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When Patsy Flattery (Mom) made her first batch of Whatsa-majiggie Sauce at the age of 16, little did she know how popular it would become. Patsy grew up, married, and became a Mom. Her sauce came in handy raising four children on a fairly modest budget. Ground beef, chicken, fish sticks (remember them), scrambled eggs, meat loaf, you name it, everything tasted better with that sauce! Patsy's...  [Read More]

As featured on cable TV’s “Hunt Fish Cook” program. Look for J. Paul Jackson’s recipe!  We call him Chez Paul. He’s a noted hunting guide, an excellent retriever trainer, and boy, can he cook!

Whether you caught saltwater, freshwater, or just bought shellfish from the market, Feisty Fish Rub will flip your fins! Rub it on with olive oil and grill it, or include it in your favorite Beurre Blanc or light cream sauce. Either way, Feisty Fish Rub is just the right blend of sizzle and flavor.  But don’t stop with seafood. Any great chef knows you can experiment. (You might leave it off the PB&J, though.)

Blended with lemon and red pepper, garlic, herbs and a whisper of celery salt. No preservatives.

3.75 oz bottle