The 10 Most Popular Seafoods in America
America's relationship with seafood tells a remarkable story—from indigenous fishing traditions to today's global supply chains. The list of most commonly eaten seafood changes frequently as new species reach the US and food lovers seek adventure in every meal.
A recent study from the National Fisheries Institute revealed that the average American eats almost 20 pounds of seafood every year—nearly 50% less than the FDA recommends for optimal health benefits. Almost 80% of the seafood we consume each year falls within the 10 most popular seafoods in America list. However, much of this popularity reflects convenience and price over culinary excellence. We've spent over two centuries at Fulton Fish Market watching trends come and go. We've learned that while some popular species are staples for a reason, not all seafood is created equal—even when selecting a popular item, the quality can vary significantly. We've also seen how a little perspective can change everything. After all, not long ago, lobster was a humble catch looked down upon as food for the poor. Now, it's a culinary icon. This guide will explore America's most popular seafood choices and then, from our unique perspective, offer our recommendations for the species to try next to truly unlock the incredible flavors and culinary possibilities the ocean has to offer.
Here are the top 10 most eaten fish and shellfish in the US, why they've captured hearts and dinner tables across the country, and which species to try next if you want to discover a new seafood to love.
#1 Shrimp: America's Most Eaten Seafood
Shrimp have long been ingrained in the American food scene thanks to harvesting along the southeastern US over the last few centuries. With the help of refrigeration and considerable imports from other countries, many shrimp species are now accessible to the masses across the US. Whether grilled, fried, or sautéed, shrimp adapts to any cuisine from seafood paella to shrimp alfredo pasta bakes.
How much shrimp do we eat each year?
Shrimp make up 38% of all seafood consumption. The average person eats about 5.5 pounds of shrimp, over 29 servings, each year—making it the most popular seafood since 2001 when it surpassed canned tuna. As a country, America consumes over 1.5 billion pounds of shrimp every year.
What are the most common shrimp species in America?
Whiteleg shrimp deliver consistent year-round availability and affordability as the most commonly farmed species worldwide. While their ubiquity makes them accessible, the lowest-priced options can sometimes indicate corners cut in sourcing or processing, which is why the cheapest products don’t often make for the best choices. Blue shrimp have a superior, firm texture with pronounced ocean flavor, compared to whiteleg shrimp. Blue shrimp are available today at Fulton Fish Market, sustainably sourced from Fair Trade Certified producers. White shrimp, also called Gulf white shrimp, are classic Gulf coastal favorites that bring a gentle sweetness and are at their peak in spring and fall seasons.
What can I substitute shrimp with?
Looking to try something new that’s similar to shrimp? Consider these shrimp substitutes for a new experience:
- Crawfish have the familiar “snappy” shrimp texture and bring a hands-on eating experience to your next seafood boil.
- Langoustines are an elegant upgrade to shrimp, with lobster-like flavor and oh-so-sweet meat.
- Scallops are as versatile as shrimp, offering a uniquely flaky yet buttery texture for a shellfish.
Craving more shrimp facts? Check out our Essential Guide to Shrimp to learn more about America’s favorite crustacean.
#2 Salmon: The Most Popular Fish to Eat in America
Salmon has deep cultural significance that traces back to Pacific Northwest indigenous nations, who built entire communities around salmon runs. Although most of the salmon eaten in the US today is imported from other countries, salmon is the most commonly eaten fish in the US and the #2 seafood behind shrimp.
How much salmon do we eat each year?
The average American eats 3.2 pounds, about 15 servings, of salmon every year. This is 20% more than 2019, reflecting the growing appreciation for salmon's exceptional nutritional profile and incredible kitchen versatility.
What are the most common salmon species?
Atlantic salmon makes up over 90% of North America's salmon consumption, and can be found everywhere from grocery chains to local markets. With mild flavors compared to wild-caught species, Atlantic salmon appeals to newcomers and enthusiasts alike for recipes like Moroccan salmon with chickpea frites. But not all Atlantic salmon are alike. Like shrimp, the cheapest options often come from mismanaged producers who prefer quantity over quality. Instead of settling for lower quality, consider Fulton's Finest Atlantic Salmon, sourced from premium farms with clean waters and responsible practices. It's the difference between filling your plate and truly satisfying your palate.
