No. 7024 - Best of the Bay Seafood Seasoning Rub Blend
SHAKER JAR NET WT: 6.5oz.
CREATED: especially for chicken and turkey, this rub adds a tasty seasoning sensation to any lean, mild meat.
EXCELLENT: for roasting a whole chicken, baked chicken breasts, grilled wings or as the spices mixed with flour in favorite fried chicken recipes.
ALSO: This rub is carefully blended to enhance the flavor of your favorite sea food and fresh water fish.
GREAT FOR: spice mix to use on grilled or baked salmon, scrumptious shrimp kebobs or even as a secret ingredient in crab cakes.
OTHER USE: Sprinkle on your favorite steak to create juicy T-bones, mouthwatering porterhouse, bold rib eyes and sirloins bursting with taste
This rub is carefully blended to enhance the flavor of your favorite sea food and fresh water fish. An excellent spice mix to use on grilled or baked salmon, scrumptious shrimp kebobs or even as a secret ingredient in crab cakes. Try as a tasty seasoning for trout, catfish or perch. Brush fish fillets with a little oil and then sprinkle rub on both sides. Grill, broil, bake or pan fry as usual. On meatier cuts such as salmon or swordfish steaks, apply the rub at least 30 minutes before cooking. For a fish fry, use the rub as the spices in your dry breading mixture. Dip pieces of cod or other white fish in a batter of milk, buttermilk or beer and then dredge in seasoned flour, cornmeal or cracker crumbs.
A favorite to season steamed shrimp, lobster or a crab boil. Great in clam chowder, crab cakes and oyster stew.
|Shelf Life||10 Years|
|Packed||United States of America|
|Common Uses||A favorite to season steamed shrimp, lobster or a crab boil. Great in clam chowder and oyster stew. Try it as a topping on popcorn, salads, eggs, fried chicken, French fries, tater tots, corn on the cob, boiled peanuts, dips, baked potato, potato salad, and potato chips.|
|Ingredients||Hudson Valley Salt, Cayenne, Sweet paprika, Citric acid, CELERY SEED, Dried Garlic, White Pepper, Ginger, Spices, MUSTARD, Corn Starch to prevent caking|