re: Red Lobster goes vertical on plate to push quality. Wants to be Fine Dinning

I've come to the realization that in Ohio (or basically any city more than 100-200 miles from the coast, that you're better off cooking seafood at home for better quality for a much better price in most cases.

There are a few exceptions with seafood that lends itself well to freezing like shrimp or crab but for the most part I try to avoid seafood anywhere I go around here (Lake Erie fish is the exception, but most of that isn't fresh in Columbus since we're about 100 miles away).