I feel like Seafood (include Freshwater) has a wide range of fairly differing opinions.
Curious what some dishes are that just never resonate (or worse).
I had two immediate thoughts .
shrimp in general. I like them enough to slug them down with Abita in New Orleans. But other than that…eh
Uni….i know. It’s me 
Might as well list under rated too. End up there anyway 
For me, oysters, particularly uncooked. I simply don’t see the attraction.
(And I’m not anti-shellfish in general - I love a big pot of mussels in a garlicky, creamy sauce.)
I feel like lobster is generally overrated, but I certainly like eating it and think it can be delicious, just maybe not worth the prices and hype it receives
Seafood, especially shellfish is overrated unless it is absolutely pristinely fresh. I agree with posters above that Lobster and shrimps generally underwhelm as unless you are in the right place where they are landed they are unlikely to be at the best.
However a fresh Denia red prawn, various types lobsters freshly caught and prepared, completely fresh Sidney rock oysters, all fantastic.
And what could be better than a Moules Frites freshly taken on the Brittany Atlantic coast!
In general I’m not enthused by seafood (as against fish), but I’ve dabbled, with occasional success:
I agree with the lobster and raw oyster comments…lobster can be very good but is over-hyped, and I much prefer oysters lightly fried in a very light shatter-crisp batter.
Adding to those: the leaner varieties of wild salmon (the seafood analog of a nonfat grassfed steak), also monkfish, which has a somewhat odd texture and is difficult for me to clean properly. I don’t see it on menus nearly as much anymore so maybe a thing of the past.
Oysters-Best
Crawfish-Worst
It’s a great question…we eat a ton of seafood.
Love lobster (when well prepared) but agree it’s over rated. Would rather have crab.
Absolutely love east coast oysters in all forms. Distinctly don’t like raw west coast oysters.
Don’t love swordfish. I find that it’s a delivery vehicle for however its prepped.
Give me clams over mussels all day long. Mussels are also a delivery vehicle for the preparation.
Monkfish is referred to as the poor mans lobster. Give me the lobster instead.
I’m not particularly fond of surf and turf. But the best combo I’ve had was Sweetbreads and Scallops.
I’m a big seafood fan but I avoid Uni (looks like baby poop) and swordfish (not a fan of the flavor). My favorite seafood is Maryland Blue Crab. Just had a delicious crab cake last night at Shotti’s Point!
I agree it’s overrated because it’s usually overcooked. Overcooked lobster is one of my least favorite proteins, especially considering the price. Lobster that’s fresh and perfectly poached until just barely done is divine - just very difficult to find.
Well I think every seafood is bad when overcooked, but lobster is definitely a common offender. Just because it’s hard to cook well doesn’t mean it’s overrated to me, though. I personally prefer other shellfish like scallops or crab to lobster all things equal, but I think it’s delicious too.
As most of you have seen from my photos we eat a lot of fish and shellfish. And a lot when eating out. So unless my gout is acting up, sometimes 8 to 10 dinners and lunches per week
Surprise we live on the Gulf Coast so it’s hot and seafood generally is “lighter.” So on to my underrated list.
Possibly because it has traveled a long road to get here I find Halibut bland and very underwhelming. Couple that with its very high price here it is generally a hard pass.
Similarly Cod. Bland with a soft texture but it is cheaper than halibut so it has that going for it.
Snow crab. Stringy bland and only useful as a conveyance for seasoning and butter.
East Coast and West Coast Oysters in general. Wildly expensive so best used Raw. And then very often bland. Have I had some good east coast oysters? Yes but rarely worth the stiff tariff. Give me Murder Points in winter every time. $80/100
I generally like shrimp but really only like them fried in a poboy. Problem with shrimp is when you think they are done they are already overdone.
Blueclaw Crabs and crawfish served whole. Not worth the effort .
Underrated? A great bucket of steamers in the summer!!!
I think lobster is overrated because it is so often an assumed sign of, or even synonym for, luxury, and therefore assumed to confer specialness and a high pricetage. Also, chefs tend to want to use it in everything to confer that luxury, when it really doesn’t belong in a lot of dishes. But a simple, well prepared lobster cannot be overrated, to me.
To me, the term overrated doesn’t have much to do with whether I like it or not. I think uni and caviar can also be called overrated for the same reason as lobster, even though I love uni and good caviar might be my favorite thing in the world to eat.
King crab legs and stone crabs . Maybe I’ve never had them “fresh”.
Underrated ? Key west pink shrimp .
King crab would be my Alaskan desert island meal. But is there such a thing as fresh? I think they just freeze them immediately regardless.
Funny we just had Key west pink shrimp this past weekend. Precisely the item that motivated me to post. Of course they were previously frozen, but I’ve never seen them up here otherwise.
John McPhee’s book Uncommon Carriers has a nice piece on FedEx’s main hub in Tennessee where he discusses the shipment of lobsters and suggests that the U.S. lobster consumer prefers the larger lobsters (because, well, we like “big”!), whereas the Japanese lobster consumer prefers the much smaller lobsters for the reason that they are more flavorful. In my small group of friends (all avid McPhee readers) we accordingly all limit our purchases to the small lobsters 
and we almost always simply grill them, slathering some butter on towards the end.
I’ve gotten them in NY not frozen (Stew Leonard’s for several years) but haven’t seen them in a while .
I like and generally never pay for uni. I think it’s grossly overpriced vs overrated. It also gets used in some pretty odd ways that don’t compliment the taste and texture of the uni itself, especially when it gets cooked.