Fischgenuss

Fischgenuss, the fine spice preparation for fish and seafood

Fischgenuss brings fine aromas, subtle heat and elegant freshness to fish and seafood without covering their own flavour. We mix the preparation by hand in our workshop in Klingenberg am Main. The profile: a fruity, savoury opening of tomato flakes and wakame seaweed, a spicy heart of green and white pepper, pink berries and garlic, a fresh finish of star anise, tarragon and bay. Maritime, fine and versatile.

How to use

Scatter Fischgenuss directly before cooking over salmon, trout, char, scampi and prawns, or mix it with a little oil just before serving into a glaze to brush on. It also works well in dips and sauces made from crème fraîche or yogurt.

Good to know: The preparation already contains salt, so season sparingly afterwards. Season delicate fish only just before cooking so the salt does not dry out the flesh.

Pan-fried salmon fillet with Fischgenuss in 4 steps

1. Pat two salmon fillets dry and scatter Fischgenuss evenly over the flesh side.
2. Heat a little oil in the pan and fry the salmon on the skin side for four to five minutes until crisp.
3. Turn the fillets, take the pan off the heat and let the fish finish for two minutes.
4. Drizzle the salmon with lemon and serve with a pinch of fresh Fischgenuss on top.

What's in it?

The maritime depth comes from wakame seaweed and tomato flakes. Seasoning comes from green and white pepper, pink berries, garlic and hot paprika. Star anise, coriander, tarragon and bay set the fresh, herby highlights, and a little chili the fine heat.

At a glance

• Fine spice preparation for fish and seafood
• Maritime with wakame seaweed, pink berries and tomato flakes
• For scattering, as a glaze or in dips
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

Fish turns smoky on the grill with BBQ Fish, and the Bouillabaisse seasoning salt brings Mediterranean depth. For a fine smoky aroma reach for Salish Alderwood smoked salt. You will find more for the fish kitchen in our fish delicacies.

Frequently asked questions

What does Fischgenuss suit?
Fish and seafood such as salmon, trout, char, scampi and prawns, whether fried, grilled or steamed. It also tastes good in dips and sauces made from crème fraîche or yogurt.

What is the difference between Fischgenuss and BBQ Fish?
Fischgenuss is fine and maritime with wakame and pink berries, ideal for delicate fish and dips, while BBQ Fish is stronger and smokier and made for the grill. For the pan you use Fischgenuss, for the grill BBQ Fish.

When do I season the fish?
Best just before cooking. The preparation contains salt, which draws moisture from delicate fish if it sits too long.

Do I need to add extra salt?
Usually hardly any. Fischgenuss already contains salt, so season your dish only sparingly afterwards.