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The low-sodium version is a lifesaver since I can season my shrimp generously without worrying about salt overload. Paprika and mustard seed give it a warmth that plain old salt just can't match.

I love how the celery seed and mustard seed give it that authentic old-bay kick without being too salty. Shook it on steamed shrimp and the flavor was spot on for a coastal boil.

Sprinkled it on some baked cod last night and the mustard seed gives it a nice bite without overpowering the fish. Even the low sodium version still tastes plenty salty, so I didn't need to add anything else.