UK home cooks under-season fish. We are scared of overpowering it. The result is salmon that tastes like wet protein and cod that tastes like the sea forgot to show up.
Fish needs more seasoning than chicken, not less. A fillet has less surface area and less fat to carry flavour, so the seasoning has to land harder.
The 3-step fish method
1. Salt 10 minutes ahead. Lighter than chicken, but earlier than you think. The salt firms the flesh and pulls out moisture, which then absorbs the spice.
2. Pat dry. That moisture has to go before seasoning hits. Wet fish steams instead of crisping.
3. Use a fish-specific blend.Costack Fish Seasoning has the right ratio of citrus, herbs, garlic, and pepper for fillets. A generic all-purpose blend works on chicken but reads heavy on white fish.
How much per type
Salmon fillet (180g): 1 tsp fish seasoning + light salt + lemon juice after
Cod (200g): 1.25 tsp + light salt + butter to finish
Sea bass: 0.75 tsp inside the cavity + 0.5 tsp on each side
Frozen white fish: 1.5 tsp + extra salt (frozen fish is wetter)
Prawns: 1 tsp per 200g + 1 clove garlic in the pan
The lemon pepper trick
For fish that gets grilled or fried, Costack Lemon Pepper replaces the seasoning + salt + lemon step in one shake. Faster prep, sharper flavour. Especially good on tinfoil-wrapped salmon traybakes.
What goes wrong with frozen fish
Frozen fillets release water as they cook. This dilutes everything you put on them. Fix by:
Thawing overnight in the fridge, not in the sink.
Patting dry twice.
Seasoning generously, then a second light shake right before they hit the pan.
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