Choosing the right spices in your fish preparation is critical. Season the carcass just before frying, baking, stewing, grilling or steaming for a delicious taste. Dishes will get a great flavor if you use your own fish seasoning.

Fish meat is tender and not very expressive in taste. Herbs will enrich it and add an original flavor when baked. You can use them at different stages of cooking, just before baking or pre-marinating.

Required Ingredients:

• fresh fish - 1 kg;
• salt - 2 - 3 tbsp. l .;
• dry ginger;
• mustard powder;
• basil;
• fennel (dried dill seeds).

The fish you want to cook in the oven should be grated inside and out after thorough washing and drying. Then bake until tender. If desired, the carcass is additionally greased with mayonnaise, soy or any other sauce.

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

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

Spices for stewing fish

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

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

• Lemon zest. Very aromatic, it adds a touch of sophistication to the fish. It is better to use it at the end of the cooking process, otherwise it will taste ready meal will not be pronounced enough.
• Mustard. Dry powder or grains are added to the dishes. Some chefs also successfully use ready-made pasta - it gives the fish a spice and pleasant spiciness.
• Basil. The taste of this herb fills any dish with freshness. It goes well with fish, both fresh and dried. Opens well its taste properties with parsley and rosemary.
• Garlic is a versatile addition to more than just fish. Ideal dry or fresh for the preparation of fish sauces.
• Pepper. Black, white, red, fragrant ... These varieties match the taste of the fish, enhancing it. Black is more suitable for fish with dark meat.

Parsley and dill are traditionally added to fish. These herbs saturate the dish, but, unfortunately, quickly lose their flavor. For this reason, they are added before serving, and more often fresh.

Such table greens not only improve the taste of food, but also affect digestion, which is especially important when eating oily fish.

Well-chosen spices will help you create the perfect flavor composition of your dishes, just like a chef's.

Ideal spice composition for fried fish

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

We offer the perfect seasoning for any fish dishes.

Required Ingredients:

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

Preparation:

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

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

Seasonings for salting fish

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

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

Ingredient List:

• fresh fish - 1 kg;
• salt - 2 tbsp. l .;
• black pepper;
• allspice;
• Bay leaf;
• mustard seeds;
• coriander seeds;
• paprika;
• dried tomatoes.

The amount of salt is taken according to the recipe. As for the spices, the more you put them, the brighter the taste of the finished snack will be.

Preparation:

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

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

The recipe for the universal fish mix

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

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

Required Ingredients:

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

Preparation:

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

Use as needed, store in a dry place. Remove from the jar with a dry spoon, otherwise unnecessary moisture will get inside.

Seasoning for smoking fish with your own hands

Seasonings are not needed to smoke fish in the smokehouse. It is enough to salt it well and keep it in the brine for a certain time. For the fish to find a special smoked taste and aroma at home, you will need a special seasoning that will mimic the required flavor notes. They are 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. Then turn off the heating, add fish spices and tea to the water. Allow all ingredients to brew. You should get a beautiful, cognac-colored liquid.
3. Pour the marinade over the fish (it should cover it completely), cool and refrigerate.
4. The finished snack will not taste smoked, but it will acquire a beautiful color and excellent aroma. Readiness is checked with a fork after 2 - 3 days - when piercing, the ichor should not go out of the fish.

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

Spices for fish soup

Fish soups are prepared with the addition of special spices that add freshness to the dish. Dill and parsley, dried celery, onions and carrots are most suitable for this purpose.

It is also convenient to use other ingredients:

• The soup will take on a beautiful color if you add a little curry to it. In Asian countries, no dish is complete without this seasoning.
• If you add nutmeg, it will saturate the soup with its aroma, improve digestion and reduce stomach acidity.
• Black and white peppers are essential ingredients in the soup. Hot spices stimulate appetite, however they should be used in moderation, otherwise intestinal irritation is likely.
• Tomatoes. They are added fresh or dried. Modern housewives often harvest dried fruits, which they give fish soup not only your taste, but also the color.

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

Fish is an integral part of every person's diet. Although it itself has a neutral odor, it perfectly absorbs the aromas of various spices. Seasoning for fish emphasizes its exquisite, original taste. How to choose the right spices to make the dish really delicious and very tasty? This question interests many housewives.

