Chefs share the best and worst things to order at a seafood restaurant

Grilled mackerel is usually flavorful.

Private chef and caterer Priscilla Casey told Business Insider that she would suggest ordering the grilled mackerel.

“Mackerel is a fatty fish, so it binds exceptionally well to spices and is usually very flavorful,” Casey said.

She suggested pairing it with simple sides like potatoes, asparagus and a slice of fresh lemon.

The fried sea bass has a delicious texture.

Fried sea bass offers a great combination of texture and flavor.

“I love ordering sea bass fried because the contrast between the crispy sea bass skin and the tender fillet is just delicious,” said Casey.

It normally has a mild flavor on its own, so the seasoning or sauce it is served with is crucial to the meal. Casey recommended asking for lemon juice, vinaigrette, or even garlic-infused olive oil to liven up your dish.

Fluke is underrated.

Executive chef and former “Chopped” contestant Matt Ginn of Chebeague Island Inn told BI he likes to order fluke when he sees it on a seafood menu.

“Fluke is one of my favorite types of fish to order at a fine restaurant,” Ginn said. “It’s unique in that it’s great both cooked and raw.”

It is also known as summer flounder and has a mild, delicate flavor that can be perfect for diners who don’t like a strong, fishy taste.

Choose local fish for optimal freshness.

When in doubt, ask your server which menu items use locally caught or harvested ingredients.

“I always order what’s caught in the immediate vicinity of the restaurant,” Ginn said. “This increases the likelihood that your dish will be fresh.”

Ginn recommended trying local delicacies such as Maine lobster or Florida red snapper.

Opt for what other diners are ordering.

Ginn said he watches other tables and orders what seems most popular.

“When you see plates and plates of the same type of seafood coming out of the kitchen, you can be pretty sure it’s nice and fresh,” Ginn said.

Unpopular items may contain ingredients that are not replenished as often, meaning you may end up with an older piece of fish.

Code Black is a rich and satisfying option.

William Eick, executive chef and owner of Matsu in California, told BI that he recommends ordering black cod.

“Black cod is always a safe bet because it’s a perfectly fatty, rich and delicious fish,” Eick said. “It’s often paired with a miso glaze, which is full of flavor.”

Black cod is also known as sable fish and can often be found at Japanese seafood restaurants.

Spot prawns are expensive but worth it.

Spot shrimp are sweet shrimp that resemble small lobsters and have a delicate texture.

“Spot shrimp are expensive, but they’re always worth it,” Eick said. “Seeing it on the menu is also a sign that the chef is sourcing quality ingredients.”

Eick added that shrimp should be lightly cooked and served with roe or eggs.

Skip the seafood special.

Chef Devan Cameron told BI that he usually skips the seafood special when he dines in because it may not be the freshest item on the menu.

“For many bars, pubs or casual restaurants, offering a seafood special is usually a technique to sell older fish before it goes bad,” Cameron said.

He added that upscale restaurants are usually exempt from this general rule. When in doubt, ask your server if the seafood special uses fresh-caught fish.

Halibut is not always prepared correctly.

Halibut is a firm, white fish with a mild flavor. Although it frequently appears on seafood menus, Eick recommended choosing a more adventurous dish.

“Halibut is almost always overcooked in restaurants and usually lacks flavor,” Eick said.

If you’re looking for a milder fish, try ordering cod or grouper.

Tilapia is a flavorless fish with some safety concerns.

Tilapia is a popular freshwater fish that is often on seafood menus.

“In general, tilapia is almost flavorless,” Cameron said. “I would skip this fish because it’s just plain boring and irresponsibly bred.”

The Monterey Bay Aquarium’s Seafood Watch List, which ranks fish sources based on sustainability and safety, warns that consumers may want to avoid some tilapia, particularly those farmed in China and Mexico, because of “a high risk for the environment”.

Seafood carbonara may include low quality fish.

The cream sauce used to make the carbonara can overpower the taste of the seafood ingredients, and this could be intentional.

“Restaurants tend to use heavy sauce to disguise lower-quality seafood or to dissemble seafood,” Casey said.

Casey recommended asking about the preparation of any dishes that contain a heavy sauce to avoid paying for weak seafood.

Fried calamari usually lacks flavor.

Squid feed on crabs, plankton and smaller sea creatures such as orange redfish and shrimp. Casey explained that this diet gives squid meat a unique flavor.

“Unfortunately, the taste of squid is drowned out when it’s battered and fried,” Casey said. “Also, most restaurant calamari is frozen rather than fresh.”

Instead of ordering fried calamari, opt for fresh calamari coated in a tempura batter or breadcrumbs.

This story was originally published on August 28, 2021 and last updated on September 18, 2024.