How do you combine fish and seafood with spices?

Seafood has always held a special place in the culinary world, with its diverse range of flavors and textures. From succulent shrimp and tender salmon to delicate scallops and briny oysters, seafood delights the taste buds like no other. While seafood can undoubtedly shine on its own, the judicious use of spices can elevate these oceanic delicacies to new heights, creating a symphony of flavors that tantalize the palate. In this article, we explore the art of using spices when cooking seafood and how it can transform a simple dish into an unforgettable culinary experience.

The primary objective of using spices in seafood cooking is to enhance and complement the natural flavors of the fish or shellfish, not to overpower them. The delicate taste of seafood can be easily overwhelmed, so it’s essential to choose spices that harmonize well with the specific type of seafood you are preparing. For example, milder spices like White Kampot Pepper, and Lemongrass go well with delicate fish like sole or flounder, while more robust spices like Sweet Long Chili, our Rubs, and Red Kampot Pepper can complement heartier fish like tuna or swordfish.

For raw fish, we love using our Citrus Mix and our Kaffir Lime Zests to add some lovely citrus aromas, and for mackerel and fattier fish like salmon, our Fresh Salted Kampot Pepper will definitely add some freshness and a good amount of spice. For crab, we love to dress it and add some Fresh Red Kampot Pepper, which is already milled and ready to sprinkle from the pot onto the crab.

Aromatic spices play a crucial role in seafood cooking as they infuse the dish with captivating aromas. Fragrant spices such as Cardamom, and Star Anise add a touch of complexity and elegance to seafood recipes. A simple Young Ginger and Galangal infused broth can work wonders when poaching lobster or prawns, while a dash of ground Cardamom can enhance the flavors of grilled fish.

Spices can also add a subtle or fiery kick to seafood dishes. Our Bird Chilies or our Black Kampot Pepper can provide a pleasant heat that complements the oceanic sweetness. It is essential to remember that everyone’s tolerance to heat varies, so it’s best to use these spices judiciously and adjust them according to individual preferences. The goal is to enhance, not overpower, the taste of the seafood. You can always keep the mill on the table for any top-ups!

The use of spices in seafood cooking often reflects regional culinary traditions. For instance, Mediterranean cuisine frequently employs a blend of herbs such as oregano, thyme, and rosemary to enhance the flavors of grilled fish. In contrast, Indian cuisine often incorporates a diverse array of spices, such as Turmeric, Kaffir Lime, and Ginger, to create rich and aromatic seafood curries. Exploring various regional spice combinations can open up a world of possibilities when cooking seafood. In our region of Southern Cambodia, the local crab is often cooked with fresh Kampot Pepper, you can revisit this local dish with our Dehydrated Green Kampot Pepper, previously re-hydrated before adding it to your wok!

One popular way to incorporate spices into seafood dishes is through spice rubs and marinades. A well-balanced spice rub can work wonders for grilled fish or shrimp, while a flavorful marinade can transform a piece of salmon into a taste sensation. Olive oil, citrus juices, and yogurt are common ingredients used in marinades to tenderize seafood while allowing the spices to penetrate and impart their flavors.
At the minute, we love experimenting with our Mekong Rub and monkfish. As it has denser flesh, it’s great to marinate for up to a day before grilling or cooking in the oven.

When using spices in seafood cooking, it’s essential to consider the side dishes that accompany the main dish. Harmonizing the spices in both the seafood and side dishes can create a more cohesive and enjoyable dining experience. For example, a seafood paella seasoned with Smoked Sweet Long Chili, our in-house paprika, as well as a dash of Cassia Cinnamon, pairs excellently with a side of garlic-infused vegetables, with some Flower of Salt and White Kampot Pepper freshly milled on top.

If you’re going for lightly-steamed shellfish, shrimp, or langoustines, it’s always great to prepare a sauce. You can make a quick mayonnaise and spice it up with our Smoked Chili or our Khmer Ketchup Sauce, depending on whether you would like a spice kick or not. Both will add a complex aromatic palette to your sauce in no time!

Lastly, when incorporating spices into seafood dishes, always prioritize fresh, high-quality, for both seafood and spices. Freshly ground spices will have a more potent aroma and flavor, enhancing the overall culinary experience. At our Farm, we process everything on the day of the harvest to guarantee ultimate freshness, truly unparalleled in the world of spices. It’s best to avoid using old or stale spices as they can negatively impact the dish and fail to do justice to the seafood’s natural flavors.
Spices will also do wonders for fresh raw seafood, such as oysters. We love to sprinkle a couple of our Fresh Salted Kampot Peppercorns on top, or pair it with our Green Chilies Duo Sauce, just divine!

In conclusion, the art of using spices when cooking seafood is about balance, enhancing natural flavours, and exploring the delightful world of aromas and tastes. A well-chosen combination of spices can transform a simple seafood dish into a masterpiece, leaving a lasting impression on anyone fortunate enough to savor it. So, the next time you step into your kitchen to prepare seafood, don’t hesitate to experiment with spices and unleash the full potential of these oceanic treasures. Happy cooking!