Fish occupies a special place in cooking.
This is due to its gastronomic diversity and huge number of recipes.
Freshwater species
Freshwater fish is widespread in Russia due to the presence of a large number of rivers and lakes.
River fish for cooking:
- Som- the largest representative. Almost without bones and scales, it is easy to prepare.
- Perch– found everywhere and has tasty meat.
- Pike– one of the most popular fish due to its delicious white meat.
- Carp- the owner of the most tender meat. It is considered a “bony” fish.
- Trout– fish suitable for any type of cooking.
- Sterlet- the king fish among freshwater fish. It has tender meat and in skillful hands becomes a delicacy.
- Carp- big and fat. Suitable for cooking in any form.
No matter how popular in cooking and uniquely tasty fish is, suitable seasonings for it are an important issue in the kitchen.
Spices for cooking river fish
River fish does not have a distinct taste of meat. This determines the choice of spices and seasonings for use - they are all fragrant, spicy, with a pronounced aroma.
Frying
Cooking fish by frying is popular. The dish acquires a specific fried taste, and the dryish meat increases the fat content due to oil.
Spices for frying fish are invariably salt and hot peppers (black, red, white). It is recommended to add salt directly to the oil. This way the fish will “take” the required amount during the frying process.
When frying you can add:
- garlic - a small amount will improve the taste of the dish;
- coriander, thyme, ground nutmeg - will enhance the taste and add uniqueness;
- turmeric – will give a rich golden color and a sweetish taste;
- basil, dill, parsley, thyme, lemon balm - they are crushed and added at the end of cooking for freshness;
- lemon juice - a few drops on the meat will eliminate the river smell.
When choosing spices suitable for fish, it is better to avoid a mixture of 2 or more types at once, since when frying in oil they enhance their properties.
Extinguishing
Most often, fish is stewed in oil, vegetable bed or sauces. A small amount of spices can improve the final taste.
The following spices are suitable for stewed fish:
- peppers and mustard - for spiciness;
- mint, basil, lemon balm or rosemary - for a fresh herbal aroma (the main thing is not to overdo it);
- onions (any), dill - will enhance the taste of river fish meat.
It is better not to use bright and spicy spices - curry, coriander, turmeric, cinnamon when stewing fish.
Cooking
Cooking fish in a large amount of liquid imposes some difficulties when choosing spices: they must “play” when hot and be able to be absorbed into the meat from the broth.
The best spices for cooking fish are:
- Onion and bay leaf. With them the broth will become richer. They will kill the river smell of fish during cooking;
- Peppers (any) from the broth will add a slight spiciness to the meat. It won't hurt the peppercorns.
- Celery and parsley will enhance the flavor of the fish.
- Saffron, nutmeg, rosemary, sage - leaving a bitter taste in the broth, will give only the best to the fish.
Cinnamon, paprika, turmeric, coriander, and cumin do not “tolerate” cooking in large amounts of water. Having filled the broth with aromas, they will be useless for the fish.
Baking
In foil or without, in the oven, microwave or on fire - baked river fish is loved by gourmets and nutritionists. The most common way to use spices is to cover the fish on all sides with herbs.
The following spices should be used for baking river fish:
- Marjoram, anise, oregano will enhance the taste of a fish dish;
- Onions, celery, parsley when baked will “take away” the river smell;
- Bay leaf, lemon balm, mint will add a fresh aroma and can sweeten the taste of the finished dish.
- Turmeric, coriander or thyme will provide spicy, rich flavors.
Smoking
Smoked fish is loved for its aroma and culture of consumption even by those who do not prefer fish at all. Cooked with aromatic smoke, fish does not need additional flavor enhancement.
When smoking, add the following spices:
- Celery - a little under the ribs or gills for a pleasant aroma;
- Mustard, paprika, saffron or tarragon - your choice. Wipe the fish carcass on all sides before cooking.
Adding oriental spices when smoking fish can add a specific taste to the dish. They are not recommended for use.
Marine species
Sea fish have a wide variety. Spices are “calmer” for her and often serve to complement the rich taste.
Sea fish for cooking:
- Herring- a popular sea fish. Used salted, smoked and pickled.
- Mackerel– fish with fatty meat. Retains great taste in any form.
- Flounder- the meat cooks easily. Suitable for frying, stewing or smoking.
- Salmonidae(salmon, salmon) – have fatty, tender red meat. Popular fish for cooking. Has almost no intermuscular bones.
