Spices for fish - which ones are suitable? List of the best spices and seasonings for fish dishes, cooking tips

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.

For frying fish, it is better to use a standard set of herbs, which usually consists of turmeric, cardamom, ground coriander and fennel seeds, as well as basil, saffron, laurel 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.

There is a separate type of seasoning for salting fish products. 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 the different compositions of these mixtures, they can all be used for both river fish and sea fish.

What seasonings are suitable for fish baked in the oven?

There are several options for spices that are ideal for baking different types of fish in the oven. You can prepare it either on an open baking sheet or in a sleeve, foil, a special bag, or in a mold. Regardless of the baking method chosen, this type of heat treatment is considered the most healthy and dietary.

To cook fish in the oven, cooks choose the following seasonings:

Lavrushka. Perfectly emphasizes the taste and aroma of the treat.
Mint and lemon balm. They add “freshness” to the dish and make its taste special.
Onion, celery root, fresh parsley, lime and lemon juice. These additives easily remove the specific fishy smell during baking.
Oregano, marjoram, anise. Such spices are especially important to use when fish is baked without any sauces.

The listed spices can be used individually or combined to suit your taste.

Spices for cooking fish in the oven

There are many dried herb mixtures suitable for oven cooking different types of fish. You can bake the fish in foil, a sleeve, on a baking sheet, or in a glass form. Thanks to this cooking method, maximum nutrients are preserved and a large amount of oil is not required. Spices can change and diversify the taste.

For baking, the following seasonings are used:

bay leaf, black pepper - for additional aroma and taste;
lemon balm and mint leaves - for fresh taste;
lime, parsley, celery - eliminate the unpleasant aroma of fish;
anise, oregano - give a strong aroma, fish with such spices does not require additional marinades and sauces;
fennel, thyme, basil - for spice.

Each seasoning can be combined separately with each other. But there are spices that should be excluded from preparing fish dishes: paprika, cardamom, nutmeg, coriander, strong “oriental” herbs. For a simple, juicy sauce, you need to combine your favorite spices with sour cream and add a little flour to thicken. Grease the carcass with the prepared mixture.

"Attention!" To ensure that all the odors evenly permeate the flesh, place the herbs around the fish.

Spices for stewing fish

It will certainly be useful for all housewives to know which spices are suitable for baking fish. If you want to add some spice to your treat, you should use pepper. For example, only black or a mixture of colored ground peppers.

In addition, when stewing fish you can use:

Mustard. The best thing is in grains. They will make the taste of the treat brighter and more refined.
Basil and rosemary. These spices are necessary to add piquancy to the dish.
Onions of different varieties. This vegetable can be successfully combined with any type of fish.

If there is a need to reduce the calorie content of the finished dish, then the product should be stewed not in oil, but in water.

What spices are suitable for fish?

Any fish has a delicate and slightly watery taste; spices are ideal for fish dishes. Almost the entire spectrum of spices is combined with this meat. Moreover, without spices, fish will no longer be as tasty, spicy and piquant in taste. But no matter how fish is combined with a variety of spices, there are those that make the taste of the dish truly unique and inimitable.

Combinations of fish with the following spices have already become classic:

Lemon
Garlic
Pepper
Mint
Rosemary
Thyme

It should be noted that the last two spices especially well emphasize the taste of good fish, making the dish more rich. But you have to be careful with seasonings. Since too little amount will not be noticeable in the finished dish, and too much amount can clog the taste of the fish itself.

In maritime countries, fish is often cooked, so they know how to do it well. For example, in Greece, fresh fish is prepared with spices such as parsley, tarragon, thyme and marjoram mixed in small quantities. Dishes with the addition of such spices turn out aromatic and uniquely tasty.

Fried fish goes well with basil leaves, parsley, dill and fennel. Chefs also sometimes add sweetish spices to such dishes. This could include cardamom, coriander, sweet almonds, curry, lemon balm and bell pepper. The taste is truly unique, sweet and at the same time spicy, juicy and slightly spicy.

It is customary to cook and stew fish with nutmeg, cloves, bay leaves, pepper and rosemary. Such spices will emphasize and reveal the taste of meat. And besides, they will add a slight sweetish-spicy accent. It is also good to use these spices to prepare a marinade. Fish marinated in this way is good for grilling or charcoal.

