(Waynesville, North Carolina)
dangerous herbs, medicinal herbs, culinary herbs



I thought that I might share with you a list of what herbs go with what type of fish. I have always found this to be helpful to know just which herbs to use with which fish. I've also included some types of wine and cheese


In another few days, I will have a list for meats, game, vegetables and fruits.










                                FISH FRESHWATER


BASS     garlic, onion, marjoram, dill, orange zest, curry powder, cayenne pepper, oregano, thyme, sweet Hungarian paprika, lemon zest, ground cumin, chili powder,

 EXTRA: Madeira, dry sherry or sake,



CATFISH       oregano, thyme, cayenne pepper, onion, jalapeno pepper, cilantro, curry powder, sweet paprika, white pepper, oregano, bay leaf

 EXTRA: Monterrey Jack cheese, rice wine vinegar



PANFISH (YELLOW PERCH, BLUEGILL, CRAPPIE, BULLHEAD, ROCK BASS, PUMPKINSEED) onion, garlic, ground cumin, chili powder, oregano, red pepper flakes, jalapeno, thyme, ground coriander, sweet paprika

 EXTRA: cheddar cheese



PERCH          garlic, basil, dill, tarragon, ground cumin

 EXTRA: extra dry vermouth, rice wine vinegar, grated Parmesan cheese



PICKEREL       onion, garlic, fresh cilantro, coriander, cayenne pepper, ground ginger, lemon

 EXTRA: Parmesan cheese, Monterrey Jack cheese



PIKE       marjoram, onion (including red onion),garlic, curry powder, lemon/orange peel/zest,  parsley, basil, cumin seeds, cardamom, turmeric, cayenne pepper, cilantro, fresh mint  thyme, oregano, chives

EXTRA: grated Parmesan cheese, red wine vinegar, extra dry vermouth




SALMON ( all Pacific salmon are born in fresh water, run to the sea and then return to their birth streams to spawn)     dill weed, fennel seed ( ground), onion, lemon zest, curry powder, tarragon, ground cumin and cumin seeds, chili powder, parsley, basil, bay leaves, garlic, whole peppercorns, ground coriander, red onion, ground turmeric, thyme

 EXTRA: Japanese rice wine, dry white wine, Madeira wine



TROUT      onion, red pepper, thyme, garlic, lemon zest, oregano, bay leaves, cayenne pepper, ground turmeric, cilantro, ground cumin, summer savory, pink peppercorns, curry powder, orange zest, shallots, Sweet Hungarian paprika

EXTRA: dry white wine or extra dry vermouth, apple cider vinegar




WALLEYE     onion, orange zest, lime, red pepper flakes, garlic, thyme, oregano, cayenne pepper, curry powder, lemon, basil, parsley, tarragon, rosemary, sage, coriander, cilantro, Vidalia onion, tangerine

 EXTRA: grated provolone cheese, yogurt, anisette, Parmesan cheese, extra dry vermouth or dry white wine


WHITE BASS       onion, lime, garlic, basil, marjoram

 EXTRA: yogurt, sour cream, horseradish, good with shrimp, red wine vinegar









BLUEFISH leeks , chives, garlic, parsley, tarragon, lemon

EXTRA: WINE: Muscadet or California Sauvignon Blanc, Parmesan cheese



CATFISH lemon zest, garlic, ginger root, garam masala, turmeric, cayenne, fennel, thyme, basil, oregano, parsley, chives

EXTRA yogurt


EEL parsley, shallot, thyme, sorrel, chervil, tarragon, mint, sage, lemon zest

EXTRA: dry white wine



FLOUNDER shallots, lemon zest, parsley, garlic, ginger root, cumin, coriander, cayenne

EXTRA: yogurt


GROUPER: onion, garlic, ginger root, garam masala, turmeric, cayenne, red pepper, basil

EXTRA: balsamic vinegar, yogurt


HADDOCK onion, garlic, oregano, thyme, lemon zest, garlic, ginger root , garam masala, turmeric, cayenne

EXTRA yogurt



 MACKEREL onion, garlic, parsley, basil, oregano, thyme, paprika, lemon zest

EXTRA: dry white wine


MUSSELS: red onion, cilantro, jalapeno, lime, garlic, ground coriander, parsley, oregano

EXTRA: dry sherry, grated Parmesan


OCTOPUS onion, bay leaf, parsley, peppercorns, garlic, paprika, thyme

EXTRA; dry white wine


SEA BASS onion, garlic, jalapeno, cilantro, parsley, thyme, lemon zest, ginger root

EXTRA: dry white wine



SHRIMP ginger root, curry powder, celery seed, basil, oregano, thyme, garlic, cayenne and red pepper flakes, parsley, lemon zest, dill

EXTRA: white wine vinegar, dry sherry, feta cheese, yogurt



SKATE onion, garlic, oregano, thyme, cayenne, parsley

EXTRA dry white wine



SQUID onion, garlic, parsley, basil, oregano

EXTRA: dry white wine, Parmesan


Tilapia     onion, garlic, fennel leaves and bulb, lemon zest, parsley, ginger-root, garam masala, turmeric, basil, cayenne

EXTRA: yogurt, dry white wine









FISH BROTHS thyme, parsley, whole cloves, black peppercorns

EXTRA: dry white wine



GUMBOS: onion, garlic, jalapeno, bay leaf, fish broth, thyme, cilantro, parsley



SOUPS & CHOWDERS: basil, thyme, oregano, parsley, garlic, onion, jalapeno, curry powder, cumin

EXTRA: dry sherry, dry white wine , balsamic vinegar



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Although my favorites will always be dill and cayenne pepper...this will give me lots of new avenues to try.

Thank you.

