10 of the Most Popular Seafood in America

Seafood has become a significant part of American dining culture, with the U.S. consuming an impressive 4.5 billion pounds of seafood annually. Due to its delicious taste, versatility, and considerable health benefits, seafood is growing in popularity from coast to coast. With the rise of bulk fresh seafood delivery services, more Americans now have convenient access to high-quality seafood. 

As the demand for seafood rises, let's examine 10 of the most popular kinds in America and explore why certain varieties dominate the market. 

Why Is Seafood So Popular in the U.S.?

Seafood is popular in America because it offers various flavors and textures that appeal to diverse tastes. It's also packed with essential nutrients like omega-3 fatty acids, high-quality protein, and vitamins, making it a healthy choice for many. 

Seafood is also versatile — it holds up well with various cooking methods so you can enjoy it in countless dishes, from sushi to seafood boils. As fresh seafood delivery services multiply, more consumers can access fresh, high-quality fish at home. Enjoy the convenience of a seafood box, which delivers fresh shrimp, fish, and other seafood directly to your door.

The rise of vegan seafood offers even more options tailor-made for those seeking plant-based seafood alternatives.

10 of the Most Popular Seafoods in America 

1. Shrimp

Shrimp is a top choice in the U.S. for its affordability, high protein content, and versatility, with Americans consuming around 4.1 pounds per person annually. As one of the best seafood for weight loss, shrimp is low in fat and calories while providing essential nutrients like vitamin B12, iron, potassium, and vitamin D. Popular varieties include white, pink, and brown shrimp, available in sizes up to extra colossal shrimp, and fresh or frozen — though fresh seafood is better than frozen seafood.

You can boil, grill, sauté, or deep-fry shrimp for dishes ranging from gumbo to shrimp tacos. Choosing the correct shrimp size is vital: larger shrimp suit grilling and main dishes, while smaller shrimp work well in soups, salads, and tacos. Most shrimp in the U.S. come from the Gulf of Mexico, ensuring a steady, year-round supply.

2. Salmon

Salmon is the second most popular seafood in the U.S., with people consuming 918 million pounds annually. Sushi-grade salmon offers a premium choice, perfect for sushi. As one of the healthiest seafood options, salmon is packed with omega-3 fatty acids that reduce inflammation and boost heart health, along with protein, vitamin D, and B12, making it a favorite for health-conscious individuals.

The leading U.S. varieties include Atlantic salmon (primarily farm-raised), Chinook, and Coho, each with unique flavors. Salmon's versatility allows you to grill, bake, smoke, or enjoy it raw. In the United States, Atlantic salmon is widely available from farms, while wild-caught types, like Chinook and Coho, are sourced from the Pacific Ocean. The U.S. also imports salmon from other countries, such as Icelandic salmon.

3. Canned Tuna

With 701 million pounds consumed annually, canned tuna is famous for its convenience, affordability, and versatility in quick meals like tuna salad sandwiches and casseroles. It's a great source of protein, vitamin B12, selenium, and heart-healthy omega-3s, though monitoring your mercury intake is necessary.

Canned tuna is available in albacore, skipjack, and yellowfin varieties, with albacore commonly used in white tuna. It's common in salads, sandwiches, casseroles, dips, and snacks, making it a pantry staple. Most canned tuna comes from the Pacific, with yellowfin, skipjack, and albacore from the Western and North Pacific.

4. Fresh Tuna

Known for its mild flavor and firm texture, tuna is a versatile ingredient in dishes like sushi, poke bowls, and grilled steaks. It's rich in protein, vitamin B3, vitamin B12, and selenium, making it ideal for muscle-building and a healthy diet.

Fresh tuna varieties include yellowfin tuna, bluefin, and bigeye, with yellowfin commonly used in sushi and bluefin as a premium option. Primarily sourced from the Pacific and Atlantic Oceans, tuna is harvested using longline and purse seine fishing methods. Popular U.S. preparations include:

• Sushi and tuna poke cubes on the West Coast.
• Grilled steaks in the Northeast.
• Blackened tuna in the South.

5. Tilapia

Tilapia is a popular, mild-flavored fish rich in protein, low in fat, and versatile, making it ideal for healthy meals. It's common to bake, grill, or pan-fry tilapia, and it pairs well with various seasonings.

Tilapia provides essential nutrients like vitamin B12, potassium, and vitamin D and is primarily farm-raised in warm-water regions such as Florida. The two main types are Nile and Mozambique tilapia. Common U.S. preparations include:

• Fried filets in the South.
• Grilled tacos on the West Coast.
• Baked filets with herbs in the Northeast.

