Marinating represents a real art capable of transforming any dish from simple to extraordinary and when it comes to fish, this process takes on even greater importance. Marinating fish is not only a way to enhance its flavor , but also to improve its texture, which is often what stops many people from eating fish.
The marinating technique is as ancient as it is refined. Although it may seem like a simple gesture, choosing the right ingredients and knowing the appropriate times are essential to ensure that fish dishes absorb the flavors perfectly.
Why marinate fish?
Marinating fish is a technique rooted in the traditions of many cultures around the world , an ancient art that serves to flavor the fish , also improving its consistency, making it more tender and juicy. The marinade delicately penetrates the fibers of the fish , enriching them with new nuances of flavour. Whether it's citrus , sweet, spicy or aromatic notes, marinating allows you to customize the taste of the fish , adapting it to an infinite variety of dishes. Fish, especially lean fish, can become dry and tough when cooked, but marinating helps keep the fish tender .
Marinated fish can be eaten both raw and cooked, depending on the recipe and the type of marinade used. The choice between consuming it raw or cooked depends on the preparation method. Acid-based marinades , such as lemon or vinegar, can "cook" raw fish without the use of heat. Dishes such as ceviche or fish carpaccio are based on this principle. Some marinades, however, are designed to prepare the fish for cooking , adding flavor and moisture before grilling, roasting, frying or otherwise cooking the fish.
Rub and spices for fish
The essential elements in every marinade are spices, in the case of fish, garlic and onion are used above all, which is the best that can be used in grilling or barbecue cooking . The fish rub is a concentrate of flavour, with classic notes of parsley and oregano and a balanced spiciness given by paprika and black pepper. This rub cannot be missing from a gourmet's pantry precisely because of its balance between the ingredients which makes it appetizing and appetizing.
Coriander is wonderfully versatile and pairs beautifully with delicate fish like sea bass and cod. Its ability to add depth without overpowering the natural flavor of the fish makes it an irreplaceable ingredient. Cumin , on the other hand, is ideal for firm-fleshed fish such as tuna or swordfish . This spice enhances the aromatic complexity of the fish, adding an exotic and inviting touch .
Ginger , with its spicy and fresh liveliness, is a precious ally in the marinade of various types of fish. Its ability to balance flavors and add a pungent note makes it perfect for creating interesting flavor contrasts , especially in combination with sweet or citrus ingredients. Paprika adds color and a delicately spicy flavor that does not overwhelm but complements the taste of the fish.
In addition to spices, typical ingredients for marinating fish include:
- Lemon juice , vinegar or white wine: they help to "cook" the fish slightly and soften the meat.
- Extra virgin olive oil : Helps retain moisture in the fish during cooking.
- Aromatic Herbs : from classic Mediterranean aromas such as thyme or spice blends based on garlic, onion and chopped parsley for a note of freshness.
Before starting with the marinade, you must always make sure that the fish is clean, scaled and deprived of entrails. If using fish fillets , check for bones. To prepare the marinade, start by mixing all the ingredients to emulsify well. Place the fish in a pan and pour the marinade, or brush it according to the consistency. Cover the container and leave to rest in the refrigerator for at least 30 minutes, but no longer than 4 hours, so that the fish can absorb all the aromas and scents of the spices. At this point, the fish can be grilled , roasted, baked or pan-fried.
What fish should be marinated
Salmon lends itself beautifully to marinades that balance its intense flavor. Ingredients such as lemon, dill and pink peppercorns not only counteract the fattiness of the salmon but also enhance its flavour, creating a perfect balance between the various flavours. Similarly, tuna benefits enormously from marinades that accentuate its strong flavor. Ingredients like soy sauce , ginger, and wasabi can add depth and complexity to tuna, making it the star of raw dishes like sashimi or tataki. Marinating swordfish is an excellent idea to keep it moist during cooking, the El Pescador spice blend combined with extra virgin olive oil is just what you need to enrich the grilled fish .
Moving on to fish with a more delicate flavour, such as sea bass and sea bream , it is essential to choose light marinades that do not overpower their subtle flavour. The sea bass , versatile and with a balanced flavour, is suitable for simple preparation with the herbal Mykonos mixture or for experimenting with bolder flavors such as that of Bollywood curry . Among seafood, shrimp offers an ideal blank canvas for a variety of marinades. Their tender and slightly sweet meat pairs well with spicy flavors , typical of Middle Eastern cuisine such as Tajine .
