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Translation missing: en.products.product.price.regular_price $9.99
Translation missing: en.products.product.price.sale_price $9.99 Translation missing: en.products.product.price.regular_price

The Fishmonger's Sprtiz

Translation missing: en.products.product.price.regular_price $9.99 4 oz
Translation missing: en.products.product.price.sale_price $9.99 Translation missing: en.products.product.price.regular_price
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Description of The Fishmonger's Sprtiz

Elevate your seafood creations with our Fishmonger's Spritz– a masterful blend where the ocean meets the orchard. This isn't just a seasoning; it's a finishing salt that transforms simple seafood into a gourmet delight.

This rub is a celebration of flavor that respects the delicate nature of seafood. The garlic and peppercorns form a savory base, complemented by the lively citrus peels, while the perfect pinch of sugar and salt unites these flavors in a harmonious blend. Ideal as a finishing touch on grilled fish, seared scallops, or even a fresh seafood salad, this rub promises to turn the ordinary into extraordinary.

While this is technically a finishing salt it actually works better as a rub for before you cook any sort of fish or seafood item. 

As for a finishing salt, its amazing when mixed with mayo or even vinegars for salads or dishes that have fish in them.


Whether you're a professional chef or a home cook, the Fishmonger's Rub is your secret weapon for impressing with minimal effort. Just a sprinkle before serving unlocks a world of flavor, making each bite a memorable experience.


WHO IS CHEF CHUCHO ROJAS?

Chef Chucho Rojas is a distinguished Venezuelan chef whose culinary journey is marked by a blend of cultural influences and a commitment to healthy eating. His formative years were shaped by early culinary guidance at the age of nine, which was further honed at the prestigious Gregoire Ferrandi school in Paris.  He also worked as a researcher for the French Academy of Sciences under the direction of Hervé This. 

His professional career spans directing notable restaurants, including several Michelin-rated restaurants in Paris, including Au Cocodrille, La Vieille Enseigne and Serge & Co.

Chucho was recently one of the Chefs working behind the scenes with up-and-coming chefs at Master Chef for Latin America. He has led various projects, including directing large restaurants, implementing nutritional programs, and offering consultation for the creation of new gastronomic spaces​

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