The Taste of Key West.
In a 12-Ounce Bottle.

From the fishing docks of the Conch Republic comes a sweet and tangy alternative to tartar sauce – Cuzzy’s Key West Sauce.

Shirley Wood, a fourth-generation Key West native, created the sauce in the 1970s, mixing ingredients in her kitchen to make a dipping sauce for stone crabs. It quickly became a staple for friends and family. Soon even visitors sought out the taste. So her son Bruce “Cuzzy” Wood, ever the entrepreneur, decided to bottle and sell the sauce. With his mama’s approval, he created two other flavors: Tropical Chipotle and Mild Cajun.

Across the island, people put it on all kinds of foods – pork, shrimp, chicken, even gator tail. And now, through this whole Internet thing, you can have it delivered anywhere. But buy a case. You’ll need it when your friends find out.

So save the tartar for the frozen fish sticks. When you serve fresh seafood, serve it with Cuzzy’s Key West Sauce. Then close your eyes, picture a Key West sunset, and open a cold beer. Yes, that’s the Gulf you hear and the salty air of the sea surrounding you.