Jean-Paul Bourgeois | Sub Marine | Seafood Seasoning Inspiration
Check out our exclusive Behind the Blend / Flavor Report with Jean-Paul Bourgeois:
What was the creative process behind Sub Marine? What inspired the blend?
This blend is everything I want in a seafood seasoning. We took all those flavors that have paired for centuries and used tried and true flavors to create a one-stop shop blend. You really just can’t go wrong with it. The ingredients also have an integrity to them – I wanted to create interesting textures and crunches all in consistently reliable fish seasoning.
How would you describe the flavor profiles of this blend?
Bright and herbaceous, this is an incredibly versatile blend with flavors that you can depend on when it comes to seafood.
How would you describe the aromatics of the blend?
Herbaceous and floral, this blend hits notes of budding oregano, pungent green onion, citric acid and lemon.
What would be perfect foods to use this blend on?
- Anything that comes from the ocean; this blend wants to be paired with proteins and seafood that are neutral, mellow and fresh.
- Baked fish
- Seafood pastas
- Rotisserie chicken
- Veggies
Pro tip: This blend is not great on the grill – it burns and is better when you use a pan with a fat like butter or olive oil.
Is there a beer or wine or beverage that would pair well with the blend?
White wine: dry Rieslings, dry Viogniers, Chardonnays, super crisp lagers or lemonade.
Any other Spiceology products that would layer well with this blend?
Greak Freak Mediterranean Blend
Pro tip: This blend has such a rough and rustic cut that finer spices can sink and not emulsify.
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