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Cape Hatteras Smoked Seafood Seasoning

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If one flavor inspires daydreams of the seashore, it's fish. From trout to mackerel and cobia to bass, a large variety of fish can be caught on the outer banks. It was the bounty of Cape Hatteras and the traditional Carolina Shrimp & Crab Boil spices that inspired our creation of this unique and smoky seafood seasoning.

Ingredients:
Mayan Salt, Smoked Spanish Sweet Paprika, brown mustard seed, dill seed, allspice, Tellicherry peppercorns, coriander, celery seed, mace, cardamom, clove, ginger, bay leaves, red japones

We smoke Mayan salt, brown mustard seeds, dill seeds, allspice, Tellicherry peppercorns, coriander seeds, celery seeds, mace, cardamom, cloves, ginger, bay leaves, and red Japone chiles and over hickory wood chips. Once that rich smoke flavor has been imparted, we grind the whole spices down into a powder and add smoked Spanish sweet paprika to round out the blend. This blend can be added to the batter for a fish fry or use it for your next shrimp, crab, or crawfish boil. Also try on corn on the cob, vegetables, and potatoes.

Purchase in bags:

1 oz.

bag

$2.95

2 oz.

bag

$4.75

4 oz.

bag

$7.55

8 oz.

bag

$12.10

16 oz.

bag

$20.90

Purchase in bottles:

Small glass
(net 1.70 oz)

$5.15

Medium glass
(net 2.90 oz)

$7.10

Large glass
(net 8.60 oz)

$14.05

Purchase bottle refills (in bags):

Small glass refill
(net 1.70 oz)

$4.10

Medium glass refill
(net 2.90 oz)

$6.05

Large glass refill
(net 8.60 oz)

$12.80



The following recipes use Cape Hatteras Smoked Seafood Seasoning.




“I just made your Jamaican Jerk marinade for pork kebobs that I grilled. It was outstanding. I usually stick to the recipe for the first time before I later adapt it to my own tastes. This time, I am not changing the recipe one bit. It's perfect as it is. Thanks.”

-Marie D. of Dickson City, PA

“I just made your Jamaican Jerk marinade for pork kebobs that I grilled. It was outstanding. I usually stick to the recipe for the first time before I later adapt it to my own tastes. This time, I am not changing the recipe one bit. It's perfect as it is. Thanks.”

-Marie D. of Dickson City, PA