Be Wary Of The Seafood On A Steakhouse Menu. Here's Why - Tasting Table

""My broadest two considerations here, with regard to ordering fish at a steakhouse, would be (1) turnover/freshness, and (2) preparation quality,""

""low turnover" can mean "less freshness or higher likelihood of frozen fish,""

""look[ing] around at the restaurant when you get there to see what people are ordering, and ask[ing] yourself, 'Is this a restaurant that offers the same fish specials often that people regularly turn out for?'""

Surf-and-turf commonly pairs lobster with filet mignon in American steakhouses. Two primary considerations when ordering fish at a steakhouse are turnover/freshness and preparation quality. Low turnover often indicates less freshness or a higher likelihood of frozen fish, which reduces taste and quality. Perform digital reconnaissance and observe what other diners order to assess fish demand and menu turnover. Restaurants that offer the same fish specials frequently and attract regular customers are less likely to serve stale or frozen seafood. When ordering seafood at a steakhouse, prefer heartier fish that withstand typical steakhouse preparation methods.

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