20/7/2022
Fish is not only super tasty, but eating fish is also good for your health. For these reasons, we like to have salmon, cod, trout and other fish on the menu. Of course fish is delicious on its own, but with natural seasonings you give it an extra taste boost. In this blog you can read which seasonings you can best use with fish.
These individual seasonings go perfectly with fish:
First things first: with salt and pepper you already give fish a delicious taste – we should not underestimate the power of these seasonings. By the way, don't use too much, because fish is quite salty by itself. Other seasonings that go well with fish and seafood dishes are as follows:
These spice blends go well with fish:
Want it a little more exciting? Then use a spice blend for your fish dishes. We have developed the Vis-a-vis spice blend especially for this. This contains, among other things, salt, pepper, tarragon and rosemary – also the herbs that named above – but also lemon, ginger and savory to give it even more taste. The spice blend has been developed in such a way that it suits every piece of fish. Salmon, cod, sardines, tuna, shrimp, haddock? No problem, you put them the table in no time with this mix.
In addition to the Vis-a-vis spice mix, we also have another huge recommendation for white fish (such as cod): the herb butter mix. You wouldn't think so due to the name, but this mix contains a wide range of herbs that fit perfectly with a piece of (white) fish.
The herbs listed above may remind you of Italian cuisine. But did you know that you can also give a different twist to your fish and fish dishes? For example, think of an Asian touch that you can give with, for example, the vadouvan spice blend. Or how about Ras-el-hanout, which makes you feel like you're in the Arab spheres for a while?
Which fish (dishes) do you put on the table?
TV Chef London Loy is only too happy to prepare fish and seafood dishes with our seasonings. Think, for example, of grilled sardines from the barbecue or poké bowl with spicy mackerel. Curious about even more recipes? Check out the recipe page here and/or follow us on Instagram and Facebook.
I am a culinary expert with a passion for exploring the intricate world of flavors and seasonings. My extensive experience in the culinary arts, coupled with a deep understanding of diverse cuisines, allows me to provide insights into the nuances of enhancing the taste of various dishes, especially when it comes to fish and seafood.
The article dated 20/7/2022 underscores the delectable nature of fish and its inherent health benefits. Drawing upon my expertise, I can affirm that fish is not just a culinary delight but also a nutritional powerhouse. The inclusion of salmon, cod, trout, and other varieties on the menu is a testament to the diverse and rich flavors that the world of seafood offers.
The mention of natural seasonings in the article aligns with the fundamental principle of enhancing flavors using simple yet impactful ingredients. Salt and pepper, the basic building blocks of seasoning, are rightly acknowledged for their ability to elevate the taste of fish. It's crucial to exercise moderation with these seasonings, given the innate saltiness of fish.
The list of individual seasonings, including chives, dill, tarragon, coriander, oregano, parsley, rosemary, and thyme, reflects a comprehensive understanding of complementary flavors. These herbs not only add complexity to the taste but also bring out the inherent qualities of different fish varieties.
The article introduces spice blends tailored for fish dishes, such as the Vis-a-vis spice blend. This blend incorporates salt, pepper, tarragon, rosemary, lemon, ginger, and savory, creating a versatile mix suitable for a wide range of fish, from salmon to shrimp. The development of such a blend showcases a nuanced understanding of flavor profiles and their harmonious combinations.
Additionally, the recommendation of a herb butter mix for white fish, like cod, demonstrates creativity in seasoning choices. Despite its name, this mix features a diverse array of herbs that complement the delicate flavors of white fish, showcasing a deep knowledge of culinary pairings.
The article further explores global influences on fish dishes, suggesting spice blends like vadouvan for an Asian touch and Ras-el-hanout for an Arab-inspired experience. This reflects a sophisticated approach to culinary exploration, encouraging readers to diversify their flavor profiles and experiment with different cultural influences.
In conclusion, the article seamlessly weaves together practical seasoning tips with creative suggestions, catering to both traditional and adventurous palates. As an enthusiast deeply immersed in the culinary realm, I appreciate the holistic perspective presented in the article, encouraging readers to embrace the vast world of flavors in their fish and seafood culinary adventures.
