05.04.2019

How much does fish seasoning cost (average price for 1 pack)?

Moscow and Moscow region

It is known that fish perfectly absorbs any aromas, including the aromas of herbs. This is probably why it is recommended to cook it without fail with the addition of a variety of grass-ants. Moreover, it is imperative to let the fish brew in seasonings in order to fully absorb their wonderful aroma.

But it is quite difficult to choose a specific composition of seasonings for fish - many culinary experts say that this is almost impossible. The fact is that, firstly, there are a great many species themselves, and secondly, there are even more ways to prepare these inhabitants of the water depths. In addition, it is important to consider, for example, that stewed or boiled fish can give off its flavor more strongly than fried. In this regard, when choosing a seasoning for fish, all these aspects must be taken into account.

Nowadays, it is quite often possible to find on sale a universal seasoning for fish, which is suitable both for preparing first courses and sauces, and fish in fried, boiled or baked form, as well as fish cakes. As you know, for frying, fish is preliminarily rubbed with seasoning half an hour before cooking, and it should be added to soups and sauces shortly before the dish is ready.

Seasoning composition for fish

The composition of the seasoning for fish is considered a classic, which includes ground coriander, dried vegetables (carrots, onions, leeks and garlic), turmeric, paprika, parsley, thyme, ground hot peppers and citric acid. Ideally, a quality product never contains flavor enhancers, stabilizers or artificial colors. Availability a large number table salt is also discouraged.

If you want a more spicy taste, then a fish seasoning based on ground white and allspice, coriander, bay leaves, ginger, dried onions, mustard seeds, thyme and dill are perfect in this case. It is especially appropriate to use such a seasoning for fish that you plan to marinate.

For fried fish, both a mixture and spices in a single form are excellent: black pepper, bay leaves, fennel, almonds, caraway seeds, coriander, dill, curry and garlic. A fish seasoning composition that includes white pepper, tarragon, sweet paprika, dill, saffron, rosemary, turmeric and thyme is considered appropriate for grilling.

In addition, a special seasoning for fish is allocated, which is used for salting, and not for heat treatment... Such an additive greatly simplifies the process of cooking salted fish at home, since the spices 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 version.

Calorie content of seasoning for fish 166 kcal

Energy value of fish seasoning (Ratio of proteins, fats, carbohydrates - bju).

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.

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 their 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.

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.

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. In order for the fish to acquire a special smoked taste and aroma at home, you will need a special seasoning that will mimic the required flavor notes. Liquid smoke or black tea is 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:

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 have a smoked taste, however, 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, but 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 give fish soup not only their taste, but also their 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.

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 and fish dishes are an integral part of the diet of a modern person. Fish is healthy, tasty, and, importantly, it is a low-calorie product. The technologies for preparing fish dishes may differ significantly from different nations, but one thing remains unchanged: seasonings and spices are always used by everyone.

The art of culinary does not stand still, and today fish can be cooked deliciously with such spices that they could not even think of before. And although the fish itself has a neutral odor, it perfectly absorbs the aromas of various spices.

Classic condiments

Of course, the familiar classic is the combination of fish and lemon. You can replace the lemon with a more exotic lime, and add an equally appropriate red or black pepper.

Especially popular white lemon pepper is a unique combination of aromas that creates a fragrant bouquet in the finished dish. Many famous chefs do not recognize any other seasoning for fish other than combining lemon juice with salt and black or white pepper. Perhaps they are right, but, you see, it's so boring ...

Fish, both river and sea, go well with dill seeds, rosemary, thyme, tarragon, basil, marjoram and anise... The main thing is to mix the spices correctly and not to overdo it with their quantity, since the seasonings should emphasize the taste of the dish, and not interrupt it.

It is important to know that European herbs have a mild taste, so it is difficult to spoil the fish with them, but oriental spices must be handled carefully, as they are quite spicy and can easily overshadow the taste of the finished dish.

Fried fish spices

Each spice is individual, and depending on how the fish is prepared, it gives it its own unique aroma. Fried fish drizzled lemon juice or sprinkled with salt and white pepper is incredibly tasty on its own, but it doesn't hurt at all with a little ground coriander, cumin, minced bitter almonds, and even a pinch of garlic. Also leafy greens such as dill, parsley, green onions go well with fried fish.

