Mixed Herbs For Fish
₱79.00 / pack
Fish Mix of aromatic Herbs, a perfect blend of power herbs - thyme, parsley, dill and rosemary.
Great fish marinade along side olive oil.
Can also be used as garnish to your seafood recipes. The mix of these power herbs renders your fish and seafood recipes a tender and exquisite appeal with enticing fragrance.
No defrosting needed, use straight from the freezer to garnish and sprinkle.
These herbs were grown and picked freshly, chopped then washed, frozen within 4 hours upon picked - a delicate process ensuring that the taste and nutrients of the fresh plant is well-kept. With an essential oil at the heart of the herb, these herbs have longer shelf life than the fresh ones and save any cooking loss.
Parsley, Rosemary, Thyme, Basil, Dill, Coriander, and Chives
These herbs are a good source of fibers and contains vitamins and minerals that are very good for the health. They are also rich in antioxidants from plant compounds with anti-cancer and anti-inflammatory properties helping fight off diseases. This mix can even be better alternative to salt as they give the flavor an extra kick without too much salt intake.
Opting for these herbs is more beneficial to the health as well as the taste.
How to Cook with Mixed Herbs:
- 3 teaspoons of the Fish Mix mixed with 3 tablespoons of olive oil
- can be used in the oven, in a frying pan or on the barbecue
- an exquisite recipe to serve during special occasions, try the one below
- to bring fragrance to your fish dishes, a nice blend of flavor without overpowering that of the fish
- to season your baked or grilled fish or to sprinkle over white meats before poaching or grilling
- courts-bouillons, soupes de poissons,
- incorporate in white sauces, pan sauces, or vinaigrettes
- concoct the delicious recipe tarte au thon.
- mix a little olive oil, spread over salmon fillets, then oven-bake
Take out from the freezer and get the needed amount for your recipes.
Put immediately back to the freezer to store.
Keep frozen (-18°C) in the freezer compartment.
Do not refreeze after defrosting.
Festive Roasted Salmon in Butter
900 grams to 1.1 kg Salmon Whole Fillet Skin On
3 tbsp mixed aromatic herbs for fish
4 tbsp (½ stick) butter
Salt and freshly ground pepper
Choose an oven-safe skillet that will perfectly fit your salmon. A skillet is or a well seasoned cast iron pan are good choices as it will give a nice texture to the roasted fish. Alternatively, you can use a regular baking sheet lined with aluminum foil. Place butter and half of the herbs in 475°F preheated oven, until butter begins to sizzle.
Season salmon with salt and pepper. Add the salmon to the pan, with skin on the top. Roast for 4 minutes. Take out of the oven and peel the skin away. The skin should peel right off. If not, try to cook it a couple of minutes longer. You can choose to leave the skin on, if you prefer.
Roast for another 3 to 5 minutes. The timing will depend on how well done you would like your salmon to be. For every half-inch of salmon, roast 4 to 6 minutes. At 4 minutes, salmon will still be a touch rare, 6 minutes will thoroughly cook it. You know that it is done when it flakes easily. With a tiny portion of the fish along the thickest part, try to pry it gently with a fork. When it flakes easily, it’s ready.
Transfer to a nice serving dish with some more herbs and round slices of lemon. Serve.