Best Sauces for Fish & Seafood

On the jar: BUTTERMILK

Humm's tangy buttermilk dressing for tomato salad, lobster.

On the jar: VIERGE

Ripert's sun-dried tomato sauce vierge for seared tuna.

On the jar: GINGER-SOY

Ripert's ginger vinaigrette for seared tuna and greens.

On the jar: VIERGE

Ripert's finishing sauce for poached snapper & lobster.

On the jar: BOUILLABAISS

Humm's bouillabaisse sauce for whitefish, seafood.

On the jar: AIOLI

Ripert's vinegar-dijon mayonnaise for seafood, vegetables.

On the jar: GRIBICHE

Thomas Keller's sauce gribiche for salmon, pork, potatoes.

On the jar: DIJON

Eric Ripert's Dijon vinaigrette for greens, fish salads.

On the jar: VIERGE

Ripert's papaya-mango herb vierge for grilled lobster.

On the jar: HONEY-SOY

Jean-Georges' honey-soy glaze for sushi cakes, scallops.

On the jar: COCONUT CURR

Eric Ripert's coconut curry sauce for shrimp and rice.

On the jar: ORANGE-MISO

Eric Ripert's orange-miso sauce for halibut.

On the jar: MISO VINA

Eric Ripert's miso vinaigrette for octopus.

On the jar: HOT PAPRIKA

Eric Ripert's smoky paprika oil for grilled seafood.

On the jar: SAFFRON VINA

Daniel Humm's saffron vinaigrette for seafood.

On the jar: CLASSIC SAUC

Eric Ripert's classic sauce vierge for fish.

On the jar: VIERGE

Keller's vierge sauce.

On the jar: DIJON

Ripert's red wine vinegar Dijon vinaigrette.

On the jar: RED WINE

Vongerichten's red wine citrus vinaigrette.

On the jar: SUN-DRIED

Vongerichten's sun dried tomato vinaigrette.

On the jar: FINES-HERB

Ripert's fines-herb sherry vinaigrette for poached halibut.

On the jar: WARM HERB

Ripert's warm herb vinaigrette for poached halibut.

On the jar: GINGER-HONEY

Donckele's dressing for steamed fish & vegetables.

On the jar: VIERGE

Michel Guérard's classic sauce vierge.

On the jar: COCKLE

Martín Berasategui's cockle vinaigrette for seafood.

On the jar: XO IBRICO

Dabiz Muñoz's Iberian XO sauce for skate.

On the jar: VERJUS

Alain Ducasse's verjus vinaigrette for salads.

On the jar: MIMOSA

Hélène Darroze's egg mimosa vinaigrette for leeks.

On the jar: COCONUT-LIME

Served with shrimp, crab, and fried seafood.

On the jar: TABBOULEH

The dressing from Kishida's veal sweetbread tabbouleh.

On the jar: VINAIGRETTE

Castro's black olive vinaigrette.

On the jar: ESCABECHE

León's carrot escabeche.

On the jar: SHRIMP

Served with shrimp, crab, and fried seafood.

On the jar: SALSA SATAY

Barbot's salsa satay.

On the jar: NANBAN

The marinade from Kanda's small horse mackerel nanban-zuke.

On the jar: ACACIA

Colagreco's acacia honey vinaigrette.

On the jar: CITRUS

A rich finish for pasta and roasted vegetables.

On the jar: GRENOBLOISE

Pic's grenobloise vinaigrette.

On the jar: SALSA CCTEL

Dacosta's salsa cocktail.

On the jar: VIERGE

Fresh herb finish for fish, chicken, and vegetables.

On the jar: WALNUT

Pras' walnut vinaigrette.

On the jar: CITRUS

The dressing from Palmer-Watts' crab and citrus salad.

On the jar: SESAME SOY

The dressing from Arzak's scorpionfish pudding with kataifi.

On the jar: GRIBICHE

Hélène Darroze's sauce gribiche for asparagus & fish.

On the jar: KIWIN VERJUS

Joan Roca's kiwi-verjus dressing for seafood salads.

On the jar: ARBEQUINA

Quique Dacosta's Arbequina-Cabernet vinaigrette for tapas.

On the jar: CURRY

Éric Frechon's curry vinaigrette for crab-avocado salad.