A simple recipe: chunks of fish prepared for frying are salted, pepper, sprinkled with chopped garlic and herbs, sprinkled with lemon juice and olive oil and leave to marinate at room temperature for several hours. With this preparation, any fish will turn out so that you lick your fingers!

Spices for fish soup

A traditional fish soup set includes spices such as onion, bay leaf, allspice and fresh herbs ... Parsley and celery roots are added to the water even before boiling - they will give the ear a special aroma.

Nutmeg and hot peppers are perfect for those who like it spicier, and sage will add a little bit of pleasant bitterness. For exotic lovers, you can try using a little rosemary - it will give your ear a delicate pine aroma. But these seasonings should be used with great care, as they can easily ruin the mouth-watering ear.

Spices for baked fish

Gourmets and dieters prefer baked fish - this technology maximizes the preservation of all useful and nutrients. The fish can be baked in an open way, but most often it is wrapped in foil - this is how the fish is cooked in own juice and it turns out to be especially tender and aromatic.

Correctly selected fish spices will make fish dishes especially tasty. Experienced chefs know spices that should be used specifically for baking, stewing, frying or salting a product, but there are also universal mixtures.

There are several spice options at once that are ideal for baking in the oven. different varieties fishes. You can cook it both on an open baking sheet and in a sleeve, foil, a special bag, in a form. Regardless of the chosen baking method, it is this type of heat treatment that is considered the most useful and dietary.

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

1. Lavrushka. Perfectly emphasizes the taste and aroma of the treat.
2. Mint and lemon balm. They add "freshness" to the dish, make it taste special.
3. Onions, celery root, fresh parsley, lime and lemon juice. These additives easily remove the specific fishy odor during baking.
4. Oregano, marjoram, anise. Such spices are especially useful 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 probably be useful for all housewives to know which spices are suitable for baking fish. If you want to add spice to the treat, you should use pepper. For example, only black or a mixture of colored ground peppers.

In addition, when stewing fish, you can use:

1. Mustard. Best of all - in grains. They will make the taste of the treat brighter and more refined.
2. Basil and rosemary. These spices are essential for flavoring the dish.
3. 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 the product should be stewed not in oil, but in water.

Ideal spice composition for fried fish

Frying fish is one of the most popular cooking methods. The meat becomes more juicy during the heat treatment due to the addition of oil. And a delicious ruddy crust appears on top.

The flavor 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 at once. The main thing is not to overdo it and not to pepper the fish. The main taste of the dish is easy to interrupt.

Experienced cooks highlight thyme, nutmeg and coriander among the best spices for fish. They are also suitable for frying an underwater inhabitant.

To make the color of the dish more appetizing - ruddy, golden, you can add turmeric to spices for fish. Such a seasoning will definitely appeal to lovers of a sweetish aftertaste 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 can be used both fresh and dried. It must be remembered that dark basil will have to add more than light. The green version of these greens has a brighter taste.

Seasonings for salting fish

To make the fish tastier and more interesting when salted, you should definitely add lavrushka (whole leaves or crumbled) to the marinade for it, colored ground peppers, lime / lemon juice, allspice peas. Of course, citrus fresh is not a condiment, but it can enhance the taste of any fish dish. He will give the marinade a pleasant sourness. All of the above set of spices is suitable for both white and red fish.

If the fillet 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 fragrant 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. They are left in this form for 2 days. Next, all that remains is to salt the mixture.

The recipe for the universal fish mix

If you wish, you can make your own universal spice mixture for fish dishes. It can be added to any kind of treat.

Ingredients:

• 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.

Preparation:

1. Mix the ground peppers. Chop the bitter pod at random. To make this easier, you need to use it already dried.
2. Grind the coriander beans yourself in a mortar.
3. Combine all prepared and remaining ingredients in a common bowl.
4. 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. He 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 .;
• lavrushka - 5 leaves;
• cloves - 4-5 pcs.;
• quality tea (black) - 3 portion bags;
• pepper - 6-7 peas.

