Dos And Don’ts, Seafood Edition
Seafood is nature’s gift to people who love savoring delicacies from the sea. However, just like any other gift, some combinations don't hit the mark because they're just overhyped. This list highlights both sides of this coin, starting with the “don’t do it” and following up with worthy replacements.
1. Lobster Mac And Cheese
Imagine spending top dollar to bury lobster beneath molten cheddar. You deserve better. This dish disguises a premium crustacean beneath a gooey avalanche of dairy, masking its naturally sweet, oceanic flavor. Save your appetite for plates where lobster shines, not swims in the sauce.
Lobster Mac and Cheese Recipe - How to Make Lobster Macaroni and Cheese by Food Wishes
2. Shrimp Cocktail
You’ve seen this at too many weddings, haven’t you? Five rubbery shrimp dangling off a glass rim, dunked in cold, ketchup-adjacent sauce. Once a luxury, now a banquet cliché. Today’s diners crave vibrancy, not bland nostalgia. Enrich your seafood game beyond this chilled throwback.
3. California Roll
This gateway sushi often misleads newcomers. Fake crab, dry avocado, and clumpy rice can’t introduce the depth that sushi exudes. It’s time you traded predictability for something with sharper textures and richer marine character.
Tim Reckmann from Hamm, Deutschland on Wikimedia
4. Fried Calamari (Overcooked Version)
Over-fried calamari transforms tender tentacles into rubber bands. Bite into one, and suddenly, you’re chewing an old bicycle tire. Batter-heavy and sauce-dependent, it’s often a cry for help from menus lacking vision. Demand precision or skip this golden ring of mediocrity.
en:User:Chensiyuan on Wikimedia
5. Tilapia Fillet
Tilapia behaves like a blank canvas, yet chefs keep forgetting the paint. Mild to the point of invisibility, this farmed fish suffers when served poorly seasoned. Without bold herbs, acid, or crust, it fades into forgettable bites. If it tastes like nothing, it offers nothing.
6. Lobster Tail With Butter
A basic broil with melted butter shouldn’t cost a week’s groceries. Despite the price tag, this crustacean often arrives dry and swimming in grease. Fine seafood begs subtlety, not a butter bath. Crave complexity? Then demand more than a hot tail and a ramekin.
7. Clam Chowder
You’ve met this gluey soup in diners: murky gray, over-salted, and suspiciously uniform. A proper chowder brims with briny punch and potato soul, but not every restaurant is able to deliver. A poorly-crafted version is simply nostalgia with a sodium spike.
Jon SullivanThe original uploader was Y6y6y6 at English Wikipedia. on Wikimedia
8. Imitation Crab Sushi
Ever peeled apart imitation crab sticks? Spoiler: they’re ground-up whitefish molded like Play-Doh. Sushi made from this lacks authenticity and depth. It’s seafood cosplay at best. When you eat sushi, expect something born of skill and sea, not processed convenience.
9. Baked Salmon
Dry salmon is culinary heartbreak. This omega-rich fish deserves reverence, yet diners still receive cottony, pink slabs void of life. Without fat or glaze, the flavor flattens. Moisture and finesse matter, so don’t let your filet resemble coral reef driftwood.
10. Popcorn Shrimp
More batter than shrimp, this crunchy snack masquerades as a meal. Pop a few, and you’ll notice that the seafood disappears. These puffy bites, often fried to oblivion, rely entirely on sauce. Skip the gimmick; seek dishes where shrimp actually star.
boyce.michael from USA on Wikimedia
1. Grilled Octopus
Crackling with char and kissed by flame, grilled octopus rewards brave diners with tender, smoky delight. Mediterranean kitchens nail it: slow-cooked, then seared for texture. One bite and you’ll forget any tentacle hesitation. Trust your palate since it knows what’s good.
Iannis Karakatsanes from Athens, Greece (Original) Wolfymoza (Commons upload) on Wikimedia
2. Tuna Tartare
Vibrant, glistening ruby cubes, kissed with citrus or soy, tuna tartare dances on your tongue. It’s not just raw fish; it’s culinary geometry with balance, finesse, and flair. Skip the filler versions and go where freshness and acid spark that crave-worthy contrast.
3. Shrimp And Grits
This right here is Southern comfort in a bowl. Velvety grits cradle plump shrimp laced with heat and heart. Smoky sausage, sweet corn, and maybe a hint of garlic; the combination sings a soul food symphony. Dig in and watch your mouth throw a hoedown of joy.
4. Moules-Frites (Mussels & Fries)
An iron pot of steamed mussels meets a golden heap of fries—Europe’s best-kept secret. Briny broth-soaked bites build complexity with wine, garlic, spices, and herbs. The fries? Perfect soppers. Order this and feel like you’re lunching in a Belgian port café.
5. Scallops With Brown Butter
Scallops seared to caramel perfection whisper ocean sweetness beneath a nutty brown butter drizzle. These little discs of decadence shine when left simple. Texture, flavor, aroma—they hit every sensory note. Try them once, and you’ll measure all seafood by this standard.
6. Sushi With Real Uni Or Toro
Melt-in-your-mouth toro and briny uni rewire your sushi expectations. No soy-dunking is needed because these cuts demand slow savoring. Texture? Silken. Taste? Sublime. Pricey? Yes, but they are absolutely worth it. When done right, they showcase what seafood can achieve without a single flame.
7. Paella De Mariscos
This Spanish masterpiece is a seafloor parade baked into saffron dreams. Lobster, squid, clams, and more steam into every grain, crispy-bottomed and aromatic. Each spoonful tells a story of coasts and fire-kissed seafood magic. Order with confidence.
Manuel M. Vicente from Spain on Wikimedia
8. Fish Tacos With Slaw & Aioli
Crispy or grilled, flaky fish finds its perfect match in crunchy slaw and zesty aioli. Folded into warm tortillas, they deliver contrast and joy. Whether beachside or at a food truck, one bite convinces your tastebuds they’ve found their summer fling.
Aïoli Fish Tacos by Anne's Kitchen
9. Seafood Hot Pot
Bubbling broth, aromatic herbs, and a table full of raw treasures, a seafood hot pot is a flavorful ritual. Dunk shrimp or squid and cook at your own pace. It’s communal, customizable, and wildly satisfying. For spice lovers, this is a must-dip experience.
pelican from Tokyo, Japan on Wikimedia
10. Ceviche (Peruvian Style)
Raw fish marinated in citrus is a revelation. Peruvian ceviche awakens with bright lime, red onion, and chili, delivering a punch that cleanses and excites. No heat is necessary because the ingredients are perfectly acidic and will cook in time. Refreshingly unforgettable, and you’ll crave it again.
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