- Pollock– one of the most common sea fish. Suitable for any type of cooking.
- Cod– has tender meat and is considered one of the most healthy and nutritious. Contains a large amount of protein.
- Sturgeon- a delicatessen breed. Used for preparing balyk, smoking, salting.
Spices for cooking sea fish
As mentioned above, marine fish species do not require bright spices in preparation. The amount of additives must be strictly controlled so as not to lose the delicate taste of the fish dish.
Frying
You can fry all types of sea fish. Due to the natural fat content of the meat, halibut, mackerel, sturgeon, and fatty herring can be fried even without oil.
A good addition to the preparation would be:
- Ground pepper (allspice, black, red, white), added in moderation, will not so much add spice as it will enhance the natural taste of fish meat.
- Grated ginger or nutmeg will add some spice. It is difficult to overcome the “sea” aroma with them.
- Oregano or thyme will add a slight spice.
- – will add a touch of freshness to rich fried fish meat.
Fried sea fish does not go well with cardamom, cumin, and coriander. They interrupt the taste, making dishes too spicy.
Extinguishing
Stewed sea fish retains its appearance by absorbing the sauce or juice of the vegetables with which it is cooked.
The best choice of spices for stewing would be:
- Bay leaf - added carefully at the end of cooking to enhance the specific iodine flavor of sea fish.
- Allspice – has a rich aroma. Will not get lost in vegetable juice or stewing sauce.
- Mustard can be added to the sauce. The fish that is stewed in it will acquire a slight sweet and sour flavor.
- or nutmeg - for piquancy and enhanced taste.
- Garlic is a constant companion of fish in matters of stewing. It adds heat to the dish without overpowering the main flavors.
It is better not to use spices such as mint, fennel, sage, as well as curry, turmeric, coriander, and cumin for stewing sea fish.
Cooking
Many chefs suggest not using spices when cooking sea fish.
If you still want some shades in taste, you can add the following to the broth:
- Onions and parsley will make the broth rich and prevent the meat from becoming dry even when overcooked.
- Bay leaf and ground pepper will make the meat and broth tastier and more aromatic.
- - a small amount will make the dish more spicy.
Baking
Baking allows you to preserve maximum nutrients and natural taste. When choosing spices and seasonings for baking fish, it is important not to use too rich aromas or “strong” oriental spices, but to choose lighter, fresh additives
Seasonings for baking:
- Salt, lemon juice or onion are constant companions of baked fish.
- Rosemary - a small sprig will decorate not only the appearance of the dish, but also the gastronomic bouquet.
- Basil, thyme, fennel will add fragrant freshness to a fish dish.
- Turmeric or paprika will add a specific taste if the dish needs updating.
- Ground bay leaf, allspice, ground celery - enhance the taste of sea fish, adding a bit of spiciness and aroma.
You should not bake fish in the presence of cumin, coriander, or cardamom, as these spices are bright and rich and will interrupt the taste.
Smoking
Smoking sea fish is the process of preparing delicious dishes. Cooked in aromatic smoke, the fish does not require “addition” with spices. But you can use the following set of spices to add them to the smoke source for smoking:
- peppercorns;
- Bay leaf;
- carnation.
No processing of the fish other than lightly adding salt and herbs under the ribs or gills is required.
Preparing fish soup does not allow you to experiment with spices due to the presence of broth, which dissolves most of the spices.
Separately, the fish from the soup will be bland after cooking, since the spices will remain in the broth. However, you cannot increase their quantity, so as not to spoil the broth itself.
When choosing spices for fish soup, you should choose those that are suitable not just for hot cooking, but for a liquid dish.
The following “fish” spices have this versatility:
- Black pepper. Passed through a mill, it will add flavor and spiciness to both the broth and the fish, although peppercorns will also open up in the soup.
- Carnation. It perfectly complements not only fish, but also broths. You just need to remember that you add it 3-5 minutes before serving, since when cooked hot it quickly loses its aroma, although it retains its taste.
- Caraway. In small quantities, cumin can improve the taste of fish and broth, imparting a slight pungency and spicy aroma.
- Parsley. Of the herbs, parsley best imparts flavor to the broth and goes well with fish dishes.
- Bay leaf. A private guest in a pot of soup, including fish. It should be added 5 minutes before the end of cooking and in moderate quantities so that the laurel essential oils do not overwhelm the aroma of fresh fish broth.
