BEST SEAFOOD DISHES IN OMAHA
My Personal Mount Rushmore
There should not be good seafood in Omaha.
Smack dab in the middle of the country, Omaha is about as far from a coastal shoreline as anywhere in America. And yet, some of the fish dishes taste like they were pulled from the surf that day.
Of course, there’s a lot of subpar seafood in Omaha, too. This post exists to highlight the best of the best, giving you dishes that can satisfy your cravings for delicious, fresh-tasting fish. Here are my four favorite seafood dishes in Omaha (with honorable mentions).
***Note: Just one dish per restaurant is included on this list. I wanted to showcase many restaurants rather than shower all praise on a few elite joints.***
Torre Imperial (Isla del Mar)
Isla del Mar brilliantly blends Mexican cuisine and perfectly prepared fish, and there’s no better example of that than this tower. This mountain contains five different seafood preparations along with avocado and vegetables, making it a dish Instagram influencers flock to. But it’s the fresh flavors that really make this seafood mountain stand out.
All the seafood elements, from the tangy tilapia ceviche to the tender octopus to the acidic shrimp aguachile, play well together and absorb the punchy, chili-forward red sauce. The combination of fat, acid, salt, and spice makes this a great dish, and it just a level when piled on a mayo-covered, crunchy tostada.
This is a visually stunning dish that somehow tastes even better than it looks.
Kani Miso (Yoshitomo)
Just about any dish from Yoshitomo deserves a place on this Mount Rushmore. The fish here are so fresh that they pop with unique flavors. It’s a restaurant unlike any in Omaha, and it’s no surprise its chef, Dave Utterback, became Omaha’s first semifinalist for the James Beard Award in 2022. Close your eyes and point to something on the menu; you’ll be eating some of the best seafood in the Midwest and beyond.
But I wanted to highlight this seemingly humble rice dish that has far more flavor than its humble appearance lets on. This bowl of rice is cooked in crab fat, giving it a creamy, buttery taste, and it’s flowing with chunks of delicate snow crab and pops from salmon roe. It’s somehow incredibly simple and complex all at once, and you’ll find yourself wolfing it down at an alarming pace.
Fish Pollichathu (Kinaara)
When Kinaara‘s uber-talented chef Ashish Sathyan returns to his childhood home in Kerala, India, this is the dish his father requests each time. And it’s not hard to see why.
Wrapped in a banana leaf and grilled, the salmon is ridiculously tender, flaking off in chunks with just a touch from the fork. The fillet is marinated in marinated in chili powder, turmeric, and black pepper, giving it strong, bold flavors not often paired with seafood. But the buttery, smooth flavors of the salmon aren’t lost in the spices. This dish is only available on Fridays and Saturdays, but it’s worth making weekend plans for.
Bang Bang Shrimp Taco (Sauced by Alfaro)
The brilliance of this taco starts with the seafood: monstrous, plump shrimp that are breaded by hand each morning by the crew at Sauced by Alfaro. These crustaceans maintain their natural sweetness while gaining a savory kick and nice crispiness from the breading.
Then there’s the puffy shell, which boggles the mind by being all at once crunchy enough to produce a sound heard across the room while still maintaining a nice chew. You won’t find a better fried taco in Omaha. And the tangy bang bang sauce adds just the right amount of moisture and creaminess to balance all the fried items.
Honorable Mention Omaha Seafood Dishes
Lobster Roll
I’ve had lobster rolls just off the bay in Boston, and I think this version is better. A toasted roll is loaded with sweet, buttery lobster, which is firm to the bite but also tender enough that it practically melts in your mouth. A chili lime mayo adds a touch of creaminess, but not without overwhelming the flavor of the lobster itself. If you want to take a trip to Maine without leaving the city, this lobster roll is your ticket.
Whole, Wood-Roasted Ocean Whitefish
You won’t find many restaurants in Omaha bold enough to serve a whole fish, but Dante’s attention to detail ensures it nails this rotating dish. The flesh of the whitefish is mildly sweet and flaky, and the oven gives it a crispy skin to contrast the borderline creamy innards.
And don’t get me started at the sweet potato puree this fish lays atop.
Seafood Noodle Soup
You can’t have a great soup without a standout broth, and this bowl starts with a rich, savory liquid that has just enough heat to engage the sinuses. The housemade noodles have great texture, and the seafood (octopus, shrimp, squid, and clam) add a nice chewiness that allows their subtle but delicious flavors to linger on your palate.
Sea Scallops
These rich, buttery scallops are so tender you could cut them with a plastic fork. They’re seared on one side to add a nice crispy texture to balance the luscious mollusk while adding a slight sweet caramelization. The lemon-ginger beurre blanc adds acidity and creaminess, and the charred brussels and delicate rice are great accompaniments.
Black Cat
This large cut of flaky catfish is the star. Crusted with blackening seasoning, this fish has a solid peppery heat on the outside while the inside maintains its natural mild flavor.
The filet placed atop a bed of savory, hearty dirty rice and drizzled with a tangy, slightly sweet mustard that adds creaminess to pull the dish together.
Jjampong
The broth is the star in this dish, which packs enough heat to awake your sinuses without punishing your tastebuds. Rich and savory, this broth will tempt you to lift the bowl to your lips and consume every last drop.
Swimming inside are steamed mussels, plump shrimp, and chewy pieces of squid, along with beef, mushrooms, and several types of vegetables.