Fish is on the dinner menu at our house at least twice a week. If we are lucky, it's fresh off my husband's boat from a successful fishing trip. Even if it's not, being surrounded by water makes fish familiar fare in Florida. If possible, I blend my own sauce to slather on fish sandwiches or fish filets. But it's always nice to have handy a bottle of tartar sauce just in case pickles, capers and fresh mayonnaise aren't in the fridge. Our judges tasted 10 different brands of storebought tartar sauce in search of a few options for their pantries.
Kathy Saunders, Times correspondent