Correctly selected spices for fish will make dishes from it especially delicious. Experienced chefs know spices that should be used specifically for baking, stewing, frying or salting the product, but there are also universal mixtures.
Material Content:
What seasonings are suitable for fish baked in the oven
There are several options for spices that are ideal for baking in the oven of different varieties of fish. You can cook it both on an open baking sheet, and in a sleeve, foil, a special bag, in the form. Regardless of the selected method of baking, it is this type of heat treatment that is considered the most useful and dietary.
For cooking fish in the oven, cooks choose the following seasonings:
- Lavrushka. Perfectly emphasizes the taste and aroma of the treat.
- Mint and lemon balm. Add a dish of "freshness", make its taste special.
- Onions, celery root, fresh parsley, lime and lemon juice. These additives easily remove a specific fishy smell when baked.
- Oregano, marjoram, anise. Such spices are especially important to use when the fish is baked without any sauces.
The listed spices can be used individually or combined to your liking.
Spices for stewing fish
It will certainly be useful for all housewives to know what spices are suitable for fish when baking. If you want to add a treat to the severity, you should use pepper. For example, only black or a mixture of colored ground peppers.
In addition, when stewing fish, you can apply:
- Mustard Best of all - in grains. They will make the taste of the treat brighter and more refined.
- Basil and rosemary.These spices are necessary to spice up the dish.
- Onions of different varieties. This vegetable can be successfully combined with any kind of fish.
If there is a need to reduce the calorie content of the finished dish, then stew the product is not in oil, but in water.
The ideal composition of spices suitable for fried fish
Frying fish is one of the most popular ways to cook it. Meat during the heat treatment becomes more juicy due to the addition of oil. And from above a deliciously golden crust appears.
The flavor of the finished dish will largely depend on the spices used. Traditionally, hot peppers are selected for frying. You can take black, white, red, or just a combination of them. The main thing is not to overdo it and not to pepper the fish. The main taste of the dish is easy to kill.
Among the best seasonings for fish, experienced chefs distinguish thyme, nutmeg and coriander. They are suitable for frying underwater dwellers.
To make the color of the dish more palatable - ruddy, golden, you can add turmeric to fish spices. Such a seasoning will surely appeal to lovers of a sweetish taste in a hot treat.
From greens with fish, light and dark basil, thyme, parsley of any kind, dill, lemon balm are best combined. Any of them may be used both in fresh and in dried form. It must be remembered that dark basil will have to add more than light. The green version of such greens has a brighter taste.
Seasoning for salting fish
To make the fish tastier, more interesting during salting, you should definitely add the lavrushka (whole leaves or crumbled) to the marinade, colored ground peppers, lime / lemon juice, allspice peas. Of course, citrus fresh is not seasoning, but it can improve the taste of any fish dishes. He will give marinade a pleasant sourness. The entire listed set of spices is suitable for both white and red fish.
If the filet of the product is dry, then you can mix the selected spices with sour cream / mayonnaise and be sure to add chopped parsley.
It is even easier to salt the fish in aromatic oil. For this purpose, vegetable fat is selected, already infused with various herbs and spices. Greens, garlic, seasonings of your choice are poured, for example, with olive oil. Leave in this form for 2 days. Then it remains only to salt the mixture.
The recipe for a universal mixture for fish dishes
If you wish, you can independently make a universal mixture of spices for fish dishes. It can be added to the treat, prepared in any way.
Ingredients:
- a mix of colored ground peppers - 3 tsp;
- coriander - 1.5 tsp;
- salt - 3-3.5 tsp;
- icing sugar - 2.5 tsp;
- bitter pepper - 1/3 of the pod;
- dried garlic and onions - 6-7 tsp.
Cooking:
- Mix ground peppers. Chop the bitter pod randomly. To make it easier, you need to use it already dried.
- Coriander beans chopped in a mortar on their own.
- Combine all prepared and remaining ingredients in a common bowl.
- Close the container with a tight lid. Shake the mixture.
Store the resulting mixture in a dry place.
Seasoning for smoking fish do it yourself
For such a variant of processing the product, it is better to prepare not a mixture of spices, but a delicious aromatic marinade. He will replace the seasoning.
Ingredients:
- fish suitable for smoking varieties - 1 kilo;
- salt (coarse) - 2.5 tbsp. l .;
- sugar (beet) - 1.5 tbsp. l .;
- Lavrushka - 5 leaves;
- cloves - 4-5 pcs.;
- high-quality tea (black) - 3 portioned bags;
- pepper - 6-7 peas.
Cooking:
- Pour a liter of drinking water into the pan. Sweeten and salt liquids. Boil.
- Remove the container from the fire. Add all remaining ingredients.
- Pour the fish with the resulting cognac color mixture.
- After cooling, move the pan with all the contents to cool.
Leave the fish for 2-3 days.
Spices for fish soup
The spices listed below are relevant to add both to the fish soup, or simply to the broth, in which the fillet is cooked for further serving with a side dish. In the first version of the dish, any ground peppers will be appropriate.The sharpness will make the soup even tastier.
When cooking treats, it is worth adding to it not only the whole onion (after making a cross-shaped incision from one edge) and lavrushka, but also celery and / or parsley root. They will make the taste of the dish more vivid, interesting.
A very tasty broth is obtained with caraway seeds and cloves. But paprika, coriander, cardamom and cinnamon should be avoided when cooking soup or boiling fish fillets, although they are still occasionally found in unadapted oriental recipes.
Tarragon, rosemary and sage complement the taste of the cooked product, but make the broth bitter. Therefore, they can be selected, for example, for processing fillets in a double boiler.
Having dealt with spicy additives ideal for fish, you can easily make flavor mixes yourself. Then the taste of the resulting treats will be pleasant to surprise both guests and all households each time.
