Everyone has heard of the basic seafood options accessible all over the US, but what about the seafood the Gulf Coast offers locally? Next time you are dining out on Alabama's Beaches, eat this, not that!
Royal Reds
Try royal red shrimp instead of lobster. Royal reds, as they are locally known, can be recognized by their large size, red color, and naturally salty and flavorful taste. Make sure you’re careful about overcooking when preparing; these shrimps are naturally a pink color even when raw, and it only takes half the time to cook them compared to other shrimp.
Crab Claws
Try crab claws instead of Alaskan king crab. Picked from the ends of the blue crab’s claws, the meat is left attached to the “feather” of the finger. Typically served as an appetizer, crab claws are commonly served fried, sautéed, or grilled, with a side of dipping sauce.
Fresh Catch
Try the fresh catch instead of salmon. Ask any local seafood restaurant if they have a fresh catch, and we guarantee they will say yes. Although the type of fish varies, it is guaranteed to be delicious since it’s extra fresh. Most restaurants prepare it how you like — fried, grilled, or blackened.
Farm-Raisec Oysters
Try farm-raised oysters instead of wild oysters. These locally sourced oysters are grown in our waterways and help maintain a healthy ecosystem by aiding in water filtration and creating habitats for other marine life. They also support local businesses like Navy Cove and Admiral Shellfish. Not to mention, they taste delicious! Ask your server where the restaurant sources its oysters.
Blue Crab
Try blue crab instead of snow crab. Blue crab meat is soft, sweet and juicy — even the claws. Like snow crab, blue crab is often served with the shell on, so if you can crack those hard shells, you are in for a real treat. It also makes excellent crab dip, perfect for dipping chips, pita bread, and crackers.
