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5 Herbs & Spices to Flavour Your Fish

Beyond serving up just fish with a side of lemon, you can look to a world of spice to flavour every fish you’re cooking with. Herbs and spices, whether used used alone or in combination, can enhance the delicate natural taste of fish or seafood.

What type of fish can I use? Whether it’s trout, salmon, pike, pickerel, perch, catfish or bass, freshwater fish or seafood are anything but boring when you add flavour with herbs and spices.

What herbs go best with fish?

If you want to stick to single origin spices or herbs, look towards the classics – fresh dill, parsley, sage, garlic and chives are especially good with fish. Fresh dill and chives pair well with all types of seafood, particularly salmon, adding a delicate, sharp punch to your dishes. Dried dill works equally well; pair it with paprika, and you’ve got a delightfully lemony and peppery zing to your fish. You’ll also find success when pairing with dried rosemary, basil and tarragon, although fresh rosemary does add a distinct, citrus flavour to the fish.

If you love herbs with your spices, we recommend Australian Bush Herbsfeaturing an array of Australian herbs: Australian coriander, pumpkin, lemon myrtle, bush tomato, sea salt, onion, native thyme, aniseed myrtle, and chives.

What spices go best with fish?

There are spices that naturally go great with fish: think zesty ginger, the earthy combination of cumin, coriander and cardamom, or smoked paprika.

We’ve made a spice blend that works brilliantly: it’s called Fish Spice (of course!)

Fish Spice

When using Fish Spice, we recommend mixing it 1:3 with olive oil and coating the fish with it. You’ll be able to enhance the flavour of your fish by cutting slits in its flesh and pushing this olive-spice marinade into the gaps for a deeper, penetrating flavour.

You could use as a dry rub but pan fry and grill on medium heat to prevent it from burning.

How to bake fish with spices

You might be looking for that special seasoning for fish – baked, grilled, pan-roasted or whichever way you like it. Fish Spice is what you’re looking for. Featuring a versatile mix of basil, oregano, thyme with plenty of texture and flavour from ginger, garlic and salt, Fish Spice will season your fish to perfection.

Fish Spice is ideal used as a marinade for whole fish or fillets, mixed with oil and coated over the fish.

Baked Fish served with creamy saffron sauce

Our Baked Fish, served with the Creamy Saffron Sauce, helps echo the creaminess of the sauce yet still have enough acidity to cleanse the palate.

You can also try Fish Spice in a homemade stew. Spiced with a hit of lemon, this Fish Stew has a great depth of flavour. This recipe serves up fish fillets (flathead or red mullet) and clams with the exciting tomato flavours to create a fragrant Mediterranean dish. Make sure to serve with plenty of crusty bread and butter to scoop up the juices.

How to bake a whole fish

Baking a whole flat fish might sound intimidating, but it’s actually not too challenging. If you’re planning on seasoning the fish through the centre, then you’ll need to cut a slit midway through it to create a cavity. You can also purchase the fish from the fishmonger, having requested the cavity.

Our Whole Baked Fish recipe fills the cavity with the sliced leek, garlic, lemon slices and a paste made by mixing Australian Bush Herbs and butter. As the recipe calls for a white fish like snapper or barramundi, you won’t be dealing with a large amount of fat (compared to a fish like salmon or herring) and you’ll need to protect the flesh to avoid it from drying out during the bake –that’s what the paste will do.

Add spice to your fish crust

Dukkah Crusted Salmon uses Smoky Almond Dukkah as a crust for salmon, pairing perfectly with the couscous and green vegetables in the dish. While dukkah usually brings out the flavours of the Middle East to a dish, using it as a crust for fish also adds crunch and sweetness to an otherwise tender dish.

A pepper crust is great if you’re looking for a seasoning that is sweet and spicy, but not necessary hot. For the Pepper Crusted Tuna, pound the peppercorns until they are coarsely ground, ideally using a mortar and pestle. Alternatively, you can try our BBQ Pepper Spice for an added punch of pepper, coriander and cumin.

What spices go best with squid?

Squid goes best with (any or a combination of) onion, garlic, and herbs like parsley, basil and oregano, and of course, salt and pepper. The Salt & Pepper Squid Spice is a delightful blend of three types of pepper, chilli and salt. Our Fiery Salt & Pepper Squid recipe will give you the most mouth-watering salt and pepper squid ever, served with a garnish of fresh parsley and coriander.

A few spices to get started with fish

That’s five spices to get you started seasoning and flavouring your fish. We have a few more spice blends that you can experiment with and cook with fish and seafood: Louisianan Cajun, Spanish Skewer & BBQ Spice or South Indian Seafood Masala.

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