Meat & Fish

For your favourite marinade and rub recipes, grind Yes! in with the salt (use about half the salt you usually would) and it'll dial up the delicious!

It helps highlight the natural savouriness of the protein without masking any of its character.

For meat during cooking, the best moment to add it is after the meat or fish has browned and you’re building sauce in the pan.

For grilled or pan-seared proteins, you can also use it as a finishing touch - a light dusting after resting, especially if the dish includes a sauce, butter, or glaze.

Yes! truly shines with:

- Chicken, pork, and beef
- Fatty fish like salmon or mackerel
- Shellfish and shrimp
- Mushroom-forward meatless mains

With a little less salt and a few grinds of Yes! your favourite recipes go from great to epic.