The most coveted species of salmon is the chinook or king salmon. Native to Alaska and the Northwestern US, king salmon offers the most flavorful, buttery texture of any wild-caught salmon species. Sockeye salmon delivers intensity with the highest omega-3 levels per serving for salmon, bringing both bold flavor and maximum health benefits. Either of these domestic favorites will surely delight as the star of a stuffed wild Alaska salmon.
You can learn about the five other common salmon species and more in our Essential Guide to Salmon.
What can I substitute salmon with?
Ready to explore seafood beyond salmon? Consider any of these delicate and omega-3-rich seafoods:
- Rainbow trout delivers gentler salmon-like flavors in an often leaner portion.
- Steelhead trout, a close relative of salmon, provides the middle ground between typical salmon and trout experiences with excellent versatility.
- Arctic char is the sophisticated cousin of salmon. It offers deep flavor complexity and a smooth finish to your bite, making it a common choice for elevated home cooking.
- Black cod, also called sablefish, has exploded in popularity in recent years. Black cod is a white fish alternative to salmon that boasts a slightly silkier texture and presents luxuriously on the dinner plate.
#3 Canned Tuna: The Reliable Pantry Protein
Once America's most popular seafood, canned tuna now ranks third at 2.2 pounds per person yearly—but don't mistake this shift for declining relevance. The recent “tinned fish renaissance” has elevated preserved seafood like canned tuna from simple sustenance to gourmet ingredients, introducing consumers to instant, artisanal proteins that rival fresh preparations. Before this tinned fish boom, canned tuna spent nearly 20 years as America’s most popular seafood for its affordability, convenience, and shelf stability.
What is canned tuna made of?
Most canned tuna features albacore or skipjack tuna preserved in water or olive oil, each serving different culinary purposes. Water-packed versions provide a neutral base perfect for salads and light preparations, while olive oil versions deliver richer flavors ideal for Mediterranean-inspired dishes.
Which other tinned fish should I try?
If you're looking to explore canned or tinned seafood beyond tuna, consider these recently popular and shelf-stable protein options:
- Atlantic salmon can be found canned and is easy to toss into salads, spreads, and more.
- Mackerel is also smoked and canned as a nutritious protein on the go. Tinned mackerel often comes with other ingredients like chili crisp or herbs to enhance its intense flavors and your meal.
- Tinned squid provides Mediterranean flair to your pantry. It is often cooked in olive oil or with tomato bases to transform a pasta or other dish instantly.
- Anchovies are a classic tinned seafood. Famously used in salads, pastas, and pizzas in southern Italy, they are packed with savory and unmistakable flavors.
#4 Tilapia: The Most Accessible Fish in America
Tilapia democratized seafood consumption in America and beyond as one of the world’s most widely available and affordable seafoods. The average American eats 1 pound of tilapia every year, most frequently by way of the grocery store freezer aisle. While sometimes looked down upon, this humble fish represents one of modern seafood farming's greatest success stories, making quality protein accessible to millions of families and introducing countless Americans to the joys of cooking fish at home. Because tilapia production is most commonly focused on quantity, the low-quality tilapia that floods fish counters and grocers typically makes for a disappointing experience. While we can certainly offer tilapia, we recommend other species like wild Atlantic cod or halibut as better entry-level seafood to cook.
Why is tilapia so popular?
Tilapia is so common because of its nutrient density, availability, extremely low costs, and mild flavors. The US imports hundreds of millions of pounds of this protein-packed fish from Latin America and Asia each year. Tilapia is sometimes referred to as “aquatic chicken” for its low-maintenance farming at an extreme scale, which makes it one of the most affordable proteins. The chicken comparisons don’t stop at the checkout aisle, though. Tilapia, like chicken, offers a mild flavor profile, readily accepting seasonings and cooking methods. This makes tilapia perfect for hesitant home cooks building confidence in the kitchen, whether starting with air fryer tilapia fillets or a more advanced baked panko parmesan tilapia.
What can I try instead of tilapia?