On the jar: CHIMICHURRI

Mauro Colagreco's chimichurri de mer for grilled fish.

On the jar: CITRUS JUS

Pascal Barbot's garlic-ginger-chile citrus jus for clams.

On the jar: VINAIGRETTE

Elena Arzak's tomato-pepitas vinaigrette for tomato dishes.

On the jar: CALDO

Elena Arzak's gin-apple dressing for foie and seafood.

On the jar: VINAIGRETTE

Dabiz Muñoz's blood-orange vinaigrette for skate.

On the jar: SALSA

Massimiliano Alajmo's lovage salsa for grilled sardines.

On the jar: TOMATE

Guy Savoy's tomato vinaigrette for tomato salads.

On the jar: SHALLOT HERB

Caminada's shallot-herb vinaigrette for shrimp cocktail.

On the jar: OIL

Jesús Sánchez's citrus oil for sardines.

On the jar: MAYONNAISE

Jesús Sánchez's wasabi mayonnaise for sardines.

On the jar: BALSAMICO

Peter Knogl's balsamic vinaigrette for razor clams.

On the jar: SHISO

Bau's shiso vinaigrette for Japanese seafood plates.

On the jar: VINAIGRETTE

Dani García's pulpo vinaigrette for grilled octopus.

On the jar: PONZUMIRIN

Peter Goossens's ponzu-mirin vinaigrette for oysters.

On the jar: LEMON-OLIVE

Sven Erik Renaa's lemon-olive dressing for squid.

On the jar: COCKTAIL

Alain Ducasse's cocktail sauce for a seafood cocktail.

On the jar: FLSSIGBEIZE

Christian Bau's liquid brine for Japanese seafood plates.

On the jar: DASHI-SHOY

Seiji Yamamoto's dashi-shoyu, a table soy for noodles.

On the jar: BONITO VINEG

Bau's bonito vinegar vinaigrette for tuna and melon.

On the jar: COCKTAILSAUC

Christian Jürgens's cocktail sauce for fondue and seafood.

On the jar: ANCHOVY

Alain Ducasse's anchovy cream mayonnaise for fondue.

On the jar: VINAIGRETTE

Martín Berasategui's honey-cider-mustard vinaigrette.

On the jar: SPICY

Kim Byoung-Jin's spicy mustard paste for crab salad.

On the jar: PINE NUT

Kim Byoung-Jin's pine-nut sauce for crab naengchae.

On the jar: LIMESESAME

Frantzén's lime-sesame dressing for shrimp.

On the jar: SOY NAM JIM

Pairet's soy nam jim dip for citrus shrimp.

On the jar: LEMON-FISH

Lienhard's lemon-fish sauce dressing for shrimp.

On the jar: SHRIMP

Ruscalleda's shrimp vinaigrette for prawns.

On the jar: SPICY KETCHU

Marco Pierre White's ketchup-tabasco dressing for salmon.

On the jar: HIJIKI SOY

Goossens's hijiki-soy marinade for flat oysters.

On the jar: PONZU

Bau's ponzu vinaigrette for Japanese seafood plates.

On the jar: CHERVIL

Nathan Outlaw's chervil vinaigrette for tomato salad.

On the jar: BONITO

Sylvestre Wahid's smoked bonito vinaigrette for raw fish.

On the jar: CITRUS-HONEY

The dressing from Kerridge's jerk chicken and tomato salad.

On the jar: CITRUS

The dressing from Etchebest's asparagus duo.

On the jar: HONEY SOY

The dressing from Caines' poached hake.

On the jar: WHOLEGRAIN

The dressing from Caines' mackerel with rhubarb.

On the jar: GOURMAND

The dressing from Caines' sea bream with glazed vegetables.

On the jar: ALLADA

Olleros' allada gallega.

On the jar: WASABI

The dressing from Nieder's avocado salad with wasabi.

On the jar: CUTTLEFISH

The dressing from Outlaw's braised cuttlefish salad.

On the jar: YUZU

The dressing from Hiwatashi's lobster salad.

On the jar: TRIPLE-CITRU

The dressing from Caines' sea bream ceviche.

On the jar: CITRUS-HONEY

Grandits' soy balsamico dressing.

On the jar: CITRUS-HONEY

Tom Aikens' vanilla pink peppercorn dressing for ceviche.