Often in the preparation of fish soups, spices are used that can overwhelm the natural fish flavors or even ruin the broth completely.
Such “unsuccessful” examples include:
- Dill. Often added to soups, but when cooked, dill loses its aromas and becomes a garnish in the boiled broth. If you still like dill on your table, it’s better to cut it fresh and serve it to the table.
- Chilli. Too much hot pepper will overwhelm the natural tastes and the broth will turn out to be spicy, and the fish will be tasteless.
- Sage. In fish soup, this seasoning can produce too much bitterness.
- Rosemary. If cooked in broth, rosemary adds excessive spice, and the soup will end up with an overly pine-like aroma.
Spices should be used wisely in cooking fish, especially by mixing them. By carefully adding as you cook, you can eventually arrive at a set of seasonings that suit your taste.
Fish with celery in Belgian style
Ingredients:
200 g fish (eel, carp, pike), 20 g celery, 20 g butter, 5 g herbs (any), 20 g crackers, ground black pepper, salt.
Cooking method:
Place finely chopped celery on the bottom of an aluminum pan greased with butter, place fish cut into pieces on top of the celery, add water so that it just covers the fish, season with salt, pepper, and butter.
Add a bunch of herbs, bring to a boil and cook over low heat until tender.
Then remove the greens and thicken the broth with crushed breadcrumbs until the consistency of a not very thick sauce.
Serve very hot with black bread and butter.
This text is an introductory fragment. From the book Soups author Ananyev Alexey Ananyevich185. Broth with celery Transparent meat broth 400, celery 40. Prepare transparent meat broth (179). 10–15 minutes before the end of cooking, add sliced celery root or celery branches, let the broth brew, and then strain.
From the book The most delicious encyclopedia of cooking author Kostina DariaFish baked with apples and celery Grate the peeled apple, celery and onion on a coarse grater, mix and place in a greased pan. Place salted and peppered pieces of fish on this mass, pour tomato paste mixed with sour cream over them, sprinkle
From the book Salads and snacks from around the world. Simple recipes for every day author Zhukova Elena VitalievnaChicken salad with cheese and prunes in Belgian style * Boiled chicken meat – 200 g * Cheese – 100 g * Prunes – 100 g * Chopped walnuts – 4 tbsp. l. * Cream (10%) – 200 ml * Mustard – 1 tsp. * Salt to taste. Cut chicken meat and cheese into cubes, add chopped prunes
From the book Pressure Cooker Dishes author Krasichkova Anastasia GennadievnaBelgian style omelette with champignons * Champignons – 4 pcs. * Butter – 20 g * Eggs – 2 pcs. * Flour – 1 tsp. * Sparkling water – 20 ml * Ham – 2 slices * Salt, ground black pepper to taste. Finely chop the mushrooms and fry for 6-8 minutes with pepper in oil. Separate the yolks from
From the book 365 best meals for separate meals author Mikhailova LyudmilaVeal with celery Ingredients: 800 g veal, 1 carrot, 1 parsley root, 3 celery roots, 1 onion, 50 g lard, 1 tablespoon low-fat sour cream, 1/2 bunch of parsley, pepper, salt. Method of preparation: Peel the onion, wash, chop. Finely chop the lard. Carrot,
From the book Therapeutic nutrition for hypertension author Vereskun Natalya ViktorovnaMushrooms with celery Ingredients: mushrooms – 300 g, fat – 4–5 tbsp. spoons, celery - 2 sprigs, dill - 2-3 sprigs. Cut the mushrooms into cubes. Fry one head of finely chopped onion in 4-5 tablespoons of fat. Combine with mushrooms and celery, add salt and simmer over low heat.
