CAROLINA HERBS!!!

 Here is a list of  fish and shellfish and the herbs that you can use when preparing a meal.  All the herbs mentioned  work well  with each other, and you can use the herbs in any combination that you want ( all the herbs or  just 2 or 3   that are mentioned).  

 The "EXTRA"  mentioned  are  wines that  could also enhance the flavor to the cooking ingredients. I suppose you could also use the wines mentioned as an accompaniment to the meal. 

                               SHELLFISH:  

 SHRIMP  marjoram, English or lemon thyme, rosemary

SCALLOPS:  marjoram, French tarragon, Lemon thyme, lovage  EXTRA: dry white  wine or dry vermouth

MUSSELS:  rosemary, marjoram,  lemon thyme: EXTRA:  dry white wine

 Oysters:  basil,  thyme, parsley, rosemary, oregano

EEL   sorrel, lovage, celery leaves, chervil, French tarragon, , bay  leaf    EXTRA:  dry white wine

                      FISH:

With  all fish you can use  anise, lemon  and parsley.

 If you use tarragon, it is ALWAYS   the FRENCH , not  RUSSIAN.  Down south here in the US we also have a MEXICAN or TEXAS  TARRAGON which is a close to the French. So, if you can't find FRENCH TARRAGON, you can settle for MEXICAN or TEXAS,  but, the FRENCH is better. 

 HALIBUT:  dill, mint, basil, cilantro, chervil, French tarragon  ,chives,  spearmint  parsley, watercress leaves, sorrel leaves      EXTRA: dry white wine,  apple cider or apple juice

MONKFISH:  fennel, lemon thyme, laurel leaves, saffron,,  sage

ROCKFISH:   dill, spearmint, basil, cilantro, chervil, French tarragon

SALMON:  anise seed, parsley, French tarragon,  lovage, laurel leaf, chervil leaves,  sorrel leaves., basil, cilantro,  lemon verbena, fennel seed

EXTRA:  dry white wine, such as Sauvignon Blanc or Pinot Gris; 

SEA BASS:  dill, spearmint, basil, parsley, cilantro, chervil, coriander, French tarragon       EXTRA: apple cider  or apple juice

SNAPPER :    French tarragon, basil, ginger, lemon thyme, fennel, chives, dill, lovage

STRIPED BASS  (SEA BASS, RED SNAPPER, PACIFIC ROCKFISH):   lemon verbena leaves, cilantro leave, jalapeno pepper, dill, spearmint, basil, chervil , French tarragon, chives, watercress leaves,  sorrel leaves

SWORDFISH:  bay laurel , sage, rosemary, lemon balm, spearmint

TROUT:  sage, English thyme, parsley,  spearmint  leaves

TUNA  (also YELLOW FIN, BLUFIN (AHI), ALBACORE):  perilla, coriander seeds, thyme leaves,  parsley, spearmint leaves. 

In a few days,  I will put up another blog for meats.