Choosing the right spices in cooking fish is crucial. Season the carcass immediately before frying, baking, stewing, grilling or steaming, then its taste will be excellent. The dishes will get an excellent aroma if they use seasoning for fish, prepared on their own.

What seasonings are suitable for fish baked in the oven

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

Essential Ingredients:

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

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

  1. You can take dried herbs from the store or harvest them yourself.
  2. The basil is dried in limbo, the fennel grains are dried on a bush, and then harvested.
  3. Store dry herbs for fish in tightly closed containers so that they do not lose their aroma.

Fresh herbs are the best, but dry herbs are excellently stored and are always at hand.

Due to the content of ginger and mustard in the described dish, it has a spicy, slightly bitter, but refined flavor.

Spices for stewing fish

For thousands of years, fish has been an important component of human food. It is a valuable source of protein and an excellent substitute for meat. Inhabitants of fresh and marine 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 retain and even increase its beneficial properties. However, not every spice fights well with the characteristic smell of fish. Therefore, you should know which seasonings are best for stewing fish steaks or whole carcasses:

  • Lemon zest. Very fragrant, it adds a little sophistication to the fish. It is better to use it at the end of the cooking process, otherwise the taste of the finished dish will not be sufficiently pronounced.
  • Mustard. Dry powder or grains are added to the dishes. Some chefs also successfully use ready-made pasta - it gives the fish piquancy and pleasant sharpness.
  • Basil. The taste of this herb fills any dish with freshness. It goes well with fish, both fresh and dried. Well reveals its taste in the company with parsley and rosemary.
  • Garlic is a universal supplement not only to fish. Ideal in dry or fresh form for cooking fish sauces.
  • Pepper. Black, white, red, fragrant ... These varieties correspond to the taste of the fish, enhancing it. Black is more suitable for varieties of fish with dark meat.

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

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

Well-chosen seasonings will help to create the perfect flavoring composition of dishes no worse than that of a chef.

The ideal composition of spices suitable for fried fish

Rosemary and thyme have an intense aroma, perfectly set off the taste of even river fish. Very advantageous, these herbs will complement the taste of a fish dish if they are added to the pan a few minutes before the end of the frying.

We offer the perfect seasoning option for any fish dishes.

Essential Ingredients:

  • tarragon;
  • dill;
  • marjoram;
  • oregano;
  • coriander;
  • basil;
  • horseradish root;
  • onion;
  • garlic.

Cooking:

  1. These components must be dried naturally or in an electric dryer.
  2. Grind dry ingredients in a coffee grinder or grind in a mortar.

Seasoning made with your own hands will eliminate doubts when choosing ready-made mixtures. It is especially nice to harvest aromatic herbs grown on your own site.

Seasoning for salting fish

Salted fish requires careful observance of the proportions of salt and sugar.

 

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

List of ingredients:

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

The amount of salt is taken based on the recipe. As for spices, the more they are put, the brighter will be the taste of the finished snack.

Cooking:

  1. They wash the fish, if necessary, gut it, rub it with salt or fill it with marinade.
  2. Add spices and send the workpiece in the cold. So that the smells are not lost, the dishes with fish are covered with food cellophane.

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

The recipe for a universal mixture for fish dishes

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

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

Essential Ingredients:

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

Cooking:

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

Use if necessary, store in a dry place. Remove from the can with a dry spoon, otherwise unnecessary moisture will get inside.

Seasoning for smoking fish do it yourself

For smoking fish in the smokehouse, seasonings are not needed. It is good enough to salt it and to withstand a certain time in brine. For the fish to find a special smoked taste and aroma at home, you will need a special seasoning that will mimic the required taste notes. Ideally, liquid smoke or black tea can cope with this task.

Essential 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 to 6 peas.

Cooking:

  1. Pour 1 liter of water into a small container. Add salt, sugar and bring to a boil.
  2. Next, turn off the heating, add spices for fish and tea to the water. Allow the ingredients to brew. It should turn out a beautiful, cognac-colored liquid.
  3. Pour the marinade over the fish (it should cover it completely), cool and refrigerate.
  4. The finished appetizer will not taste smoked meats, however, it will acquire a beautiful color and excellent aroma. Readiness is checked with a fork after 2 to 3 days - when piercing from the fish, there should not be a mother tree.

Instead of tea, you can put a cup of onion husks in the marinade for cooking smoked fish. It should be boiled for 15 to 20 minutes, after which the remaining ingredients declared in the recipe should be added to the resulting broth.

Spices for fish soup

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

It is also convenient to use other ingredients:

  • The soup will turn beautiful if you add a little curry to it. In Asian countries, not a single dish is complete without this seasoning.
  • If you add nutmeg, it will saturate the soup with its aroma, improve digestion and reduce stomach acidity.
  • Black and white peppers are indispensable components of soup. Spicy spices stimulate appetite, but they should be used sparingly, otherwise intestinal irritation is likely.
  • Tomatoes They are added fresh or dried. Modern housewives often harvest dried fruits, which give fish soup not only their taste, but also their color.

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

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