Wife and I visited Key West a couple weeks ago, had a fantastic time. The one thing that kept boggling my mind...with all the fresh seafood there, why did every restaurant seem to want to cover it up with cheese?!?

Personally I'm a fan of the ACTUAL FLAVOR of seafood...like boiled shrimp (of course I don't mind them boiled in some seasoning), or broiled fish with a little lemon at most.

And what the hell are Tuna Nachos?!? We thought that was a sick joke when we first saw it advertised (why would you advertise that?) but we kept seeing it over and over on menus.

Is that an East Coast thing, the seafood and cheese?

(08-03-2015 06:05 PM)The Original Timmy Chan Wrote:  Wife and I visited Key West a couple weeks ago, had a fantastic time. The one thing that kept boggling my mind...with all the fresh seafood there, why did every restaurant seem to want to cover it up with cheese?!?

Personally I'm a fan of the ACTUAL FLAVOR of seafood...like boiled shrimp (of course I don't mind them boiled in some seasoning), or broiled fish with a little lemon at most.

And what the hell are Tuna Nachos?!? We thought that was a sick joke when we first saw it advertised (why would you advertise that?) but we kept seeing it over and over on menus.

Is that an East Coast thing, the seafood and cheese?

That's to cover up the taste of Quaker State.

Try hitting that dish with an infrared light. When it glows blue, you'll know it's been slicked for easy consumption.

I've never seen or eaten at a place that had cheese on their fish.
I go with lemon or if I spruce it up, a little fresh chipotle mango salsa.

I love cheese and I love seafood but they don't belong together. I have had a scallops au gratin that was money but in general, no.

We don't do cheese on seafood in the Northeast. Perhaps it's just a Keys thing...