I love the Pescado Veracruzano at Las Casuelas Nuevas in Rancho Mirage, CA. The slightly spicy tomato broth with crab meat is wonderful.

I suspect that it's good, but "Vera Cruz" style, traditionally with whole "dog" (little) Gulf Red Snapper or "Huachinango", Pargo to some folks (more delicate than Pacific Snapper or Mango Snapper), usually is prepared with tomatoes, fairly mild green chilies (or not much Serrano or even Jalapeno), capers, sliced green olives, garlic, lime juice and oregano. Blue crab is so much more delicate than the cold water varieties of the Mid/North Pacific that it's rarely served with intense sauces like "Veracruzano".

Some of the lakeside restaurants on Mexico's big bass lakes serve Black bass Vera Cruz style, OK, but a long way from Huachinango, unavilable on the west Coast.

Most; Almost everything that is caught fresh from the sea.

Least; Anything that is 'farmed' (like farmed Barramundi - you can taste the mud) or anything that has been frozen.

You sound like a gourmet connoisseur..

We as a family like the run of menu at Red Lobster..

Favorite: Farm trout "caught" by toddler grandsons. They are so proud.

Least favorite: Uni. The flavor is great, but the texture is of cold snot.

I always said it felt more like wet sand.

Favorite: cod

Least favorite: whatever taiwan does to it

Favorite: Grilled Chilean sea bass

Least favorite: Escolar presented as "white tuna" in sashimi or sushi.

Honorable mention to Basque Kokotxas and my own cedar planked salmon.

Dishonorable mention to the majority of restaurants that serve salmon. Most overcook it.

Favourite: Plain grilled mackerel, sardines or kippers, or similar
Least favourite: salmon in all its guises except smoked.

Agree. Salmon is the one seafood that I'll never buy at the store or order in a restaurant, except smoked/cured. And I've tried a lot of different seafood. It's odd to me that people who generally don't care for fish will still like salmon, where I'm just the opposite.