Spices for fish - how to prepare an original and tasty dish

Seasoning for fish is used to prepare a variety of dishes. The broth with cloves and cumin is incredibly tasty. But cardamom and coriander should be avoided when preparing fish soup. In turn, when using a double boiler for heat treatment of fish, you should give preference to rosemary and sage.

The most popular spices for fish

In the process of preparing fish dishes, both dried spices and fresh herbs will be useful. In this case, the method of heat treatment of food must be taken into account. When stewing, baking in the oven and frying fish, it is not advisable to use coriander and cardamom.

The most popular spices for fish include:

• oregano. This spice goes well with basil and rosemary. Oregano has a rich taste and aroma;
• curry. The spice gives the dish a wonderful aroma and a “golden” hue.
• saffron. It is called the No. 1 spice for red fish. Saffron can enhance the taste and aroma of a dish;
• basil. The seasoning gives the fish slices a sweetish taste and a beautiful golden taste.

The taste of gourmet dishes is perfectly enhanced by a mixture of white, red and black pepper.When preparing culinary masterpieces, Provencal herbs are often used.

Spices for frying fish

When preparing fried fish, the following seasonings are actively used:

• fresh greens. It is added to the dish at the end of cooking;
• garlic. The vegetable helps improve the taste of the dish and gives it an original aroma;
• turmeric. The spice gives the dish a pleasant golden hue. It significantly improves the taste of food.

Spices for fish soup

When preparing river fish soup, the following spices are usually used:

• caraway. The spice gives the dish a slight spiciness and significantly improves its taste;
• Bay leaf. It is placed in the ear about 5 minutes before the rich soup is ready;
• carnation. As a rule, a small amount of spice is added to food a few minutes before the end of cooking.

You should refrain from using seasonings for fish soup such as:

• sage, dill. They are able to interrupt the natural taste of fish soup;
• rosemary. When it is added, the ear acquires a very specific, “pine” aroma.

Seasonings for dried fish

The following spice mixtures are well suited for cooking fish:

• first set of spices: cumin, black pepper (in the form of peas), coriander, bay leaf, saffron, salt;
• second spice mixture: granulated sugar, salt, juniper, star anise, red pepper, orange zest, dill.

How to prepare ready-made spice mixtures for fish yourself

You can make a universal mixture for preparing your next culinary masterpiece yourself, with your own hands. To do this you will need the following ingredients:

• 1.5 teaspoons coriander;
• mix of ground peppers (3.5 teaspoons);
• 3 teaspoons salt;
• 1/3 pod of hot pepper;
• 2 dessert spoons of powdered sugar;
• 6 teaspoons of dried garlic.

The process of preparing the finished spice mixture is not difficult:

1. You need to combine the mix with pre-chopped hot pepper.
2. You need to grind the coriander grains yourself in a mortar.
3. Add all remaining ingredients to the container.
4. Cover the dish with a tight lid. Shake the container gently.

There is another way to prepare universal seasoning for fish. It is recommended to do it in small portions, intended for use within 2-4 weeks. In this case, the mixture for preparing fish dishes will not have time to lose its aroma.

The universal mixture includes:

• 1 part (1 tsp) dried garlic;
• 1 tsp parsley;
• 1 part salt;
• 0.5 tsp mixture of peppers (in the form of peas);
• 1 part dried carrots;
• 0.5 hours each of marjoram and turmeric.

Note! Marjoram is a fragrant spicy plant with an original aroma. The beneficial properties of the herb are due to the presence in its composition of a large number of chemicals (vitamins B, C and E, ascorbic acid, tannins).

All products are heated in a separate frying pan until a rich aroma appears. After this, the mixture must be poured into a dry mortar. It is gently rubbed after cooling. The mixture is stored in a small glass container with a sealed lid, in a place reliably protected from sunlight.

Spiced fish recipes

Fish and chips

To prepare fish and potatoes you will need:

• 300 grams of fish fillet;
• 1⁄2 part package of butter;
• 7 potatoes;
• 1 onion;
• 0.1 kg sour cream;
• spices for fish (basil, oregano).