Preparation:

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

Leave the fish for 2-3 days.

Spices for fish soup

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

When cooking treats, it is worth adding to it not only whole onions (after making a cruciform incision on one edge) and lavrushka, but also celery and / or parsley root. They will make the taste of the dish brighter and more interesting.

Very delicious broth obtained with caraway seeds and cloves. But paprika, coriander, cardamom and cinnamon when making soup or boiling fish fillet it is better to bypass, although they are still periodically found in unadapted oriental recipes.

Tarragon, rosemary and sage complement the boiled product well, but make the broth bitter. Therefore, they can be selected, for example, for processing fillets in a double boiler.

Having dealt with spicy additives that are ideal for fish, it will be possible to easily compose aromatic mixes on your own. Then the taste of the resulting treats will pleasantly surprise both guests and everyone at home every time.

Fish should always be present in the diet of a healthy person. It contains essential polyunsaturated fatty acids, which have a beneficial effect on the work of the heart and the entire body as a whole. Housewives use various spices to prepare fish dishes. Let's take a closer look at what types of seasonings are needed by river and sea inhabitants, and also consider the options for using herbs for various cooking methods.

Compound

An experienced hostess knows that when buying any product, you must carefully study its composition. Be sure to look at what is written on the package. The presence in the seasoning is undesirable:

• salt;
• Sahara;
• monosodium glutamate and other flavor enhancers;
• preservatives;
• sweeteners.

The natural composition of the seasonings will make your dish taste truly great. Basically, fish seasoning contains various types of peppers, vegetables, garlic, bay leaves, sage, cardamom, oregano, coriander, etc.

Let's take a closer look at how spices affect the final taste of the dish:

• anise or fennel seeds give a sweetish taste;
• camphor basil will give the fish a golden hue;
• oregano powder gives a spicy taste;
• coriander and clary sage add a sophisticated aroma;
• lemon shade can create lemon balm;
• darkening of the surface will help prevent lemon balm;
• will improve the taste of tarragon and thyme dishes;
• black peppercorns will give a fragrant aroma during cooking.

Many housewives know that the specific smell of river fish can be removed by using lemon juice, parsley. But for marine representatives it is undesirable to use spicy herbs with a bright smell, you can only set off their taste with vegetables and peppers.

What is useful and harmful?

Before using a product, we must always evaluate its benefits and harms. Herbs have been used for centuries to enhance the palatability of food. Many of them have a beneficial effect on our body:

• bay leaf helps to strengthen immunity;
• black pepper increases appetite;
• clove and basil flowers help to improve digestion;
• nutmeg will help to strengthen memory and attention;
• turmeric will help reduce the risk of cancer;
• saffron is a phytoestrogen, it is useful for women with low levels of sex hormones;
• the correct functioning of the gallbladder is promoted by cumin;
• dill helps to get rid of bloating;
• mint has a sedative effect;
• curry contributes to well-being.

All these positive properties of herbs are widely known and are used by us in our daily life. But what could be wrong with seasoning?

If it is a mixture of natural herbs, then you will get only the very best from it. It is necessary to beware of chemically synthesized substances. First of all, monosodium glutamate. This ingredient makes the dish delicious, blocks the satiety center in the brain, and you overeat. But everyone knows that systematic overeating contributes to weight gain.

There is also a danger for people with diseases of the gastrointestinal tract. Spices such as chili, hot pepper, garlic can irritate the mucous membrane and prevent scarring of stomach ulcers, duodenal ulcers, and large intestines.

What spices are suitable for different types of fish?

For different ways cooking there are various spices. For example, citric acid is present in the spices for the marinade. Let's see what a frying seasoning may contain, fish broth, baking, pickling.

Frying

There are a lot of peppers in the frying bag different types, herbs, garlic, chopped bay leaves. Experienced chefs it is said that you must first make a mixture of oil and spices. Then coat the pieces of fish with it and fry in a dry frying pan. This will allow the spice to spread evenly during frying.

Other housewives, on the contrary, add only salt to the oil, and sprinkle the rest of the herbs in a piece as they like. With any method of using spices, your fish will turn out to be very tender and tasty.

