5 North Carolina Seafood Dishes That Are Overrated & 5 Plates Worth Ordering Instead
North Carolina’s coastal cuisine has built quite a reputation over the years, drawing food lovers from near and far with promises of fresh catches and authentic maritime flavors. But, as I’ve learned, not every seafood dish lives up to the hype.
I’ve spent years exploring the state’s culinary treasures, from upscale waterfront dining rooms with postcard views to no-frills fish shacks tucked along quiet inlets.
Along the way, I’ve experienced unforgettable meals, a few letdowns, and plenty of surprises. Now, I’m ready to share my honest take on which plates are worth every bite—and which you can confidently skip.
1. Calabash-style Seafood: The Tourist Trap Special
Golden, crispy, and utterly predictable. I remember driving three hours to a famous Calabash restaurant, only to be served the same lightly breaded shrimp I could find at any coastal eatery with a gift shop.
The technique itself isn’t bad—it’s the execution that’s become lazy. Most tourist-focused spots rush the frying process, leaving seafood that tastes more of oil than ocean. They’re banking on the Calabash name rather than quality.
What once represented coastal tradition has become mass-produced for busloads of visitors. Save your appetite for establishments that treat seafood with respect rather than as a conveyor-belt commodity.
2. Generic Fried Fish with Hushpuppies: The Greasy Disappointment
My grandmother swore by her favorite fish camp near Charlotte. When I finally visited, I discovered what locals rarely admit: these places often serve indistinguishable frozen fillets drowning in heavy batter.
The fish itself becomes secondary to its coating, while the hushpuppies—though addictive—mask mediocre seafood quality. Oil temperature inconsistencies leave everything either soggy or burnt.
These establishments survive on nostalgia rather than culinary merit. The generous portions might seem like value, but quantity can’t compensate for fish that tastes like it’s traveled further from the ocean than you have to eat it.
3. Shrimp and Grits (Lowcountry Style): The Pretentious Porridge
Oh, shrimp and grits—the dish that launched a thousand Instagram posts! Last summer, I paid $28 for a tiny portion where the shrimp had been cooked to rubber and the grits were so loaded with cream they barely held their shape.
Restaurants across the state have transformed this humble fisherman’s breakfast into an overpriced statement piece. Many versions rely on excessive cheese and butter to mask mediocre seafood quality.
The worst offenders add unnecessary frills—truffle oil, microgreens, or exotic mushrooms that fight with rather than complement the dish’s honest roots. When a simple dish requires a dictionary to understand its description, something has gone terribly wrong.
4. Eastern Carolina Fish Stew: The One-Note Wonder
My uncle prided himself on his fish stew recipe passed down through generations. Sadly, most restaurant versions lack the love his pot contained. They rely heavily on tomato base that overpowers the delicate fish flavors.
Many establishments use whatever fish is cheapest that week rather than what works best in the stew. The result? A bowl of tomato-potato soup with occasional fish chunks that could be anything from cod to mystery catch.
When done properly, this dish celebrates our regional bounty. Unfortunately, too many places serve a watery, under-seasoned version that makes you wonder why it earned its legendary status in the first place.
5. Atlantic Beach Pie: The Obligatory Finale
I’ll probably get hate mail for this one! My first Atlantic Beach Pie came after a magnificent seafood dinner in Morehead City. While tasty, it wasn’t the revelation locals promised—just a pleasant lemon pie with a saltine crust.
Restaurants now serve this dessert more out of obligation than inspiration. Many versions come straight from a food service distributor rather than made in-house, resulting in gummy filling and soggy crusts.
The dessert has become a check-box item for coastal eateries rather than a genuine culinary achievement. When everyone serves the same thing because they feel they must, innovation suffers and mediocrity reigns.
6. French-Toasted Shrimp Sandwich: The Coastal Comfort Revolution
I stumbled upon this gem during a stormy afternoon in Beaufort. The chef had transformed day-old bread into a custardy French toast, then loaded it with plump local shrimp tossed in the lightest mayo dressing imaginable.
What makes this sandwich special is the textural contrast—crispy bread edges giving way to tender centers and snappy shrimp. The addition of fresh herbs and a touch of Old Bay creates a flavor profile that’s simultaneously familiar and surprising.
Originally featured in Mariner’s Menu cookbook, innovative chefs along the coast have created their own versions. Each bite delivers that perfect sweet-savory balance that makes you close your eyes and momentarily forget your surroundings.
7. Parmesan Triggerfish: The Local Secret
“What’s triggerfish?” I asked my server at a tiny Outer Banks restaurant. Her eyes lit up: “Only the best fish you’ve never tried!” She wasn’t exaggerating.
This underappreciated local catch has sweet, firm white flesh that holds up beautifully to the nutty Parmesan crust. Unlike flounder or grouper, triggerfish maintains its moisture and develops a beautiful golden exterior when broiled.
The best versions use minimal ingredients—good olive oil, fresh herbs, and quality cheese—allowing the fish’s natural flavors to shine. It’s the perfect example of how simplicity often trumps complexity when you’re working with exceptional ingredients. Seek this out whenever you spot it on a menu.
8. Pickled Shrimp à la Ricky Moore: The Flavor Explosion
Chef Ricky Moore’s pickled shrimp changed my understanding of what seafood could be. I first tasted it during a Juneteenth celebration in Durham, where people were literally lining up for seconds and thirds.
Unlike heavy southern preparations, this dish celebrates shrimp’s natural sweetness by countering it with bright acidity and complex spicing. The pickling liquid—infused with citrus, herbs, and just enough heat—transforms standard shrimp into something extraordinary.
What I love most is how the preparation honors both African American culinary traditions and North Carolina’s coastal bounty. It’s refreshing enough for summer but substantial enough to satisfy year-round. When made properly, each shrimp retains its snappy texture while absorbing the vibrant marinade.
9. Saltbox Seafood Joint’s Daily Specials: The Fresh Catch Champion
“We don’t have a freezer,” the cashier told me at Saltbox, explaining why their menu changes daily. This tiny Durham spot has revolutionized how North Carolinians think about seafood through radical freshness and creative preparations.
Owner Ricky Moore’s “hush-honeys” (cornmeal fritters drizzled with honey) might accompany sheepshead one day and drum the next. His oyster sandwich—featuring perfectly fried bivalves on buttered rolls with homemade slaw—makes you question why anyone would eat oysters any other way.
What sets Saltbox apart isn’t fancy technique but respect for ingredients. By working directly with fishermen and serving only what’s pristine that day, they deliver seafood experiences that connect diners to our coastal heritage in meaningful ways.
10. Thoughtfully Prepared Local Seafood: The Seasonal Celebration
Last spring, I watched a chef at a small Wilmington restaurant carefully portion fresh-caught black bass. “It was swimming this morning,” he explained, treating each fillet with reverence rather than routine.
The magic happens when talented chefs work with truly local products. North Carolina waters offer incredible variety—from delicate flounder to meaty mahi-mahi, sweet bay scallops to briny oysters—that deserve preparation methods highlighting their unique qualities.
Establishments partnering with operations like Locals Seafood prioritize seasonality and sustainability. They might serve simple grilled triggerfish with lemon in summer or hearty seafood stew featuring native clams in winter. These authentic expressions of place create memorable meals worth seeking out.