Why is seafood so much cheaper in Mexican or Chinese restaurants? I'm talking about the high-end, family-syle restaurants with many traditional and sophisticated items on the menu. My friend claims that it's because Americans don't like seafood as much as meat therefore it's never purchased in great quantities as in ethnic restaurants. Another claims it's because seafood still has an exotic appeal here so is priced accordingly, where there are many recipes with shrimp, crab, etc. even in humble fishing villages in Mexico (vs. a lobster roll or boil in New England). Any comments?