Sometimes fish is prepared simply, with the addition of a minimal amount of spices. But even in this case, they use onions or garlic, lemon juice and fresh leafy greens for cooking. Even with such a minimal set of seasonings and additives, you can get the perfect result. Especially for stewed or baked dishes.

There are other spices that are usually included in fish seasonings: ginger, cinnamon, galangal, star anise, turmeric, jalapeno, rosemary, saffron. But you should be careful with them. Incorrectly selected seasonings can ruin the entire dish.

If you want to read about what spices go well with chicken, follow the link What spices go with chicken?

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The ideal composition of spices suitable for fried fish

Frying fish is one of the most popular ways of preparing it. During heat treatment, meat becomes more juicy due to the addition of oil. And a delicious golden brown crust appears on top.

The aroma of the finished dish will largely depend on the spices used. Traditionally, hot peppers are chosen for frying. You can take black, white, red or a combination of them. The main thing is not to overdo it and not to over-pepper the fish. The main taste of the dish is easy to overpower.

Among the best seasonings for fish, experienced chefs point out thyme, nutmeg and coriander. They are also suitable for frying underwater inhabitants.

To make the color of the dish more appetizing - rosy, golden, you can add turmeric to the fish spices. This seasoning will definitely appeal to lovers of a sweetish taste in a hot treat.

The best combinations of greens with fish are light and dark basil, thyme, parsley of any kind, dill, and lemon balm. Any of them can be used both fresh and dried. You need to remember that you will have to add more dark basil than light basil.

The green version of these greens has a brighter 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 for its tougher meat, larger size and more specific taste. Sea bass is served with:

Bow
Garlic
Jalapeño
Cumin
Lemon zest
Ginger

As you can see, the amount of spicy seasonings has been greatly reduced, 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.

Seasonings for salting fish

To make fish tastier and more interesting when salting, you should definitely add bay leaf (whole leaves or crumbled), colored ground peppers, lime/lemon juice, and allspice to the marinade. Of course, citrus juice is not a seasoning, but it can improve the taste of any fish dish. It will add a pleasant sourness to the marinade. The entire listed set of spices is suitable for both white and red fish.

If the product fillet is a bit dry, you can mix the selected spices with sour cream/mayonnaise and be sure to add chopped parsley.

It’s even easier to salt the fish in aromatic oil. For this purpose, vegetable fat is selected, already infused with various herbs and spices. Herbs, garlic, seasonings of your choice are poured, for example, with olive oil. Leave in this form for 2 days. Next, all that remains is to salt the mixture.

Recipe for a universal mixture for fish dishes

If you wish, you can make your own universal spice mixture for fish dishes. It can be added to treats prepared in any way.

Ingredients:

mix of colored ground peppers – 3 tsp;
coriander – 1.5 tsp;
salt – 3-3.5 tsp;
powdered sugar – 2.5 tsp;
bitter pepper – 1/3 pod;
dried garlic and onions – 6-7 tsp.

Preparation:

Mix ground peppers. Grind the bitter pod randomly. To make this easier, you need to use it already dried.
Crush the coriander grains yourself in a mortar.
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 with your own hands

For this type of product processing, it is better to prepare not a mixture of spices, but a delicious aromatic marinade. It will replace the seasoning.

Ingredients:

fish of a variety suitable for smoking – 1 kilo;
salt (coarse) – 2.5 tbsp. l.;
sugar (beetroot) – 1.5 tbsp. l.;
bay leaf – 5 leaves;
cloves – 4-5 pcs.;
high-quality tea (black) – 3 portioned bags;
pepper – 6-7 peas.

Preparation:

Pour a liter of drinking water into the pan. Sweeten and salt the liquids. Boil.
Remove container from heat. Add all remaining ingredients.
Pour the resulting cognac-colored mixture over the fish.
After cooling, move the pan with all its contents to a cool place.

Leave the fish for 2-3 days.

Spices for fish soup

It is important to add the spices listed below both to fish soup and simply to the broth in which the fillet is cooked for later serving with a side dish. In the first version of the dish, any ground peppers would be appropriate. The spiciness will make the soup even tastier.

When cooking the treat, you should add not only the whole onion (after making a cross-shaped cut on one edge) and bay leaf, but also celery root and/or parsley. They will make the taste of the dish brighter and more interesting.

The broth is very tasty with cumin and cloves. But it is better to avoid paprika, coriander, cardamom and cinnamon when preparing soup or boiling fish fillets, although they are still periodically found in unadapted oriental recipes.

