixture along with other seasonings in a dry place.

Homemade salted fish recipe

The classic salty delicacy recipe includes:

2-4 bay leaves, a teaspoon of pepper-peas;
ground coriander to taste, salt and sugar in a 2: 1 ratio.

For example, 2 kg of meat will require 4 tbsp. tablespoons of salt and 2 - sugar.

Mash bay leaves, mix with coriander, salt and sugar.
Rub the pre-cleaned fish carcass with the mixture on all sides. Place the peppercorns inside.
Place the meat in a container with a lid, send it to the cold for 3 days, then rinse off the spices and serve.

Lightly salted fish in oil

To cook tasty dish it is possible, even if from the entire list of seasonings for salting red fish only pepper is at hand. For this we take:

2–2.5 kg of salmon, trout or chum salmon (headless);
4 tbsp. tablespoons of salt, 2 tablespoons of sugar;
ground pepper to taste;
3-4 onions, vegetable oil.

We mix sugar, salt, pepper.
We clean and cut the fish, separating the meat from the bones.
Cut into small pieces and spread in a deep container in layers, sprinkling them with seasoning.

We leave the fish in the refrigerator overnight, wash it in water in the morning and put it back in a container, covering it with onions. Fill it with oil, wait another half hour until fully cooked.

Quick salting with vodka or cognac

salt and sugar in a ratio of 3: 1, seasonings to taste (for example, dill, cloves, cumin);
vodka or cognac in an amount sufficient to prepare a thick salty mixture - brine.

Coarsely chopped fish is rubbed with a mixture, left in the cold for only 10-12 hours. The finished meat is cleaned from the remnants of the brine and cut into slices. It is served to the table as a snack or an independent meal with bread, sprinkled with onions and a pinch of fresh herbs.

Spicy salting composition for red fish

The recipe is great for both medium-sized salmon carcasses and other commercial fish. It will require:

liter of water, 2 kg of cleaned meat, 2 tbsp. tablespoons of salt;
a tablespoon of sugar and vinegar 9%, cloves, allspice;
coriander, chopped bay leaf.

For spicy marinade(brine):

Boil water, mixing all the ingredients except vinegar and cook for another 10 minutes.
Add vinegar to the finished cooled marinade and pour chopped fish with it. After 3-4 days in a cool place, the dish is ready.

"Divine" marinade with spices

It is suitable for strong salting of fatty species such as salmon, as well as lightly salted trout or salmon. It is based on brine, which includes:

fennel, basil, dried garlic, a pinch of parsley and lemon zest;
a drop of 70% vinegar, salt and sugar in a 2: 1 ratio.

Mix all dry ingredients in boiling water. Cook for a few minutes, cool and add vinegar.
Pour the cut red meat with the marinade and leave it under a plastic wrap or lid in a cold place for 1-3 days.

"Night" salmon from J. Pepin

Fragrant lightly salted meat according to the recipe of a French chef is not prepared quickly, but it turns out to be very effective. Take:

1 kg fish fillet, a spoonful of sugar, 2 tablespoons soy sauce, 4 tablespoons of salt.

A pinch (0.25-0.5 teaspoon) of seasonings:

cumin, paprika, nutmeg, allspice and red peppers.

The meat will acquire a "night" shade thanks to a teaspoon of dark molasses.

Grate the fillet pieces with a mixture of dry spices, put them in a bowl, top with soy and molasses sauce. Wrap cling film, keep in the refrigerator or cellar for a day.
Remove the meat, wipe it dry, put it on the wire rack and put it back in the refrigerator for a day. Serve the finished dish with black bread and butter.

Do it yourself or buy?

The stores sell all kinds of ready-made mixes, seasonings, sauces, pastes, additives for red fish. However, they may contain colorants, unnatural preservatives, flavors and other suspicious components.

It will be much tastier and healthier to prepare a delicacy on your own, varying the degree of salinity and the composition of the spices to taste. For home use, you can make a versatile seasoning. It is suitable for pickling, frying, boiling or stewing fish. In its composition, all the same:

salt (3–3.5 teaspoons), sugar and coriander (2 teaspoons each);
a mixture of peppers, (3 teaspoons), freeze-dried garlic, onions (5 teaspoons).

Crush all ingredients into powder or finely chop, mix. This seasoning will be appropriate in any fish dish.

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

Oregano powder ordinary gives fish dishes a slightly spicy taste.

Hyssop common gives fish an intense spicy smell.

Sowing coriander(seeds) is always included in the composition of spice mixtures for fish dishes. It is added to imported spice mixtures in an amount of up to 35-40%. Most often, these mixtures include, in addition to coriander, basil, black pepper, white pepper, thyme, caraway seeds, saffron.