Depending on the fish you're using you can use almost anything to marinate your fish. For salmon use a little soy sauce, olive oil, orange juice, brown sugar, orange zest and grated ginger. You can also rub salmon (or any fish) with some salt and garlic salt and marinate it for about an hour to remove some of the "fishy"taste. You can use lemon juice (though be careful for the time- the citric aid can cook the fish a bit) add to the lemon juice some fresh herbs- like tarragon, mint, chives ect, oilve oil and minced garlic or shallots.
I like some dry rubs for my fish, which might be a combination of blackening spices or a sugar blend with citrus and ginger.
When I marinate it with a dry rub or salt, I let it sit for about an hour in a glass pan in the fridge. For a juice marinade- I usually put it in a ziploc bag so it can be turned easily and again for about an hour.
i think the main idea is that you make a combo of something acid (orange or lemon juice, mustard, vinegar pick according to your taste) and some very aromatic fresh herbs, (eg parsley, dill, sage) then some oil. this works well on both sea fish or fresh water fish.
Answers
February 19, 2011
Depending on the fish you're using you can use almost anything to marinate your fish. For salmon use a little soy sauce, olive oil, orange juice, brown sugar, orange zest and grated ginger. You can also rub salmon (or any fish) with some salt and garlic salt and marinate it for about an hour to remove some of the "fishy"taste. You can use lemon juice (though be careful for the time- the citric aid can cook the fish a bit) add to the lemon juice some fresh herbs- like tarragon, mint, chives ect, oilve oil and minced garlic or shallots.
I like some dry rubs for my fish, which might be a combination of blackening spices or a sugar blend with citrus and ginger.
When I marinate it with a dry rub or salt, I let it sit for about an hour in a glass pan in the fridge. For a juice marinade- I usually put it in a ziploc bag so it can be turned easily and again for about an hour.
February 23, 2011
i think the main idea is that you make a combo of something acid (orange or lemon juice, mustard, vinegar pick according to your taste) and some very aromatic fresh herbs, (eg parsley, dill, sage) then some oil. this works well on both sea fish or fresh water fish.