Sauces, Dips, Spreads, Rubs & Marinades
Smoked Wild Alaskan Salmon Spread

Smoked Wild Alaskan Salmon Spread


  • 1 lb Smoked Wild Alaskan Salmon
  • 1/2 cup of sour cream
  • 1 lemon juiced
  • 8 oz. cream cheese, softened
  • salt and pepper to taste
  • Remove skin from Smoked Wild Alaska Salmon. In a mixing bowl, flake your Smoked Salmon. The pieces should be the size of your thumb. Add in the sour cream, lemon juice and soft cream cheese Mix with a fork mashing the salmon while mixing ingredients together. Check the seasoning and add a little salt and pepper if necessary. Place the mixture in a refrigerator to set for a few hours before serving. Serve with chips,  crackers or baguette bread. This recipe is provided by ASMI
Al's Barbecue Sauce

Al's Barbecue Sauce


  • 1 & 1/2 cups tomato ketchup
  • 1 cup double-strength coffee
  • 1/2 cup vegetable oil
  • 1/2 cup Worcestershire sauce
  • 1/2 cup brown sugar, lightly packed
  • 1/3 cup cider vinegar
  • 1/2 cup soy sauce
  • 1 tsp. sesame oil
  • In a sauce pan, combine the ketchup, coffee, oil, Worcestershire sauce, brown sugar and vinegar. Bring to a boil, uncovered. Reduce heat to low. Simmer for 5 minutes. Remove from heat. Add soy sauce and sesame oil. Cover and refrigerate overnight. Before using, warm to room temperature. Yield: 5 cups
Tom's Fish Sauce

Tom's Fish Sauce


  • 4 tbsp. butter
  • 3 tbsp. flour
  • 2 cups milk
  • 1/2 tsp. Worcestershire sauce
  • Dash Tabasco sauce
  • 3 hard cooked eggs, chopped
  • salt, fresh ground pepper
  • 1/2 tsp. dry mustard
  • 3 tbsp. fresh frozen lemon juice
  • 3 tbsp. chopped parsley (optional)
  • 2 tbsp. dry sauterne (optional)
  • Melt butter in sauce pan. Blend in flour, stir in milk and continue stirring until mixture boils. Simmer for several minutes. Add Worcestershire, Tabasco and chopped eggs. Season with salt to taste and a dash of ground pepper. Just before serving add lemon juice and remaining ingredients.
King Crab Spread

King Crab Spread


  • 8 oz Cream Cheese
  • 1/4 cup Milk
  • 1/4 cup Celery, finely chopped
  • 1 Tbsp Lime Juice
  • 2 tsp Pickapeppa Sauce
  • 1 clove chopped Garlic
  • 1/8 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 lb Alaskan King Crab Meat (approx. 3 large legs), shelled and shredded
  • Toast or assorted crackers
  • Beat the cream cheese and milk together. Add the rest of the ingredients except the King Crab meat. Blend well. Gently fold in the King Crab meat. Serve chilled with buttered toast triangles or an imaginative concoction of multi-layered cracker treats. Makes 1 1/2 cups.
Hot King Crab Dip

Hot King Crab Dip


  • 1/2 lb Alaskan King Crab Meat (approx. 3 large legs), shelled and chunked
  • 8 oz Cream Cheese
  • 1 Tbsp Milk
  • 2 Tbsp finely chopped Onion
  • 1/2 Tbsp Salt
  • dash of Pepper
  • 1/2 cup slivered Almonds
  • 1/4 cup crumbled Potato Chips
  • Preheat the oven to 350 degrees F. Blend the cream cheese and milk. Combine this mixture with the King Crab meat, onion, salt and pepper. Mix well and spoon into an oven-proof baking dish. In a separate bowl, mix the slivered almonds and a few crumbled potato chips. Sprinkle this mixture over the top of the King Crab mixture. Bake for 15 minutes. Serve hot with raw vegetables, crackers, or spread on small slices of rye bread.
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