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Why use marinades? -

Using a marinade while preparing food adds flavor to meats and fish and makes them more tender by beginning the breakdown process of cooking. But the art of marinating is nothing new. 

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Ancient cultures -

The use of marinades in the kitchen can be traced back to antiquity. The Romans used citrus fruits to flavor their foods, soaking meat, fish, and vegetables in lemon or lime juice before cooking.  

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Ancient Egypt -

Similarly, the ancient Egyptians soaked various foodstuffs in citrus fruits, vinegar, and wine as a way of seasoning ingredients. 

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Pre-Colombian -

Indigenous peoples of South America's Pacific Ocean coast used the fermented juice from the local banana passionfruit to enrich raw fish, a technique that eventually evolved into marinating fish using lemon or lime juice to produce what we know today as ceviche.   

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French cooking -

The French began marinating their food in the 1300s with vin aigre or sour wine used as a food preservative and as a condiment flavored with herbs and spices. 

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Medieval kitchen -

The medieval kitchen also used vinegar as a base ingredient in various marinades. An assortment of herbs and spices brought back by the Crusaders added texture and flavor, as did honey, citrus fruits, and red wine.  

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Renaissance kitchen -

The Renaissance kitchen refined the techniques that today form the basis of many modern marinade recipes. Meats and seafood soaked in vinegar and all manner of herbs and spices both to preserve and flavor food set the standard of dining in Europe that we enjoy in the modern world. 

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Citrus marinades -

Citrus marinades are some of the oldest in existence. Used in cooking for millennia, the juices from lemon, lime, and orange form the basis of many marinade recipes. 

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Marinades for meat -

Meat marinades are mixtures of oil, seasonings, and often acidic ingredients, like vinegar, red wine, or citrus juice. Buttermilk is another component. 

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Spicy yoghurt marinade -

A marinade of yogurt and spices such as mild curry powder, paprika, and turmeric lifts any lamb or chicken dish to new heights. 

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Teriyaki marinade -

Used with meat dishes, primarily steak, teriyaki marinade originates from Japan and combines soy sauce, mirin (Japanese cooking wine), sugar, and sake to create a distinctively sharp taste. For an added edge, mix in honey, garlic, and ginger. 

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Lemon, lime, and balsamic marinade -

Olive oil, balsamic vinegar, soy sauce, garlic, salt, pepper, rosemary, lemon, and lime are all used in marinades for meat and fish. 

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Herby fish rub -

Basil, rosemary, parsley, sage, thyme, and oregano, are among the dried or crushed herbs that go into this fish rub, the ingredients of which also work as the foundation for a wonderfully aromatic marinade.  

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Lemon grass marinade -

Lemon grass marinade is great with roasted chicken, or used as part of a chopped chicken salad. Make sure the tough outer leaves are removed before cutting into pieces. Other ingredients include ginger, garlic, and shallots. If you can get hold of it, add mirin into the mix. 

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Classic steak marinade -

This stand-alone marinade has as its base ingredients lemon juice, Worcester sauce, hot pepper sauce, and garlic powder. Assorted herbs and salt and pepper seal the deal. 

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Wine vinegar, red onion and oregano marinade -

An easily prepared combination of dry red wine, red wine vinegar, onion, oregano, garlic, pepper, and soy sauce, this rich liquid is used to tenderize assorted meats, especially lamb and beef. 

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Pineapple marinade -

Blend together crushed pineapple, soy sauce, honey, apple cider vinegar, minced garlic, ground ginger, and ground cloves for a sweet and fruity marinade for meats. 

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Jamaican jerk marinade -

For an authentic Caribbean flavor, soak meat and seafood dishes in a Jamaican jerk marinade⁠—an awesome combination of juices, herbs, and spices that includes scallions, ginger, cinnamon, orange juice, lemon juice, and peppers. 

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Brisket marinade -

Popular in roasted meat dishes, brisket marinade is composed of red wine, Worcester sauce, and liquid smoke flavoring. 

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Mexican marinade -

An essential component to many dishes south of the border, Mexican marinade is a heady mixture of lime and cilantro, garlic, ancho chili powder, cumin, and other tangy and spicy ingredients. 

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Beef rib marinade -

Prepare beef ribs in a marinade of lemon juice, white vinegar, honey, olive oil, garlic, sea salt, black pepper, and cayenne pepper. The acid from the vinegar and lemon juice will ensure the ribs stay nice and tender during cooking.  

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Bulgogi marinade -

Bulgogi, or Korean barbecue, is made using a marinade blended from brown sugar, Asian pear (or red apple), garlic, ginger, ground black pepper, and sesame oil. 

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Citrus fruit marinade -

Ceviche is raw fish marinated in fresh citrus fruits, most commonly lemon or lime. It is spiced with red peppers or other seasonings.  

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Soy mustard marinade -

Prepare a salmon fillet with a soy mustard marinade to lend the dish a delicious salty-sweet and peppery finish. 

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Soy sauce and brown sugar marinade -

Use a brown sugar and soy sauce marinade to smother any white fish dish. It also works to tenderize chicken or as a delicious glaze. 

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Chermoula marinade -

Here's something a bit special. It's called chermoula, a thick marinade for fish and the foundation of many Moroccan and North African fish and seafood dishes. Chermoula can also be used to marinade chicken. 

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Herb and lemon marinade -

A simple herb and lemon juice marinade suffuses grilled tuna steak with a delightfully tangy flavor. 

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Spicy lemon juice, white wine, and soy sauce marinade -

Serving up a squid appetizer? Why not present this succulent seafood treat in a marinade of lemon juice, white wine, and soy sauce, with added salt, pepper, vinegar, and olive oil. 

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Lime juice and cilantro marinade -

A marinade of lime juice, cilantro leaves, brown sugar, cumin, and crushed garlic cloves is the perfect complement to grilled chicken. 

Sources (The Daily Star) (Culinary Lore) (US Citrus)

See also: Can this medieval wellness guide teach us anything new?. 

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