From the book Steamer Dishes author Petrov (Culinary) Vladimir NikolaevichBorscht with celery Ingredients: meat - 100 g, beets -100 g, white cabbage -150 g, onions -15 g, parsley root -20 g, celery root -20 g, parsley -5 g, tomato paste -10 g , butter - 5 g, table vinegar - 1 tbsp. spoon, sour cream - 30 g, water -
From the book The Best Dishes of Zucchini, Peppers, and Eggplants author Kashin Sergey PavlovichHoney mushrooms with celery Cooking time: 10 min Number of servings: 4 Ingredients: 200 g of pickled honey mushrooms, 1 celery root, 1 bunch of celery greens, 1 mushroom cube, 2 hard-boiled eggs, 1 glass of water. Method of preparation: Separate the pickled honey mushrooms from the marinade and
From the book Mushroom Picker's Cookbook author Kashin Sergey PavlovichFish with rice, bell pepper, green peas, celery, lemon and parsley “Shanghai style” Ingredients 800 g of fish (any), 50 g of rice, 50 g of canned green peas, 1 pod of bell red pepper, 1 celery root, 1 hard-boiled egg, 1–2 bay
From the book The Best Dishes of Tomatoes, Cucumbers, Peppers, Cabbage and Zucchini author Kashin Sergey PavlovichBelgian mushroom omelette Ingredients: 300 g mushrooms, 3 eggs, 30 g butter, 1 tbsp. l. greens, 4 tbsp. l. flour, 0.5 cups of sparkling water, 100 g of ham, salt, pepper. Method of preparation: Stew champignons cut into thin small slices in butter with chopped herbs
From the book Steam Cooking author Babenko Lyudmila VladimirovnaFish with potatoes, onions, tomatoes and celery “Chinese letter” Ingredients: 500 g fish (any), 2 potatoes (boiled), 2 onions, 2–3 tomatoes, 2 eggs, 50 g butter, 4–5 tablespoons of bread crumbs, 1 tablespoon soy sauce, 1 glass milk, greens
From the book Living with Taste, or Tales from an Experienced Cook author Feldman Isai AbramovichPotatoes “Diplomat” in Belgian Cut the potatoes into slices, simmer in butter until half cooked and add salt. Then line the bottom and sides of a greased cereal bowl. Mix the remaining pieces with grated cheese and chopped boiled mushrooms. Mixture
From the book 1000 dishes from the liver, kidneys, heart and lungs author Kashin Sergey Pavlovich From the book Separate Nutrition author Kozhemyakin R. N.Brain soup with celery Ingredients 500 g veal brains, 1 celery root, 2 carrots, 2 cups cream, 1 bunch of parsley, ground black pepper, salt. Method of preparation Cut celery and carrots into cubes and cook in 1 1/2 liters of salted water. 5 minutes before the end
From the book Stuffed Dishes author Kashin Sergey PavlovichSoup with celery Ingredients Celery root – 300 g Potatoes – 150 g Onions – 1–2 pcs Carrots – 1–2 pcs Ghee – 1–2 tablespoons Water – 2 l Bay leaf – 1–2 pcs Black pepper – 4–5 peas Salt and ground pepper - to taste Method of preparation Celery root and
From the author's bookFish with rice, green peas, sweet pepper, celery, lemon and parsley “Shanghai style” Ingredients 800 g fish (any), 50 g rice, 50 g green peas (canned), 1 celery root, 1 egg (hard-boiled), 1–2 bay leaves, 1 sweet red pepper, 2
Some housewives are not particularly enthusiastic about the proposal to cook fish, explaining this by their dislike of its specific smell. But it can be easily handled by various spices for fish, which are not difficult to choose. And the taste of the finished dish only benefits from such additives. I have a few valuable recommendations for you that will definitely help you make it unforgettable.
Freshwater fish:
Som- the largest representative. Almost without bones and scales, it is easy to prepare.
Perch– found everywhere and has tasty meat.
Pike– one of the most popular fish due to its delicious white meat.
Carp- the owner of the most tender meat. It is considered a “bony” fish.
Trout– fish suitable for any type of cooking.
Sterlet- the king fish among freshwater fish. It has tender meat and in skillful hands becomes a delicacy.
Carp- big and fat. Suitable for cooking in any form.
No matter how popular in cooking and uniquely tasty fish is, suitable seasonings for it are an important issue in the kitchen.
Spices for cooking river fish
River fish does not have a distinct taste of meat. This determines the choice of spices and seasonings for use - they are all fragrant, spicy, with a pronounced aroma.
Frying
Cooking fish by frying is popular. The dish acquires a specific fried taste, and the dryish meat increases the fat content due to oil. 
Spices for frying fish are invariably salt and hot peppers (black, red, white). It is recommended to add salt directly to the oil. This way the fish will “take” the required amount during the frying process.