On the jar: DILL CRME

Tom Aikens' dill crème fraîche for salmon ceviche.

On the jar: VIERGE

Claude Bosi's strawberry-tomato sauce vierge for scallops.

On the jar: SALSA

Moreno Cedroni's aromatic sauce for turbot cutlet.

On the jar: AIRE

Francis Paniego's airy mayonnaise for seafood & ensaladilla.

On the jar: CUBEB-PFEF

Hans Stefan Steinheuer's cubeb vinaigrette for carabinero.

On the jar: VINAIGRETTE

Xosé Cannas's honey-sherry vinaigrette for mussels.

On the jar: GINGER-SOY

José Avillez's soy-ginger emulsion for scallops.

On the jar: ESCABECHE

Xosé Cannas's escabeche base for marinated mussels.

On the jar: SEA LETTUCE

Carlo Mirarchi's sea lettuce vinaigrette for seafood salads.

On the jar: FRESNO CHILE

Val Cantú's Fresno chile oil for ceviche.

On the jar: SAFFRON

Val Cantú's saffron aguachile for lobster ceviche.

On the jar: SCALLOP

For greens, grains, and roasted vegetables.

On the jar: OLIVELIMEBAL

Johanna Maier's olive-lime marinade for seafood.

On the jar: SQUID

Blanc's chile-palm sugar marinade for grilled squid.

On the jar: FRESH TOMATO

The dressing from Brioza & Krasinski's anchovy toasts.

On the jar: ALLIOLI

José Andrés' Catalan allioli for grilled meats, seafood.

On the jar: LEMON

Boulud's lemon vinaigrette for seafood salads, olives.

On the jar: GINGER-SCALL

Yao's ginger-scallion relish for steamed fish, vegetables.

On the jar: DEN MISO

Nobu's den miso glaze for black cod, salmon.

On the jar: PONZU

Nobu's ponzu for sashimi, salads, steamed vegetables.

On the jar: GINGER-SOY

Chang's usukuchi-jalapeño vinaigrette for chicken, octopus.

On the jar: GINGER-SOY

Jon Yao's spiced dressing for Kato's albacore tartare.

On the jar: LEMON GARLIC

Ottolenghi's lemon-garlic tahini sauce for falafel.

On the jar: CHOJANG SWE

JP Park's sweet-spicy chojang for sashimi.

On the jar: LEMONSHALLO

Grant Achatz's lemon-shallot dressing for watermelon salad.

On the jar: HONEY LEMON

Dave Beran's honey-citrus vinaigrette for everyday salads.

On the jar: LEMONWHITE

Matt Adler's lemon-balsamic vinaigrette for tuna.

On the jar: CARROT-TOP

Jeremy Fox's carrot-top salsa verde for roast carrots.

On the jar: SALSA VERDE

Barber's salsa verde.

On the jar: LEMON-GINGER

The dressing from Cimarusti's spot prawns.

On the jar: LEMON

The dressing from Portale's neoclassic seafood salad.

On the jar: MUSSELS

Raij's escabeche marinade for mussels crostini.

On the jar: AIOLI

Robuchon's spread for crudités, fish & cold meats.

On the jar: ZESTY

Gordon Ramsay's gremolata for meats, fish, stews.

On the jar: SUMISO

The dressing from Takahashi's wheat gluten and turnip salad.

On the jar: TARTARE

The spread from Fleming's devilled whitebait.

On the jar: NASTURTIUM

Hulstone's nasturtium tartare sauce.

On the jar: PICCOLO

Hulstone's condiment for roast halibut & white fish.

On the jar: GIN AND

The dressing from Sarri's red mullet with asparagus.

On the jar: SALSA VERDE

The table salsa from Sarri's red mullet with asparagus.

On the jar: PISTACHIO

The table salsa from Syhabout's green tomatoes.

On the jar: GOURMAND

The dressing from Wishart's sea bream with glazed vegetables.

On the jar: CHICORY

Beynon's dressing for chicory salads & grilled poussin.

On the jar: HORSERADISH

Robuchon's horseradish cream.

On the jar: ASIAN SALAD

Zavou's asian salad dressing.

On the jar: LEMON SOY

The dressing from Waters' baked soy salmon.