If you’re seeking a new seafood, these tilapia alternatives may become your next favorite seafood:
- Wild Atlantic cod offers similar flakiness to tilapia, while adding a more pronounced flavor complexity as a saltwater fish.
- Wild Atlantic halibut provides a premium, mild fish experience with firmer texture and a thicker fillet than tilapia.
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Wild Chilean sea bass has a melt-in-your-mouth texture while readily adopting flavors from seasonings just as good as tilapia.
#5 Pangasius (Swai): A Rapidly Growing Catfish
Also called swai or basa, pangasius is a farmed river catfish that has recently experienced massive growth in the United States’ grocery stores since 2020. America now purchases over 20% of Vietnam's total swai exports—a testament to American consumers' growing appetite for affordable, quality seafood. The average American eats just shy of 1 pound, around four servings, of pangasius each year.
Why is pangasius popular now?
Nearly all pangasius is imported from Southeast Asia's sophisticated aquaculture systems, offering remarkably affordable, mild-tasting fish that rivals tilapia in accessibility. However, like tilapia, you’re more likely to find inferior quality that can make even the best prepared meals fall flat. This species serves as another gateway for economical protein seekers and cautious seafood consumers, providing protein-rich seafood and familiar flavors that build kitchen confidence. Pangasius is most commonly found in Asian grocery stores, sometimes marked as its other names, like swai and basa. While we can source pangasius, we encourage you to try alternatives like rainbow trout for those beginning their seafood journey.
How do you cook pangasius?
Pangasius can be easy to cook like any other member of the catfish family. Many people recommend fried pangasius, such as pangasius nuggets with tartar sauce or as a fried fillet on lentils.
What are similar options to pangasius?
If pangasius isn’t for you or you’re seeking something new, consider these species for easy cooking and flavorful bites:
- Tilapia is another freshwater white fish that is abundant and mild in flavor.
- Rainbow trout provides a step up in flavor intensity while bringing a familiar, firm yet flaky texture that holds up well to preparations similar to pangasius.
#6 Alaskan Pollock: The Fish You May Not Know You Eat
On average, Americans eat 0.8 pounds of Alaskan pollock per person in the US every year. This species represents America's largest wild fishery by volume—over 3 billion pounds caught annually. Beyond its massive volume, pollock represents sustainable fishing at its finest. Alaska's carefully managed fisheries maintain healthy populations while supporting coastal communities and providing affordable protein to millions of American families.
Even as the #6 most popular seafood in the US, you probably won’t find pollock in a fresh fish assortment. You've likely eaten Alaskan pollock without realizing it. Pollock is often used as the main ingredient in fish sticks, fast-food sandwiches like the McDonald’s Filet-O-Fish, and imitation crab. Alaskan pollock’s neutral taste and flaky texture make it perfect for processing or freezing, while sustainable harvesting ensures a consistent supply.
What should I try if I like Alaskan pollock?
White fish like whiting, Atlantic cod, Atlantic pollock, and halibut are excellent alternatives to Alaskan pollock. All these species have a wonderfully firm and flaky texture with mild flavors resembling Alaskan pollock. You can substitute any of these in place of Alaskan pollock for your next beer-battered fish and chips or baked pollock.
#7 Cod: America's First Industrial Fishery
The average American eats 0.6 pounds of cod each year. As the first industrialized fishery in the US, cod helped build coastal communities while establishing America's wild seafood trade. Today, cod species are well known for their high protein content and sustainable fisheries. Its mild, flaky flesh and remarkable versatility made it the foundation for countless classic dishes.
How many cod species are there?
There are two true cod species–Atlantic cod and Pacific cod. Atlantic cod is most commonly found in restaurants and fish markets, notorious for their snowy white and flaky flesh, mildly savory flavor, and growing up to 5 feet long. These factors make Atlantic cod the go-to fish for beer-battered fish and chips on both sides of the Atlantic Ocean. Pacific cod is smaller, growing up to 3 feet, with a flesh described as slightly firmer and sweeter than its Atlantic cod cousin. These make Pacific cod a stellar choice for refreshing, modern dishes like zesty citrus cod.
What can I try instead of cod?