Tarragon, rosemary and sage complement the taste of the boiled product well, but make the broth bitter. Therefore, they can be chosen, for example, for processing fillets in a steamer.

Once you understand the spice additives that are ideal for fish, you can easily create your own aromatic mixes. Then the taste of the resulting treats will pleasantly surprise both guests and everyone at home every time.

1 What seasonings are suitable for fish baked in the oven
2 Spices for stewing fish
3 The ideal composition of spices suitable for fried fish
4 Seasonings for salting fish
5 Recipe for a universal mixture for fish dishes
6 Seasoning for smoking fish yourself
7 Spices for fish soup

Choosing the right spices when cooking fish is critical. Season the carcass immediately before frying, baking, stewing, grilling or steaming, then its taste will be excellent. Dishes will get an excellent flavor if you use fish seasoning prepared yourself.

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 the seasoning goes not only to a hot, but also to a mostly liquid dish, and this requires changes in 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 do not like spicy dishes. In addition, the effect of such a sauce on the intestines will be extremely negative.

The tender flesh of the fish absorbs all the flavors of the seasonings you choose, but not all of them are ideal for it. To favorably emphasize the light taste of fish dishes, it is recommended to choose spices in moderation, avoiding spices with a strong aroma. By the way, different seasonings are used for sea and river fish, since the river product has a slightly unpleasant odor of algae or mud. That is why it is best to choose ingredients in the spice for preparing river fish that will overcome such an unpleasant aftertaste.

To make your fish dish more colorful, be sure to add a little turmeric to it, but this advice is only relevant for fish with white flesh.

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 aroma when baked. You can use them at different stages of cooking, just before baking or for pre-marinating.

Required ingredients:

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

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

You can take dried herbs from the store or prepare them yourself.
Basil is hung dried, fennel seeds are dried on the bush and then harvested.
Store dry herbs for fish in tightly closed containers so that they do not lose their flavor.

Fresh herbs are best, but dry herbs store well and are always on hand.

Composition of seasoning mixtures for fried fish

The fastest, easiest way to cook is frying in a frying pan. The pulp inside remains juicy, thanks to vegetable oil - the skin is covered with a golden crust. To fry fish with a crispy crust, place the fillet in flour, coat and fry as usual. The standard set of seasonings is considered to be different types of peppers: black, red (for spicy taste, piquancy), white (for sophistication). Watch the amount of spices - it’s easy to overdo it and ruin the dish.

Additional tasty seasonings for fried fillet:

ground thyme, coriander seeds, nutmeg - for a unique, spicy taste;
garlic;
dill, basil, lemon balm - will add freshness at the last stage of cooking;
turmeric (adds golden color, sweet taste).

Dried, fresh spices: parsley, basil of different colors, thyme, dill - will add a delicious aroma to fried fish. The flesh will become tender, soft, and there will be no unpleasant characteristic fishy smell. Some seasoning compounds can completely change the taste of ordinary dishes.

"Know!" The best fresh, dried herbs are: green/purple basil, fennel, dill, white pepper, thyme. Don’t forget to control their quantity, otherwise you can spoil the taste of the main ingredient.

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 sea waters have many vitamins and mineral salts in their meat.

If the fish is flavored with aromatic spices and cooked by stewing, it will retain and even increase its beneficial properties. However, not every spice combats the characteristic fish odor well. Therefore, you should know which seasonings are best suited for stewing fish steaks or whole carcasses:

Lemon zest. Very flavorful, it adds a bit of finesse 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 dishes. Some chefs also successfully use ready-made pasta - it gives the fish a piquant and pleasant spiciness.
Basil. The taste of this herb adds freshness to any dish. It goes perfectly with fish, both fresh and dried. It reveals its flavor properties well in the company of parsley and rosemary.
Garlic is a versatile addition not only to fish. Ideal dry or fresh for preparing 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.

Traditionally, parsley and dill are added to fish. These herbs enrich 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 fatty fish.

Well-chosen seasonings will help create the ideal flavor composition of dishes, no worse than a chef’s.

