However, that doesn’t mean that every restaurant is serving the freshest seafood all the time.
He later recanted that advice in the face of improving logistics options and kitchen seafood handling protocols.
A packed restaurant can lead to a better overall dining experience.
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Michael Morales, chef/partner atSunda New Asianin Nashville, Tenn., puts it succinctly.
“For seafood, I always like going to restaurants that are busy.
Michael Nelson, the executive chef at the beloved French Quarter seafood emporiumGW Finsin New Orleans, concurs.
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“If you walk into a seafood restaurant and it’s empty, turn around.
To serve fresh seafood it’s crucial that you be busy and constantly turning over fresh product.
Typically, older seafood will have that strong seafood smell associated with it.”
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(Or rather, in the sea.)
Here’s what they had to say.
Let your nose be your guide.
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“Some people are hesitant to eat fish and seafood for fear that ‘it’s too fishy.’
If the product is fresh, it shouldn’t have a super strong taste or smell.
Even still, there are a variety of fish that range from mild to rich in flavor.
Photo: Romano’s Macaroni Grill / Facebook
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Local is best.
Jeff Josenhans is theInterContinental San Diego’s director of food and beverage, including the California-Baja influenced signature restaurantVistal.
He’s also an avid fisherman, so he knows what swims in the local waters.
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“Here’s my advicetry local and ask where your seafood comes from.
In fact, demand it,” Josenhans says.
So what does that all mean at the restaurant or grocery store?
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Google can go a long way here.
He suggests, “When ordering seafood, the very first thing I ask is what is locally available.
Fresh is best, but frozen is isn’t necessarily a bad thing.
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“Frozen isn’t something to be afraid of,” he advises.
“Flash-freezing at sea, as long as it is defrosted properly, can be of equal quality.
If I’m getting wild-caught salmon, nine out of ten times it’s frozen.
Photo: Shutterstock
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Embrace the familiar if you’re nervous.
That’s OK, a great restaurant should make suggestions to help make you more comfortable.
“Shrimp is a gateway seafood,” Landry says.
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“Shrimp are mild, sweet, and versatile and can be used in a myriad of preparations.
Starting with shrimp as an introduction to seafood is always a safe bet.
Another tip is to look for ingredients, flavors, or cooking methods that you already enjoy.
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If fried chicken is your go-to dish, then try fried fish in its place.
It is hard to beat crispy fried fish with lemon and Tabasco!”
Don’t fear the unfamiliar.
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“Don’t be afraid to try something new!
Josenhans warns of actual ecological danger if diners order the same things over and over.
Thousands of fish species that are found close to shore have been virtually non-existent in restaurants up until recently.
Photo: Truluck’s
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Don’t skip the sauce.
Trust the chef.
Seek the staff’s advice either directly or through your server and follow accordingly.
Photo: Davio’s Boston/Facebook
Austin Yancey is the corporate executive chef ofUrban Wrenin Greenville, S.C.
He suggests you put yourself in the hands of the chef.
As for myself, I love trying new food!
Prescott also enjoys letting the staff assist in planning his meals.
“Chefs love to help diners make great choices.
Then I ask the staff which dishes they’re especially fired up about.”
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Look for specifics on the menu.
Always check out the specials board.
Here’s where many chefs veer away from Bourdain’s advice.
This also holds true for shellfish, Wade says.
Nerai’s Watson wants to embolden diners to go for it.
“Don’t be afraid to try the specials!
Seafood specials sometimes get a bad reputation as throwaway dishes or old products.
“There are many factors as to why a fish is on special,” Niedermann says.
It’s also to break up the monotony of the menu when you don’t change it so often.
Even more problematically, measuring fish populations and tracking harvesting practices can be difficult.
“Many factors affect seafood quality.
Where it came from and how it was handled are two of the biggest,” says Okada.
Prescott suggests, “Find out where chefs buy their seafood, and what they’re using on menus.
“The world is expanding and overfishing is a real concern.
We’ve eaten bluefin tuna almost to extinction.
There are plenty of other fish in the sea that are equally delicious, but the public needs education.
Be wary of “farm-raised” seafood.
Not everyone believes in aquaculture as the only and best solution to sourcing sustainable seafood.
Says Niedermann, “Wild fish is always a better option.
The wild-caught will have more fat in the meat and much better taste and texture.
Farm-raised isn’t a bad option if they are using sustainable practices and there are budget constraints.
If you might, I would always lean towards the wild-caught.”
Dissen again encourages diners to consultseafoodwatch.orgfrom the table on their phones.
“A lot of fish are not farmed in the proper environment.
They can be crammed into nets in the open sea and fed hormones and antibiotics.
Look them up and understand the farming methods.”
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Know what’s in season.
Don’t do that.
Niedermann explains, “Just like produce, there are seasons for seafood.
In South Florida, a local favorite, stone crab claws, are only available from October to May.
My suggestion is to just eat what is abundant and you won’t go wrong.”
Bianchi again recommends you lean on your server for timely advice.
Right now, we are getting Alaskan halibut from Kodiak Alaska with next-day delivery.
Plus, you’ve got the option to always trust your nose, right?
Prescott is a big fan.
Oysters are one of the best ways to truly experience merroir, or ‘taste of place.’
Every oyster is unique, its flavor highly affected by the water from bay to bay.
Oysters are amazing.”
Kristen Shirley is an oyster and caviar expert for the online luxury guideLa Patalia.
She prefers to execute the gamut when it comes to ordering oysters.
“I like to order several different types of oysters to try.
I always order at least two of each kind.
“I hate seeing people put red onion on caviar and horseradish or Tabasco on oysters.
