Calabash seafood traces its roots to the small town of Calabash, North Carolina—a quiet fishing village nestled along the coast. In the early 20th century, locals began frying up the day’s catch right on the docks. These impromptu cookouts drew friends, family, and eventually travelers curious to try the crispy seafood dishes everyone was talking about.
What began as backyard-style fish fries evolved into full-blown restaurants. By the 1940s, Calabash had earned a reputation as the “Seafood Capital of the World.” Its unique preparation style, fresh seafood lightly breaded and flash-fried, soon spread beyond North Carolina’s borders and became a Southern staple.
This cooking style is known for its delicate breading, crisp texture, and golden finish. Unlike heavily battered fried dishes, this method uses a light coating of seasoned cornmeal or flour, allowing the natural flavor of the seafood to shine through. The result is a perfectly crisp bite that’s never greasy and always flavorful—a must-try for any seafood lover.
Calabash-style seafood is more than just a way to prepare fish—it’s a beloved tradition rooted in the Carolina coast. While the style of frying and breading signature to Calabash seafood is believed to have gotten its start in the 1930s, when fishermen and local families would fry cornbread and fish along the Calabash River, it stems from a much older tradition of settlers sharing fresh-caught seafood.
Unlike heavily battered or heavily seasoned seafood styles found in other regions, Calabash seafood focuses on simplicity and freshness. The seafood is lightly dredged in a seasoned cornmeal or flour mixture and flash-fried to golden perfection. This results in a delicate, crisp texture that enhances rather than masks the natural flavor of the fish or shellfish.
In comparison, New England-style seafood often features thick batters or creamy chowders, while Cajun and Creole seafood from Louisiana relies on bold spices and sauces. Calabash stands out for its clean, no-frills approach that lets high-quality seafood speak for itself.
Calabash-style dining has become a major attraction for visitors to the Carolinas, especially in coastal areas like Myrtle Beach. Its popularity has turned Calabash into a culinary landmark, drawing tourists eager to experience the authentic flavor of the region. Restaurants featuring Calabash seafood contribute significantly to local economies and help preserve coastal culinary traditions.
At Captain Benjamin’s, guests return time and again for our signature Calabash-style seafood buffet. Diners love the light crunch, fresh catch, and Southern hospitality that defines every meal. Whether it’s fried shrimp, flounder, or deviled crab, the consistent quality and nostalgic taste make Calabash seafood a favorite for families, locals, and tourists alike.
At Captain Benjamin’s, we honor the Calabash tradition while offering the variety and abundance Myrtle Beach diners love. From shrimp and flounder to hushpuppies and crab legs, our buffet is packed with freshly prepared seafood served Calabash-style. Whether you’re a local or visiting the Grand Strand, come enjoy a taste of coastal Carolina history on your plate!
Image source: The Beehive Design Co// Shutterstock
401 s kings hwy,
myrtle beach, SC 29577
Monday: 2-10pm
Tuesday: 2-10pm
Wednesday: 2-10pm
Thursday: 2-10pm
Friday: 2-10:30pm
Saturday: 12-10:30pm
Sunday: 12-10pm