On the jar: HERB SALAD

Galvin's dressing for frisée & herb salads & seared tuna.

On the jar: WHITE WINE

The dressing from Gray's potted mackerel potato salad.

On the jar: HERRING

Hartnett's herring Waldorf dressing.

On the jar: SOY CHILLI

Hartnett's soy chilli marinade.

On the jar: LEMON

The marinade from Soncini's anchovies marinated in lemon.

On the jar: MACKEREL

Ainsworth's marinade for barbecued mackerel & oily fish.

On the jar: CLAM

Foster's clam dressing.

On the jar: LEMON

The dressing from Haworth's Muncaster crab salad.

On the jar: MAYONNAISE

The spread from Haworth's Muncaster crab salad.

On the jar: GRIBICHE

The spread from Kitchin's rolled pig's head with langoustine.

On the jar: NAM YUM

Pim's Nam Yum.

On the jar: MAYONNAISE

Lisa Goodwin-Allen's curry mayonnaise for chips & fritters.

On the jar: CITRUS-HONEY

Skye Gyngell's verjus crème fraîche dressing for crab salad.

On the jar: SALSA BRAVA

Gabriela Cámara's salsa brava for tacos & tostadas.

On the jar: HAZELNUT

Chapman's Uptown Hazelnut vinaigrette for grilled fish.

On the jar: VIERGE

Daniel Galmiche's sauce vierge for pan-roasted trout.

On the jar: LIME AND

Shaun Rankin's Foothills lime dressing for yellowfin tuna.

On the jar: GINGER-SOY

Cyril Lignac's ginger-soy vinaigrette for beef.

On the jar: YUZU SOY

Adam Handling's yuzu-soy-jalapeño dressing for oysters.

On the jar: ELDERFLOWER

Jeremy Gillon's elderflower dressing for scallops.

On the jar: LEMON-OLIVE

Hayashi Ryohei's simple lemon-olive dressing for salads.

On the jar: YOGURT LEMON

Tani Noboru's yogurt-lemon dressing for everyday salads.

On the jar: VINAIGRETTE

Iñigo Lavado's mustard vinaigrette for grilled fish skewers.

On the jar: MAYONNAISE

Lorenzo Viani's bold mayonnaise for grilled fish.

On the jar: DRAGON

Filip Claeys' tarragon vinaigrette for fried fish.

On the jar: RICE WINE

Tetsuya Wakuda's rice wine vinaigrette for prawn salad.

On the jar: DE RANCIO

Grégory Marchand's rancio vinaigrette for smoked mackerel.

On the jar: VINAIGRETTE

Hiroshi Haraguchi's vinaigrette for salmon confit.

On the jar: SALSA

Giuseppe Stanzione's green apple-lime salsa for seafood.

On the jar: RAVIGOTE

J-C Poirier's ravigote sauce for cold meats and seafood.

On the jar: VINAIGRETTE

Samuel Naveira's razor-clam vinaigrette for sea bass.

On the jar: ESCABECHE

Rubén Sánchez-Camacho's mandarin escabeche for seafood.

On the jar: ESCABECHE DE

Pepe Rodríguez Rey's escabeche for sardines.

On the jar: CRAB

Vineet Bhatia's crab mayonnaise chutney for crab cakes.

On the jar: FENNELORANGE

Lefteris Lazarou's fennel-orange dressing for seafood salads.

On the jar: THOUSAND

Paulus's Thousand Island dressing for seafood cocktails.

On the jar: HONEYCHARDON

Simon Shand's honey-chardonnay dressing for trout tartare.

On the jar: TOMATO

Andréas Mavrommatis's tomato vinaigrette for grilled squid.

On the jar: YUZU

Josiah Citrin's yuzu vinaigrette for ahi tuna tartare.

On the jar: VINEGAR

Julien Dumas's cherry vinegar vinaigrette for tuna carpaccio.

On the jar: MARINADE

Pepe Solla's olive-oil-soy marinade for bonito.

On the jar: TAHINI

Lefteris Lazarou's tahini-sesame marinade for sea bream.

On the jar: MAYONNAISE

Luigi Tramontano's beet mayonnaise for summer seafood.

On the jar: SEED

Claudio Sadler's sweet-sour mustard seeds for smoked salmon.

On the jar: SOY-LIME

Nacho Manzano's soy-lime sesame dressing for salads.

