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Mose's Fish Shop Tartar Sauce, 14.5 oz. jar

Great as a dip! Try it...you'll be hooked! Our tartar sauce is not just for fish anymore.

  • Delicious tasting gourmet tartar sauce
  • Great as a dip!
  • No TRANS FATS
  • Authentic family recipe
  • Only the finest quality ingredients
  • Net wt. 14.5 oz. (415 g)
  • Keep refrigerated.

This is the authentic family recipe from Winona’s past. Our family recipe originated with my father, Mose Bambenek, who was the head chef at the famous “Hot Fish Shop” restaurant in Winona, Minnesota for 60 years. It is in his memory we are producing this gourmet tartar sauce. Try it. You’ll be hooked!

Our family uses this tartar sauce on fish, shrimp, scallops and frog legs. We use it as a dip for raw vegetables, potato chips, french fries, batter fried cheese curds, onion rings and mushrooms. It is good on baked potatoes, great as a sandwich spread and even as a condiment on pot roast, chicken, turkey and ham. It is so good that some of our customers eat it right out of the jar! OUR TARTAR SAUCE IS NOT JUST FOR FISH ANYMORE.

Net wt. 14.5 oz. (415 g)

INGREDIENTS: Mayonnaise (Soybean Oil), Corn Syrup, Water, Egg Yolks, Distilled & Cider Vinegar, Salt, Spice, Calcium Disodium EDTA (added to protect flavor), Dill Relish (Cucumbers, Water, Vinegar, Salt, Lactic Acid, Calcium Chloride, Malic Acid, Xanthan Gum, Alum, Natural & Artificial Flavors, Garlic Powder, Potassium Sorbate (preservative), Polysorbate 80, Turmeric), Turnip Greens, Capers, Sugar, Onion & Spices.

CONTAINS: EGGS

KEEP REFRIGERATED. Use by expiration date on bottom of jar.

Distributed by Mose’s Fish Shop, Inc., 506 Wall Street, Winona, MN 55987

About Mose's Fish Shop Tartar Sauce

Our's is the best tartar sauce in the world! My name is Diane Kerkenbush and let me tell you a little about our family run business.

My father, Alphonse Peter Bambenek, nicknamed "Mose", was born in the river town of Winona, Minnesota on August 2, 1915. Mose spent a lot of time putzing in the kitchen. Mose's father died when he was 12 years old. As a result, Mose had to find a way to help support the family, which consisted of two brothers, two sisters and his mother. He worked selling hot dogs and pop at the local baseball park, but his love was experimenting and perfecting new recipes.

Alphonse "Mose" Bambenek

My father was hired at age 16 to help his uncle, Henery Kowalewski with a business adventure. We live on the Mississippi River in a small town in Southeastern Minnesota, which was the home of The Fish Shop. My father's uncle was a commercial fisherman. His dream was to have my father, who loved to cook, make the fish that he was catching in our river, palatable to the people of Winona. Together, they managed to accomplish their goal. The Fish Shop has a national reputation for excellent seafood. My father developed the batter that the seafood was deep fat fried in, and the tartar sauce that the seafood was dipped in. He would hand can the pickled beets that were served on every table. My father's recipe library includes salad dressings, cocktail sauce, coleslaw and all of the other delicacies that were served, to include his homemade lemon pie that was available on Sundays. We will be exploring the possibilities of marketing these in the near future.

During WWII, my uncle had to close the restaurant because my father was drafted into the navy, where he gained more experience as a chef. Since my great-uncle's head chef was off to war, there was no one left to cook the fish that he caught. After the war ended and my father returned to his job and The Fish Shop again opened for business serving 2400 people a week.

The Fish Shop continued to flourish through three generations of ownership and with my father at the helm of head chef. In the fall of 1991, my father, Mose Bambenek, was forced to take a medical retirement from the job that he loved. He was diagnosed with a lung condition known as bronchiolitis obliterans which is a terminal illness resulting in an inflammation of the air sacs within the lungs. He passed away in May of 1995. The Fish Shop closed in 1999. The building was then torn down. Our city lost a historic restaurant. It will forever be missed.

When asked what makes a restaurant a success, my father answered, "Give 'em a nice neat place and a price they can grab, and you'll make a dollar. But then don't cheapen it. Once you cheapen it, you're through." In our business, we will continue to follow in my father's tradition by producing Mose's Fish Shop Tartar Sauce with only the finest ingredients available.

My husband, Jim and I, are marketing Mose's Tartar Sauce in memory of my father.

Important Shipping Information

1. This item is perishable and is shipped expedited to ensure maximum freshness.

2. Packages are shipped Monday, Tuesday and Wednesday. All orders placed after 12:00 noon Central time on Wednesday may be held for shipment until the following Monday to avoid sitting in the shipping facility over the weekend.

3. Plan to receive your delivery. If you will not be home to receive the items at the time of delivery, find a friend or family member who will take the items in and put them into proper cold storage on arrival. Please plan your delivery so that your order will not be left in a warm location.

4. We do not recommend shipping to PO Box addresses. If you do ship to a PO Box, check with your post office daily for delivery.

5. This item should only be shipped inside the continental USA. Delivery outside the continental USA may take too long to ensure proper freshness.

6. Do not be alarmed if items arrive in a state of thawing. There are no animal-based ingredients that pose a health risk of going bad by being exposed to some heat during the final part of delivery.

 

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