Curious about what seafood Americans can’t get enough of? Whether you’re picking a dish at a restaurant or shopping for dinner, this list ranks the top ocean-sourced seafoods that top the charts. From trendy newcomers to beloved classics, discover what makes each one a favorite, with flavors, regions, and stories behind every bite. Starting with rising stars and ending with the biggest crowd-pleaser, here’s what’s hot in seafood across the U.S.
This ranking draws from dining trends, regional preferences, and cultural significance, focusing on true marine seafood for an American audience.
20. Octopus
- Why It’s Popular: Octopus is a chewy, mildly sweet delicacy gaining fans in upscale restaurants. Popular in Mediterranean and Asian eateries, its tender texture shines in coastal cities like San Francisco, where adventurous diners embrace its global appeal.
- Common Preparations: Grilled octopus with olive oil, in ceviche, or in sushi.
19. Crawfish
- Why It’s Popular: Crawfish, with their sweet, succulent meat, are a Cajun treasure in Louisiana. Central to festive boils in the Gulf South, they’ve been a cultural staple since Native American times, loved for their spicy, rich flavor.
- Common Preparations: Boiled crawfish with spices, crawfish étouffée, or in gumbo.
18. Mackerel
- Why It’s Popular: Mackerel’s bold, oily flavor makes it a favorite in coastal markets like New York. Historically smoked for preservation, it’s now prized in ethnic cuisines for its robust taste, especially in Southern and Asian dishes.
- Common Preparations: Smoked mackerel, grilled fillets, or in sushi.
17. Sardines
- Why It’s Popular: Sardines, with their salty, umami-packed flavor, are a West Coast favorite. Once a canning industry star, they’re now trendy in tinned fish boards, especially in urban areas like Seattle and Portland.
- Common Preparations: Canned sardines on crackers, grilled fresh sardines, or in pasta.
16. Snapper
- Why It’s Popular: Red snapper’s sweet, nutty flavor is a Gulf Coast gem, especially in Florida and Texas. A Southern staple since the 19th century, its firm texture makes it a fine-dining favorite.
- Common Preparations: Grilled or blackened snapper, or whole roasted snapper.
15. Flounder
- Why It’s Popular: Flounder’s delicate, mild flavor is a hit along the Atlantic coast, especially in the Carolinas. Its flaky texture has been cherished since colonial times, perfect for family-friendly meals.
- Common Preparations: Baked or fried flounder fillets, often with lemon or tartar sauce.
14. Swordfish
- Why It’s Popular: Swordfish’s meaty, steak-like texture and mild flavor shine in upscale East Coast restaurants. Popular since the 1970s, it’s a go-to for grilling in places like Miami and Boston.
- Common Preparations: Grilled swordfish steaks, often with citrus or herb marinades.
13. Haddock
- Why It’s Popular: Haddock’s mild, slightly sweet flavor is a New England classic. A staple since the colonial era, it’s cherished in Massachusetts for its flaky texture, rivaling cod in local kitchens.
- Common Preparations: Breaded and fried for fish and chips, or baked with breadcrumbs.
12. Mussels
- Why It’s Popular: Mussels, with their rich, briny taste, are a hit in urban bistros, especially in Seattle and New York. Their European roots make them a trendy, affordable choice for coastal diners.
- Common Preparations: Steamed with white wine and garlic, or in seafood paella.
11. Mahi-Mahi
- Why It’s Popular: Mahi-mahi’s firm, mildly sweet flesh is a favorite in Hawaii and Florida. Its vibrant flavor, popular since the 1980s, makes it a go-to for tropical-inspired dishes in coastal eateries.
- Common Preparations: Grilled mahi-mahi tacos, blackened mahi-mahi, or served with tropical salsas.
10. Lobster
- Why It’s Popular: Lobster’s rich, sweet meat is a Maine icon, celebrated since the 19th century. A luxury dish in New England, its tender texture draws crowds to coastal shacks and upscale venues.
- Common Preparations: Steamed or boiled lobster, lobster rolls, or lobster bisque.
9. Oysters
- Why It’s Popular: Oysters, with their briny, creamy taste, are a coastal delicacy. From Chesapeake Bay to Gulf shores, raw bars have made them a trendy choice since the early 1900s.
- Common Preparations: Raw on the half-shell, grilled with cheese, or in oyster stew.
8. Scallops
- Why It’s Popular: Scallops’ sweet, delicate flavor and tender texture are prized in fine dining, especially in Boston and San Francisco. Their buttery taste has charmed diners since the 1960s.
- Common Preparations: Seared scallops with butter, grilled, or in seafood risottos.
7. Clams
- Why It’s Popular: Clams, with their chewy, briny flavor, are a New England favorite. Integral to chowders since the 1800s, they’re cherished in Rhode Island and Massachusetts for their coastal charm.
- Common Preparations: Clam chowder, steamed clams with garlic butter, or linguine with clam sauce.
6. Crab
- Why It’s Popular: Crab’s sweet, tender meat shines in Maryland’s blue crab dishes and Alaska’s king crab legs. A coastal favorite since the 1700s, its rich flavor draws seafood lovers nationwide.
- Common Preparations: Crab cakes, steamed crab, seafood boils, or crab salad.
5. Cod
- Why It’s Popular: Cod’s flaky, mild flavor is a New England cornerstone. Fished since colonial times, it’s a beloved choice in Boston and Maine for its versatility and comforting taste.
- Common Preparations: Fish and chips, clam chowder, or grilled cod with herbs.
4. Alaska Pollock
- Why It’s Popular: Alaska pollock’s mild, flaky texture is a family favorite nationwide. Harvested from the Bering Sea, its subtle flavor has been a fast-food and home-cooking staple since the 1950s.
- Common Preparations: Breaded and fried for fish and chips, in chowders, or as imitation crab meat.
3. Tuna
- Why It’s Popular: Tuna’s meaty, savory flavor is a national hit, from canned staples to sushi bars. Popular since the early 1900s, it’s a versatile favorite in coastal and inland kitchens.
- Common Preparations: Tuna salad sandwiches, seared ahi tuna steaks, or spicy tuna rolls.
2. Salmon
- Why It’s Popular: Salmon’s rich, buttery flavor is a star in Alaska and the Pacific Northwest. Loved since Native American times, it’s a sushi and fine-dining favorite for its bold taste.
- Common Preparations: Grilled or baked fillets with lemon and herbs, smoked salmon on bagels, or raw in sushi and sashimi.
1. Shrimp
- Why It’s Popular: Shrimp’s sweet, tender bite is a Southern classic, especially in Gulf Coast dishes. A versatile favorite since the 1800s, it’s loved nationwide for its approachable flavor.
- Common Preparations: Grilled shrimp skewers, shrimp scampi, shrimp tacos, fried shrimp, or in seafood boils.
Why This List Matters
These 20 seafood items showcase America’s love for the ocean’s bounty, from Southern shrimp to Maine lobster. Coastal traditions and modern trends blend here, offering something for every seafood fan. Whether you’re at a raw bar or cooking at home, this list highlights the flavors and stories that make these dishes unforgettable.
Sources
- National Fisheries Institute (NFI) Top 10 List for 2022
- NOAA Fisheries of the United States Report
- SeafoodSource, 2024-2025 Trends
