Frequently Asked Questions

Q: Which of your Buck's Seasoning products would you recommend for putting on Salmon or Walleye fillets?

A: While any of our seasonings can be used for cooking fish, our favorite is the Multi-Purpose. Here's how we do it: Rinse fish pieces and pat dry with paper towels. Dip fish in coating mixture of your choice. You can add Buck's seasoning to the coating batter or directly on the fillets prior to dipping them in the batter. Heat 1 inch of oil in large, heavy frying pan over medium heat until a fresh bread cube placed in oil browns in 45 seconds (about 365 degrees Fahrenheit). Fry fish, a few pieces at a time, 4 to 5 minutes or until golden brown and fish flakes easily when tested with fork. Adjust heat to maintain temperature. (Allow temperature of oil to return to 365 degrees Fahrenheit between each batch.) Drain fish on paper towels.

Q: What is the shelf life on your products and what additives do you put into the mix?

A: We never add any preservatives or any other ingredients beside the natural spices printed on our labels: Salt, Pepper, Garlic, and Spices. All of our products are Gluten Free All NATURAL spices--No additives or preservatives, No MSG. The shelf like is comparable to that of regular black pepper.

Q: We noticed your seasonings are only available in 5 pound increments on the web site. Is it possible to order smaller amounts or sampler packs?

A: Due to the relatively high cost of shipping and other overhead expenses, we can only offer bulk shipments online - HOWEVER - with your minimum order of 5 lbs., we will be happy to include individual shakers of our other products for your testing purposes (at an appropriate additional fee) - contact us for details.