Extinguishing

The stew contains mainly pepper (its various types), mustard, as well as herbs: mint, basil, lemon balm, rosemary. If you stew river fish, then onions and dill will remove the "swamp" smell and enhance the taste.

They are stewed most often in oil, with vegetables or in various sauces. In the latter case, it is better to add spices to the sauce, so the fish is evenly saturated with all the spices. And when stewing in oil, season the dish 15 minutes before the end of cooking and leave it covered for 10 minutes after turning off the gas.

Avoid using herbs: curry, turmeric, coriander, cinnamon. They overpower the taste of the fish.

In the oven

There are many ways to cook fish in the oven. You can use foil, sleeve, bake on a baking sheet. Also, fish can be baked on the grill, in the microwave, multicooker. In any case, you will succeed tasty dish, and if you choose low-fat fish, then it is also an excellent decoration for the diet menu.

In order to remove the river smell, you can stuff the carcass with lemon wedges, parsley, onions or celery. Be sure to remove the filling before serving.

To enhance the taste sensations use marjoram, oregano and anise. Enhance the taste and add spicy notes to help saffron leaves, ground nutmeg, rosemary, sage. If you like a sweet and sour combination, add to the fish lavrushka leaves, lemon balm, mint. These spices will also add freshness to your meal.

But use cumin, nutmeg, paprika and cinnamon experienced chefs do not advise. When baked, these spices give a strong aroma, which only interferes with enjoying the delicious fish.

Smoking

A rare hostess smokes fish on her own, fearing the complexity of the process. In fact, you need to choose the right spices, and then your household will ask you to smoke the fish over and over again. Use celery to remove the specific "swamp" smell of river fish. It is best placed under the ribs and gills. Grate the whole carcass with one of the following spices:

• paprika;
• saffron;
• tarragon;
• mustard.

They will give a bright, rich aroma. But it is better not to use oriental spices when smoking at all, since their rich aroma will affect the taste.

Cooking

A feature of the spices used for cooking fish is good penetration into the flesh from the broth. If you are unsure of a particular spice, it is best not to experiment with boiled fish.

From classic spices use onions and bay leaves. They make the taste of the broth rich, and the pulp tender and aromatic. To add spice, use peppers... It can be ground black or peppercorns, white and red peppers are well suited. It is worth remembering that these types are sharper than the usual black, so they should be added 2-3 times less.

Celery and parsley are great additions to fish broth. They will add richness to the finished dish. Parsley will add freshness and remind you of summer days. Muscat, rosemary, saffron, sage will add a slight bitterness to your dish.

Remember that cinnamon, turmeric, coriander, paprika, caraway seeds will not be able to diversify the taste of the finished broth.

For salting

Salted fish is delicious. On its basis, you can make hundreds of appetizers and salads for festive table or everyday life. It is not at all necessary to buy a ready-made product, you can marinate the fish at home. To do this, use only fatty varieties (mackerel, salmon, trout, whitefish).

When salting red fish, it is desirable to add not only salt, but also dill, parsley, bay leaf, lemon... Lay out on top onions, cut into half rings, black peppercorns. But you will get spicy salted herring if you add cloves, coriander, allspice, bay leaf. For all other types of fish, you can use basil, oregano, fennel, basil, citric acid, dried garlic and parsley.

For a couple

For adherents of the principles of good nutrition or diet, this is one of the most popular cooking methods. When steaming, no carcinogens are formed, the calorie content of the dish does not increase, all the useful properties of the product are preserved.

It should also be remembered that at proper nutrition flavor enhancers should not be used. Use seasonings carefully, otherwise they will only awaken the appetite and will not give a feeling of fullness. Apply bay leaves, peppercorns, parsley stalks. All of this should be added to the water you use for steam cooking.

How to use it correctly?

In order for the seasoning to fully open up and give all its best aromas to the dish, it is necessary to observe the technology of its application.

