Spices for fish

Fish dishes are an integral part of our diet. Fish are necessary for the human body, because it contains very useful, we can say, irreplaceable substances - vitamins and trace elements. In addition, fish dishes are not as heavy as meat dishes, but they are no less tasty.

Gourmets of most countries of the world adore different dishes from different kinds of fish. Culture and technology of cooking fish from different peoples have been practiced for millennia in authentic folk traditions.

How not to be mistaken with spices for fish

To cook delicious, we use various spices for fish. The correct and accurate application of spices is subtle culinary art, but it is tasty to eat and well-cooked by many. We learn to cook with others, using cookbooks and the Internet. Which seasonings are suitable for fish? You can answer: the most diverse. The range of spices used in national culinary traditions is very diverse. Often the plants that grow in the region are more used. However, at the present time almost any (at least very many) spices and spices for fish in one form or another can be found practically anywhere in the world (at least in relatively civilized places), using which one can prepare various dishes . Than to season a fish? This question is asked and novice chefs, and housewives, who want to learn delicious, exquisite and unusually prepare. Of course, it is useful to learn something new even to virtuoso specialists, as culinary art develops.

Choose the right spices for fish

In general, the fish of different species blends well with lemon, lime, herbs and parsley, celery, parsnip. Prepare fish with herbs and dill seeds, tarragon, basil, rosemary, anise, marjoram, fennel. Excellent seasoning for fish - black, fragrant and red pepper. You can vary the mixture of seasonings with cumin, coriander, nutmeg, oregano, curry. Not bad approach to dishes from fish onions, garlic, sage, white mustard, thyme, bay leaf, peppermint and lemon balm. Certainly one can say that many other spices and seasonings are suitable for different dishes from fish, the main thing is to mix them harmoniously and not overdo it. Properly selected spices for fish should beautifully emphasize and complement its natural taste.

Of course, much depends on the way of processing (we use fish in boiled, baked, fried, stewed, dried, smoked marinated, and even almost raw kinds).

Spices for sea fish can be used the same as for freshwater, but the taste of the cooked dish will naturally be different.