Old Bay...all salt?


 
Based on the nutrient and ingredient label I'd say so. for a 0.6g or 600mg serving to have 160mg sodium....pure salt would be 240mg sodium
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone:
Used it in salmon patties, waaaay too salty. Or is that just me? </div></BLOCKQUOTE>

7% salt is not that bad. Have you ever used any Tony Chacheres creole seasoning or any of the other cajun seasonings?? They have 13% or more sodium. Most of the BBQ rubs use at least that much salt!!!

Ben
 
I think I saw where Tony C's has a no salt formula now.

We marinade our steaks in Dale's sauce, which is high in sodium, so I struggle to find spice blends to add that don't add any more salt. Mrs. Dash has a couple that are decent.

I'm thinking I will join the "no salt in rubs" salt separately bandwagon and see how that goes, too.

Pat
 
We love Dale's. The main ingredient is soy sauce, which explains the salt.

Steve, was your Old Bay old? (I know... old Bay old... heh) We've used Old Bay for decades. When it gets old, it seems to turn to extra salty.

The label on Tony Chachere's says to use it like salt, and when t's salty enough, the other spices will be at the right level. Same with Slap Your Momma. My son likes it, but I'm not a big fan.
 
I love Old Bay but it's a spice that I only use in moderation........when I make crab soup, it can go from "perfect" to "way too much" prety quickly. I always add a little bit at a time until I'm satisfied with the flavor......same goes for crab cakes.
 
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