Fish has a pronounced taste and any impact on it of other aromas changes it. It is easy to spoil the fish with unsuccessful seasonings, but it will also not be difficult to spice it up if you know what to combine it with.
Fish goes well with herbs, lemon or lime, celery, parsnips and parsley roots. Pepper will make it tasty – black, red, basil, rosemary, anise, fennel, lemon balm and mint.
If you are going bake fish in foil, sprinkle it with lime or lemon juice – this will remove the obsessive smell of fish and give it a citrus scent. For a more intense lemon flavor, line the fish with lemon slices. Onions are enough for baking, only you just need to be careful with it and not overdo it, so that there is no strong onion taste. Basil, fennel and garlic are also suitable for fish in the oven.
If you are preparing boil broth or fish soup, be sure to use bay leaves, peppercorns, onions and parsley. Red pepper or nutmeg will add spice to the yushka. For a spicy soup, experiment with sage.
If you plan fry fishthen you can get by with salt and pepper. Also prepare an olive oil marinade using garlic and any herbs. Use nutmeg, almonds, cumin and coriander with care, and be careful not to burn any seasonings when frying.
Types marinades for fish – lemon, mustard, wine, soy, mayonnaise, yoghurt, onion, vegetable.
As a vegetable seasoning go well with fish tomatoes, bell peppers, zucchini, beans – common and green beans, carrots. Cheese and cream will favorably emphasize the taste of fish, especially in a duet.