Marinade for fish

Along with meat and vegetables, fish occupies an important place in a balanced human diet. According to the scientific classification, fish or Pisces belong to the superclass of aquatic vertebrates. Fish live in both salt and fresh water of the World Ocean. Interestingly, the size of modern fish species can vary from a few millimeters to 20 meters.

Science knows over 25 thousand species of fish that are currently common on planet Earth. In the Russian Federation, there are about 3, 000 varieties of fish that live both in the seas and in rivers or lakes. Researchers believe that the first varieties of prehistoric fish appeared about 470 million years ago.

Mankind began to eat fish at the dawn of its existence. Fishing, hunting and gathering for a long time remained the main sources of writing ancient people. Over the millennia of fish use in cooking, a colossal number of various recipes for preparing fish dishes have accumulated. Since the chemical composition of fish is enriched with vitamins, as well as useful compounds of natural origin, the product is considered indispensable for the human body.

Fish can be subjected to various types of cooking. Fish are fried, boiled, baked and even eaten raw. In addition, the fish is salted, dried, dried, preserved and marinated. In the national culinary traditions of the vast majority of the population of our planet, you can find original and original recipes for preparing fish dishes.

Professionals argue that in order to prepare a real masterpiece of culinary art from fish, a product should be prepared beforehand. When preparing, the fish is cleaned from the insides, and also marinated. In modern cooking, there is a huge variety of recipes for marinades for fish, which can significantly improve the taste, as well as the aroma of the finished dish.

Marinades for fish became popular among residents of our latitudes in Soviet stagnant times. Marinade for fish can be made both from ordinary spices (salt, pepper, spicy herbs), and using vegetables, as well as sauces. Often, the marinade for fish includes such components as: vegetable or olive oil, tomato paste or mayonnaise, as well as mustard, vinegar, onions, herbs, spices and spices.

Fish under the marinade can be served hot to the table accompanied by a side dish or cold, as a stand-alone main dish or snack. Most fish marinades can be easily made from the food produced at home. If there is no time to tinker with marinade for fish, on the shelves of modern grocery stores you can find ready-made mixtures for cooking fish under marinade.

Among the most common species of marinades for fish are the following:



vegetable marinade for fish;

pickle for boiled fish;

tomato marinade for fish;

onion marinade for fish;

marinade for soy sauce fish, etc.