Seafood and Sichuan pepper are one of the world's most underrated pairings.

Unlike black pepper, Sichuan pepper is the dried husk of a prickly ash tree, a member of the citrus family. Its bright citrus aroma, floral fragrance, and signature má (麻) tingling sensation make it an exceptional partner for seafood.

Green Sichuan pepper is bright, citrusy, and herbaceous. Red Sichuan pepper is warmer, more floral, and slightly earthier.

Here are eight pairings to try.

1. Delicate White Fish

Best with: Green Sichuan pepper or green Sichuan pepper oil

White fish is one of the easiest places to start.

Green Sichuan pepper brightens delicate fish like cod, snapper, halibut, sea bass, and branzino without overpowering them.

One of our favourite recipes is Pan-Seared Green Sichuan Pepper Fish, inspired by the classic Sichuan dish Qing Hua Jiao Yu (青花椒鱼). Crispy fish is finished with a fragrant sauce of scallions, cilantro, ginger, garlic, and green Sichuan pepper oil for a dish that's fresh, aromatic, and surprisingly light.

For a different approach, Fuchsia Dunlop's Fish with Lime and Sichuan Pepper from her upcoming cookbook, Five Tastes, gently steams sea bream Cantonese-style with Shaoxing wine, ginger, and spring onions before finishing it with light soy sauce, green Sichuan pepper oil, fresh lime zest, and lime juice. The lime echoes the pepper's natural citrus aroma while letting the delicate flavour of the fish shine.

Try it with:

• Cod

• Snapper

• Sea bass

• Halibut

• Branzino

• Rockfish

• Sea bream 

2. Salmon

Best with: Green Sichuan pepper and green Sichuan pepper oil

Rich, buttery salmon pairs beautifully with green Sichuan pepper. The bright aroma balances the richness without hiding the fish's natural flavour.

We especially love it in our Miso-Ginger Glazed Salmon and Maple-Dill Salmon, where green Sichuan pepper oil adds freshness to every bite.

If you're feeling adventurous, try Sichuan pepper gravlax.

One of our longtime customers swapped traditional dill for crushed whole green Sichuan pepper. During curing, the pepper's citrusy, herbaceous aroma stays vibrant while the tingling sensation softens, creating an elegant twist on the Scandinavian classic.

Try it with:

• Grilled salmon

• Baked salmon

• Gravlax

• Salmon rice bowls

• Salmon salads

3. Shrimp & Prawns

Best with: Red Sichuan pepper oil or Tingly Seasoning Blend

Red Sichuan pepper oil adds floral aroma and a gentle tingle without overpowering shrimp's natural sweetness.

One of our most popular recipes is Tingly Sichuan Pepper Shrimp & Chorizo Paella. The smoky chorizo, saffron, tomatoes, and shrimp create a rich base, while a finishing drizzle of red Sichuan pepper oil keeps the dish bright and lively.

Red Sichuan pepper is also a classic pairing in Sichuan cuisine. In The Food of Sichuan, Fuchsia Dunlop's Gong Bao Prawns with Cashew Nuts (宫保虾球) stir-fries prawns with whole red Sichuan pepper, dried chilies, ginger, garlic, and cashews to create the signature balance of fragrant, spicy, savory, and tangy flavours.

Red Sichuan pepper oil also shines in Thai-style garlic shrimp, spicy basil prawns, and shrimp fried rice. Its floral aroma pairs especially well with garlic, lime, fish sauce, and fresh herbs.

Try it with:

• Gong Bao prawns

• Garlic butter shrimp

• Shrimp & chorizo paella

• Shrimp fried rice

• Shrimp skewers

• Shrimp tacos

4. Crab, Lobster & Crayfish

Best with: Red Sichuan pepper and red Sichuan pepper oil

Rich shellfish are a natural match for red Sichuan pepper.

One of China's most iconic summer dishes is málà crawfish (麻辣小龙虾). Our friends at The Mala Market have an excellent recipe that cooks crawfish with whole red Sichuan pepper, dried chilies, and aromatic spices, allowing the shells and sauce to absorb the pepper's fragrant, numbing character.

