Fish & Seafood

Fish and seafood particularly benefit from the use of different types of pepper.

Whether green pepper with its fresh, herbaceous note, white pepper with its mild spiciness or the exotic wild pepper varieties - each variant gives the dishes its own, fascinating flavor.

For a crispy pepper crust on grilled or fried salmon, the strong, aromatic varieties such as black Indian mountain pepper or wild mountain pepper from Tasmania are ideal. They give the fish a spicy spiciness that wonderfully underlines the salty, maritime taste.

If you want to season the fish a little more simply, white pepper is a good option. Its aroma harmonizes perfectly with tender white fish such as plaice or pollock. Combined with fresh herbs and citrus aromas, the result is a balanced, elegantly light dish.

For a particularly exotic touch, we recommend the wild pepper varieties from Nepal. The Timut pepper with its intense grapefruit aroma gives grilled or baked salmon a fruity note that really enlivens the fish.

Whether you prefer strong aromas, fine spices or fruity accents - with the right choice of pepper you can transform your fish dish into a culinary highlight. Let yourself be inspired by the variety and discover new taste dimensions that will delight your palate.