On the jar: GINGER-SOY

A bright dressing for salads and vegetables.

On the jar: PALM

Andy Waters's palm sugar-ginger dressing for salmon.

On the jar: LIMEDILL

Daniel Galmiche's lime-dill mayonnaise for fjord trout.

On the jar: GINGER-SOY

Michel Roux Jr's ginger-coriander dressing for fjord trout.

On the jar: SALSA

Simon Hulstone's salsa verde for fjord trout and seafood.

On the jar: ORANGEOLIVE

Simon Hulstone's orange-olive oil sauce for Norwegian cod.

On the jar: LEMONOLIVE

Sinthon's lemon-olive oil dressing for prawns.

On the jar: HONEYLIME

Watanabe's honey-lime vinaigrette for crab & avocado.

On the jar: WHITE GOMAZU

Nakajima's white sesame-vinegar dressing.

On the jar: SMOKED-FISH

Hu Zhuyong's soy-spice soak for smoked fish.

On the jar: YUZUNUSSBUTT

Heid's yuzu-nut butter vinaigrette for asparagus.

On the jar: OCTOPUS

Hartnett's sherry vinegar dressing for octopus.

On the jar: MUSTARD

Dahlgren's mustard dressing for salmon tartare.

On the jar: CAPER

Dahlgren's caper mayonnaise for asparagus.

On the jar: VIERGE

A table salsa for tacos, chips, and grilled meats.

On the jar: SALSA

A table salsa for tacos, chips, and grilled meats.

On the jar: ANDALOUSE

Ferrer's Andalouse sauce for fries & seafood.

On the jar: WASABI

Vézina's wasabi mayonnaise for seafood.

On the jar: MAPLE SYRUP

Adam Gray's maple syrup dressing for scallops.

On the jar: SESAME

Dutournier's sesame-muscat vinaigrette.

On the jar: MARINADE

Philippe Mille's honey-bouillon marinade for lobster.

On the jar: SALSA

Casarrubias' salsa verde for octopus.

On the jar: PASSIONCITRO

A bright dressing for salads and vegetables.

On the jar: GINGER-SOY

Irka's Thai vinaigrette for grilled oysters.

On the jar: MUSTARD-SEED

Brahimi's mustard-seed soy vinaigrette for seared tuna.

On the jar: SALSA

A table salsa for tacos, chips, and grilled meats.

On the jar: HAZELNUT-ANC

For greens, grains, and roasted vegetables.

On the jar: SALSA

Barrale's black-pepper sauce for turbot.

On the jar: AIOLI

Flamm's veal-stock aioli, the base for his famous tonno.

On the jar: LEMONOLIVE

Flamm's bright lemon dressing for tuna crudo.

On the jar: PASSIONGINGE

D'Hainaut's dressing for scallop carpaccio & raw fish.

On the jar: CRME DE

D'Hainaut's lime cream, a bed for scallop carpaccio.

On the jar: BRONX CHIPS

Imbert's herbed yogurt dip for fish & chips.

On the jar: JAEW WAN

Syhabout's jaew wan dipping sauce for green mango.

On the jar: UMAMI BUTTER

Gilmore's umami butter for grilled shiitake.

On the jar: TARRAGON MAY

Pépin's spread for eggs, vegetables, fish & chicken.

On the jar: RAVIGOTE

Pépin's sauce ravigote for fish, cold meats, vegetables.

On the jar: GRIBICHE

Hamilton's sauce gribiche for salmon, asparagus, eggs.

On the jar: AIOLI

Bobby Flay's garlic-lime aioli for seared fish, crudités.

On the jar: TARTAR

Ina Garten's tartar sauce for fish cakes, fried seafood.

On the jar: NIOISE

Ina Garten's Niçoise vinaigrette for grilled tuna platter.

On the jar: CHIMICHURRI

Stephanie Izard's chimichurri for skirt steak, pork, fish.

On the jar: CITRUS-HONEY

Stephanie Izard's mint chimichurri for shrimp, grilled meats.

On the jar: CHIMICHURRI

Izard's blueberry chimichurri for grilled meats, fish.

On the jar: BLUEBERRY

Stephanie Izard's blueberry nuoc cham for halibut, fish.

