Today is National Catfish Day which got us to thinking: What are the most popular fish in the U.S.
According to the latest data from the National Fisheries Institute (NFI) and the NOAA Fisheries (based on per capita consumption in the U.S.), here are the Top 10 most popular seafood species consumed in the U.S.
AMERICA’S MOST POPULAR SEAFOOD
1 Shrimp, most often fried, grilled, in pasta, shrimp cocktails, and tacos.
2 Salmon, most often baked, grilled, raw (sushi), or smoked.
3 Tuna, most often canned, seared, sushi.
4 Alaska Pollock, most often in fillets, fish sticks, and imitation crab (surimi and kamaboko—see below and photo #5).
5 Tilapia, most often baked, grilled, or fried.
6 Cod, most often baked, fish & chips, or tacos.
7 Catfish, most often blackened, fried, or in stews.
8 Crab, most often in bisques, crab cakes, or steamed.
9 Clams, most often in chowder, fried, or steamed.
10 Pangasius (a.k.a. Swai), most often baked, or fried.
Notes
Shrimp has dominated the top spot for decades due to its versatility and wide availability (and yumminess!).
Alaska pollock is often consumed without consumers realizing it—it’s the base for imitation crab, fast-food fish sandwiches, and frozen products.
Pangasius (swai), a mild white fish imported primarily from Southeast Asia, is rising in popularity due to its affordability. It may soon give tilapia a run for its money.
> The different types of fish and seafood: a photo glossary.
> The year’s 56 fish and seafood holidays.
> The history of imitation crab leg, a component of many California rolls, is below.

Chart by A.I.

[5] You may have eaten pollock without knowing it. It’s often used in California rolls and crab salad from salad bars and buffets. It’s called by different names: crab sticks, imitation crab, kamaboko, sea leg, and surimi although surimi refers to the ingredient from which the final product is made (photo © Wild Fork Foods).
> If you’ve gotten this far and want a jazzy fish song, our mother used to sing this song to us until we were old enough to sing it with her.
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[1] Shrimp takes the gold as America’s favorite seafood. In fact, we’d like some of this coconut fried shrimp right now (photo © Dons Bogam | NYC).
[2] It’s salmon for the silver. Here’s the recipe for this baked salmon with balsamic brown butter (photo © DeLallo).

[3] Tuna take the bronz (photo © ).

[4] The runner-up is pollack, which is also used to make surimi, the imitation crab sticks (photo ©5).
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KAMABOKO: IMITATION CRAB & OTHER IMITATION SEAFOOD
First, master these three terms.
Kani is the Japanese word for crab, and in a Japanese culinary context, kani can refer to either real crab meat or imitation crab, depending on the setting. Imitation crab is often called kani kama or kanikama— short for kani kamaboko.
Kamaboko is a broad category of Japanese molded and steamed or baked products made from fish paste. As previously noted when it is shaped to look like imitation crab, it is called kani kamaboko.
Surimi is the paste of white fish, usually Alaskan pollock or whiting. The fish is deboned and the flesh is minced and washed. It is then flavored, colored, and shaped to make kamaboko, with the objective of tasting as much as possible like high-priced shellfish.
Kamaboko was invented in Japan by an artisan whose name is lost to history, around 1115 C.E. during the Heian period (794 C.E. to 1185 C.E.). It is described as a fish paste molded around a stick and grilled, a form now known as chikuwa.
The name kamaboko may have originally referred to the shape of those early fish cakes, which resembed the flowering head of a cattail plant on its stalk (i.e., the wooden stick).
By the Muromachi period (1336–1573), kamaboko had evolved into the familiar loaf-shaped form seen today. It was often steamed and served in slices. It became a luxury item used for feasts and celebrations, especially in New Year dishes.
For centuries, the Japanese have been eagerly turning fish into kamaboko, so fisherman could preserve their excess catches.
Over time, regional varieties developed, including red kamaboko (aka-kamaboko), white kamaboko (shiro-kamaboko), and decorative kamaboko with motifs, writing, or shapes like flowers. Innovations evolved over centuries into different shapes and flavors, and kamaboko is now common in everyday cuisine.
Slices are used to garnish noodles and soups; on appetizer trays and party platters (red and white kamaboko symbolize celebration and good luck) and in bento boxes; in stir-frys and tempura; and as snacks including nibbles with beer and saké.
Kamaboko is a lean, convenient protein, but often contains moderate to high sodium. Like deli meats or canned tuna, it’s best enjoyed in moderation.
Hundreds of different kamaboko products are consumed in Japan. See the chart below.
Each year, the average Japanese person eats 15 pounds of surimi-based products—an amount equal to all the seafood consumed annually by the average American.
Vacuum-sealed, it can stay in the fridge for 2-3 weeks (3–6 months in the freezer). If the package is opened, it should be consumed within 2-3 days.

Chart generated by A.I.
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