Most fresh fish recipes call for fresh herbs, except perhaps dried cayenne pepper, paprika or chilli. Why is that? Fresh herbs have unique properties over their dried counterparts that allow them to interact more harmoniously with the flesh of fresh fish.
But what is the reason for this?
Although the dried herbs are undoubtedly more comfortable, with a less intense aroma. During the drying process, they lose most of the essential oils that give them their strong fragrance, and this loss continues during storage. As a result, the herbs are devoid of the fresh, lively notes that we need to complement - or sometimes soften - the flavour of the herbs. the salty, pungent smell of fresh fish. In addition, their lack of moisture makes it more difficult to incorporate their flavour and aroma into the fish meat. Fresh herbs, on the other hand, with their strong aromas and delicate textures, are much more in harmony with the with fresh fish. Plus, their bright colours give a refreshing look any fish dish. Everything looks so much better on the plate with a pinch of bright green parsley or fragrant basil leaves.
Of course, it is not a crime to use dried herbs. These can be very useful when you need a specific flavour profile or simply don't have the fresh herbs to hand. However, if you have a choice, choose fresh parsley, dill, rosemary and you'll see what a huge difference they make.
