Activator for everything that swims

Activator for everything that swims, a seasoning salt for fish and seafood by Stefan Marquard

The Activator for everything that swims is a seasoning salt for fish and seafood based on the concept of star chef Stefan Marquard, made and bottled in our workshop in Klingenberg am Main. We blend it from rock salt from Germany, cane sugar, white pepper, coriander, anise, fennel, caraway and thyme. The idea behind it: you massage the seasoning salt into the raw fish before cooking, so the aromas soak in and boost the delicate natural flavour rather than masking it.

How to use

For all kinds of fish – salmon, pike-perch, cod, sea bass and trout – as well as for shellfish such as prawns and scallops, whether pan-fried, grilled, steamed or baked in the oven. Reckon on around 12 g (just under 1 tablespoon) of activator per kilo of fish. Massage the seasoning salt in well, with fillets ideally under the skin too, then leave it to work for about five minutes and cook as usual.

Good to know: The activator already contains salt, so you do not need to add any extra. Only let the fish season briefly and cook it promptly, so the flesh stays juicy and the salt does not draw out water.

Recipe: Crispy pan-fried salmon fillet

On the plate in a quarter of an hour, with crisp skin and a juicy centre.

Ingredients for 4 people:

• 4 salmon fillets with skin (approx. 150 g each)
• approx. 8 g Activator for everything that swims
• 2 tbsp oil for frying
• 1 tbsp butter
• 1 lemon, in wedges

Method: Pat the salmon fillets dry and massage the activator into both sides, then leave to work for five minutes. Heat the oil in a pan and fry the fillets skin-side down for four to five minutes until crisp, then turn, add the butter and cook for another minute. Serve with lemon wedges.

What's in it?

Rock salt from Germany forms the savoury base, and a hint of cane sugar rounds it off. Anise and fennel give the fine, sweetly aromatic note that goes especially well with fish. Coriander and thyme bring the herbal depth, caraway a warm spice and white pepper the subtly sharp accent.

At a glance

• Seasoning salt for fish and seafood based on the concept of star chef Stefan Marquard
• With rock salt from Germany, anise, fennel, coriander and thyme
• Massage in before cooking, around 12 g per 1 kg of fish, leave 5 minutes to work
• Boosts the natural flavour without masking it
• No flavour enhancers, anti-caking agents or additives

Goes well with

The activator principle exists for every ingredient: Activator for everything that flies for poultry and Activator for everything from the ground for vegetables. A fine finishing salt like Fleur de Sel suits fish beautifully, and Lemon Myrtle adds a fresh citrus note. For seasoning at the table, freshly ground white pepper is perfect. You will find more in our spice blends collection.

Frequently asked questions

What is an activator?
A seasoning salt that you massage into raw fish before cooking. In its raw state the spices penetrate especially deeply and boost the natural flavour without masking it.

How do I dose it correctly?
Around 12 g, so just under a tablespoon, per 1 kg of fish or shellfish. Massage it in well and leave it to work for about five minutes before you cook the fish.

Is it suitable for prawns too?
Yes, massage the activator straight into the shell or onto the flesh. That way the aroma reaches everywhere and the prawns stay juicy.

Can I also use it for meat or vegetables?
It is tuned for fish and seafood. For poultry there is the Activator for everything that flies, and for vegetables the Activator for everything from the ground.