"I made lobster sliders before, decked out with a Sriracha aioli sauce. The Sriracha really amplifies the flavor of the lobster, it's a funky thing but it does really interesting things to the palate," said Bobby Will, executive chef of Saltaire Oyster Bar and Fish House in Port Chester, NY.
Peanut butter & jelly and bonito flakes
It just rolls off the tongue, right? For the record, bonito flakes are essentially dried fish flakes.
"For PB&J, it's almost like adding bacon," said chef, author, and TV personality Justin Warner. "It gives it a little bit of smokiness, a little bit more character. I enjoy the subtle funk of fish with the classic PB&J."