An inspiring Japanese style chili sauce that highlights the incredible hidden taste of black garlic and Shio Koji.

This traditional Japanese chili condiment—made from red chilis, tart yuzu peel and koji (rice mold best known for its role in producing sake and miso)—is citrusy, bright, and a little funky. The sweet and earthy black garlic rounds out the flavors. On the palate, that sweetness is what leads, followed by a rich, musty, fermented flavor; it finishes with a lingering kiss of heat.

Try a squeeze on chicken wings, hamachi crudo, or cold soba. We love it on seared scallops too!!

Best By: 08April2027

Ingredients: Red chili peppers, black garlic, roasted green chili peppers, shio koji (rice, water, salt, koji), yuzu zest, rice vinegar, sodium less than 1/10th ps 1% benzoate (as preservative), xanthan gum

12 ounce (355 mL) plastic squeeze bottle

Average rating:

Hand-trimmed sardine loins are grilled over hardwood embers and then packed in Castillo de Canena Arbequina extra virgin olive oil, one of Spain’s most esteemed estates. A 2026 SOFI Award finalist (often called the Oscars of specialty food).

Asador (grill master) Abel Álvarez cooks every piece of seafood over glowing hardwood embers, capturing peak brasa (live-fire) flavor at the moment of canning. At his seaside restaurant, he serves dishes pulled straight from the grill alongside tins prepared the same way, and his favorite game is “fresh or canned” because guests rarely guess correctly. For these sardine loins, each fish is trimmed to its center cut, grilled just until the loin begins to caramelize, then sealed in elite Castillo de Canena Arbequina extra virgin olive oil to preserve clarity and texture.

Abel Álvarez is elevating the tinned fish game. His restaurant on the northern coast of Asturias was deemed one of Spain's "Templos del producto" and now we can enjoy the Gueyu Mar experience anywhere, anytime. In addition to loving tinned fish, he saw canning as a great opportunity to employ the staff from his tiny seasonal restaurant year round.

Eat it straight out of the can, plate it as is, or use it in recipes. It tastes great in every way. However, Abel recommends heating ever so slightly at low temperature for maximum expression. Years of R&D combined with trial and error have made this type of chef driven gastronomic experience accessible to all.

Also save the delicious juice in the can, dip in a crusty baguette, whisk with a drizzle of olive oil to create an aioli or mayonnaise, let your imagination run wild.

Best by: 31Oct2029

Ingredients: sardine loins (fish), smoke, extra virgin olive oil, and salt

5.3 ounce metal tin

This gift pack contains King Floyd's award winning flavors: Aromatic, Cardamom, Scorched Pear & Ginger, Cherry Cacao, Grapefruit Rosemary.

Broaden your cocktail palette with this unique sampling of these premium hand crafted bitters:

• Aromatic: Organic extracts of Gentian, Black Walnut, Cacao Nibs, Cardamom, other secret herbs & spices, Mountain Spring Water.
• Cardamom: Organic Cardamom, other secret herbs & spices, Mountain Spring Water.
• Scorched Pear & Ginger: Organic Pear Extract, Organic Ginger Root Extract, Organic Gentian Root Extract. spices, Mountain Spring Water.
• Cherry Cacao: Organic Cacao Nibs Extract, Montmorency Cherry Extract, Organic Gentian Root Extract & Rose Petal Extract, Mountain Spring Water.
• Grapefruit Rosemary: Organic Ruby Red Grapefruit Extract, Organic Rosemary Extract, Mountain Spring Water.

One great thing about bitters is that they are great flavorings for sparkling water when you want a non-alcoholic, tasty beverage!

The back of the gift box includes 5 different cocktail recipes, one for each bitter!

• Check out some of these cocktail ideas too!

One 0.5 ounce bottle of each bitter in a gift box.