When frying you can add:
garlic– a small amount will improve the taste of the dish;
coriander, thyme ground nutmeg– enhance the taste and add uniqueness;
turmeric– will give a rich golden color and a sweetish taste;
basil, dill, parsley, thyme, lemon balm– they are crushed and added at the end of cooking for freshness;
lemon juice– a few drops on the meat will eliminate the river smell.
IMPORTANT! When choosing spices suitable for fish, it is better to avoid a mixture of 2 or more types at once, since when frying in oil they enhance their properties.
Extinguishing
Most often, fish is stewed in oil, vegetable bed or sauces. A small amount of spices can improve the final taste.
The following spices are suitable for stewed fish:
peppers and mustard– for spiciness;
mint, basil, lemon balm or rosemary– for a fresh aroma of herbs (the main thing is not to overdo it);
onion (any), dill– will enhance the taste of river fish meat.
IMPORTANT! It is better not to use bright and spicy spices - curry, coriander, turmeric, cinnamon when stewing fish.
Cooking
Cooking fish in a large amount of liquid imposes some difficulties when choosing spices: they must “play” when hot and be able to be absorbed into the meat from the broth. 
The best spices for cooking fish are:
Onion and bay leaf- with them the broth will become richer. They will kill the river smell of fish during cooking;
Peppers (any)- the broth will add a slight spiciness to the meat. It won't hurt the peppercorns.
Celery and parsley– will make the taste of the fish richer.
Saffron, nutmeg, rosemary, sage– leaving a bitter taste in the broth, they will give only the best to the fish.
IMPORTANT! Cinnamon, paprika, turmeric, coriander, and cumin do not “tolerate” cooking in large amounts of water. Having filled the broth with aromas, they will be useless for the fish.
Baking
In foil or without, in the oven, microwave or on fire - baked river fish is loved by gourmets and nutritionists. The most common way to use spices is to cover the fish on all sides with herbs.
The following spices should be used for baking river fish:
Marjoram, anise, oregano– enhance the taste of a fish dish;
Onion, celery, parsley- during baking, the river smell will be “taken away”;
Bay leaf, lemon balm, mint– will add a fresh aroma and can sweeten the taste of the finished dish.
Turmeric, coriander or thyme– will give spicy, rich shades of flavors.
IMPORTANT! Baking with cumin, nutmeg, paprika or cinnamon will spoil the unique bouquet of fish flavors.
Smoking
Smoked fish is loved for its aroma and culture of consumption even by those who do not prefer fish at all. Cooked with aromatic smoke, fish does not need additional flavor enhancement. 
When smoking, add the following spices:
Celery– a little under the ribs or gills for a pleasant aroma;
Mustard, paprika, saffron or tarragon– to choose from. Wipe the fish carcass on all sides before cooking.
IMPORTANT! Adding oriental spices when smoking fish can add a specific taste to the dish. They are not recommended for use.
Marine species
Sea fish have a wide variety. Spices are “calmer” for her and often serve to complement the rich taste.
Sea fish for cooking:
Herring- a popular sea fish. Used salted, smoked and pickled.
Mackerel– fish with fatty meat. Retains great taste in any form.
Flounder– the meat cooks easily. Suitable for frying, stewing or smoking.
Salmonids (salmon, salmon)– have fatty, tender red meat. Popular fish for cooking. Has almost no intermuscular bones.
Pollock– one of the most common sea fish. Suitable for any type of cooking.
Cod– has tender meat and is considered one of the most healthy and nutritious. Contains a large amount of protein.
Sturgeon- a delicatessen breed. Used for preparing balyk, smoking, salting.
Spices for cooking sea fish
As mentioned above, marine fish species do not require bright spices in preparation. The amount of additives must be strictly controlled so as not to lose the delicate taste of the fish dish.
Frying
You can fry all types of sea fish. Due to the natural fat content of the meat, halibut, mackerel, sturgeon, and fatty herring can be fried even without oil.
A good addition to the preparation would be:
Ground pepper (allspice, black, red, white), added in moderation, will not so much add spice as it will enhance the natural taste of fish meat.
Grated ginger or nutmeg- will add some spice. It is difficult to overcome the “sea” aroma with them.
Oregano or thyme– add light spice.
Melissa– will add a touch of freshness to rich fried fish meat.
IMPORTANT! Fried sea fish does not go well with cardamom, cumin, and coriander. They interrupt the taste, making dishes too spicy.
Extinguishing
Stewed sea fish retains its appearance by absorbing the sauce or juice of the vegetables with which it is cooked. 
