Honestly, the Romans and Egyptians are gold mines for flavor hacks. I’m thinking a tiny splash of fermented fish sauce like garum, but make it a smoky, citrus‑infused aioli—keep it bright but deep. Old spice mixes were all about preservation, so a hint of cumin, fenugreek, and a touch of honey could keep a fish dish fresh longer and add a sweet‑spicy kick. I’m excited, but I know customers might not expect that twist—so I’ll keep an eye on the reaction and adjust. Let's stir up something bold and see how it rolls out.