The best seafood in Des Moines is found at Splash Seafood. At least, that’s the answer you’ll get if you ask 20 year server Scott Valder. Valder knows a thing or two about seafood freshness. He knows what makes Maine lobster superior, why the best oysters are only found in certain regions with cold water, and he knows the impact ocean temperature has on making flaky fish or a more oily “steak-like” fish such as swordfish.
Getting fresh seafood in Des Moines, Iowa sounds impossible but Valder says his team at Splash has a secret weapon—they fly in fresh fish daily from the coasts. Their fine tuned supply chain means your fish, oysters or lobster is plucked from the ocean and onto your plate in under 24 hours—that’s fresher than many seafood restaurants on the coast!
Science Of Seafood: Why Cold Water Matters
Seafood lovers often associate freshness with proximity to the ocean, but Splash breaks that stereotype by flying in fish daily from sources like the Honolulu Fish Company. The menu’s most popular dish—Chilean sea bass—is emblematic of the restaurant’s dedication to quality. As Valder reveals, “This fish has to carry a lot of oil in its flesh to keep itself warm. So when you bite into this fish, it’s like eating butter. It melts in your mouth.” Having the best seafood in Des Moines also requires knowing quite a few details, like how cold water impacts flavor.
Cold water not only affects fish flavor but also oyster safety and taste. Valder shares that oysters harvested north of Virginia avoid bacteria like Vibrio, making them safer and more flavorful without the need for acidic toppings. His personal favorites? The sweet and briny oysters from Prince Edward Island, which he describes as “a perfect combination.”
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Jet-Fresh: Behind-the-Scenes Des Moines Seafood sourcing
Splash’s seafood is “jet-fresh,” arriving daily in insulated containers packed with ice, often within 24 to 48 hours of being caught. According to Valder, the direct-to-kitchen supply chain even rivals the freshness some coastal restaurants can offer. “We’ve actually had people from the coast tell us our fish is better,” he says. This supply model, combined with sustainable sourcing verified by Monterey Bay standards, ensures that nearly 99% of Splash’s menu is environmentally responsible.
Beyond freshness, training servers to understand these sourcing details is integral to Splash’s guest experience. “We are always into adding onto a dish,” Valder notes. Whether guests are choosing between sea bass and scallops or looking for a bold salmon, knowledgeable servers can guide them to the right pairing.
Lobster and Crab: Quality Differences
For those confused about lobster quality, Valder provides clarity: Maine lobsters are the gold standard, offering both claw and tail meat and superior sweetness. “Live Maine lobsters have that sweetness and that firmness to them that rock lobster just doesn’t have,” he asserts. Unlike Maine lobster, rock or spiny lobsters from warm waters grow quickly but yield mushy, less flavorful meat.
Similarly, Splash’s Alaskan king crab legs, though frozen by necessity, are preserved immediately on the boat to lock in flavor. Each plate features massive crab legs—some of the largest available—though Japanese market demand has pushed them down one size. Regardless, guests can expect quality that’s hard to match elsewhere.
Extensive Wine List in Des Moines
Having the best seafood in Des Moines is a fine goal, but Valder says having a great wine collection makes it that much sweeter. Valder’s knowledge extends far beyond seafood. With over $300,000 worth of wine in the cellar and 24 consecutive Wine Spectator Awards of Excellence, Splash offers global variety. The restaurant encourages guests to either pair or contrast their wine to the dish, depending on taste. For sea bass, Valder suggests a drier white: “I go for a drier wine with sea bass to cleanse that palate, so every time I take a bite of that sea bass it’s that refresh.”
Training in wine knowledge is as rigorous as seafood education, with regular tastings and quizzes for the staff. Guests are encouraged to share their flavor preferences with servers, who can suggest the perfect varietal—whether a light Italian Albariño for oysters or a bold Zinfandel for tuna.
Final Thoughts and Where to Book
For those seeking the best seafood experience in Iowa, Splash offers not just food, but education, hospitality, and an unmatched commitment to sustainability. Reservations can be made at www.splash-seafood.com or via OpenTable, where Splash ranks among Iowa’s top-rated restaurants.
Thank you to Splash Seafood for collaborating on this exclusive episode for IowaPodcast.com! All our community partners compensate our hosts directly for their time in creating unique, high-value Iowa podcast episodes.