This article presents basic information about the characteristics of aromatic plants, their influence on the flavor profile, antioxidant activity, bactericidal effect, and medicinal properties of food products containing them. The presence of limonene, carvone, phelanthrene, terpinene, and cineole in spice essential oils allows for the adjustment of flavor characteristics. Products acquire a distinct aroma and pungency. This is important when preparing dishes from pollock, which has a high concentration of trimethylamine and a pungent odor, especially after prolonged storage. Therefore, adjusting the sensory characteristics of fish products by adding aromatic substances while simultaneously regulating shelf life is a significant scientific challenge. Analysis of aromatic raw materials revealed the relationship between the type of spices and their combination with pollock and shelf life. Twenty spices were added to a model fish mince recipe at a concentration of 0.01 g per 100 g of sample and compared with a control sample (recipe no. 364 of the Recipe Collection). The effect of flavor intensity duration on the sensory characteristics of mince samples and products made from them (meatballs) was examined. Rational storage parameters for semi-finished and culinary products were established. This served as the basis for regulating the flavor characteristics of fish products at varying degrees of readiness. The aim of the development is to study the compatibility of spicy-aromatic raw materials and the fish component of minced meat products, and the influence of spices on the shelf life of the product. This article presents data on optimizing the ingredient composition of fish culinary products, taking into account the technological properties of the raw materials and storage conditions. A list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of fish culinary products for the balanced nutrition of the population, including individuals with disabilities, is scientifically substantiated. The formulation of a semi-finished fish product with an extended shelf life is substantiated in accordance with SаnРiN 2.3/2.4.3590–20

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