Back to Back Issues Page
9 Make Your Own Fish Seasoning - Magical Spice Mixes #71
February 18, 2016

Make Your Own Fish Seasoning and Add Fab Flavours to Your Fish Recipes


18th February 2016 -- Issue #71

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - How to Make Fish Seasoning

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Homemade Fish Spices

This easy-to-make, lemony seasoning is just the blend for your piece of salmon or other fish dishes. Using a blend of spices and dried lemon peel, it'll add superb flavours and mouthwatering aromas and can be made in minutes.

NOTE: You can buy dried lemon peel easily online or make your own like I do. Youtube has videos demonstrating how to do this.

Makes about 10 tbsp

4 tbsp dried lemon peel
2 tbsp brown sugar
2 tbsp coriander seeds
2 tbsp dried thyme
1 tbsp cumin seeds
1 tbsp dried parsley
4 tsp black peppercorns
2-3 tsp chili powder
2 tsp fennel seeds
2 tsp sea salt
4 whole star anise

tbsp = tablespoon
tsp = teaspoon


  • Break up the star anise

  • Grind the anise pieces with the coriander, fennel, peppercorns, cumin, salt, sugar and lemon peel

  • Add to a bowl

  • Add the chili powder and mix together

  • Finally, crumble in the dried thyme and parsley and combine
That's it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Note: You could dry toast the coriander, cumin, fennel and peppercorns for a few minutes prior to grinding for even more flavours.

See the toasting and grinding info below for tips.

If you enjoy making your own homemade seasonings, you can see a few more of my recipes here.

Spice Magic - Recipe Book
Special Offer

I've reduced the price to only $5 exclusively
for my newsletter subscribers.

This is my new downloadable recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It comes with 4 bonus books all written by me!

It also has a 60 day money back guarantee.
No questions asked!

Click Here For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

Pass It On

If you like this e-zine, please do a friend and me a big favour and "pay it forward."

If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

Until Next Week,

Jason -

Back to Back Issues Page