"Seafood bolognese is indeed a thing, but it takes a lot of time to cook down the broth and get a really rich busara. Restaurants that don't want to spend hours on their sauce will take shortcuts, leading to a dish that isn't nearly as rich or complex as it should be."
"Some eateries use mixed seafood pastas to get rid of old fish that's on its way out. Acidic sauces present the largest risk, as the tangy tomatoes are effective at hiding 'off' flavors and odors."
Italian cuisine offers a variety of dishes beyond the common spaghetti and meatballs. Experts recommend skipping seafood bolognese and seafood carbonara at restaurants. Seafood bolognese requires a long cooking process for rich flavor, which many restaurants shortcut, resulting in a disappointing dish. Freshness of seafood is crucial, and some restaurants may use old fish in mixed seafood pastas, especially with acidic sauces that mask off flavors. Opting for these dishes at seafood-focused establishments may yield better results.
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