Step-by-step sequence of cooking:

1. The fish fillet is cut into neat slices.
2. Potatoes are peeled.Then the vegetable is cut into small circles.
3. The baking dish is greased with butter. After this, half the potatoes are placed in it, and spices for the fish are added.
4. On top should be fish fillet, the rest of the potatoes, and onions.
5. The dish is peppered, sprinkled with cheese, and topped with sour cream. It needs to simmer for about 30 minutes.

Pink salmon in the oven

The recipe for cooking delicious pink salmon in the oven is also quite simple. You need to stock up on the following ingredients in advance:

• 1 teaspoon ground black pepper;
• a small amount of table salt (1/2 teaspoon);
• 3 thin slices of lemon;
• 1 teaspoon dried onion;
• ground cumin (1/2 teaspoon);
• 0.3 kg pink salmon fillet;
• 1 teaspoon olive oil;

Recipe:

1. Ground black pepper is mixed with onion, pepper and salt.
2. The fish fillet is brushed with oil and sprinkled with seasonings.
3. Pieces of fish are evenly distributed on a baking sheet, which is previously covered with foil. At the same time, put a lemon (1-2 slices) on each slice of pink salmon.
4. The fillet is baked for 10 minutes at a temperature of 200 degrees.

There is also a popular recipe for cooking pink salmon steaks with honey in the oven. For this you need the following ingredients:

• 10 ml honey of liquid consistency;
• a little mustard (about 2 teaspoons);
• 2 pink salmon steaks;
• pepper and salt (to taste);
• 100 ml lime juice;
• 5 ml flaxseed oil.

The recipe for making pink salmon with honey is presented below:

1. Mustard must be mixed with honey.
2. Rub pink salmon with pepper and salt and sprinkle with lime juice.
3. The fish is smeared with a sauce made from honey and mustard.
4. Pink salmon is wrapped in a baking sleeve.
5. The steaks are placed in a special heat-resistant glass container.
6. Pink salmon must be cooked in the oven for 20 minutes at 170 degrees.

Pollock in the oven

To cook pollock in the oven with ginger and lemon you will need:

• 800 grams of fish fillet;
• 1 lemon;
• a piece of ginger root (about 10 mm);
• 3 garlic cloves;
• a little sage;
• 30 ml linseed oil;
• 1⁄4 teaspoon pepper (ground red);
• lime juice (20 ml);
• 1⁄2 teaspoon salt.

The step-by-step algorithm for preparing a dish is not complicated:

1. Carefully remove the zest from the lemon. Then it is crushed.
2. Separate several slices from the lemon zest. The juice is squeezed out of the remaining part.
3. Grind ginger root, sage and garlic. The resulting mixture is combined with linseed oil, lemon juice, pepper, salt, and lime juice.
4. Pollock is poured with sauce and left in the refrigerator for 2-3 hours.
5. Then the fish needs to be placed in a baking dish. Place an orange slice on each of the pollock slices.
6. The dish is cooked in the oven for 15-20 minutes.

Trout in the oven

Trout slices in the oven with cheese are prepared from the ingredients listed below:

• 1 garlic clove;
• 10 ml olive oil;
• a little dill;
• 1 tablespoon mustard;
• 50 grams of Gouda cheese;
• 5 tablespoons breadcrumbs;
• 600 grams of fish fillet;
• 2 tablespoons Calve mayonnaise.

Cooking trout follows this plan:

1. First you need to chop the garlic cloves and dill.
2. The cheese is grated on a grater with small holes.
3. In one container combine Calve with a garlic-mustard mixture, in another - Gouda, dill, breadcrumbs.
4. The baking container is covered with foil (it is greased with oil in advance). Place the fish in a convenient form, coat it with Calve, and sprinkle with a breading mixture with dill and cheese.
5. The dish needs to be cooked in the oven for about 20 minutes.At the same time, the temperature is maintained at 200 degrees.

In conclusion, it should be noted that when preparing fish, it is necessary to strictly observe the proportions of the use of spices. If you overdo it with spices, the dish may acquire a sharp, unpleasant bitterness.