Note to the hostess

1. The product list recommends taking mixed varieties of peppers. An experienced housewife knows how all their types differ in the degree of spiciness and nuances of aroma. The following is information for the less experienced cook. White peas are moderately bitter, their smell goes perfectly with fish. Green ones are refined and delicate; when ground, they expire very quickly, like grayish peas (cubeba), but these have a strong, noticeable bitterness. Pinks are generally devoid of a bitter-sharp aftertaste, they are piquant, and their aromatic range contains juniper and pine shades. It is unnecessary to list the characteristics of black pepper: the product is known to everyone. When composing a composition, you should rely on the described properties, be guided by the preferences of household members and personal preferences.

2. Many seasonings, after grinding, lose essential oils to one degree or another, as a result of which they smell less and less during storage. This means that you need to find the most airtight container for a complex of spices compiled according to the given recipe. We immediately set the iron jars aside, and the clay ones too. Glass with rubberized or ground stoppers, porcelain and earthenware without cracks in the glaze, with tight-fitting lids are suitable. If containers are made of clear glass, it is advisable not to expose them to light.

Required ingredients:

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

You can take dried herbs from the store or prepare them yourself.
Basil is hung dried, fennel seeds are dried on the bush and then harvested.
Store dry herbs for fish in tightly closed containers so that they do not lose their flavor.

Fresh herbs are best, but dry herbs store well and are always on hand.

The ideal composition of spices suitable for fried fish

Rosemary and thyme have an intense aroma and perfectly complement the taste of even river fish. These herbs will complement the taste of a fish dish very advantageously if they are added to the pan a few minutes before the end of frying.

We offer the ideal seasoning option for any fish dishes.

Required ingredients:

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

Preparation:

These components must be dried naturally or in an electric dryer.
Grind the dry ingredients in a coffee grinder or crush in a mortar.

A seasoning prepared with your own hands 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 adherence to the proportions of salt and sugar.

Spices play an important role in salting, as they should complement, but not overwhelm, the taste of tender meat. For delicious marinated fish, try the following recipe.

List of ingredients:

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 based on the recipe. As for spices, the more you add, the brighter the taste of the finished snack will be.

Preparation:

The fish is washed, gutted if necessary, rubbed with salt or poured with marinade.
Add spices and send the workpiece into the cold. To prevent odors from being lost, the dishes with fish are covered with food-grade cellophane.

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

Recipe for a universal mixture for fish dishes

A universal seasoning suitable for cooking fish cutlets, soups, casseroles and other dishes.

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

Required ingredients:

pepper mix - 3 tsp;
red bitter and sweet 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:

Grind the pepper mixture and place them in a container where the seasoning will be stored.
Grind the dry red pepper not too finely. In this form it will look appetizing on fish. Grind the bitter pod finely and add according to taste.
Crush the coriander seeds in a mortar.
Grind the remaining ingredients and pour them into a common bowl. Add salt and sugar. Cover the finished mixture with a lid and shake the mixture thoroughly.

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

Preparation

1. Before you start creating fish spices, heat the mortar in a water bath, making sure that no liquid gets into it. This way, the seasonings cooked in it will release a richer aroma! Pour salt (preferably coarse sea salt), multi-colored peppercorns, and dried garlic slices into a mortar. You can use already ground dried garlic and a ground mixture of peppers, but believe me, the aroma of the seasoning you create will not be the same!

2. Then add turmeric and marjoram to the mortar.

3. Add dried carrots and dried parsley root. You can also prepare these seasonings at home by purchasing the base for them at the market or supermarket.

4. Grind all the contents in a mortar until you feel a bright aroma. Then pour everything into a blender or chopper bowl and grind the spices for 5 minutes. Very carefully open the container with the crushed spice - dust from it can get into both your eyes and lungs when you inhale - let it settle!

5. Store the finished spice in a prepared container, adding it to all fish dishes.

Seasoning for smoking fish with your own hands

No seasonings are needed to smoke fish in a smokehouse. It is enough to salt it well and keep it in brine for a certain time. In order for fish to acquire a special smoked taste and aroma at home, you will need a special seasoning that will imitate the required flavor notes. Liquid smoke or black tea are ideal for this task.

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:

Pour 1 liter of water into a small container. Add salt, sugar and bring to a boil.
Next, turn off the heat, add fish spices and tea to the water. Allow all ingredients to brew. You should get a beautiful, cognac-colored liquid.
Pour the marinade over the fish (it should cover it completely), cool and refrigerate.
The finished snack will not have a smoked taste, but it will acquire a beautiful color and excellent aroma. Check readiness with a fork after 2-3 days - when piercing the fish, no ichor should come out.

