Selection of Spices for Fish

A tour around the world in 4 spice blends selected to enhance the cooking of fish dishes. Rediscover the most unique and exotic flavors in your dishes: follow the recipes or unleash your creativity to create uniquely flavorful dishes, like a true chef. Visit the most remote places through the flavors and aromas that characterize them.

Average weight per jar : 20 g

No. 4 - ARGENTINA PAMPAS

Origin : Argentina

This blend of herbs and spices originated in Argentina and has spread throughout South America and Northern Europe. The flavor and aroma of onion and garlic make it a perfect pairing with grilled meat and fish. It lends itself to marinating with extra virgin olive oil, drizzling it over the meat and letting it rest for at least an hour. The result is amazing.

Ingredients : Garlic, Onion, Sweet Paprika, Oregano, Salt, Parsley, Pepper.

No. 6 - RAS EL HANOUT

Origin : Morocco

It's a blend of spices with warm, "sweet" aromas, not spicy ones, such as cinnamon, cloves, and nutmeg. Because it can be considered a condiment, it's easy to use for marinating meats, perhaps mixed with fat, or transformed into a spread not only for meat, fish, or vegetables, but also for stews and tagines. To make a spread, add a teaspoon of Ras el Hanout to softened butter, sour cream, or Greek yogurt; if you'd like an emulsion to enhance your dip, mix it with extra virgin olive oil.

Ingredients : Turmeric, Coriander, Allspice, Cinnamon, Chili Pepper, Black Pepper, Cardamom, Ginger, Cumin, Fennel, Nutmeg, Star Anise, Orange Peel, Fenugreek, Bay Leaf.

No. 14 - KASKÀ

Origin : Niger, Mali, Ghana

In some 13th-century AD citations, a Syrian historian from Aleppo mentions Kaska on four occasions, always pairing it with couscous. These ancient citations show that couscous, and therefore Kaska, spread rapidly, but that in general they were especially common in the Islamic West as far as Tripolitania, while further east, starting from Cyrenaica, the cuisine was predominantly Egyptian-style, so couscous was only an occasional dish. One of the first references to Kaska in Northern Europe is in Brittany, in a letter dated January 12, 1699, but it had already appeared in Provence much earlier, where the traveler Jean Jacques Bouchard wrote of having eaten it in Toulon in 1630. This mixture is not only essential for the preparation of couscous, to which it is added during cooking, but it also makes a delightful pairing with fish and lamb.

Ingredients : Coriander, Cumin, Paprika, Black Pepper, Chili Pepper.


No. 15 - ASUNCION

Origin : Paraguay

This spice blend, now well-known throughout Europe, is said to have originated in the Estancia grasslands of Paraguay. This region, where meat is the staple food, is where what we now know as roast beef originated, a method of grilling meat that until now had been mistakenly attributed exclusively to England. The extensive livestock farming practiced in Paraguay, the meticulous attention to quality production, and the skill of cooking the meat in the grasslands during grazing confirm the influence this area has had on the history of this cut of sirloin. In those green expanses, rich in pristine pastures, this spice blend, used by camperos to flavor grilled beef, developed.

Ingredients : Salt, Rosemary, Black Pepper, White Pepper, Garlic, Thyme, Marjoram, Oregano.