It is not so easy to prepare an ideal fish dish, and you cannot do without seasonings and spices in this matter. This delicate meat absorbs all smells and tastes, so you need to be extremely careful when culinary experiments are carried out on it.
One of the most popular cooking methods for fish is pan-frying or grilling. It's simple, easy and fast, and it preserves the texture of the fish. A fried dish will perfectly complement large ground peppers, garlic, basil, fennel, paprika, coriander, thyme, lemon balm, caraway seeds, cardamom, nutmeg, and any greens can be used for a beautiful presentation on the table.
For grilling, it is better to marinate the fish in mineral water with tarragon, saffron, paprika or mustard for several hours.
There is one subtlety in this cooking method - you can only choose those seasonings that, despite the water, are well absorbed into the meat. Bay leaves and onions are suitable for sea fish, but they should not be cooked with river fish - they completely kill its taste. For lovers of spicy dishes, black and red peppers will become indispensable, nutmeg, saffron, sage and rosemary will improve the taste of boiled fish. And it is better to refuse cinnamon, caraway seeds, turmeric, coriander and paprika - they will leave their aromas in the water and will not be able to make the meat more aromatic.
You can also steam the fish. In this case, you need to add very little seasonings, because they will open in the fish juice. Marjoram, rosemary, parsnips, black and red peppers, mustard, tarragon and mint are suitable for this dish.
For fish broth, you should not choose hot spices, otherwise they will kill the taste of the dish. In no case should you add bay leaves to such soups, and you should also not experiment with dill.
It is better to put caraway seeds, cloves or black pepper in fish broth. These spices will help to fully reveal the taste of delicate meat, but will not spoil the broth itself and other ingredients of the dish. And for salting fish, white and black peppers, fennel, nutmeg, coriander, tarragon and basil are useful.
Chefs are guided not only by the cooking method, but also by the type of fish. For example, paprika, turmeric, black pepper, basil, fennel and thyme are suitable for red fish. And so that the meat does not become dry, it is sprinkled with a few drops of fresh lemon juice before frying or baking.
For white fish, it is better to use marjoram, lemon balm, mint, sage or oregano, but you need to add them in small quantities. For river fish, which tastes significantly different from sea fish, you will need garlic, thyme, paprika, curry and hot red pepper.
