The fish contains irreplaceable 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 dishes.
Suitable seasonings for fish
The precise and correct application of spices is a delicate culinary art. Different spices are suitable for fish. The palette of spices used in national culinary traditions is very diverse. Plants that grow well in this region are often used. But today almost any spice and seasoning for fish can be found everywhere.
How to choose a seasoning for fish
Fish of different types go well with lime, lemon, parsley, parsnip and celery roots. Fish can be cooked with dill seeds, basil, tarragon, marjoram, anise, rosemary, fennel. Red, black and allspice can be called an irreplaceable seasoning for fish.
Seasoning mixtures can be varied with coriander, cumin, oregano, nutmeg. Onion, sage, garlic, white mustard, lavrushka, thyme, peppermint and lemon balm are suitable for fish dishes.
Of course, the main thing is to correctly mix spices and not overdo it with their quantity. Spices should complement and beautifully emphasize the natural flavor of the fish, not interrupt it.
The choice of spices will depend on the processing method (boiled, baked, fried, stewed, dried, smoked fish). For example, you can use the same seasonings for freshwater and saltwater fish, but the finished dish tastes differently.
