I think maybe the celery salt makes it a bit much? I dunno.
it has some variety versions but i have never seen these in person. I also dont pay fucking attention so who knows.
I think Old Bay has its place but i wouldn't say its applicable to alot of dishes especially if you're trying to make it taste more fresh/light. It can be a bit heady/overly salty. I use it lightly , I prefer relying on just salt with my own mixes to whatever I think has a better fit with whatever im making over Old bay alone.
It's definitely good with fish fried or not, but also crab and chicken. It's great with corn on the cob and I have a burger recipie that uses a fuckton of sauteed onions and if you throw in some Old Bay it's amazing. Also:
Basically the best chips in the universe. If whatever company doesn't have the liscence to use "Old Bay", it'll typically be some variant of "Chesapeake Bay seasoning"