Hi from Eastbourne Sovereign Harbour Village UK


My name is Sam Sweiry 


You will find me on Tuesday & Saturday @ Eastbourne Langney Traditional Outdoor Market selling 140 Varieties of Herbs & Spices + Dry Fruits.


I have just retired from Watford Market in Herts and find Eastbourne Langney Traditional Market stimulating as the trade is only from 8am to 2pm


No I dont go anywhere else and I dont sell online.


Today I would like to tell you about the various Herbs & Spices used by Chefs in cooking FISH dishes.


The following are used in the Fish Kitchen


Anise Star or Ground, Basil, Bay leaves or ground, Cayenne Pepper, Celery Seeds, Chives, Curry over 17 varieties in use the most common Garam Masala, Dill Seeds or Herb, Fennel Seeds or Ground, Garlic Chips or Powder or Granules, Ginger Ground or whole, Lemon Peel,Marjoram, Mustard Yellow Black or seeds, Oregano, Parsley, Rosemary, Thyme, Saffron Flower Strand or Powder, Sage, Savory, Tarragon.


You dont have to have all those Herbs & Spices.


Start with few simple receipe


Various methods to cook fish such as Steamed, Poached, Casseroled, Curried, Baked, Grilled, BBQ or cook with Pasta or rice, Sautees or stir-fries.


For choosing Smoked Fish they are 2Types Cold-Smoked & Hot-Smoked


Cold-Smoked are still raw after smoking They are thinly sliced and served raw such as Salmon or Trout others should be cooked before eating.


Hot-Smoked Fished are already cooked and need no cooking


As we are concerned with cooking fish dishes lets not forget you can already buy pickled fish such as herrings rollmops etc. or salted fish like anchovies or canned fish like tuna.


Lets stop here as I have a habit to get too excited and carried away.


I will talk in detail about fish some other time.


Be patient and enjoy cooking with me.


On Wed I am having a lesson in using YouTube This should be more exciting to demonstrate the use of Herbs & Spices.


Hope to meet & greet @ Eastbourne Langney Market Tue&Sat


Follow me on Twitter @mrspiceman


Would love to hear from you


sweirysam@aol.com


Thank you for your company and enjoy your cooking


Sam Sweiry