Season fish with a light, citrus-forward blend of lemon, garlic, paprika and herbs, applied just before cooking. Pat the fish dry, coat lightly so you do not overwhelm it, then cook hot and fast. Heavy, salty rubs bury delicate fish; a bright blend lifts it.
What is the best seasoning for fish?
A blend that brightens rather than dominates: lemon or citrus, garlic, mild paprika and soft herbs like dill or parsley. White fish wants a light hand, oily fish like salmon and mackerel can take a little more.
How to season white fish vs salmon
For cod, haddock or sea bass, use about a teaspoon per fillet and cook fast so it stays moist. For salmon, you can season a touch more generously, as its richness carries flavour well.
How much, and when
Pat the fillet dry first so the seasoning sticks and the skin crisps. Season just before cooking, not hours ahead, or the salt draws out moisture. Pan-fry in olive oil three minutes a side, or bake at 200C for about 12 minutes.
Costack Fish & Seafood Seasoning is a light smoky-citrus blend built for cod, salmon, tilapia and prawns, made in small batches in Manchester.
