Our Season All Seafood Blend is a versatile, MSG‑free seasoning crafted to highlight the natural sweetness and briny freshness of seafood while adding depth, warmth, and brightness. Made with garlic, onion, paprika, black pepper, dill, celery, parsley, sea salt, and lemon, this blend is inspired by the flavors of the Pacific Northwest—a region celebrated for its abundant waters, pristine ingredients, and respect for sustainable cooking practices.

The flavor profile is fragrant, warm, herbaceous, and bright. Aromatic herbs like dill and parsley bring a fresh, green character, while garlic and onion add savory balance. Paprika and black pepper provide gentle warmth without overwhelming delicate seafood, and lemon delivers a clean citrus finish that enhances rather than masks natural flavors. A touch of sea salt ties everything together, making this blend easy to use straight from the jar.

This seasoning shines with seafood of all kinds. Use it generously on crab, fresh‑shucked oysters, giant geoducks, and succulent sweet spot prawns. Sprinkle it over seafood before grilling, roasting, sautéing, or steaming, or stir it directly into cooking liquids to create rich, flavorful broths. Add it to the steaming liquid for mussels to infuse the broth with herbaceous depth, or use it as the flavor base for comforting dishes like crab and corn chowder.

Our Season All Seafood Blend is also excellent in breading and coatings. Mix it into flour or breadcrumbs for fried calamari, fish, or shrimp, or use it to season Parmesan‑crusted fish served with tender asparagus. For layered flavor, add the blend to sautéing onions when preparing shrimp and crabmeat étouffée, risotto, or seafood stews.

While designed for seafood, this blend is remarkably flexible. Rub it into chicken for a bright, savory take on chicken cacciatore or stir it into slow cooker pulled pork to add herbaceous complexity. Vegetarians can enjoy it in a fragrant vegetable paella, soups, or grain bowls, where the lemon and herbs lend freshness and balance. It also pairs beautifully with olive oil and red wine vinegar to create a zesty vinaigrette for salads or roasted vegetables.

From broths, chowders, and stews to breading, risotto, poultry, pork, vegetarian entrées, and salad dressings, our Season All Seafood Blend brings clean, coastal flavor to every dish—celebrating the diversity of the sea while fitting effortlessly into modern, creative kitchens.

SEASON ALL SEAFOOD SHK

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key uses summarized

Season all types of seafood including crab, fresh‑shucked oysters, geoducks, prawns, shrimp, fish, and calamari

Sprinkle on seafood before grilling, roasting, sautéing, or steaming

Add to steaming liquid or broth for mussels, clams, or shellfish

Use as a flavor base for chowders, soups, stews, and seafood bisques

Mix into crab and corn chowder, seafood risotto, or paella

Stir into sautéed onions for shrimp and crab étouffée

Blend into breading or batter for fried fish or calamari

Season Parmesan‑crusted fish and roasted vegetables like asparagus

Rub onto chicken for herb‑forward, citrus‑bright dishes

Use in slow cooker pulled pork for added depth and brightness

Enhance vegetarian dishes such as vegetable paella or grain bowls

Mix with oil and red wine vinegar to create a zesty vinaigrette or marinade

Use to build flavor in broths, salad dressings, and sauces
Raw meats, poultry, seafood, and eggs must be handled with care to prevent cross‑contamination. Always keep raw foods separate from ready‑to‑eat items, use dedicated cutting boards, and wash hands thoroughly with warm, soapy water after touching raw proteins. Any surface that contacts raw food should be sanitized immediately.

❄️ Proper Storage Temperatures
Food safety begins with correct temperatures. Refrigerators should be kept at 40°F (4°C) or below, and freezers at 0°F (–18°C). Perishable foods should never sit out for more than 2 hours, or 1 hour if the ambient temperature is above 90°F. Cold foods must stay cold, and hot foods must stay above 140°F (60°C) to prevent bacterial growth.

🧊 Thawing & Cooling Safely
Thaw meats only in the refrigerator, under cold running water, or in the microwave if cooking immediately. Never thaw on the counter. When cooling cooked foods, divide large batches into shallow containers so they chill quickly and evenly. Rapid cooling prevents bacteria from multiplying in the “danger zone” between 40°F and 140°F.

🥣 Brining & Marinating
Brines and marinades must always be kept refrigerated while in use. Raw proteins sitting in a marinade at room temperature can quickly become unsafe. If you want to use a marinade as a sauce, set aside a fresh portion before adding raw meat, or boil the used marinade for at least 1 minute to make it safe.

🔪 Cross‑Contamination Prevention
Use separate utensils for raw and cooked foods. Never place cooked meat back on a plate that previously held raw meat. Keep produce away from raw proteins, and sanitize knives, boards, and countertops between tasks. Even small traces of raw juices can carry harmful bacteria.

🌡️ Cooking Temperatures
Cook foods to safe internal temperatures:

Chicken & poultry: 165°F (74°C)

Ground meats: 160°F (71°C)

Beef, pork, lamb (whole cuts): 145°F (63°C) + 3‑minute rest

Fish: 145°F (63°C) or until flaky
A reliable digital thermometer is one of the most important tools in any kitchen.

🧼 Cleanliness & Kitchen Hygiene
Wash hands frequently, especially after handling raw foods, touching pets, or switching tasks. Keep counters clean, sanitize sinks after rinsing raw meat, and replace sponges often. Dish towels should be washed daily, and cutting boards should be inspected for deep grooves where bacteria can hide.

🛡️ General Safety Notes
When in doubt, throw it out. Spoiled food may not always smell bad, and harmful bacteria are invisible. Store leftovers within two hours, label them with dates, and consume refrigerated leftovers within 3–4 days. Freezing extends life but doesn’t kill bacteria—only slows growth.
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