Robertsons Spice for Fish in a 1 kg kitchen tub, a ready seasoning for grilled, pan-fried and oven-baked fish fillets, prawns and seafood platters.
The tub is dark slate with a green-and-white roundel at the top: Robertsons, The Spice People, around a tall sailing ship. Below it, SPICE FOR FISH is written in plain white capitals over a golden pan-fried fillet with a wedge of lemon, parsley and a scatter of seasoning. The record lists it as a 1 kg tub from South Africa, a size meant for kitchens that cook fish every day. As general background, grocers have long sold ready-blended seasonings such as seasoned salts, because mixing a set combination in advance saves time at the stove. That is exactly the shortcut this tub offers a busy grill station. Commonly, cooks pat fillets dry, brush them lightly with oil or melted butter, and sprinkle the seasoning evenly on both sides before grilling, pan-frying or baking. It typically suits hammour, sea bream, salmon, kingfish and white fish fillets, prawns and calamari, and it can be shaken over fish and chips, folded into breadcrumbs for a crust, or stirred into a quick lemon and herb butter for basting. Taste before adding extra salt, and keep a dry spoon in the tub so the seasoning stays free-flowing.