Looking for something new yet similar to cod? Consider these popular cod family species:
- Haddock provides similar characteristics to Pacific cod, offering a sweeter and slightly firmer meat than its true cod relatives.
- Whiting is the smallest species of the cod family and maintains cod's incredible versatility while offering unique flavor notes. Whiting’s small size is excellent for enjoying as a whole grilled fish.
To learn more about cod’s decorated history and other species to try, check out our Essential Guide to Cod.
#8 Catfish: The Southern Icon
Americans consume about 8 ounces of catfish annually, with Mississippi alone accounting for half of US consumption. Catfish is the only freshwater fish in the top 10 most popular seafoods list that is primarily caught and raised domestically, with robust fisheries and farming in the southeastern US. Catfish represents more than just food. It's a cultural cornerstone that supports local economies while expanding Southern hospitality to dinner tables nationwide. Catfish earned its ranking from its widespread use in traditionally fried applications that mask its distinct flavors.
What are the types of catfish?
Of the many species throughout the US, you’re most likely to see channel catfish or blue catfish at your local market. Channel catfish is the most common, with a mild, slightly sweet flavor and firm texture perfect for classic Southern preparations like fried catfish. Blue catfish offers meatier portions with more pronounced flavor for those seeking bolder, fish-forward bites.
What is catfish similar to?
Recommended alternatives to channel or blue catfish are often pangasius (swai), the most popular Southeast Asian catfish species, and Atlantic cod as a saltwater fish with comparable texture and versatility.
#9 Crab: The Social Seafood
At 8 ounces eaten per person annually in the US, crab is consistently on the most popular seafood list, while also being among the more expensive. Despite its premium price point, crab remains one of the most popular seafoods in the US thanks to the country’s strong recreational crabbing culture and the lore of a crab feast. For many Americans living along the coast, crabbing is an accessible pastime and a cherished family tradition. Dining on crabs transcends simple nutrition, creating memorable social experiences that bring families and friends together. Whether it's refined crab cakes at an elegant dinner or hands-on crab boils that last for hours, crab dining becomes an event worth celebrating.
What are the types of crab?
America’s crab bounty stretches from coast to coast. In the Mid-Atlantic, blue crabs reign supreme—especially beloved by Maryland locals. Blue crab is most commonly enjoyed in its lump meat form in recipes like crab cakes or crab fried rice. Florida’s shores offer the prized stone crab claws, packed with meat eaten straight out of the cooked shells. Out west, the Pacific Ocean delivers a rich variety of crabs–Dungeness crabs, snow or queen crabs, golden king crabs, and tanner or bairdi crabs, each brings their own flavors and fan bases. Check out our Essential Guide to Crabs to learn more about each of these crave-worthy crustaceans.
What are alternatives to crab?
Although crab species have unique flavors and textures, they may not be for everyone. Lobster is comparable to crab as a crustacean treat for special occasions, while bringing wildly different flavor notes and a chewier, shrimp-like texture in its tail meat compared to a crab’s flaky flesh. Monkfish also draws similarities to crab in its nutty flavors, while its texture straddles between those of crab and lobster.
#10 Oysters: The Newcomer with Ancient Roots
At 4 ounces eaten per person annually (roughly 3-4 oysters per American), oysters debuted in the top 10 most popular seafoods list in 2022—a remarkable achievement representing a cultural shift toward sophisticated seafood appreciation. This ancient food has found new life in modern American dining, creating passionate communities around regional varieties and seasonal celebrations, much like crabs.
Why are oysters so popular?
Adventurous eaters are developing a taste for oysters' complex, briny, umami-rich flavors and the eating experience they provide. Raw bars serving oysters have become social destinations, and oysters have become a symbol of prosperity at weddings and other celebrations.
How many oyster species are there?
There are only five species of oysters commonly harvested in the US, yet they take on hundreds of different names as farms and brands try to differentiate oysters by where and how each one is harvested. Most oyster aficionados will ultimately debate whether East Coast or West Coast oysters reign supreme. East Coast oysters like Pemaquid and Blue Point deliver classic briny intensity that purists adore. West Coast and Kumamoto oysters provide sweeter, creamier experiences that may feel more approachable for newcomers. East and West Coast oysters are usable in any recipe, from soulful oyster po’ boys to elevated dirty martini oysters.
