Captain Jim’s Seafood Buffet

FOOD

Seafood is not merely one section of the buffet here. The current spread moves across shellfish, fried seafood, baked fish and Southern comfort dishes, with snow crab legs available as the premium unlimited tier. Because selections change daily and seasonally, the best way to understand Captain Jim’s is by families of food rather than by expecting every pan on every visit.

Start with shellfish, where the buffet can offer a surprisingly large selection. Snow crab legs are the centerpiece for guests who choose the crab tier, but the line continues with peel-n-eat shrimp, butterfly shrimp and popcorn shrimp. Oysters appear raw and fried. Clams likewise show up sautéed and as fried strips, while mussels, crawfish and fried scallops stretch the selection beyond the usual shrimp-and-crab shorthand.

Crab continues beyond the legs. Crab cakes provide a breaded option, while crab-stuffed flounder combines shellfish and fish in a baked entrée. That flounder sits within a broad fish section: baked salmon, baked cod and baked mahi-mahi offer alternatives to the fryers, while fried catfish supplies the Southern counterpoint. The assortment lets a seafood plate change texture and preparation method instead of becoming a procession of fried items.

The soup end deserves room of its own. New England clam chowder gives the buffet a creamy seafood starter, while gumbo moves in a heartier direction. Hushpuppies are the natural companion and one of the foods that connects the seafood spread to the Smokies’ Southern buffet tradition. Pinto beans, smoked sausage with rice and Southern baked chicken continue that bridge into country comfort food.

For guests who want a break from seafood, the buffet has more than token fallback choices. Barbecue pork ribs and Southern baked chicken are regular fixtures, and a chuckeye roast joins the buffet Friday through Sunday. Sides include macaroni and cheese, mashed potatoes, cheesy hash browns, sautéed mushrooms, seasoned green beans, corn on the cob, pinto beans, cole slaw and cottage cheese. A full garden salad bar gives the plate a cold reset between heavier trips.

The lineup has rotated over time, with coconut shrimp, calamari, seafood lasagna, paella, fried okra and tropical crab salad all appearing in earlier versions. Today’s menu is more focused. The enduring hierarchy is clear: crab remains at the top, then a deep shellfish bench, multiple fish preparations and enough land-based food to keep a mixed group at one table.

Dessert takes a surprising turn. Instead of another self-service station, the final choice is brought to the table. Key lime pie, cheesecake and chocolate cake have all appeared among the choices. After several buffet trips, the final course arriving at the table gives the meal a natural stopping point.

A smart first plate can test the contrast between raw oysters, peel-n-eat shrimp, baked fish and something fried; later trips can narrow toward crab, scallops, catfish or another favorite. Even without the crab upgrade, the large selection of shellfish and fish keeps the meal unmistakably seafood-first.