Seasoning for fish: composition. The role of certain spices in the taste of a fish dish

Spicy aromatic plants have been used since ancient times to improve the taste of fish. Probably everyone who prepares fish dishes knows that it goes well with lemon or lime, allspice, bay leaf, herbs, rosemary, basil. But to create a truly original flavor, other seasonings are also used.

Few modern housewives know that the purpose of a particular spice is individual. Seasonings for fish, depending on the method of preparation, include the following aromatic plants:

• crushed anise seeds - add a sweetish taste to dishes;
• camphor basil - helps to obtain a golden color of fish;
• oregano powder - gives fish dishes a spicy taste;
• coriander seeds - give an exquisite aroma, in most cases are part of the above seasonings;
• pharmacy lovage - gives the fish a smell, reminiscent of the aroma of parsley and celery;
• Lemon balm - gives these dishes a slightly lemon tint;
• fennel - contributes to the sweetish taste of fish;
• long-leaved lemon balm - prevents darkening of its surface;
• tarragon and thyme - improve the taste of the above dishes;
• clary sage - promotes exquisite aroma fishes.

It should be noted that there is no specific spice list for a particular type of fish. Each housewife can safely experiment with the above spices, trying to create her own original set of aromas.

What seasonings are best for fish?

The set of specific spices depends on the method of preparation of the fish dish.

Fried fish is best cooked with the following herbs:

• pepper - red and black;
• basil;
• coriander;
• fennel;
• Melissa;
• Bay leaf;
• turmeric;
• cardamom;
• thyme;
• saffron.

Seasoning for smoking fish to prepare the marinade, use the following:

• fennel;
• tarragon;
• pepper - white, allspice, black;
• nutmeg;
• coriander;
• oregano;
• bay leaf;
• peppermint;
• basil;
• Dill;
• rosemary;
• sage.

If you are going to grill fish, then choose the following spices:

• tarragon;
• paprika;
• saffron;
• turmeric;
• mustard seeds.

Stewed and boiled fish goes best with such spices as:

• Carnation;
• bay leaf;
• cumin;
• basil;
• bitter pepper (all its types);
• rosemary;
• borage;
• Melissa.

• parsley;
• hyssop;
• lemon balm;
• allspice;
• capers;
• basil;
• anise.

Fish soups are made with exquisite taste if you add to them:

• tarragon;
• anise;
• rosemary;
• curry mix;
• thyme.

When trying to create your own set of scents, consider the following points:

• European aromatic plants have a slightly mild flavor. Therefore, if you add more than necessary, the taste of the fish can still be saved.
• Eastern spices are characterized by a peculiar pungency, as a result of which a certain "overkill" can ruin the final dish.

It is also important to remember that there are spices that are added only at the end of cooking the fish, and there are seasonings that require a long heat treatment. Only then can their real aroma be revealed.

Little Tricks for Cooking Fish Dishes with Exquisite Taste

• For fish soup, it is advisable to add parsley and bay leaves and very little sage and coriander.
• Fried fish should not be heavily seasoned with spices.
• Baked fish is just that dish where you can safely experiment with spices.

The seasoning for fish is selected depending on the method of preparation. To create a unique original aroma of a dish and improve its taste, it is important to take into account the purpose of a particular spice plant. A properly selected seasoning for fish will beautifully emphasize and complement its natural taste.

Seasoning for fish enhances the flavor, adds piquancy and eliminates unpleasant odors. We will tell you which options are suitable for different types cooking - after reading the article, you can surprise loved ones with new culinary masterpieces.

For frying

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

Fried dishes tasty - they have a juiciness derived from butter and a crispy crust. Consider best spices for frying fish.

• For a spicy aroma and light piquancy, choose black or red pepper;
• A more refined option is white pepper;
• Turmeric It achieves a pleasant golden hue and adds a sweet aftertaste.

Among the best options for spices and spices for fish, chefs distinguish:

• Fennel;
• Dill;
• Paprika.

All ingredients can be used both fresh and dried. Strictly monitor the amount - too much spice can overpower the main taste of the dish.

It is better to cook this way:

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

Let's tell you a little trick! In order not to oversalt when frying, add salt directly to the oil.

And also we will give perfect recipe... Mix the following ingredients:

• A small amount of black pepper coarse grinding;
• Add salt;
• Pour in a spoonful of lemon juice.

