2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
There are a lot of spices for fish, and they all change its taste. Cooking is developing, and now many combinations are already discovered, which a few decades before could not even be thought of. So, what spices make fish better and tastier? Understanding.
Classic
The best seasoning for fish was, is and will be lemon. It is suitable for both marine and river species. Black or red ground pepper will also work well with any fish and any cooking method.
Lemon white pepper is very fragrant, fragrant and gives unique flavor nuances to the product. This seasoning for fish is a favorite of many culinary experts known throughout the world. Of course, this is a very winning spice, but already boring.
Other great options are dill seeds, rosemary, thyme, anise, tarragon, basil, thyme. But with such spices, moderation is important, because they have a very rich taste and smell that will easily kill the fish.
Seasoning for fried fish
Most often fish is fried. For this method, it is best to choose spices with a rich smell and harsh taste. Professionalsrecommend choosing cardamom, nutmeg, basil (both dried and fresh), coriander, cumin, ground almonds or garlic. Green onions, dill or parsley will serve as an addition to fried fish.
Recipe for fried fish
Sprinkle any fish you like with s alt, black pepper. Add olive oil and lemon juice. In such a marinade, the fish should be at least two hours. After that, it is fried and served at the table. Bon appetit!
Soup spices
The most popular seasonings for fish cooked in this form are bay leaf, onion, allspice and, of course, fresh herbs. In the correct cooking option, celery root and parsley root are dipped in water before boiling.
For lovers of spicy, chopped nutmeg or red hot ground pepper is perfect. Spicy bitterness will provide the addition of sage.
If you add a little rosemary, then the fish soup will acquire coniferous notes. Again, all spices should be used in moderation so as not to clog the taste of the fish soup.
Spices for baking
People who prefer to bake fish, it is very important to choose the right spices. You need to understand which seasonings are suitable for baked fish, and which ones can ruin it. For example, s alt, black or white ground pepper, lemon juice will absolutely be in place. Sprigs of basil, rosemary or thyme will also set off the delicate taste of the fish. A very original and very tasty solution would be to coat the carcass with horseradish or mustard. spicybitterness will be in place, but the main thing is not to overdo it.
Crushed celery seeds, chopped parsley, chopped coriander are also acceptable for use in baked fish.
Delicious baked fish recipe
Half rings of onion and lemon rings are placed on foil. Place the fish on top, grated with ground black pepper and s alt. A little spices that you like are sprinkled on top of all products. Such fish in finished form emits an incredible aroma and has a pleasant taste. Bon appetit!
Spices for s alting
Which spices to choose for s alting fish depends on taste preferences. Someone has enough s alt and sugar, and someone likes the fish to have a richer taste.
The most popular fish seasonings are cumin, bay leaf, ground black pepper, tarragon, fennel, white lemon pepper, nutmeg, ground black pepper, basil sprigs and red hot ground pepper.
Spices for grilled fish
Most professional chefs recommend not seasoning fish for grilling. But if, nevertheless, a desire to diversify the taste has arisen, then mineral water in combination with one of the spices will be an excellent option for a marinade. These spices are saffron, mustard, sweet paprika, tarragon.
Homemade spice mix
Often, store-bought fish seasonings are loaded with chemicals and artificial additives. You can make a homemade mixture and use as needed. It will turn out tastier and he althier thanshop options.
Ingredients:
- dried basil - tablespoon;
- dried crushed rosemary - tablespoon;
- dried parsley - tablespoon;
- sea s alt - 2 teaspoons;
- ground black pepper - 2 teaspoons;
- dried sage - 2 teaspoons;
- dried thyme leaves - 2 teaspoons;
- dried marjoram leaves - 2 teaspoons;
- dried oregano leaves - teaspoon;
- celery - teaspoon;
- chopped garlic - teaspoon.
Cooking method
All components are mixed in a deep bowl. Pour into a resealable container and store in a dry, dark place until use.
Fish must be eaten necessarily and in different ways. And in order to try something new every time, it is enough to add certain seasonings. Then any fish dish will sound different from time to time. But all spices must be used very carefully so as not to spoil such a delicate product.
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