9 Overrated Seafood Dishes To Stop Ordering & 9 Plates To Grab More Often

I’ve spent years navigating seafood menus across coastal towns and fancy restaurants, and honestly, not all dishes are created equal.
Some classics have grown stale, riding on reputation while delivering mediocre experiences.
Meanwhile, hidden gems lurk on those same menus, offering far better value and flavor.
Let me guide you through the seafood options worth skipping and the treasures you should be ordering instead.
1. Lobster Mac and Cheese: All Show, Little Substance

I ordered this hyped-up dish at a waterfront restaurant last summer, expecting a transcendent experience. What arrived was a $32 disappointment – a bowl of pasta drowning in creamy sauce with tiny, rubbery lobster bits scattered throughout. The problem? The delicate sweetness of lobster gets completely lost in heavy cheese sauce.
Most restaurants use minimal amounts of low-quality lobster pieces while charging premium prices for the luxury ingredient name. The dairy overwhelms everything, rendering the seafood practically flavorless. You’re essentially paying triple the price for regular mac and cheese with the occasional chewy pink morsel. Save your money and order either proper lobster or proper mac and cheese – this mashup rarely delivers on its promises.
2. Shrimp Cocktail: The Tired Party Staple

Remember my cousin’s wedding reception? The buffet featured those curved glass dishes with chilled shrimp hanging around the edges like tired performers. Everyone grabbed them out of obligation, not excitement. Shrimp cocktail represents everything wrong with outdated seafood traditions. The shrimp are typically overcooked and waterlogged from sitting on ice, while that ketchup-heavy cocktail sauce masks any natural sweetness the shellfish might have had.
Most restaurants use frozen, farm-raised shrimp that have been thawed multiple times before reaching your table. For roughly the same price, you could enjoy shrimp prepared with actual culinary technique – grilled, sautéed with garlic, or quickly poached with herbs. Your taste buds deserve better than this 1970s appetizer holdover.
3. California Roll: Sushi Training Wheels

My first sushi experience involved a California roll – that safe combination of imitation crab, avocado, and cucumber that barely qualifies as Japanese cuisine. While I appreciate its role as an entry point, continuing to order this after developing your palate is like riding a bicycle with training wheels after learning to drive. Created for Americans hesitant about raw fish, this roll contains zero actual seafood beyond processed, flavored pollock shaped to resemble crab.
The mayo-heavy filling and sugary sushi rice further mask any ocean flavors. Most sushi chefs view this as their least creative offering – something they must provide rather than want to make. Next time, venture beyond this beginner roll into the realm of actual fish. Your sushi journey deserves to progress beyond these bland, safe boundaries.
4. Overcooked Fried Calamari: Rubber Rings Galore

Last month at a beachside restaurant, I watched my friend struggle through a basket of calamari rings with the texture of pencil erasers. The coating slid off with each bite, revealing the sad, overcooked squid beneath. Bad calamari happens when kitchens fry it too long or at improper temperatures. The result? Rubbery rings that require Olympic-level jaw strength to chew through.
Many establishments pre-fry batches then reheat them, compounding the texture problem. The accompanying marinara sauce often tastes straight from a can, doing nothing to salvage the dish. Properly cooked calamari should be tender with just a slight chew – not something that bounces when dropped. Unless you’re at a restaurant known specifically for seafood excellence, this appetizer standard is usually a disappointing waste of calories and cash.
5. Tilapia Fillet: The Seafood Imposter

During my college years, I regularly ordered tilapia thinking I was making a healthy, budget-friendly choice. Years later, I discovered why this fish costs so little – it delivers even less in flavor and nutrition. Farm-raised tilapia often comes from questionable overseas operations with minimal quality standards. These fish eat primarily grain-based diets rather than their natural foods, resulting in flesh with almost no beneficial omega-3 fatty acids and a muddy, bland taste profile.
Restaurants love serving tilapia because it’s dirt cheap and has virtually no flavor of its own, making it a blank canvas for heavy sauces and toppings. For just a few dollars more, you could enjoy a naturally caught fish with actual nutritional benefits and taste. This is one case where the budget option truly isn’t worth the savings.
6. Lobster Tail with Butter: Overpriced Simplicity

My anniversary dinner last year featured a $45 lobster tail that arrived with a metal cup of melted butter and a lemon wedge. After three minutes of eating, I realized I’d paid about $15 per minute for an underwhelming experience. Lobster tails served alone represent the laziest form of luxury dining. The tail meat is often tough from freezing and thawing, while the presentation requires zero culinary skill.
Many restaurants keep frozen tails on hand, meaning you’re rarely getting the fresh experience the price suggests. The butter drowns rather than enhances, serving mainly to mask the lack of freshness. For the same cost, countless seafood dishes offer more complex flavors, interesting textures, and actual chef craftsmanship. Skip this outdated status symbol and explore lobster in forms that showcase rather than hide its natural qualities.
7. New England Clam Chowder: Flour-Thickened Disappointment

