Best Seafood in New Mexico - SeafoodVoyage

Best Seafood in Santa Fe, NM

June 7, 2025 by team

Photo of Seafood in Santa Fe, NM

Seafood might not be the first thing people associate with Santa Fe, but this high-desert city surprises anyone willing to dig beneath its adobe surface. Over the years, I’ve hunted for fresh crab, perfectly grilled fish, and a bowl of shrimp that could rival any coastline favorite, refusing to settle for anything rubbery or bland. … Read more

Best Seafood in Albuquerque, NM

June 10, 2025 by team

Photo of Seafood in Albuquerque, NM

Finding remarkable seafood in Albuquerque may seem like a wild goose chase. After all, this high-desert city is far from any salty shoreline. But let me tell you, the quest is not only possible—it’s surprisingly fun. On a recent stroll through local haunts, I tasted crab that snapped with sweetness and ceviche so bright it … Read more

Seafood Facts

Shrimp aren’t actually fish: They’re crustaceans, more closely related to crabs and lobsters than to fish.
Oysters can change gender: Many oyster species start life as males and switch to females as they grow older.
Octopuses have three hearts: Two pump blood to the gills, and one pumps it to the rest of the body.
Clams can live over 100 years: The ocean quahog, a type of clam, sometimes reaches more than a century in age.
Some fish glow in the dark: Bioluminescent species, like the lanternfish, light up their bodies to attract prey or mates.
Squid have blue blood: Their blood uses copper-based hemocyanin to carry oxygen, giving it a blue color.
Sea cucumbers can defend themselves by… exploding!: When threatened, they can shoot out sticky threads or even their internal organs to distract predators.
Salmon “smell” their way home: They use their keen sense of smell to navigate back to the exact stream where they were born.
Lobsters taste with their legs: Tiny sensory hairs on their legs and feet let them “taste” the sea floor for food.
Fish oil capsules come from fish liver: Most common fish oils are extracted from the livers of cod, halibut, and tuna.

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