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Spices for Fish and Seafood – from the Klingenberg Manufactory
Fish and seafood require delicate aromas that accentuate their subtle natural flavor rather than overpower it. At Altes Gewürzamt, founded in 2001 in Klingenberg am Main by top chef Ingo Holland and now run by his son Kilian Holland, you will find 57 spices, blends, pepper varieties, and salts that pair perfectly with salmon, sea bream, shrimp, mussels, and more.
Our signature recommendations: the French Bouillabaisse Seasoned Salt for fish soup and seafood dishes, the Mediterranean Mallorcan Herb Garden for grilled sea bream and sea bass, fresh Lemon Pepper for all white fish dishes, and White Penja Pepper for salmon and delicate sauces.
Pepper & Salts for Fish Dishes
For sashimi and carpaccio: Timut Pepper with grapefruit notes as a finishing touch. For Asian fish dishes: red Sichuan pepper. For fried fish: coarse sea salt or Sylt Wild Berry Salt. For grilled BBQ: BBQ Fish.
Using Them in Your Kitchen
Ideally, season fish just before cooking – otherwise, salt draws too much moisture out of the meat. Sprinkle white pepper and delicate herbs over the dish only after cooking, as they can become bitter when exposed to heat. For shellfish such as shrimp, garlic, chili and a squeeze of lemon are often enough – add our Bouillabaisse Seasoning to create a Mediterranean classic. Related categories: Seasoned Salts, Pepper, Italian Cuisine.
Artisanal – Purely Plant-Based, with No Additives
All our blends are purely plant-based. Packaged in the iconic green tin, protected from light and airtight.
