Chef shares tips on how to bring out the best flavour in fish

Normunds Baranovskis, a chef at the Latvian supermarket chain Rimi, has put together practical advice on cooking fish. He explains which spices and accompaniments bring out the best qualities of fish, and he shares two recipes: rainbow trout cured with quince and beetroot, and a fish soup.

Spices and lemon

Baranovskis says lemon enhances the taste of fish, but it should be added at the very end of cooking so the fresh flavour is not lost. In his view, a universal seasoning blend is salt, sugar and citric acid: 1 tablespoon of salt, 1 teaspoon of sugar and half or a quarter teaspoon of citric acid. Dill, rosemary, thyme and parsley also work well, and among ready-made mixes he recommends a Mediterranean blend.

For river fish, especially those caught by anglers themselves, a pinch of cumin placed in the belly helps remove the muddy smell. Farmed fish sold in shops have almost none of it.

Red and white fish

Salmon and trout are almost impossible to over-salt when a salt and sugar mixture is used. White fish are more temperamental: they are less fatty and quickly dry out if overcooked. The chef advises not over-marinating them, but pan-frying in butter with spices or lightly smoking them.

Side dishes

Fish pairs well with neutral-tasting sides such as mashed potatoes, rice, pasta, asparagus, broccoli and beans. For classic salmon sandwiches, Baranovskis recommends only white bread, butter and salmon, since strong flavours overpower the fish. He also advises against serving fried fish with grilled vegetables.

Stock for soup

Fish bones, tails, heads and skin can be used to make stock. For a dark stock, these parts are fried first, and the stock is simmered for at least an hour at low heat, without boiling vigorously. It is then strained and used in cooking.