Citrus and fish are a classic pairing, and I've got a few ways to bring that bright, zesty note to your fillets.
- Citrus Kick Rub w/Datil pepper — citrus with a gentle kick of heat, wonderful on grilled or pan-seared fish.
- **Citrus Bergamia Powder (Bergamot Orange)** — a more floral, aromatic citrus note if you want something a little different from straight orange.
- **Chinook Seafood Blend Tin** — built specifically for seafood, so it layers in savory depth alongside your citrus of choice.
Start with a light hand on any of these — citrus flavors can brighten a dish fast, and you can always add more.