The appropriate seasoning for fish

Accurate and correct use of spices is a delicate culinary arts. Fish fit different spices. The palette of spice used in culinary traditions, very diverse. Often used of those plants which grow well in this region. But today, everywhere you can find almost any spices and seasonings for fish.

How to choose a seasoning for fish

Fish of different species blends well with lime, lemon, parsley root, parsnip and celery. Fish can be cooked with fennel seeds, Basil, tarragon, marjoram, anise, rosemary, fennel. An indispensable seasoning for fish, can be called red, black and fragrant pepper.

Mixture of spices can be enlivened with coriander, cumin, oregano, nutmeg. Fish dishes will suit the onion, sage, garlic, white mustard, Bay leaf, thyme, peppermint and Melissa.

Of course, the main thing competently to mix the spices and do not overdo it with their number. Spices should complement and beautifully emphasize the natural taste of the fish, and not to kill him.

The choice of spices will depend on the method of processing (boiled, baked, fried, stewed, dried, smoked fish). For example, for freshwater and marine fish, you can use the same seasoning, but the taste of the finished dish will be different.