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Strongly flavoured seafood such as salmon or tuna are enhanced by the use of this mix as a rub set aside for 30 minutes before cooking. Prawns and monkfish too are lifted and enhanced by the acidity of the sumac in this blend. I use it for Italian Zuppa de Peche with creamy mashed potatoes and glorious sour dough bread (Wooster’s Bakery ideally – see my FB page and follow the link.

Middle Eastern fish mix

  • Sumac, Cumin, black lime, Black Pepper, Kashmiri chilli, paprika, ginger, salt, Cardamom and Turmeric.

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