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House Seafood Bayou Blackening Spice

House Seafood Bayou Blackening Spice

Rated 5.00 out of 5 based on 2 customer ratings
(2 customer reviews)


1 case (12 jars / 4 oz. each)

Product Description

Great on salmon, striped bass, tuna! Also great on chicken and pork!

2 reviews for House Seafood Bayou Blackening Spice

  1. Rated 5 out of 5

    Ann Smith

    This is absolutely the best rub I have ever put on my fish! Don’t let the “blackening” name scare you. I think it is more of an all-purpose seasoning, kind of like Old Bay in use, but a different and great flavor. Out of all the rubs Ashman makes, this is always the one the grocery store runs out of all the time.

  2. Rated 5 out of 5

    Tim Holub

    This is an excellent rub. We’ve used it on grilled snapper, grilled cobia, and dolphin (Mahi) numerous times. Great flavor and it actually enhances the taste of any fish used.

    • admin

      Thank you Tim. It’s one of our most popular products! We appreciate you taking the time to leave us such a kind comment!

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2 months ago

Ashman Manufacturing Co.
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2 months ago

Ashman Manufacturing Co.

Even the Queen has had Edwards Ham!We recovered some history of ours we'd like to share. It's a letter from Colonial Williamsburg.

Back in October 1957, Queen Elizabeth II visited Jamestown to mark the 350th anniversary of the nation's first permanent English settlement. We were honored to have our Virginia Country Hams served during her ceremonial visit to Colonial Williamsburg. The letter reads:

"Dear Mr. Edwards,

I know that Mr. Kief and Mr. Griffin have expressed their appreciation for your help in providing us high quality Virginia Hams which we used at the dinner honoring Queen Elizabeth II.

In spite of the fact that the menu listed your ham as Smithfield Ham, it was only done so as a concession to custom and you and I, of course, know where the credit for the production of such hams as yours belongs.

Thanks again for all your cooperation in the past and I hope that we will have many more such events at which we can feature your Virginia Hams.

George Fauerbach, Director of Restaurant Operations"
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