On the jar: SALSA RUSTIC

Lidia Bastianich's chunky egg-caper salsa rustica.

On the jar: AWAZE BUTTER

Samuelsson's berbere vinaigrette for roasted carrots.

On the jar: GARLIC

Vivian Howard's Southern comeback-style sauce.

On the jar: TOMATO CAPER

Jacques Pépin's tomato-caper ravigote for poached salmon.

On the jar: GARLIC-LEMON

Toni Tipton-Martin's Jubilee remoulade for fried fish.

On the jar: SALSA VERDE

The table salsa from Prewitt's whole grilled redfish.

On the jar: RMOULADE

Donald Link's remoulade sauce for shrimp & po'boys.

On the jar: DIJON

Suzanne Goin's Dijon vinaigrette for salmon & beet salad.

On the jar: MEYER

Suzanne Goin's Meyer lemon-green olive salsa for fish.

On the jar: SORGHUMDIJON

Mashama Bailey's sorghum-Dijon vinaigrette for fish cakes.

On the jar: ORANGEMAPLE

Vivian Howard's orange-maple ponzu for seafood and salads.

On the jar: MUSCADINEAPP

Vivian Howard's muscadine-apple mignonette for raw oysters.

On the jar: BLOOD ORANGE

Stephanie Izard's blood orange vinaigrette for scallops.

On the jar: MAPLECAPER

Frank Stitt's maple-caper vinaigrette for tuna scallopine.

On the jar: SHERRY VINAI

Frank Stitt's sherry vinaigrette for trout salad.

On the jar: SIMPLE

Bailey's simple tomato sauce for fish cakes.

On the jar: AIOLI

James Beard's garlic aïoli for vegetables, cold meats, fish.

On the jar: AIOLI

Barton Seaver's classic aïoli for vegetables and seafood.

On the jar: SALSA VERDE

Alice Waters' herb salsa verde for grilled meats and fish.

On the jar: CHIMICHURRI

Bernstein's chimichurri for grilled steak, chicken, fish.

On the jar: SALSA VERDE

Missy Robbins' egg-enriched salsa verde for fish, potatoes.

On the jar: COCKTAIL

Emeril Lagasse's cocktail sauce for shrimp cocktail.

On the jar: COCKTAIL

Lagasse's hot cocktail sauce for oysters, shrimp.

On the jar: HOMEMADE

Lagasse's homemade tartar sauce for fried fish.

On the jar: TARTAR

Lagasse's classic tartar sauce for fried seafood.

On the jar: SOUR CREAM

Lagasse's sour cream remoulade for fried seafood, salads.

On the jar: CREOLE

Lagasse's Creole mustard vinaigrette for greens, cold salmon.

On the jar: SPICY

Lagasse's spicy cocktail sauce for shrimp, oysters.

On the jar: NAM JIM

Christina Nguyen's nam jim sauce for grilled seafood.

On the jar: GOCHUJANG

Edward Lee's gochujang cocktail sauce for shrimp.

On the jar: GINGER-SOY

Joanne Chang's ginger soy glaze for salmon, rice bowls.

On the jar: GINGER

Andrea Nguyen's ginger dipping sauce for chicken, seafood.

On the jar: CITRUS-HONEY

Alan Wong's honey-lime vinaigrette for tropical salads, fish.

On the jar: QUICK PONZU

Hiro Sone's quick ponzu for seafood, vegetables.

On the jar: CRIOLLA

Mallmann's tangy pepper-onion relish for the asado table.

On the jar: CITRUSOLIVE

Barton Seaver's citrus-olive oil sauce for grilled fish.

On the jar: HOUSTON NUOC

Chris Shepherd's Houston-style nuoc cham.

On the jar: LECHE DE TIG

Nando Chang's classic leche de tigre for ceviche.

On the jar: AJ LIMO LEC

Nando Chang's ají limo leche de tigre for tiradito.

On the jar: SOY SAKE MIR

Hajime Sato's soy-sake marinade for monkfish.

On the jar: SALSA CRIOLL

Nando Chang's Peruvian salsa criolla for ceviche.

On the jar: CAJUN REMOUL

Paul Prudhomme's Cajun remoulade for fried seafood.

On the jar: NAM JIM SEAF

Justin Pichetrungsi's Thai seafood dipping sauce.

