Spices & Herbs For Fish

Many spices and herbs can be used with fish.

Fish is a healthy meal option due to the omega-3 fatty acids, vitamins and minerals it contains. The American Heart Association recommends eating fish at least twice a week to prevent heart disease and lower blood pressure. A number of spices pair well with fish. Use strong spices and herbs with flavorful fish as the two will balance each other. For fish with a subtle flavor, use lighter spices or herbs so you don't overpower the taste of the fish.

Basil

Basil, used either as a dried spice or fresh herb is a good choice for fish. Lemon basil or sweet basil can be used with fish, though sweet basil is more popular. Brushing fresh fish with olive oil and then wrapping it in foil with basil leaves and barbecuing the fish brings out the best in the fish and the basil's flavor.

Chives

Chives are delicately flavored herbs which have a slight onion flavor. The herb tends to lose its flavor when cooked, so it is commonly added as a garnish on top of an entree or in a fish soup.

Marjoram

Marjoram is a popular herb in European cooking, especially with fish dishes. The herb is commonly used in fish sauces or in fish chowder.

Cayenne

Cayenne pepper is a strong spice and added to many fish recipes. The spice can be sprinkled over fish soups or used with smoked salmon or trout. The dusting flour used with fried fish usually includes cayenne pepper as well. Cayenne has a strong flavor so you only need a small amount to enhance the fish.

Chervil

Chervil is a subtle herb that tends to stay in the background of a dish, which makes it perfect for a fish sauce where you want a blend of flavors, rather than one overpowering flavor. In French cooking, chervil is combined with chives, tarragon and parsley and used to flavor fish dishes.

Dill

Fresh dill leaves have a strong flavor that pairs nicely with fish recipes. In Russian and Scandinavian recipes, dill is commonly used in fish bouillons or sauces as well as pickled salmon. The herb can also be used with trout or salmon as both are strongly flavored fish and need a strong herb to balance the taste.

Fennel

French and Italian cooking incorporate fennel into fish sauces while English recipes use fennel in all fish dishes. You can try fennel in a bouillon to use for poaching fish too.

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