Seafood

Seafood cooking runs on a different clock to a brisket or a rack of ribs — fish and shellfish are done in minutes, and a heavy-handed rub buries the flesh instead of lifting it. This range is built around that: light, bright blends and finishing sauces made to season fast without drying out a fillet or drowning a prawn. It's the shelf for grilled or blackened fish, prawns off the barbie, a proper Louisiana-style seafood boil, and fish and chips on the side.

Start with Taipan BBQ's Galapagos Gold for calamari and white fish, reach for Cattleman's Grill's Blackening Seasoning for a proper dark crust on a fillet in a hot pan, or go Heavenly Hell's Pinch Dat Tail Suck Dat Head Cajun Rub for a proper prawn or crawfish boil. Over fish and chips, Tracklements' Creamy Tartare Sauce finishes the job.

There's a genuine Cajun and blackening crossover through the range too — Heavenly Hell's Soul Creole Seasoning, Hardcore Carnivore's Cajun Rub and Blues Hog's Cajun Bayou Seasoning all carry a cajun-, creole- or blackening-tag that doubles as a seafood seasoning.

Just under half the range also carries a gluten-free or gluten-friendly tag, so dietary swaps rarely mean swapping flavour. Fast to cook, quick to season, built for the water.

Explore more: our fries and lemon collections.