With over 90 bottles of hot sauce in the kitchen, saying I have options are an understatement. A lot depends on the type of fish, or for the purposes of this article seafood, that will be consuming. Some fish has a fishier taste than others and if that is the case I would recommend a stronger sauce or else the flavor of the sauce might get lost. If you are consuming shrimp or tamer fish you don't have to worry as much about strength.
The old pepper in the vinegar or Louisiana style hot sauces are a safe bet. Clear hot sauces would likely be safe too as they tend to be a little more user friendly than chunky opaque hot sauces. When it comes to fish, a good breading will soak up a lot of the sauce so keep that in mind too.
If you can get your hands on a specialty hot sauce made specifically for fish or seafood, that is likely the best bet. Sauces like this one
http://jbmft.blogspot.com/2013/11/hot-sauce-of-week.html
can be a real game changer for your meal. With ingredients like Maine Seaweed, butter and Grains of Paradise you really can't go wrong.
So what is the best hot sauce for fish? In the end it likely will come down to individual tastes but keep the above guidelines in mind. Pairing the wrong hot sauce with your fish could have disastrous results. Think before you sauce!
