I am taking the plunge!
- Thread starter Cnsper
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The blue fish because nothing is distracting the beholder from the word SEAFOOD or from the artwork.
It's an "A" frame sign with 2 sides. He gets to pick 2 graphics.
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SAME BOTH SIDES, supervisor 42
Well, the arrow needs to point in the opposite direction on one side
.You are right. It's clean, simple and to the point. Now looking at the others they are too busy. People will be trying to figure out what they are seeing instead of turning the wheel.
I am in the midst of putting together some seasonings that I mix up and am working on the label design. These are the two choices that I have narrowed it down to. Let me know which one would catch your eye on the grocery shelf.
Nutrition and ingredients are just place holders, not actual.
Nutrition and ingredients are just place holders, not actual.
The black background causes the rest of the label to stand out more.
Not so sure about the Montana reference for seafood seasoning.
Not so sure about the Montana reference for seafood seasoning.
I agree but for a different reason. Down here, a red label is a warning of "Cajun Spicy" (or as normal people refer to it: 'Hot as fire!')
You have to build a tolerance to it, but it can make anything delicious.
What? You never had nutria before?
You just need the right spices
.
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Depends on the color of the container. On a white container, the red looks better. Black looks generic. On any other color container, I'd go with the black...
I also get the impression that the red label would be hot spice.
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Will it be similar to Old Bay seasoning?
I prefer the red label even if it isn't hot and spicy. It would have a little kick to it, wouldn't it? Your label for ingredients (which is not the nutrition label) reads: Paprika, Salt, Pepper, Oregano, Spices, Celery Salt, Peppers.
You are missing the comma after the first pepper. Is it white pepper or black pepper?
What kinds of peppers? Jalapeno?
I prefer the red label even if it isn't hot and spicy. It would have a little kick to it, wouldn't it? Your label for ingredients (which is not the nutrition label) reads: Paprika, Salt, Pepper, Oregano, Spices, Celery Salt, Peppers.
You are missing the comma after the first pepper. Is it white pepper or black pepper?
What kinds of peppers? Jalapeno?
I think the black label allows the writing to show up better. Caught my eye quicker
Yes it is similar. The rest is an old indian secret taught to me by a chinaman in Yugoslavia
Lol, you don't have to be near the ocean to season seafood properly (or better).
I personally like my seafood done up with egg batter and crumbs or cornmeal, and fried in whatever oil is most likely to give you a heart attack. But I agree, good seasoning comes from unlikely places. The best mexican seasoning I've ever had came from Minnesota, so why not Montana for fish seasonings, right?
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Will you be selling it online so those of us on the coast can try it?
You are right - but the cachet ain't there.
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I like it; seems 'seafoody' for some reason. [Hey, I'm a hillbilly, whadda I know about seafood?]
Yes those will be available for shipping.
Keep us posted when they are available
Interesting ingredients list.
That label does not appeal to me. It's something about that particular gator, I think. The sky-blue background is incongruous, but it's more than that.
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