Learn more in our Essential Guide to Oysters to become an oyster sommelier.
What can I try instead of oysters?
Oysters may not be for everyone, and the ocean has plenty of alternatives sure to delight.
- Mussels are beloved by people of all palates for their briny flavor, which is a bit more neutral than that of oysters. While mussels should always be served cooked, they can be chilled after cooking if you want a colder bite than your classic steamed mussels.
- Clams are growing in popularity in the raw bar scene, offering a firmer bite than your typical oysters.
- Caviar offers an intensely concentrated umami experience for the luxury seafood seeker, delivering more of a crunchy or “popping” texture than the smoothness of an oyster.
Honorable Mentions
The following seafoods, while not recently among the 10 most eaten in the US, have all been beloved by American foodies for centuries:
- Clams fell from the top 10 in 2022, but they are a quintessential American seafood, especially enjoyed in New England chowders and pastas.
- Scallops are tremendously popular in restaurants and home kitchens. They offer sublime sweetness and a buttery texture native to the American Northeast.
- Lobster represents ultimate luxury dining—modest per-person consumption but millions of pounds consumed annually for special celebrations.
- Squid has long been popular in the US food scene. It is a star in comforting fried calamari and a recurring favorite in the Feast of Seven Fishes.
- Mussels have presence in coastal dining scenes, most commonly as a shared appetizer in a steamed wine sauce you’ll almost certainly sip on after the mussels are gone.
In our 200+ years as America’s most trusted fish market, we’ve seen many seafoods come and go as the most popular. As our taste buds and recipes evolve over time, we are excited to continuously invite the best seafood into homes and restaurants across the country.
Fulton Fish Market is proud to sell the largest variety of seafood in the world. If you do not see the seafood you’re hungry for on our website, please contact us, and watch for new Featured Seafoods from our expert fishmongers.
FAQs
Why can’t I buy every seafood from this list at Fulton Fish Market?
America's most popular seafood list not only reflects our flavor preferences, but also what most easily fills America’s grocery freezers and fast-food fryers. Alaskan pollock, for example, is a mainstay in the most popular seafood list for its use in breaded and processed fish products, not because home cooks consistently seek it out for culinary delights.
While we are proud to source the widest variety of seafood in the world, our online assortment is expertly curated by our fishmongers to make premium, responsibly sourced seafood available nationwide. That said, virtually any species you're curious about is available through custom ordering.
How has the most popular seafood list changed over time?
The most popular seafoods are ever-changing, now at an accelerated rate, thanks to modern refrigeration, globalized cuisines, health studies, and economic factors. When shrimp became more accessible and felt less intimidating to prepare, it dethroned canned tuna as America's favorite seafood in 2001. Salmon surged 20% since 2019 as health-conscious diners embraced its omega-3 benefits and versatility. Meanwhile, oysters made their top-10 debut in 2022, reflecting our growing appetite for sophisticated dining experiences. Recent newcomers like pangasius have experienced massive growth since 2020 as an economical protein, while the "tinned fish renaissance" elevated preserved seafood from a pantry staple to a gourmet ingredient. These changes reflect broader trends toward accessible everyday proteins and premium culinary adventures.
How did seafood get so diverse in America?
Seafood’s place in America has evolved dramatically over the last few hundred years. This transformation stems from several key innovations that expanded availability and culinary horizons. Modern supply chain improvements have made exotic varieties more accessible and affordable, while our increasingly adventurous food culture embraces culinary exploration. Refrigeration and freezing technologies revolutionized the industry, enabling fresh catches from distant waters to reach consumers nationwide while maintaining quality and safety. This lets people discover thousands of new species of fish and shellfish they’d otherwise never find in their nearest market. Air travel and media platforms, from cooking shows to social networks, introduced American palates to international preparations and species previously unknown outside their native regions or family cookbooks. The result of these combined innovations is a dynamic marketplace where new species regularly enter American kitchens, connecting us to waters and traditions worldwide.