Growing up in Massachusetts, I’ve tasted truly exceptional clam chowder – which is why I’m perpetually disappointed by most restaurant versions. What arrives is typically a gluey, flour-thickened soup with more potato than clam, served in a bread bowl to distract from its mediocrity. Chain restaurants are the worst offenders, serving chowder from frozen bags or powder mixes. Real clams? Barely present.
You’ll find maybe five chewy bits per bowl, swimming in what amounts to thick potato soup with a vague oceanic hint. Authentic chowder should feature tender clams, their natural juices, and a broth that’s creamy without being pasty. Unless you’re at a dedicated seafood restaurant with New England roots, this nostalgic favorite rarely lives up to its reputation. Your soup spoon deserves better than this pale imitation of a regional classic.
8. Imitation Crab Sushi: The Great Seafood Fraud

I once watched a friend’s child excitedly point to the “crab” in her sushi roll. I didn’t have the heart to tell her it was actually processed pollock fish paste, colored and flavored to mimic crab meat. Imitation crab (surimi) appears throughout sushi menus, masquerading as the real thing while delivering none of the sweet, delicate flavor of actual crab. This highly processed ingredient contains starch, sugar, egg whites, and artificial flavors – the seafood equivalent of a hot dog.
Many restaurants don’t clearly indicate when they’re using this substitute, letting customers believe they’re enjoying real crab. Beyond the California roll, it appears in countless “special” rolls and seafood salads. For the authentic experience you deserve, seek out rolls specifically labeled with “real crab” or ask your server to confirm what’s actually in your order.
9. Coconut Shrimp: Sugar-Coated Shellfish Travesty

During a beach vacation, I ordered coconut shrimp expecting tropical sophistication. What arrived was essentially a dessert with seafood – shrimp encased in sweetened coconut flakes and fried until the sugar caramelized, served with a marmalade dipping sauce that added even more sweetness. This dish represents everything wrong with Americanized seafood.
The natural flavor of shrimp disappears beneath layers of sugar and oil. Most restaurants use small, previously frozen shrimp for this preparation, knowing the heavy coating will mask any quality issues. The excessive sweetness creates a confusing palate experience that’s neither satisfying as seafood nor as dessert. The dish typically arrives with a sugary dipping sauce that further buries any remaining shellfish flavor. If you genuinely enjoy shrimp, choose preparations that enhance rather than disguise its natural qualities.
10. Roasted Branzino with Caper Butter: Simple Elegance Worth Ordering

My first taste of properly prepared branzino came at a small Mediterranean restaurant where the whole fish arrived at our table, skin crackling and flesh glistening. One bite revealed why this preparation has endured for centuries. Branzino (European sea bass) has delicate, sweet flesh that requires minimal enhancement. When roasted whole with olive oil, lemon, and herbs, the skin crisps perfectly while the meat remains moist and flaky.
The addition of briny caper butter creates a perfect counterpoint to the mild fish. What makes this dish special is its honesty – no heavy sauces or excessive breading, just properly cooked fish that tastes of the sea. Most restaurants that offer whole branzino prepare it to order, ensuring freshness. This is seafood as it should be: respectful of the ingredient, technically precise, and utterly satisfying.
11. Crispy Crab Cakes: The Real Deal

After suffering through countless bready, filler-packed imposters, I finally experienced authentic crab cakes at a Chesapeake Bay restaurant. The difference was shocking – golden-brown discs that broke apart to reveal chunks of sweet crab meat held together with minimal binding. Great crab cakes contain at least 75% lump crab meat, using just enough mayonnaise, egg, and breadcrumbs to maintain shape. The exterior develops a delicate crust while the interior remains moist and flavorful.
No excessive seasonings compete with the natural sweetness of the crab. While not cheap, properly made crab cakes justify their price by delivering actual seafood rather than glorified bread patties. When a menu specifically mentions “jumbo lump” or “Maryland-style,” it’s often a good sign the kitchen takes this classic seriously. This is one splurge that consistently rewards the adventurous seafood lover.
12. Seared Tuna with Soy & Chiles: Vibrant Flavor Explosion

The first time I ordered rare seared tuna, I was skeptical about eating fish that wasn’t fully cooked. Then the plate arrived – ruby-red slices with a thin, perfectly seared crust, drizzled with a savory-spicy sauce that transformed each bite into an adventure. Quality ahi tuna needs minimal cooking – just enough heat to sear the exterior while leaving the center rare.
This preparation preserves the fish’s buttery texture and clean flavor while adding complexity through the caramelized exterior. The combination of umami-rich soy sauce and the gentle heat of fresh chiles creates a perfect complement without overwhelming the star ingredient. Unlike many seafood dishes that rely on heavy cream or butter, this preparation feels simultaneously indulgent and light. When restaurants offer this dish with “sushi-grade” tuna, you’re getting seafood at its most pristine and flavorful.
13. Mussels with Harissa & Basil: Mediterranean Magic