• Before frying the fish, it is necessary to make a mixture of spices, salt and vegetable oil... Then evenly apply it on the pieces and only then fry in a dry frying pan. Sprinkle the fish with lemon juice for a sour note before frying.
• When stewing, seasonings are added 15 minutes before the end of cooking. After turning off the gas, you must close the dish with a lid and let it brew for 10 minutes.
• Baking is a creative process. Here you can experiment with both the amount of spices and their composition. For river fish, be sure to use onions or parsley to remove the specific smell. You can also use lemon wedges, celery root. Typically, these ingredients are removed before serving. However, onions baked in fish juice are a delicious delicacy.
• It is necessary to cook fish with all the spices at once, so the pulp will absorb all the aromas and tastes as much as possible.
• For pickling, combine the herbs with salt and spread evenly over the carcass or pieces. Be sure to pour vegetable oil on top of the fish.
• As mentioned above, don't get carried away with spices if you are steaming. Best of all, if these are the simplest seasonings: bay leaf, peppercorns, parsley. If desired, fillet slices can be laid out on fresh parsley stalks. This will give the dish a special flavor and aroma.

How to do it yourself?

The store sells ready-made seasoning mixes. Sometimes we don't really like their composition. In such cases, you can make your own spices. It’s quite simple. You only need to mix the right ingredients and your masterpiece is ready. For long-term storage of spices, choose only dried herbs. If you plan to use up the seasoning in the coming days, you can use fresh ones.

Let's take a look at the process of making a spice from dry vegetables. You will need dried garlic and carrots, coarse salt, ground parsley root, a mixture of ground spices, turmeric, marjoram. Put prepared food in a mortar heated in a water bath, grind it. The spice is ready when you smell the delicate aroma.

If you don't have a mortar, a blender is fine. You need to get the mixture to settle a little. Be sure to place the spice in a container without air access... Store this seasoning in a cool, dark place.

For marine fish species additionally use camphor basil, crushed anise. These components create a golden crust during frying, enrich the taste with notes of sweetness. Lemon juice or lemon zest gives the dish a unique aroma. Add them when frying or roasting fish, then you can enjoy the taste with hints of acid.

For the fresh herb seasoning, finely chop onions, carrots, garlic, parsley, dill... Mix everything, arrange in packing bags. Freeze the mixture.

Add a little seasoning as needed when baking, stewing, or boiling the fish.

For information on how to make a seasoning with your own hands, see the next video.

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 aroma, 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 - contributes to the exquisite aroma of fish.

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.

Our exciting journey into the world of spices and fish begins with statistics. Before determining which spices for cooking fish should take an additional place in our kitchen, it would not hurt to clarify: how many spices and spices are there in the world? Surprisingly, you will not find a definite answer to this simple question. In a word, a lot. Truth, famous chef international class, the judge of the television project "Master Chef" Hector Jimenez-Bravo calls the figure 5 thousand, based on the information of an old cookbook, which is called “Five thousand spices”. By the way, in this encyclopedia, spices include onions, garlic, sugar, honey, and vinegar.

The world community defines saffron as the "king of spices". A "royal fish", i.e. queen - red fish (sturgeon, beluga, stellate sturgeon, chum salmon, pink salmon, etc.) Red means beautiful, rare and valuable. As it should be, kings and queens are made by the retinue, where each has its own place. So it is with fish. Skillfully selected spices will make a natural soft and delicate taste any kind of marine life is truly royal.

Some world-famous chefs believe that any spices are suitable for fish and their choice is unlimited. Others strongly disagree with this, and insist on the careful use of spices for fish, compiling a specific list of the main spices and seasonings for different methods of cooking fish:

1. for soups, broths, fish soup;
2. for frying;
3. for stewed fish and boiled;
4. for baking;
5. for pickled fish and balyk;
6. for dried fish.

Each cooking method involves the use of its own set of spices and herbs. Nevertheless, a list of the main spices for fish is indicated, which presupposes a combination with each other and excludes interaction with spices of a different series (spices for meat, for baking, etc.)

What spices are added to fish?

