Hot Sauce, 10 fl oz

Tangy, zesty, and not too hot (similar to Texas Pete's). If you're a fan of high heat, this may not be the sauce for you. To me, it's just right. Adds a little bite to tinned fish and clam chowder. Really, works on anything, not just seafood.

I’m super late to discovering this saucy condiment. I didn’t actually know it was a thing until I witnessed Matthew Carlson of the Canned Fish Files (which I also highly recommend checking out) use it over some tinned fish and I figured, why not? I’ve obviously kept old bay seafood seasoning in my pantry for decades? Pulling it out for all the old faithful favorites. Right? So why Wouldn’t I want it in a lightly spicy vinegar sauce? And yes! This has become one of my favorite little flavor enhancers to quickly put a little dash of that extra one thing that really completes and rounds out quite a few dishes. It has just a little punch of vinegar and spices but not a lot of heat. And yes it’s perfect for seafoods. I dash on an oyster? A splash on some tinned mackerel or sardines? Dressing up a tuna melt? Absolutely perfect when you just want that little edge that’s not going to take anything away from the dish. It’s a warm familiar taste and I highly recommend it. Especially if you grew up on old bay for all things crab baked, steamed, raw etc. it has a light body to it and just the perfect complement of a zing with the vinegar and heat along with that classic celery salt/paprika/cardamom/clove/ginger spice just barely peeking through. I definitely recommend even if you tend to use mind numbing pepper sauces give this one a try just for the flavor.

This sauce is not very hot . You can still taste your food when you use it ,plus the flavor of Old Bay compliments so many different foods. Try it on eggs and wings. Perfect 👌

Love this stuff!!!!! Not that hot but very flavorful! Taste like the old Bay seasoning kind of.

The flavor is good but it expires in just a couple of months.