For years we have been mixing herbs especially for the frying of fish. There are two types, namely red fish herbs and tortuga herbs. Red fish herbs are made with a paprika base and tortuga herbs with a curry base. These herbs give fried fish a delicious spicy taste. It is best to sprinkle the herbs on the fried product when it is still warm. That way the crust can absorb the flavour. It is also possible to sprinkle the fish first (not too much) before it is covered with batter. The herb mixes can also be used with the fish pieces mix and the caribbean mix to give a spicier taste. Both types of herb mix come packed in 0.7kg shakers and 5 ,10 and 25 kg. plastic bags.