Sudachi Citrus Salt is three ingredients: Jacobsen Salt Co. sea salt, sudachi juice powder, and a touch of dextrin to keep it pouring freely. Sudachi is a small green citrus grown in Japan, harvested while the skin is still deep green, and it tastes sharply tart and deeply aromatic, closer to a lime with an herbal, peppery edge. Because the flavor here comes from the juice rather than dried zest, it reads clean and bright on the palate instead of bitter, and it dissolves the moment it lands on hot fish or in a warm broth.

Seasoning with salt and citrus at once builds that brightness into the fish from the start instead of correcting for it at the table. Use it on whole fish, fillets, scallops, and shrimp, then finish with a second pinch before serving. It is just as good on grilled vegetables, steamed rice, avocado, cucumbers, and cold noodles, or crushed around the rim of a margarita.