How To Cook Suitable Spices For Sea Fish Depending On How It Is Prepared - Recipe

The variety of sea fish is huge, as are the ways of preparation. Delicious end results are obtained, of course, with the use of the right spices , which should not be heavy and strong, because they only aim to complement the already rich taste.

We will see what aromatic additives are good to use, depending on the chosen method of heat treatment, and we should not overdo the quantities so as not to spoil the delicate taste of the fish dish.

Frying

All types of sea fish can be fried, and some even without the use of fat (for example: mackerel, oily herring, sturgeon, flounder).

Spices :

• ground pepper (allspice, black, red, white): moderate flavoring will give the dish not so much sharpness as it will enhance the natural taste of the fish;
• grated ginger or nutmeg - sharpness is their role, they will hardly spoil the sea flavor;
• oregano and thyme - add a slight spiciness to the food;
• balm - gives a touch of freshness to the saturated flesh of the fish.

Fried sea fish does not go well with cardamom, cumin and coriander, because they will spoil the dish, making it too rich and spicy.

Choking

The stewed fish retains its appearance by absorbing the sauce or juice from the vegetables with which it is prepared.

Most suitable spices :

• allspice - a rich aroma gives this spice, not lost in the sauce or juice of the dish;
• bay leaf - add carefully at the end of cooking the fish, the purpose is to enhance its specific iodine taste;
• mustard - can be put in the sauce in which the fish is stewed, this will give a sour-sweet sharpness;
• ginger and nutmeg - their task is spiciness and enhancement of taste;
• garlic - an indispensable companion of fish during stewing, giving it a burning taste without harming the main aromas.

The use of mint, dill, sage, curry, turmeric, coriander, cumin is not recommended.

Boiling

Many chefs advise not to use spices when cooking sea fish, but if you want to put such in the broth, then trust:

• onion and parsley - saturate the liquid, not allowing the fish to become dry even when overcooked;
• bay leaf and ground black pepper - with their help the meat and broth are tastier and more fragrant;
• cloves - small amounts of it will make the dish more spicy.

Oriental spices and aromatic herbs are useless in cooking because they will oversaturate the broth and will not allow the fish to absorb the aroma.

Baking

Roasting allows the fish to retain the maximum amount of nutrients and its natural taste. Do not use too saturated flavors, strong eastern additives. Bet on lighter and fresher options, for example:

• salt, lemon juice and onion - are absolutely suitable for such processing of fish;
• rosemary - a small bunch of it will not only decorate the finished dish, but will also enrich it further;
• basil, dill, savory - sources of aromatic freshness;
• turmeric or ground red pepper - if the dish needs refreshment, put some of these additives;
• ground bay leaf, allspice, ground celery - enhance the taste of sea fish, adding a drop of sharpness and pleasant aroma.

Do not use coriander, cumin, cardamom, as they are too saturated and will spoil the dish.

Smoking

The processing of fish with the help of aromatic smoke does not need additional flavoring. A little salt and serving on a bed of fresh green spices and leafy vegetables are quite sufficient.
However, you can take advantage of:

• Black pepper grains;
• Bay leaf;
• cloves.

See also :

Suitable spices for river fish depending on its method of preparation