On the jar: MISO VINAIGR

Hiro Sone's miso vinaigrette for salads and fish.

On the jar: GINGER-LIME

Gregory Gourdet's ginger-lime vinaigrette for salads.

On the jar: HOT COCKTAIL

Emeril Lagasse's classic cocktail sauce.

On the jar: PONZU

Alan Wong's Hawaii-style citrus-soy ponzu.

On the jar: CHUNKY

The dip from Moore's crispy fish dogs.

On the jar: CHIVE

Bernstein's chive vinaigrette.

On the jar: SALSA BLANCA

Martínez's salsa blanca.

On the jar: MUSTARD

The dressing from Lata's shrimp-radicchio salad.

On the jar: SALSA VERDE

The table salsa from Satterfield's Spanish mackerel.

On the jar: CHIMICHURRI

The Dentons' chimichurri.

On the jar: SALSA

The table salsa from Garces' skirt steak.

On the jar: LEMON DIJON

Hastings' lemon Dijon vinaigrette.

On the jar: CLASSIC SOUR

Norman Van Aken's classic sour orange mojo marinade.

On the jar: SOY-LIME

Michael Schwartz's soy-lime vinaigrette for slaws & fish.

On the jar: HOT PEPPER

Anne Quatrano's hot pepper essence for crab fritters.

On the jar: VANILLA OIL

Anne Quatrano's vanilla oil for crab fritters & desserts.

On the jar: BLACK

Anne Quatrano's black truffle vinaigrette for bay scallops.

On the jar: JALAPEO-BOU

Zemanick's jalapeño-bourbon vinaigrette for shrimp kebabs.

On the jar: TAHINI

Ana Sortun's tahini remoulade for seafood & fried veg.

On the jar: LIMEBASIL

Chris Hastings' lime-basil vinaigrette for grilled fish.

On the jar: SALSA VERDE

Jeremiah Langhorne's herby salsa verde with sea beans.

On the jar: CATALANE

Steve Hoffman's Catalane vinaigrette for salade Catalane.

On the jar: COCONUTTAMAR

Compton's coconut-tamarind-lime dressing for tuna tartare.

On the jar: DILL CAPERS

Carolina Gelen's dill-capers topping for chicken couscous.

On the jar: CHUNKY

Hailee Catalano's chunky orange vinaigrette for halibut.

On the jar: PIRI PIRI

Hawa Hassan's piri piri sauce for grilled chicken.

On the jar: SIMPLE PONZU

Ryan Roadhouse's simple ponzu for sashimi & grilled fish.

On the jar: SUMMER FRUIT

Rosheen Kaul's fruit sauce vierge for pan-fried snapper.

On the jar: SPICY

Melissa Martin's spicy remoulade for fried catfish.

On the jar: GINGERSPRING

Josh Niland's ginger-spring onion sauce for steamed fish.

On the jar: CITRUS

Josh Niland's citrus dressing for scallops.

On the jar: YOGHURT

Josh Niland's yoghurt tartare for fish and chips.

On the jar: AIOLI

Ana Sortun's orange aioli for mezze and seafood.

On the jar: PAPRIKASCALL

Linton Hopkins's paprika-scallion mayonnaise for crab salad.

On the jar: AIOLI

Barton Seaver's rosemary-lemon aioli for salmon sliders.

On the jar: SWEET SOY

Kaul's sweet soy sambal for grilled whole fish.

On the jar: SALTY-SOUR

Soto-Innes' caramelized fish-sauce vinaigrette.

On the jar: FISH LIME

Martínez's fish sauce-lime dressing for a Thai chicken salad.

On the jar: OYSTER PONZU

Kojima's oyster ponzu, a light shucking sauce.

On the jar: TUNA RIBBONS

Huynh's soy-mirin sauce for tuna ribbons.

On the jar: CHICKPEACITR

Augé's citrus-olive oil toss for a chickpea salad.

On the jar: GRILLED

Yen's lemongrass-fish sauce dressing for grilled fish salad.

On the jar: THAI CHICKEN

Qui's Thai-style dipping sauce for fried chicken.

On the jar: TUK CHAM

Yen's Cambodian dipping sauce for grilled meat.

On the jar: THAI VINEGAR

Rubin's Thai-style leche de tigre for raw tuna.