| We recommend experimenting and following your own nose, taste and instincts in pairing herbs and seafood, but here are a few suggestions to get you started. As many herbs and seafoods defy strict categorizing, there may be a few that overlap.
Sweet/Mild Seafood is often enhanced by an equally delicate herb. Choose herbs that are gentle, fresh tasting and/or slightly pungent, such as chervil, chives, thyme, mint, basil, dill, fennel, parsley and small amounts of tarragon.
| Monkfish |
Lingcod |
Crab |
| Sole |
Halibut |
Shrimp |
| Skate |
Lobster |
Scallops |
| Haddock |
|
|
Meaty/Robust Seafood will stand up to more peppery and assertive herbs. Try strong-flavored herb blends that may include marjoram, oregano, thyme, basil, lavender, tarragon, lovage, sage and even light amounts of rosemary.
| Grouper |
Swordfish |
Clams |
| Tuna |
Sturgeon |
Squid |
| Mahimahi |
Shark |
Shrimp |
Rich/Buttery Seafoods are the most adaptable for pairing with fresh herbs. They work well with distinctive and pungent flavors such as dill, tarragon or sage and are also complimented by peppery herbs such as marjoram, oregano, thyme and savory. Citrus scented herbs are very good also; try lemon thyme, cilantro, lemon balm or sorrel.
| Salmon |
Bluefish |
Trout |
| Arctic Char |
|
|
|