My friend dragged me to a new bistro last month, insisting I try their mussels. Reluctantly, I dipped bread into the aromatic broth and was instantly converted – the combination of spicy harissa, fresh basil, and briny mussel liquor created a sauce I wanted to drink by the gallon. Mussels represent one of the best values in seafood dining. These sustainable bivalves cook quickly, absorbing the flavors of their broth while contributing their own sweet, oceanic essence.
The North African harissa paste adds complex heat without overwhelming, while fresh basil brightens the entire dish. Unlike many seafood options, mussels are difficult to freeze successfully, meaning restaurants typically serve them fresh. The mountain of shells provides a satisfying interactive eating experience, and the inevitable extra broth becomes a dipping sauce for crusty bread. This affordable luxury delivers more flavor and enjoyment than many dishes twice its price.
14. Maine-Style Lobster Roll: Summer on a Bun

During a coastal road trip, I pulled over at an unassuming shack advertising lobster rolls. What followed was a revelation – chunks of chilled lobster meat lightly dressed with mayonnaise, lemon, and celery on a butter-toasted split-top bun. The Maine-style lobster roll (served cold, unlike its warm Connecticut counterpart) showcases lobster in its purest form. Quality versions contain at least 4 ounces of freshly picked meat, including prized claw and knuckle portions.
The minimal dressing enhances rather than masks the natural sweetness. The contrast between the cool, tender seafood and the warm, buttery roll creates a perfect textural balance. While certainly not cheap, a proper lobster roll delivers luxury in an approachable format, without the work of cracking shells. When restaurants proudly specify “Maine-style” and mention the lobster quantity, you’re likely in for an authentic treat worth every penny.
15. Monkfish Piccata: The Seafood Lover’s Alternative

At a chef’s recommendation, I once ordered monkfish piccata instead of my usual chicken version. The firm, sweet medallions bathed in lemon-caper sauce were a game-changer – like discovering a seafood version of a favorite comfort food. Monkfish, often called “poor man’s lobster,” has a remarkably meaty texture that holds up beautifully to sautéing. Unlike delicate white fish that falls apart, these firm fillets develop a golden crust while remaining tender inside.
The classic piccata sauce of white wine, lemon, butter, and capers creates bright counterpoints to the fish’s natural sweetness. This preparation represents thoughtful seafood cooking – taking a familiar format and adapting it perfectly for an underappreciated fish. Sustainability-minded chefs increasingly feature monkfish as an alternative to overfished species. When you spot this option on a menu, you’re likely in a restaurant that values both tradition and innovation.
16. Baltimore-Style Crab Cakes: Regional Perfection

My Baltimore friend insisted I hadn’t lived until I tried authentic local crab cakes. She was right – what arrived wasn’t the bread-heavy hockey puck I expected, but a delicate construction of jumbo lump crab with just enough binding to hold its shape. Baltimore-style crab cakes differ from their counterparts through their minimal approach. Old Bay seasoning provides subtle warmth without dominating, while the absolute minimum of mayonnaise and cracker crumbs lets the sweet blue crab meat shine.
The best versions are broiled rather than fried, developing a gentle crust without added oil. When a restaurant specifically mentions “Baltimore-style” or “jumbo lump,” they’re signaling their commitment to tradition. While these crab cakes command premium prices, they deliver value through their high ratio of actual seafood to filler. This regional specialty represents American seafood cookery at its finest – respectful of ingredients and unapologetically focused on flavor.
17. Grilled Whole Red Snapper: Primal Seafood Pleasure

The waiter raised eyebrows when I ordered whole fish, warning it would come with the head on. When the platter arrived – a beautifully charred red snapper scented with garlic and herbs – everyone at the table suddenly wanted a taste of my “adventurous” choice. Cooking fish whole with bones and skin intact preserves moisture and flavor in ways fillet cooking simply cannot match. The skin crisps beautifully while protecting the delicate flesh, and the bones add richness to the meat closest to them.
Restaurants that offer whole fish typically source fresher product, as quality becomes obvious when served intact. While requiring some navigation around bones, the reward is seafood with deeper flavor and perfect texture. The cheek meat alone – a succulent morsel near the fish’s head – justifies the entire experience. When a menu offers whole grilled fish, it signals a kitchen confident in its sourcing and preparation skills.
18. Cioppino Stew: Seafood Celebration in a Bowl

On a chilly San Francisco evening, I ducked into a fisherman’s wharf restaurant and ordered their cioppino. The steaming tomato-based stew arrived loaded with clams, mussels, shrimp, fish, and crab – a complete seafood tour in one fragrant bowl. Cioppino originated with Italian-American fishermen who combined the day’s leftover catch in a flavorful broth. Today’s restaurant versions showcase this humble beginning through thoughtfully prepared seafood in a rich tomato broth enhanced with wine, herbs, and a hint of spice.
What makes great cioppino special is the careful cooking of each component – nothing rubbery or overcooked despite the variety. The broth becomes infused with the essence of each seafood element, creating a complex flavor impossible to achieve with any single ingredient. When a restaurant takes pride in their cioppino, listing the specific seafood included, you’re likely in for an exceptional experience.