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How to season fish

How to season fish

           Nutritionists and doctors recommend eating fish at least twice a week. The most useful are the fatty marine species (salmon, mackerel, sardines), which are a rich source of omega-3 fatty acids, vitamin D and important minerals. Eating fish strengthens the circulatory system, contributes to weight loss and reduces the risk of osteoporosis. How to season fish to emphasize its taste and get rid of an unpleasant odor? What herbs and supplements are best for fish?

How to get rid of fishy smell and aftertaste?

           An unpleasant aroma (for example, a strong smell of herring) often discourages us from buying and eating fish. However, we can easily get rid of this. First, fresh fish must be washed under running water to get rid of mucus, it is largely responsible for the characteristic smell. Then the fish can be generously sprinkled with lemon juice and refrigerated for 2-3 hours. For carp or trout, it is also good to soak them in milk for several hours (also in the refrigerator) - it quickly absorbs odors.

Best Fish Supplements

            When seasoning fish, one should not forget about the ingredients that will make the meat tender and at the same time more expressive in taste. Therefore, it is worth generously sprinkling fish with lemon juice - it is best to combine it with fatty species such as salmon or mackerel. On the other hand, lean samples, such as cod or trout, can be poured with a little olive oil. It is also worth adding chopped clove of garlic to baked fish, which will hone the taste of the dish.

Best Fish Seasonings

              With oily fish, spices such as rosemary, lemongrass, coriander and marjoram are best combined. It is also worth adding a little hot pepper or lemon pepper, which will facilitate the digestion of food. For stewed and cooked fish, thyme and bay leaf are perfect. If we want more delicate combinations, we must use fresh or dried basil, parsley and rosemary.


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