The same flavor pairing works beautifully beyond traditional Chinese cooking. Red Sichuan pepper adds a fresh floral lift to buttery lobster, garlic crab, and even classic seafood boils. 

Simmer whole red Sichuan pepper with your seafood to infuse the cooking liquid, then finish with a drizzle of red Sichuan pepper oil just before serving for an extra layer of aroma and a gentle tingle.

Try it with:

• Málà crawfish

• Seafood boils

• Garlic crab

• Butter-poached lobster

• Grilled lobster tails

• Crab noodles

• Soft-shell crab

5. Scallops

Best with: Green Sichuan pepper or green Sichuan pepper oil

Scallops are naturally sweet, tender, and buttery, making them a perfect match for the bright citrus aroma of green Sichuan pepper.

While scallops aren't traditionally associated with Sichuan cuisine, their delicate flavor pairs beautifully with green Sichuan pepper. A light sprinkle of freshly ground green Sichuan pepper or a finishing drizzle of green Sichuan pepper oil enhances the scallops' natural sweetness with bright citrus notes, floral fragrance, and a gentle tingling finish.

Because scallops cook so quickly, it's best to add green Sichuan pepper oil just before serving. This preserves its vibrant aroma without overpowering the shellfish.

Try it with:

• Pan-seared scallops

• Scallops with garlic and scallions

• Brown butter scallops

• Scallops with lemon beurre blanc

• Grilled scallops

6. Clams & Mussels

Best with: Green Sichuan pepper oil

Clams and mussels create a naturally flavourful broth that's perfect for green Sichuan pepper oil.

Inspired by a memorable Chengdu dish, our friends at The Mala Market created Clams in Soy Sauce and Green Sichuan Pepper Oil Broth, combining soy sauce, ginger, Shaoxing wine, and green Sichuan pepper oil — which they describe as the ingredient that "really makes the dish."

The same approach works beautifully with mussels. Finish the broth with green Sichuan pepper oil just before serving to preserve its fresh aroma and let the shellfish shine.

Try it with:

• Clams in Soy Sauce and Green Sichuan Pepper Oil Broth

• White wine mussels

• Steamed mussels

• Garlic butter clams

• Seafood pasta

• Grilled clams

7. Oysters

Best with: Green Sichuan pepper or green Sichuan pepper oil

Fresh oysters pair beautifully with green Sichuan pepper, whose bright citrus aroma lifts their natural brininess much like a squeeze of lemon.

Try replacing black pepper with freshly ground green Sichuan pepper in a classic mignonette, or finish grilled oysters with a few drops of green Sichuan pepper oil just before serving.

Try it with:

• Fresh oysters

• Oyster mignonette

• Grilled oysters

• Charbroiled oysters

• Oyster shooters

8. The Easiest Way to Season Seafood

Best with: The Tingly Blend

Not every seafood dish needs a recipe.

Our Tingly Blend, created with San Juan Island Sea Salt, combines hand-harvested red and green Sichuan pepper with organic garlic, ginger, orange peel, shiitake, chili flakes, anise, and mineral-rich sea salt.

Sprinkle it over grilled fish, salmon, shrimp, scallops, seafood boils, calamari, crab, or fish tacos for an easy burst of savory, citrusy flavour and a gentle tingle.

Final Thoughts

Seafood and Sichuan pepper have been paired in Chinese cooking for generations—and for good reason.

Whether you're cooking delicate white fish, rich salmon, sweet shrimp, or briny oysters, Sichuan pepper enhances seafood rather than hides it. Its citrusy aroma, floral fragrance, and signature má (麻) tingling sensation bring freshness, complexity, and balance to every bite.

If you're new to Sichuan pepper, start with a few drops of green or red Sichuan pepper oil, or a light sprinkle of The Tingly Blend. You may never season seafood the same way again.

Happy cooking!