Fish occupies a special place in cooking. This is due to the huge variety of types and recipes for their preparation. In order for fish dishes to be successful, it is important to know what spices we can use depending on the type of water representative and the way we will cook it.
We will pay attention to this or more precisely to the spices for river fish .
River fish do not have strong taste qualities. This requires the additives and herbs used in the preparation to be fragrant, spicy.
Frying
Frying is among the most popular heat treatments not only for fish. In this way, the dishes acquire a specific taste and the dried meats become juicier due to the fat they absorb.
As for fish, salt and various types of pepper are among the must-haves. The salt is added to the fat, so the fish will absorb as much as it needs.
When frying, you can also add :
- garlic - small amounts of hot vegetables will improve the taste of the dish;
- coriander, thyme, grated nutmeg - make the taste more pronounced and unique;
- turmeric - gives a rich yellow color and sweet taste;
- basil, dill, parsley, savory, lemon balm - these spices are finely chopped and added to the fish at the end of cooking to give more freshness to the dish;
- lemon juice - a few drops of citrus liquid will remove the smell of river fish.
Choking
Most often, fish is stewed in fat, sauces or vegetables. A little spice will only make it taste better.
- mustard and pepper: give sharpness;
- mint, basil, balm or rosemary - fresh aroma of herbs is never superfluous, it is important not to overdo it;
- all kinds of onions, dill - enhances the taste of river fish.
Unsuitable for use in stewing river fish are strong curry, coriander, turmeric and cinnamon.
Boiling
Boiling the fish in a large amount of liquid makes it somewhat difficult to choose the right spices, because the latter must be able to penetrate the meat through the broth.
Feel free to bet on :
- onion and bay leaf - with their help the liquid becomes more saturated, in addition, the river smell of fish is removed.
- hot peppers - give a slight sharpness to the meat; peppercorns are also suitable;
- celery and parsley - saturate the taste;
- saffron, nutmeg, rosemary, sage - leave a bitter hue in the broth, giving the fish only the necessary taste improvement.
When cooking, it is not appropriate to use cinnamon, paprika, turmeric, coriander, cumin, because they flavor the broth without reaching the fish itself.
Baking
With or without foil, in the oven, microwave or on the grill, baked river fish is delicious and dietary. With such heat treatment it is good to season it with herbs, sprinkling on all sides.
- marjoram, anise, oregano - enhance the taste;
- onion, celery parsley - remove river odor;
- bay leaf, lemon balm, mint - give a fresh flavor and can sweeten the finished dish;
- turmeric, coriander, thyme - make the taste rich and spicy.
Do not use nutmeg, paprika, cinnamon and cumin when roasting, as they will spoil the taste of the fish.
Smoking
Smoked fish has a specific aroma and taste that do not need reinforcement. However, you could add a little celery under the gills, which will make the aroma even more pleasant.
Other spices that will not adversely affect the finished fish are mustard, ground red pepper, saffron and tarragon. With one of them rub the product on all sides and then subject to smoking.
Oriental spices would give the dish a special flavor, so do not include them in the flavoring.
Look more:
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