6. Alaskan Pollock

Alaskan pollock's mild flavor and flaky texture make it versatile, while its sustainable harvest ensures long-term availability. This lean, high-protein fish is rich in vitamins B12 and selenium and is primarily available in processed forms. Pollock is common in fish sticks, seafood salads, fish tacos, and imitation crab meat. Harvested sustainably in Alaskan waters, it's a reliable seafood option. Common U.S. preparations include:

• Fish sticks in the Northeast.
• Tacos on the West Coast.
• Fried filets in the South.

7. Cod

Cod is a popular whitefish in the U.S. with a mild, flaky texture. It's ideal for fish, chips, clam chowder, and grilled steaks. Cod is lean, high in protein, and rich in omega-3s, vitamin B12, and selenium, making it heart-healthy.

Common varieties include Atlantic and Pacific cod, with Icelandic cod prized for its high quality and delicate flavor. It is sourced sustainably from clean waters. Cod is versatile and absorbs seasonings well, making it suitable for baking, frying, or poaching. Atlantic cod is sourced off the Northeast coast, while Pacific cod is harvested in the Bering Sea.

8. Catfish

Catfish is the eighth most consumed seafood in the U.S. It is trendy in Southern cuisine, where it is served in dishes like fried catfish filets, po'boys, and blackened catfish. Mostly farm-raised, it's available year-round and known for its consistent quality.

This high-protein, low-fat fish is rich in vitamin B12, potassium, and vitamin D, making it a nutritious choice. Typically offered as filets or whole fish, catfish is commonly fried, blackened, or grilled. It's primarily sourced from Mississippi, Alabama, and Arkansas farms, with regional favorites like fried catfish in the South, blackened in the Northeast, and grilled tacos on the West Coast.

9. Crab

Crab is a popular, protein-rich shellfish in the U.S., with blue, snow, and king crab varieties. Known for its sweet, tender flavor, crab meat is common in dishes like crab cakes, seafood boils, and steamed preparations.

Crab is low in fat and nutritious, rich in vitamin B12, zinc, and omega-3s. Common varieties include blue, snow, and king crab, each with unique flavors. It's often sourced along the Atlantic, Pacific, and Gulf coasts through sustainable practices. Regional favorites include crab cakes in the South, steamed blue crab in the Northeast, and king crab legs on the West Coast.

10. Scallops

Rivaled for their sweet flavor and delicate texture, scallops are sustainably harvested in the U.S., primarily in New England. This low-calorie, high-protein seafood is rich in omega-3s, magnesium, and potassium, promoting heart health and muscle function.

Common varieties include sea and bay scallops, with more giant ones especially prized. Premium Japanese scallops are also available as a delicacy. Scallops are versatile, often pan-seared, grilled, or used in pasta. Regional favorites include pan-seared in the Northeast, grilled in seafood pasta on the West Coast, and gumbo in the South.

Sustainability in the U.S. Seafood Industry

Sustainability plays an essential role in U.S. seafood consumption, and many species are sourced from fisheries with strict sustainability measures. The Gulf of Mexico, for example, regulates shrimp harvesting to maintain population health, ensuring shrimp remain available for years to come. Similarly, the Alaskan pollock industry follows a quota system to protect the fish's long-term viability. These sustainable practices support responsible fishing and help preserve seafood resources for future generations.

Sources: National Fisheries Institute, NOAA Fisheries, USDA

Frequently Asked Questions

What are the most popular seafood choices in the U.S.?

Shrimp, salmon, and canned tuna are the most popular seafood choices in the U.S. due to their affordability, versatility, and nutritional benefits.

How much seafood do Americans consume annually?

According to the USDA, Americans consume an average of 20.5 pounds of seafood per person per year. That equates to nearly 7 billion pounds of seafood annually.

What makes shrimp so popular in the U.S.?

Shrimp is famous for its affordability, high protein content, and versatility, making it suitable for various dishes.

How much tuna can be safely consumed?

Due to tuna's potential mercury content, children and pregnant women should consume no more than 12 ounces per week. Light tuna and yellowfin are lower-mercury options.

Which seafood is best for health?

Salmon, tuna, and tilapia are ideal for health-conscious consumers due to their high protein content, omega-3 fatty acids, and essential nutrients.

How sustainable is American seafood fishing?

U.S. seafood fishing follows strict regulations and sustainable practices, with industries like shrimp and Alaskan pollock adhering to quotas to ensure sustainability and support local economies.

What are the most popular ways to prepare seafood in America?

Grilling, baking, frying, and steaming are standard methods of preparing seafood in America. Regional preferences include seafood boils in the Northeast and sushi and poke bowls on the West Coast.