Posted by Angela on July 22, 2011 at 10:11 PM EDT #

Thanks, Angela! for reading my blog!

I have quite of few easy recipes for all types of fish both fresh water and ocean. Including hot/spicy and not. If you are interested let me know what fish you 're interested in and hot/spicy or not. I'll email them to you. (the invite is for everyone)
address: fish!!

Posted by Elaynn Mc Guffrey on July 26, 2011 at 03:28 PM EDT #

What a great idea and about time I was able to google something I can use going forward. Thankyou, thankyou for the effort and foresight. I am not a cook, 3 veg and meat and would have no idea what herbs go with what, except the basics (lemon & fish, tomatoe & salt etc) I have printed this out and blue tacked it to my desk for reference.... Thanks again Fiona, dub dub dub

Posted by Fiona on November 30, 2011 at 12:41 AM EST #

Is there something comparable to ling cod and halibut?

Posted by Freda on June 25, 2012 at 11:55 PM EDT #

ling cod, while not a true cod, is one of the more important food fishes on the West Coast. Several species of the unrelated but similar greenlings (Hexagrammos spp.) are interchangable with lingcods. Other types of fish that can be compared to lincods are skate and angler. Grouper also might work.

Halibut is comparable to Greenland halibut, grouper, snapper, sole, flounder and fancy rockfish. and the basses.

Posted by Elaynn on June 26, 2012 at 06:20 AM EDT #

We are trying to stick to a rotation diet where each food or food group is allocated to one of four days. But its hard when you try to put together a meal and the thing you really need is not allowed that day. So having a list of what goes with what makes it easier. I think there should be a book like a dictionery where you can look up any food and find out all the things that go with it, ie flavourings and accompaniments. Chefs like Jamie Oliver talk about flavours complimenting each other and they seem to just know instinctively. The rest of us just waste food experimenting. Cookery books are very hit and miss with this - sometimes they say "serve with .." but usually they don't.
Anyway thanks for this.

Posted by Annie on October 17, 2012 at 02:40 PM EDT #

grate help manny thanks

Posted by philip on January 18, 2013 at 06:45 AM EST #

Good page. Thank you, but . . . use your spell checker!

Posted by Paul Dunn-Morris on May 01, 2013 at 09:33 PM EDT #

thanks for the heads up! I'll be more careful


Posted by Elaynn on May 02, 2013 at 10:09 AM EDT #

i was looking for different ways to cook Cape hake (though not listed, haddock is)and the tips helped for a change from the usual pepper and lemon!

Posted by veli on September 03, 2013 at 02:48 PM EDT #

Thanks. I never know what to use with fish. I really appreciate this.

Posted by Anne on February 01, 2014 at 04:43 AM EST #

Excellent info. Thanks.
a) Sherry in the top would be a spreadsheet with this info, plus the promised one (!... Don't owe to a rich man and don't promise to a,eh) as matrix information.

b) A little about each herb would also save a lot of time when choosing less herbs among suggestions.

Superb data.

Posted by TahssG on February 01, 2014 at 09:58 AM EST #

TahassG : try looking at my blogs entitled WHAT HERBS GO WITH WHAT FOODS and also MORE HERB AND FOOD COMBINATIONS.

Posted by Elaynn on February 01, 2014 at 11:01 AM EST #

This is great, thank-you. But you didn't mention tuna, I like tuna a lot. But all I use is lemon and thyme and it does get boring.


Posted by MJ Cannary on February 02, 2014 at 11:53 AM EST #

With the tuna you can substitute recipes you see for mahi-mahi, swordfish, salmon and marlin.

Some good herbs that you can use for tuna fish are:

Dill weed, Chives’ onions, scallion, Tarragon, Parsley, Basil, Oregano, Red pepper, and Chervil.

Extra items that go good with tuna fish are yogurt, alfalfa sprouts, cucumber, tomato, celery and watercress leaves.

For instance if using tuna out of a can you could use dill weed, basil and oregano with alfalfa sprouts, cucumber, tomato, on watercress leaves.

Another idea: tuna fish, tarragon, (chives or onion or scallion), parsley with a little bite of yogurt.

If you cannot seem to purchase alfalfa sprouts, you can make your own. It isn’t hard. If you cannot find the alfalfa, use celery seed or radish seeds, black bean or lentil. Make just a little, as sprouts are not terrifically good keepers.

Posted by Elaynn on February 04, 2014 at 10:19 AM EST #

A good book that you might want to look at that has some good recipes using tuna and other fish and herbs is JANE BRODY’S GOOD SEAFOOD BOOK .

Posted by on February 04, 2014 at 10:20 AM EST #


Posted by Don Phillips on May 21, 2014 at 03:27 PM EDT #

Excellent THANK YOU! This is great information!

Posted by on January 29, 2015 at 05:15 PM EST #

oh thank you as im on the healty eating plan in slimmer's world i fine your site a god send keep's me on track hahaha xx

Posted by anne symes on March 11, 2015 at 10:05 AM EDT #

Years ago I ate a fish dish in France served with a sauce "oiseille" which was fab,lemony and delish.
It took me much too long to discover that oiselle is known as sorrel in English, to grow my own (very easily) and make the sauce myself. I've just eaten it with cod and it is easy-peasy very delicious and wonderfully simple to grow and prepare. make a sauce for a white fish melt butter (sorry) and stir in a few sorrel leaves, adjust amount of sorrel depending on how lemony you want the sauce to be and pour it over the cooked fish.
Bon apetite!

Posted by Zephyr on April 21, 2015 at 02:38 PM EDT #

I'm experimentin and been looking for a long time for something like this, Thank you!

Posted by Desiree on December 24, 2015 at 11:05 AM EST #

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