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

For baking

This type of cooking is considered to be the healthiest and most dietary one. Heat treatment in the oven as follows:

• 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 fish spices in the oven, which change the taste and make the dish a complete masterpiece. Let's talk about the most suitable spices:

• To remove a peculiar smell, add fresh parsley, onions, celery or lemon juice (lime);
• For baking without sauce, it is better to choose anise, marjoram,;
• Bay leaves will help to emphasize the aroma;
• Mint and lemon balm will add freshness;
• Basil, fennel and thyme add flavor to the dish;
• Ground bay leaves and black pepper enhance the unique flavor.

A little advice - it is best to prepare the dish with herbs overlaid on all sides.

Now you know which spices are suitable for fish cooked in the oven. Let's figure out what to avoid:

• Give up cumin, coriander, cardamom;
• Don't use paprika, turmeric, nutmeg.

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

We've covered the best roasting sets. Let's take a look at the best fish spices and seasonings to use in cooking.

For cooking

Choose a suitable option for a large number liquids are not easy - the selected bouquet must be combined with boiling water and absorbed into the meat.

Let's figure out which seasonings are suitable for fish, what should be added to the pan when cooking:

• Best option to saturate the broth - onions, celery and bay leaves. In addition, they interrupt the specific aroma. Dill and parsley will serve these purposes;
• Any pepper will add a little pungency;
• Nutmeg, saffron, rosemary, and sage are bitter and should not be added to soup. But if you want to boil the fillet and take it out of the water, these seasonings are the best option.

We learned which seasoning is best for fish cooked in a saucepan, as well as for soup.

The following herbs are best avoided - they saturate the broth, while remaining useless for fillets:

• Cinnamon;
• Paprika;
• Turmeric;
• Cumin - interesting, read the detailed answer in our other article;
• Cardamom.

Now you know how to properly cook a carcass and cook delicious, aromatic soup... Let's discuss what kind of seasoning is added to the fish when stewing.

For extinguishing

Many housewives complain that stewed fish seems too bland. This can be corrected by adding a small amount of spices.

The following options will suit you:

• Onions and dill will help to enhance the taste;
• Melissa, mint and basil will keep the dish fresh;
• A sprig of rosemary will give a spicy scent and decorate the plate;
• Mustard seeds will make the taste spicy and exquisite;
• Any kind of pepper is ideal for pungency.

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

• Combine sour cream and selected spices. Don't go overboard with the amount of ingredients;
• Fill in the fish;
• Add a little flour to thicken the sauce.

The second option for novice cooks:

• Stir tomato paste and condiments - such as peppers and onions;
• Pour over the fillet and simmer a little under the lid.

Such sauces are also good in that they allow you to reduce the amount of calories, because they can successfully replace fatty oil.

We've learned which ingredients will complement the flavor when baked, let's discuss the ingredients of the fish seasoning used in smoking.

For smoking

Smoked fish almost everyone loves - she has delicate texture and a pleasant aroma. As a rule, this method of cooking does not require additional stimulants of taste and smell, because smoke from smoking saturates the meat in the best way.

It is important not to overdo it if you want to improve the palatability. Can be used:

• Celery. Place it under the gills to create a delicate scent;
• Mustard, saffron, tarragon. Wipe off the carcass before cooking.

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

• Bay leaf;
• Carnation;
• Black peppercorns.

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

• 5 bay leaves;
• A few peas of black pepper;
• 1.5 tablespoons of 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 carcass with the resulting marinade;
• Wait until it cools down and place in a cool place for 2-3 days.

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

For salting

Do delicious marinade for salting everyone can - just add the following ingredients:

• Ground pepper (white, black, red);
• Lemon or lime juice;
• Ground bay leaves;
• Chopped parsley;
• Garlic;
• Fennel;
• Tarhun;
• Sage;
• Dill;
• Basil;
• Coriander -? The answer is in our other article.

The best seasoning for red fish (or any other) when salting should be juicy - add a little oil, sour cream or other liquid substance.

All of the above options for salting red fish can be used for white species as well.

Well that's all, we hope now you can pick up without any problems suitable spice for your fish dishes.

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

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

What seasonings go well with fish

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

To fried fish seasonings such as basil, garlic, savory, thigh, borage, fennel, dill, cumin, parsley, lemon balm, coriander, watercress are suitable.

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

This is not to say that the combination of mint-salmon or halibut-rosemary is classic. Rather, the opposite is true. To cook halibut with rosemary, you need to have a special, rather complicated and peculiar recipe. What is it, a classic?

