Spices for Fish

Many refuse to fish dishes because of their specific smell. Indeed, many species of freshwater fish smack of slime and marine species of fish are sometimes iodide smell. However, that is no reason to give up healthy and tasty dishes from typical flavors can easily get rid of.

For example, to remove the odor before frying in split freshwater fish should be about twenty minutes to take in milk, mixed with salt and pepper. It helps to get rid of the smell and cucumber pickle and spices: allspice, bay leaf, dill and parsley. Otvarivaya river fish, it is desirable to put in water more onions, carrots and white roots - they give the fish tender and delicious taste. Fish with a strong specific smell good cooking with vegetable marinade, strong and spicy flavor which would kill all other smells.

No spices in cooking fish is necessary. Traditionally, the fish dishes are used anise, basil, oregano, nutmeg, saffron, thyme (thyme), coriander, sage Sage - useful properties do not count , Tarragon, lemon balm, marjoram, lemon peel, allspice, lovage, cloves, bay leaf, rosemary and mint, if desired, but this list can be extended to your liking. Spices can sprinkle the fish before cooking, and you can add them into the mix for breading Breading: the secrets of delicious fried foods In sauces and marinades.

Excessive use of spices should not be: if the fish itself has a pleasant characteristic aroma, such as sturgeon, the spices should be used very carefully, and even abandon them altogether. At the same time for the preparation of fish and odor (catfish, carp, carp, pike, cod and others) should be used more spices, herbs and roots.

It should be remembered that the smell of certain herbs, such as horseradish Horseradish: vigorous root So strong that easily interrupts other smells. Therefore, in the fish sauce, horseradish can be added only balm, tarragon, basil, dill and lemon zest, whose flavors go well even with a strong smell of horseradish.

In some old cookbooks can be found the assertion that the fish dishes you can not add the garlic, but this statement is quite controversial - many fish dishes are unthinkable without garlic or sauces with it. At the same time this spice is cumin in fish dishes are usually not placed.

For special judges

When preparing fish dishes used white wine, it is sure to submit it as an accompaniment to this dish. For the most festive and sumptuous dishes using expensive vintage wines, including champagne; for daily dishes are perfect inexpensive table grape wines.

Garnish fish dishes can be very diverse. Traditionalists prefer boiled, fried or baked potatoes, fans of Japanese cuisine - rice or rice noodles, wishing to lose weight - boiled, fresh or grilled vegetables. In any case, it should be combined with a garnish dish. So, for boiled fish is desirable to feed boiled vegetables and fish to fried - fried the potatoes. Fresh vegetables will be the perfect addition to the fish, cooked in any way.

If the fish is baked in a sauce, it is served to the table with the same sauce. In other cases, the sauce can be prepared separately. So, for boiled zander "Polish" serves sauce of melted butter with chopped eggs and boiled potatoes. Sturgeon perfectly combined with tomato-mushroom sauce, the mushrooms is best to use white. For salmon are very well suited to a creamy sauce or sour cream based. Any white fish goes well with spicy sauce, which added capers or chopped pickles. All sorts of fish suitable hollandaise sauce with lemon juice. Finally, a festive meal of fish way will be especially tasty with a sauce of red caviar.

Maria Bykov

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