Fish contains essential substances – trace elements and vitamins, which are so necessary for the human body. Therefore, fish dishes are an integral part of our diet. In addition, fish dishes are very tasty and not as heavy as meat.
Suitable seasonings for fish
Exact and proper use of spices is a subtle culinary art. Different spices are suitable for fish. The palette of spices used in culinary national traditions is very diverse. Often use those plants that grow well in this region. But today everywhere you can find almost any spices and seasonings for fish.
How to choose the seasoning for fish
Different kinds of fish are well combined with lime, lemon, parsley, parsnip and celery. Fish can be cooked with seeds of dill, basil, tarragon, marjoram, anise, rosemary, fennel. The indispensable seasoning for fish can be called red, black and allspice.
Seasoning mixes can be varied with coriander, cumin, oregano, nutmeg. Fish dishes include onion, sage, garlic, white mustard, laurel, thyme, peppermint and lemon balm.
Of course, the main thing is to correctly mix spices and not to overdo it with their quantity. Spices should complement and beautifully emphasize the natural taste of fish, and not interrupt him.
The choice of spices will depend on the processing method (boiled, baked, fried, stewed, dried, smoked fish). For example, the same seasonings can be used for freshwater and saltwater fish, but the taste of the finished dish will be different.