Whether you prefer salmon, tuna, tilapia, red snapper, trout or lake whitefish this will be the ideal spice set for you! Grade A, Class 1 spices.
- Adobo Lime-In this well made adobo, none of the spices dominate but instead create a delicate balance for maximum taste. Recommended best on lighter fish like tilapia, trout, and lake whitefish. Hand blended from cumin, garlic, fennel, lime, black pepper, salt, coriander, oregano, rosemary and thyme.
- Citrus Seasoning-A wonderful combination of herbs with the "ultimate fish seasoning" of fennel and then the added citrus twist of lemon and orange zest. Hand blended from thyme, Mediterranean oregano, basil, rosemary, sage, orange zest, lemon zest, and fennel.
- Pacific Northwest Seafood Seasoning-Good on just about anything that comes out of the water! Add to the steaming liquid for mussels for a rich broth. Add to the breading for fried calamari, or mix into crab salad. Toss over shrimp and grill. Or move away from the PNW and use as a base of flavor for Manhattan clam chowder; add a little extra at the end of cooking to boost the flavor. Season risotto ai fruitti di mare, seafood risotto. This blend is also good rubbed into chicken that’s sautéed with peppers and onions—think cacciatore—and served over pasta. Stir into rice and serve with garlic chicken. Mix with red wine vinegar and oil for a zesty vinaigrette. Hand blended from roasted garlic, minced onion, domestic paprika, black pepper, dill, celery seed, parsley, sea salt and lemon peel.
Wild for Salmon Seasoning-A quick sprinkle and rub 10 minutes prior to cooking and it's good to go. Wild for Salmon spice rub marries with the juices of salmon to form a delicious glaze (when baked or grilled) and this is a flavorful departure from the usual lemon and herb seasonings so common with salmon. Hand blended with brown sugar, paprika, sea salt, black pepper, cacao powder, cumin, and red pepper flakes.