Best and worst things to order at a seafood restaurant, according to chefs

Pan-fried sea bass offers a great combination of texture and flavor. 

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

It normally has a light flavor on its own, so the seasoning or sauce that it’s 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. 

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

“I always order what’s been caught in close proximity to the restaurant,” said Ginn. “That increases the likelihood that your dish will be fresh.”

Ginn recommended trying local delicacies like the lobster in Maine or red snapper in Florida. 

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 as it’s a perfectly fatty, rich, and delicious fish,” said Eick. “It’s frequently paired with a miso glaze, which is full of flavor.”

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

Chef Devan Cameron told BI that he usually skips the seafood special when dining out, as 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 for selling older fish before it goes bad,” said Cameron.

He added that high-end restaurants are usually exempt from this rule of thumb. If in doubt, ask your server if the seafood special uses freshly caught fish. 

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

“Generally, tilapia is almost flavorless,” said Cameron. “I’d skip this fish because it’s plain boring and irresponsibly farmed.” 

The Monterey Bay Aquarium’s Seafood Watch list, which ranks fish sources based on sustainability and safety, cautions that consumers may want to avoid some tilapia, particularly ones farmed in China and Mexico, due to “a high risk to the environment.”

Squid feed on crab, plankton, and smaller sea creatures like orange roughy and shrimp. Casey explained that this diet gives squid flesh a unique flavor.

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

Instead of ordering deep-fried calamari, opt for fresh squid coated in a tempura batter or bread crumbs.

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