• salt, pepper (black, red, white, pink), bay leaves, vinegar, parsley and dill are our traditional self-explanatory set;
• allspice - very strongly emphasizes the taste of fish;
• saffron - spice No. 1 for red fish: aroma, taste, color;
• star anise (many know as anise) - has a very strong aroma and less strong taste. The crushed seeds, combined with other spices, will improve the aroma of the fish and give a sweetish taste;
• cumin - has a mild taste, but a strong smell. Add it a little to fish, and the taste will become unique;
• coriander - has a light smell and a very rich taste. To feel the entire aroma, you need to crush it a little;
• oregano (oregano) - has a very rich taste and aroma. It goes well with black pepper, basil and rosemary.
• basil - gives the fish a beautiful golden color and additional aroma and sweetish taste;
• fennel is considered an ideal seasoning for fish. Gives it a fresh lemon flavor.
• marjoram - gives the fish a spicy, rather persistent smell;
• tarragon - used to improve taste;
• curry - "golden" seasoning will give color and amazing aroma;
• rosemary - goes well with any fish, not imposing the taste of spices, but shading the prepared dish.

A small list of spices for fish is not universal, because both professional chefs and we - amateurs, certainly have our favorite spices and seasonings, proven over the years. Let's remember the most important rule of using spices for fish: spices can emphasize or change the taste of fish. And they can spoil, if you use them thoughtlessly, with large spoons, without taking into account the specifics of the product.

A quick and favorite way of cooking fish will give you extraordinary pleasure if you use fine spices: garlic, sweet paprika, coriander, basil, cumin, black pepper, turmeric, hot paprika, ginger, thyme, salt, lemon peel. For salmon with appetizing crust use lightly crushed coriander kernels, and fennel is great for any grilled fish.

Spices for fish in the oven

Fish with spices, baked in the oven, usually loses its natural taste, but gains a new one - delicate and aromatic. Many consider such a dish to be festive and gladly use fragrant spices: rosemary, fennel, marjoram, sage and, of course, lemon wedges. Fish is very fond of herbs and absorbs their aromas well. Classic herbs - parsley, dill, marjoram, tarragon and thyme, which have a pleasant aroma, go well with any fish, and without imposing their taste, make the dish aromatic and appetizing.

Spices for preparing fish

If you intend to prepare fish with spices, the marinade, which professionals call divine, is best suited. It contains: 2 tablespoons basil, 2 tablespoons dry parsley, 1 teaspoon oregano, 2 tablespoons fennel seeds, 1 teaspoon dried garlic, 1 teaspoon lemon peel, salt, bay leaf.

• The marinade filling itself can be prepared in several ways, of which the following is considered universal: the prepared spice mixture is brought to a boil in 1/5 of the water (from the marinade dosage), covered with a tight lid and insisted for 30 minutes. Then boiled brine is added to the contents (4/5 of the marinade dosage).
• If you have 0.5 kg of fish fillets, for the brine you will need: 100 ml of hot water, 100 ml of vegetable oil, an incomplete tablespoon of salt, ½ tablespoon of sugar.

• the first option: coriander, caraway seeds, allspice, bay leaf, salt, saffron;
• the second option: cilantro, marjoram, chaman, bell pepper, paprika, sumac, suneli hops, saffron;
• the third option: salt, sugar, saffron, juniper, star anise, pink pepper, lemon zest, dill.

Spices for red fish

Red fish is the most famous delicacy of the sturgeon breed. The "unbeaten" record of the "king-fish" caught back in 1934 was the weight - 1 ton 300 kg and the amount of caviar in it - 225 kg. As befits "kings", red fish loves more refined seasonings, with a rich taste and aroma:

• saffron - for red fish it is an irreplaceable spice, reveals its taste, aroma and color;
• ginger - spicy and rich taste;
• oregano - the taste and aroma goes well with black pepper, basil and rosemary;
• fennel - will add piquancy and sweetish taste;
• juniper berries - slightly tart and sweetish, but very fresh taste;
• black pepper, paprika, pink pepper;
• dill and basil.

The variety of fish and spices on store shelves around the world is impressive. And not only by its quantity, but also by its cost. So, in 2013, the news about the purchase of bluefin tuna weighing 222 kg for $ 1.76 million at the Tsukiji fish market (Japan) spread all over the world. Small piece this giant fish, then cooked in a restaurant in a special way with spices and herbs, cost 20 euros. A small portion of fugue fish, a delicacy of Japanese cuisine, whose poison is 25 times stronger than curare and 275 times more toxic than cyanide, costs $ 500. And dumplings with the meat of a torch fish emitting a blue-green color, again cooked with skillfully selected spices, became the most expensive dish planets: the cost of one serving is incredible money - two thousand dollars.