Instead of tea, you can add a cup of onion skins to the marinade for preparing smoked fish. It should be boiled for 15 - 20 minutes, then add the rest of the ingredients stated in the recipe to the resulting broth.

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 citric acid. Ideally, a quality product never contains flavor enhancers, stabilizers or artificial colors. The presence of a large amount of 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, mustard seeds, thyme and dill is perfect in this case. It is especially appropriate to use such a seasoning for fish that you plan to marinate.

Both a mixture and individual spices are great for fried fish: black pepper, bay leaf, fennel, almonds, cumin, coriander, dill, curry and garlic. A fish seasoning composition that is considered appropriate for grilling is one that includes 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 of the finished product are in no way inferior to the store-bought version.

Spices for fish soup

Fish soups are prepared with the addition of special spices, which give the dish freshness. 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 turn a beautiful color 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 enrich the soup with its aroma, improve digestion and reduce stomach acidity.
Black and white peppers are essential components of the soup. Hot spices stimulate the appetite, but should be used in moderation, otherwise intestinal irritation is likely.
Tomatoes. They are added fresh or dried. Modern housewives often prepare dried fruits, which give fish soup not only its taste, but also its color.

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

Fish occupies a special place in cooking.

This is due to its gastronomic diversity and huge number of recipes.

Freshwater species

Freshwater fish is widespread in Russia due to the presence of a large number of rivers and lakes.

River fish for cooking:

Catfish
is the largest representative. Almost without bones and scales, it is easy to prepare.
Perch
is found everywhere and has tasty meat.
Pike
is one of the most popular fish due to its tasty white meat.
Carp
has the most tender meat. It is considered a “bony” fish.
Trout
is a fish suitable for any type of cooking.
Sterlet
is the royal fish among freshwater fish. It has tender meat and in skillful hands becomes a delicacy.
Carp
is big and fat. Suitable for cooking in any form.

No matter how popular in cooking and uniquely tasty fish is, suitable seasonings for it are an important issue in the kitchen.

Spices for cooking river fish

River fish does not have a distinct taste of 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.

Extinguishing

Most often, fish is stewed in oil, vegetable bed or 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 a fresh herbal aroma (the main thing is not to overdo it);
onions (any), dill - will enhance the taste of river fish meat.

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) from the broth will add a slight spiciness to the meat. It won't hurt the peppercorns.
Celery and parsley will enhance the flavor of the fish.
Saffron, nutmeg, rosemary, sage - leaving a bitter taste in the broth, will give only the best to the fish.

Cinnamon, paprika, turmeric, coriander, cook in plenty 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 will enhance the taste of a fish dish;
Onions, celery, parsley when baked will “take away” the river smell;
Bay leaf, lemon balm, mint will add a fresh aroma and can sweeten the taste of the finished dish.
Turmeric, coriander or thyme will provide spicy, rich 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 - your choice. Wipe the fish carcass on all sides before cooking.

Adding oriental spices when smoking fish can add a specific taste to the dish. They are not recommended for use.

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 the taste preferences and capabilities of all peoples were different. However, it seems that everyone has thought of fried perch. Of all the seasonings recommended for this simple dish, 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, which has rather bland meat. In addition, this set is applicable to almost all river fish, with some exceptions which we will discuss below.

A word of advice - do not mix cayenne pepper and curry unless you know exactly what you are doing, and also never add chili or red pepper to the mixture. Believe me, you can get such a vigorous mixture that Mexican chefs will unanimously take off their sombreros as a sign of respect for you.

You should drink Madeira, dry sherry or sake with fresh fish, but stronger drinks will simply 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 its own juice, however, if the fish is thin, you can add a little sunflower oil 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. As for drinks - the same as for perch, except that you can try stronger wines - the additional fat on the fish neutralizes the alcohol.

The third freshwater fish that 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 (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.

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
is a popular sea fish. Used salted, smoked and pickled.
Mackerel
is a fish with fatty meat. Retains great taste in any form.
Flounder
- the meat is easily boiled. Suitable for frying, stewing or smoking.
Salmon
(salmon, salmon) – have fatty, tender red meat. Popular fish for cooking. Has almost no intermuscular bones.
Pollock
is 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
are a delicious breed. Used for preparing balyk, smoking, salting.