The combination of lemon and fish is a classic. Combining garlic with fish is a classic, and garlic goes well with fish. Rosemary and thyme are no worse combined with fish dishes, without imposing the taste, but also without making it too subtle.
Such combinations are used in many Mediterranean cuisines - in Greece, and in Spain, and in other countries where fish love and know how to cook.

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

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

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

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

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

Fish should be present in the diet of every person. It is very useful as it contains essential trace elements, proteins and amino acids. And unlike meat, it is a more dietary and easy-to-digest product. But not all housewives love to cook fish. This is due, first of all, to its specific smell. In order to muffle it, you need to properly use various seasonings. True, not everyone knows which spices are best for fish. Some of them mask the smell, others emphasize the taste. And if used improperly, spices can ruin the finished dish.

What spices for fish are used most often

When cooking, it is very important not to overdo it with seasonings and choose their combination wisely. Spices should accentuate the flavor of the fish and enhance it, not interrupt it. Different spices are used depending on the preparation method. What are the most popular spices for fish?

• Parsley goes very well with fish. Its greens and roots gently complement the taste of the fish.
• All types of pepper are suitable for such dishes. When cooking, it is better to add peas, and ground fish into fried and baked fish. But the main thing is not to make the taste very spicy.
• Fragrant rosemary enhances delicate taste boiled fish, suitable for baking and frying.
• When cooking fatty varieties, it is customary to add fennel.
• Mustard goes well with boiled fish and very good in sauces.
• Savory gives dishes an amazing aroma, but you only need to add it at the end of cooking.
• Almost all housewives know that bay leaves need to be added to the ear.
• Basil is a must-have for many fish dishes. It makes them aromatic and juicy.
• Any kind of fish goes well with lemon or lime.

How to choose a seasoning depending on the type of fish

Spices should enhance the taste of the finished dish. Therefore, when cooking river and sea fish, it is recommended to add different spices. Not all culinary schools make such recommendations though. River varieties are more bland, so their taste needs to be enhanced and emphasized. And for a sea product, seasonings are almost not needed.

What spices are suitable for choosing more spicy and aromatic spices... Dill, black and red thyme, caraway and oregano are the best to emphasize the taste of river fish. Almost always, during the preparation of such dishes, onions and garlic are added. For juiciness and aroma, you can sprinkle fish lemon juice... And those who love spiciness use curry or. At the same time, sea fish itself has a strong taste and aroma, so spices should be selected carefully. It is best to use garlic, onion, cumin, ginger and lemon zest... But with hot spices it is better not to experiment, as they interrupt the taste.

What to add to fried fish

Many people think that this dish is already delicious, so you should not add seasonings. But no chef will send fish to the pan without sprinkling it with lemon juice and adding hot pepper... Coriander, cumin and nutmeg are also good. Original and tasty dish it will turn out with this set of spices: salt, pepper, garlic and herbs. All this must be mixed, rolled in pieces of fish in spices, water olive oil and leave to marinate a little. Only then can you fry.

Seasonings for cooking fish

The ear is very popular in many countries. But you need to remember that when cooking, part of the seasonings dissolves in the broth. It is customary to add such spices for fish: onions, bay leaves, black peppercorns and dill. But you can also improve the taste with cloves, caraway seeds and parsley. A more sophisticated spicy aroma can be achieved by adding saffron, rosemary, nutmeg and sage. Many vegetables also improve the flavor of the fish when cooked. Therefore, together with it, carrots, celery and parsley root, and leeks are added to the water. If the fish has a specific smell, you can kill it with vinegar or cucumber pickle... But when cooking sturgeon, no spices are added.

If you bake the fish

It is not recommended to overuse spices with this cooking method. Most often, when baking, add onions, garlic, lemon and the most popular cooking method - on onion pillow: put onion rings on foil, then pieces of fish, which are sprinkled with salt, pepper and rosemary. The foil is wrapped and the dish is cooked in the oven. Fish cooked in the same way with horseradish will turn out to be no less tasty. Of the herbs, fennel, basil, rosemary or savory are more suitable for baked fish.

What spices for fish are added when salting and pickling?

This cooking method does not require hot spices. There are housewives who like to salt or pickle fish on their own. They use their favorite seasonings, and the taste of the dish always comes out special. What are the best spices for salting fish? Delicious spicy salted herring is made with allspice, cloves, bay leaves and coriander seeds. Red fish is salted with dill and parsley, bay leaves and lemon. Often, with this method of preparation, onions, cut into rings, and mustard peas are added.