I like Zatarains and I like Old Bay and I use them a lot – for shrimp and some crab dishes. But I like a simple mix of Tarragon, Chervil, salt and pepper, and a squeeze of lemon juice along with a generous dab of butter for broiled,grilled, baked or sauted filets or whole fish. A garnish of chives and parsley makes a nice finishing touch.

Someone mentioned Cavendors seasoning – I’ve never seen that, Where does it come from?

Cheers, John