The best choice of spices for stewing would be:
Bay leaf– added carefully at the end of cooking to enhance the specific iodine flavor of sea fish.
Allspice– has a rich aroma. Will not get lost in vegetable juice or stewing sauce.
Mustard may be added to sauce. The fish that is stewed in it will acquire a slight sweet and sour flavor.
Ginger or nutmeg– for piquancy and enhanced taste.
Garlic– a constant companion of fish in matters of stewing. It adds heat to the dish without overpowering the main flavors.
NOTE It is better not to use spices such as mint, fennel, sage, as well as curry, turmeric, coriander, and cumin for stewing sea fish.
Cooking
Many chefs suggest not using spices when cooking sea fish.
If you still want some shades in taste, you can add the following to the broth:
Onion and parsley a – they will make the broth rich and will not allow the meat to become dry even when overcooked.
Bay leaf and ground pepper– will make meat with broth tastier and more aromatic.
Carnation– a small amount will make the dish more spicy.
NOTE Oriental spices and aromatic seasonings are useless when cooking; they will oversaturate the broth and prevent the fish from being saturated with flavor
Baking
Baking allows you to preserve maximum nutrients and natural taste. When choosing spices and seasonings for baking fish, it is important not to use too rich aromas or “strong” oriental spices, but to choose lighter, fresh additives
Seasonings for baking:
Salt, lemon juice or onion– constant companions of baked fish.
Rosemary– a small branch will decorate not only the appearance of the dish, but also the gastronomic bouquet.
Basil, thyme, fennel– will add fragrant freshness to the fish dish.
Turmeric or paprika– will add a specific taste if the dish needs updating.
Ground bay leaf, allspice, ground celery– are enhancers of the taste of sea fish, adding a bit of pungency and aroma.
NOTE You should not bake fish in the presence of cumin, coriander, or cardamom, as these spices are bright and rich and will interrupt the taste.
Smoking
Smoking sea fish is the process of preparing delicious dishes. Cooked in aromatic smoke, the fish does not require “addition” with spices. But you can use the following set of spices to add them to the smoke source for smoking:
peppercorns;
Bay leaf;
carnation.
No processing of the fish other than lightly adding salt and herbs under the ribs or gills is required.
Spices for salting and marinating fish:
Sage.
Tarragon.
Fennel.
Black, white, allspice.
Dill.
Rosemary.
Peppermint.
Bay leaf.
Nutmeg.
Oregano.
Coriander.
Basil.
Spices for fish soup
Preparing fish soup does not allow you to experiment with spices due to the presence of broth, which dissolves most of the spices.
Separately, the fish from the soup will be bland after cooking, since the spices will remain in the broth. However, you cannot increase their quantity, so as not to spoil the broth itself.
When choosing spices for fish soup, you should choose those that are suitable not just for hot cooking, but for a liquid dish.
The following “fish” spices have this versatility:
Black pepper. Passed through a mill, it will add flavor and spiciness to both the broth and the fish, although peppercorns will also open up in the soup.
Carnation. It perfectly complements not only fish, but also broths. You just need to remember that you add it 3-5 minutes before serving, since when cooked hot it quickly loses its aroma, although it retains its taste.
Caraway. In small quantities, cumin can improve the taste of fish and broth, imparting a slight pungency and spicy aroma.
Parsley. Of the herbs, parsley best imparts flavor to the broth and goes well with fish dishes.
Bay leaf. A private guest in a pot of soup, including fish. It should be added 5 minutes before the end of cooking and in moderate quantities so that the laurel essential oils do not overwhelm the aroma of fresh fish broth.
Often in the preparation of fish soups, spices are used that can overwhelm the natural fish flavors or even ruin the broth completely.
To such "unsuccessful" examples include:
Dill. Often added to soups, but when cooked, dill loses its aromas and becomes a garnish in the boiled broth. If you still like dill on your table, it’s better to cut it fresh and serve it to the table.
Chilli. Too much hot pepper will overwhelm the natural tastes and the broth will turn out to be spicy, and the fish will be tasteless.
Sage. In fish soup, this seasoning can produce too much bitterness.
Rosemary. If cooked in broth, rosemary adds excessive spice, and the soup will end up with an overly pine-like aroma.
Spices should be used wisely in cooking fish, especially by mixing them. By carefully adding as you cook, you can eventually arrive at a set of seasonings that suit your taste.
