This is an exciting chili sauce utilizing spice, bright floral Yuzu citrus, and a hint of yeast to create an inspired and memorable burst of flavors.

Try it on chicken wings, tacos, and even your favorite grilled seafood!

Best By: 25Jan2026

Ingredients: Red chili peppers, yuzu zest, Shio Koji (rice, salt, water, koji), rice vinegar, less than 1/10th of 1% Sodium Benzoate as a preservative, Xantham gum

12 ounce (355 mL) plastic squeeze bottle

Average rating:

SAME great smoked geoduck, different packaging, now with an easy-open, pull-top can.

A giant clam with a mild flavor, firm texture, and appetizing golden color. Dry-cured with sea salt, brown sugar, and spices before smoking. We call it clam bacon.

This giant, rare clam is wild-harvested by hand from the seafloors neighboring our home on Prince of Wales Island, but due to a lack of domestic market demand, nearly all of the harvest is shipped live overseas. We hope to change that, and thanks to strong relationships with our local diving fleet—and adventurous eaters like you!—we've been able to create and help nurture a new market here at home for nature's most curious clam.

Harvested and hand-packed in Alaska

Best By: 31May2028

Ingredients: Geoduck clams, sea salt, brown sugar, garlic, white pepper, natural Alderwood smoke

3.5 ounce easy-open metal can in a decorative box

Preserved lemons are an authentic, and essential, component of many North African, Mediterranean, and Indian recipes.

Our fragrant beldi lemons are indigenous to Morocco, where they’re picked by hand and cured in sea salt to bring out a deeply briny, intensely lemony taste. Once preserved, the lemon’s pulp and rind are edible and used to add brightness and dimension to tagines, salads, sauce, dressings, and other dishes. Preserved lemons are essential to Moroccan cuisine (classic chicken tagine with preserved lemon and olives is a perfect example).

The thinner skin, and fragrant aroma, of these lemons makes them the most highly prized lemons of North Africa. Paula Wolfert, an expert on Moroccan cuisine, considers them the crème de la crème in her book "The Food of Morocco".

These lemons have a delicate "zing", along with a tantalizing sweet and sour aroma, that is unmistakably and evocatively North African.

A few serving ideas:

• Add these lemons to tagines, roast chicken, fish, salsas, and salads - all kinds of Mediterranean cooking, to get that delicate citrus flavor.
• Make a traditional Moroccan Tagine.
• Create your own Ngam nguv, a traditional Cambodian chicken soup with whole preserved lemons.
• Combine them in your recipes that use olives, artichokes, seafood, veal, chicken, and rice for added flavor and complexity.
• Use them as an accompaniment to curd rice, which is often the last course in South Indian Cuisine.
• Add the pickled pulp and liquid to Bloody Marys and other beverages where lemon and salt are used.
• Combine preserved lemons with horseradish if you want to make an American-style cocktail sauce.

They are so easy to incorporate into your recipes, simply give them a quick rinse under cool water to remove any excess salt, and then chop them up... you use the entire lemon, rind and all!

Note: preserving the lemons in salt removes the bitterness normally associated with the rind and pith... what you will find is a clean, bright, pure lemon flavor! Take a slice, pop it in your mouth, and see how magical preserved lemons can be!

• All-natural
• Non-GMO Project Verified
• Vegan
• Kosher
• Gluten-free
• Soy-free
• Dairy-free
• No sugar, artificial flavors, colors, or preservatives.
• Keto- and paleo-friendly

Refrigerate after opening.

Best By: 19Oct2027

Ingredients: Lemons, Water, Sea Salt.

350 gram (12.5 ounce) (7 ounce drained weight) glass jar