The "spicy" business is not inferior to the profitable fish business. According to the Guinness Book of Records, the first place for the most expensive spices can be claimed: ginseng root, saffron, natural vanilla, cardamom, nutmeg and pink pepper. For example, twenty-six grams of wild ginseng root is worth $ 100,000 (1 gram - $ 3846), and 1 kilogram of saffron costs six thousand dollars (1 gram - $ 600).

What is the secret of spices and how you can use them with seafood so that cooked fish with spices reveal all its taste - this is about this article.

Experts have identified three main functions of fish spices:

Function one: Spices can enhance the taste, not interrupt it.

A unique country that has managed to bypass meat in gastronomic affections and find all the nutritional elements in fish is Japan. This country has never experienced a shortage of seafood. There are 3492 species of fish, molluscs and marine animals in the waters of Japan (v. Around the World). Every Japanese eats more than seventy kilograms of fish products a year (about 200 grams daily) and lives longer than any other person on the planet.

According to the World Health Organization, the population of Japan is the oldest in the world (25.6%), and the Japanese live long because of their lifestyle and diet. In Japan, any fish is eaten: boiled, fried, raw and even live, lightly scalding it with boiling water. The Japanese honor nature and therefore preserve the properties of its products as much as possible. Cooked fish with spices will have a natural taste, but will acquire a touch of freshness and piquancy.

Function two: Spices can change the taste.

In China, they don't pay attention to the original taste of the fish. It is believed that the sophistication of the taste of fish dishes depends on the spices. Delicious fish will turn out only in one case: if the necessary spices are used at each stage of preparation. Chefs Chinese food claim that all their skill lies in spices. And it is true. You can be sure that you are eating chicken, but in reality it will be fish. Skillfully combining spices, Chinese chefs will change the taste of familiar products beyond recognition.

In China, spices are compared to the varied colors used by artists. Combine them correctly and you have a masterpiece.

Function three: Spices suitable for fish can spoil the taste of the product if you do not know the proportions and rules for their use.

Unfortunately, this place belongs to us. Common spices such as bay leaves, pepper, vinegar, salt, dill, and parsley needed to be supplemented with time and information. But the inept use of knowledge and the proportions of the use of spices rendered a disservice: they went too far with spices - and instead of fragrant fish they got an unpleasant and sharp bitterness of an unattractive dish. Efforts to correct the taste do not lead to the desired result.

Bibliography:

1. V.V. Pokhlebkin. All about spices. Food industry, M., 1975
2. Guinness Book of Records
3. A. Kalycheva. Mysterious Japan. Fushigi Nippon 2007-07-17
4. India. Spices and herbs. f. Around the World, 2005
5. O. Terentyeva. Mysteries of the East. f. Murana, No. 5,2012
6. I. Lazerson. Principles of home salting of fish.
7. A. Smoke. Recipes from the chef. Cookbook. 2013

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 the delicate taste of boiled fish, suitable for baking and frying.
• When cooking fatty varieties, it is customary to add fennel.
• Mustard goes well with boiled fish and is 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. Although not all culinary schools give such recommendations. 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 You can choose more spicy and aromatic seasonings. Dill, black and red thyme, caraway and oregano are the best to emphasize the taste of river fish. Onions and garlic are almost always added during the preparation of such dishes. For juiciness and aroma, you can sprinkle the fish with lemon juice. And those who love spice use curry or. At the same time, sea fish itself has a strong taste and aroma, so spices should be selected carefully. Garlic, onion, cumin, ginger, and lemon zest are best used. But it is better not to experiment with hot spices, 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. An original and tasty dish will turn out with this set of spices: salt, pepper, garlic and herbs. All this must be mixed, roll the pieces of fish in spices, pour over with 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. For a more sophisticated spicy aroma, add 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 obtained 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.