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You sit down by the sea at a highly recommended seafood restaurant in South Goa, open the menu… and there it is — Snapper, Pomfret, Chonak, Modso, Recheado, Rawa Fry, Tandoori. Sounds delicious, but also kind of confusing.
So, you order the prawns. Again.
If you’ve ever stuck to the familiar because you weren’t sure what the other fish taste like, how they’re cooked, or even how to pronounce them — you’re not alone.
At The Southern Deck, we get it. That’s why we’ve put together this guide to six common (and totally normal) mistakes tourists make when ordering seafood in Goa — and how to order like a local instead.
Let’s walk through the 6 most common (and easily avoidable) mistakes — and how to turn every meal into a memory.
- Not Asking What You’re Ordering — and How It Tastes
The mistake: Ordering by name alone — without knowing if it’s flaky, meaty, mild, or bold.
Why it matters: Fish like Pomfret are soft and delicate; Chonak is firm and rich; Modso has a clean, buttery taste. Each one responds differently to spice, grill, or fry. The same prep won’t suit every fish.
What to ask: “What kind of fish is this, and what does it taste like?” Even better — don’t worry if you can’t pronounce it. Goan fish names can be tricky (Modso? Chonak? Lepo?), and our servers are more than happy to help you get it right — both in flavour and in saying it out loud.
Pro tip from The Southern Deck: Whether you’re in the mood for light and zesty or bold and spicy, we’ll guide you toward the perfect catch and the best prep to match.
- Not Being Mindful of Bones, Shells, or Chewy Bits
Why it matters: Fish like Pomfret or Lepo can have thin centre bones that need a bit of care while eating. Prawns and crabs might come shell-on, depending on the dish. And calamari? It’s meant to be slightly chewy — not rubbery, just pleasantly springy — but it can catch you off guard if you’re not expecting it.
What to ask: A quick “Are there any bones or shells I should watch out for?” is always worth it. Our team’s happy to walk you through what to expect, no awkwardness involved at our seafood restaurant in South Goa.
Tip from the table: Take it easy with the first few bites — especially if you’re new to Goan seafood. It’s all part of the experience, and knowing what’s on your plate helps you enjoy it without second-guessing every mouthful.
- Skipping the Catch of the Day Because It’s Not Familiar
The mistake: Overlooking that something special the kitchen is excited about — just because you haven’t heard of it before.
Why it matters: Goa’s seas offer up treasures daily — but they don’t come with advance notice. That means the best fish we serve often isn’t printed on the regular menu. It could be Lepo, Tiger Prawns, or a beautiful whole Snapper, fresh off the boat and prepped just right.
What to ask: “What’s fresh today?” or “Is there a catch of the day?”
Even if the name’s unfamiliar, our team is here to walk you through what it is, how it tastes, and how to enjoy it — be it Recheado, Rawa Fry, or Burnt Butter Garlic.
Pro tip from The Southern Deck: Don’t miss out on what could be the best seafood in South Goa — just because it didn’t have its own line on the menu.
- Overlooking Goan Flavours for Familiar Ones
The mistake: Playing it safe with calamari rings or grilled prawns.
Why it matters: Goa’s seafood has a heart and a history — from Prawn Recheado to Mussels Masala Rawa Fry. These flavours are bold, bright, and unforgettable.
What to do: Let your curiosity lead. Try Stuffed Calamari with Goan Chorizo or our Seafood Platter for a bit of everything. You’re here — taste what makes this place special.
- Asking for “Extra Spicy” Without Clarifying
The mistake: Wanting heat but getting fire.
Why it matters: Goan spice isn’t just about chilli — it’s about layered masalas, vinegar, and depth. Too much heat too fast can overwhelm.
What to ask instead: “What’s the spice level like? Can it be medium?” At The Southern Deck, we adjust the flame without killing the soul of the dish.
- Misjudging Portion Sizes
The mistake: Over-ordering because you think seafood means tiny plates — or under-ordering and walking away hungry.
Why it matters: A whole Pomfret Tandoori can feed two. Dishes like Crabmeat au Gratin or King Prawns Wrapped in Bacon are rich and filling.
What to do: Just ask us. We’ll help you build a balanced table — and if you’re unsure, start small and add more.
When it comes to seafood, the best seafood in South Goa doesn’t just arrive on a plate — it begins with a question. At The Southern Deck, we welcome those questions. Ask, explore, and let the flavours of Goa surprise you.