What Not to Drink When Eating Seafood for Better Health

November 25, 2025 •

5 min read

According to traditional food pairings and modern health advice, certain beverages are best avoided when enjoying seafood. Learning what not to drink when eating seafood can prevent unpleasant digestive issues and even enhance the flavors of your meal. This guide explores which drinks to avoid and why, so you can enjoy your next seafood dish to the fullest.

Quick Summary

Several beverages, including specific types of alcohol, dairy products, and certain acidic juices, can cause digestive problems or alter the flavor profile of seafood. Poor pairings can range from unappealing tastes to potential health discomforts for sensitive individuals, highlighting the importance of thoughtful beverage choices.

Key Points

Avoid High-Tannin Red Wine: The tannins in red wine can cause a metallic, unpleasant taste when paired with seafood, especially delicate fish.
Limit Dairy with Seafood: Combining dairy products like milk or yogurt with fish can be difficult for some to digest, leading to bloating and discomfort.
Skip High-Tannin Teas: Teas rich in tannins can interfere with the absorption of essential minerals from seafood and cause digestive upset.
Beware of Sugary Fruit Juices and Sodas: The high sugar and acid content in fruit juice and soda can disrupt digestion and lead to bloating when consumed with seafood.
Consider the Preparation Method: The best beverage pairing depends on how the seafood is prepared, with lighter preparations calling for lighter drinks and vice versa.
Default to Filtered Water: For a no-fail option, filtered water is always recommended, as it cleanses the palate and supports digestion without any negative interaction.

Common Drinks to Avoid When Pairing with Seafood

When enjoying a seafood meal, the right beverage can elevate the dining experience, while the wrong one can lead to digestive discomfort or an unpleasant taste. Below are some of the most common drinks that are best avoided with seafood.

Alcohol and Seafood: What to Avoid

While white wine is a classic seafood pairing, not all alcoholic beverages are created equal when it comes to complementing fish and shellfish. Specific types of alcohol can clash with seafood, affecting both the flavor and your digestion.

Red Wine: The high tannin content and iron in many red wines can react poorly with the oils in fish, creating a metallic, unpleasantly 'fishy' taste on the palate. This chemical reaction is why red wine is traditionally not served with most seafood dishes. Heavier, fattier fish like salmon or tuna can sometimes stand up to a very light-bodied, low-tannin red wine like a Pinot Noir, but for delicate white fish and shellfish, it's a risky pairing.
Beer (especially with certain shellfish): While a cold beer with fried fish is a classic for many, pairing beer with specific shellfish like shrimp and crab can be problematic. Some sources suggest that consuming beer alongside these shellfish can accelerate the production of uric acid, potentially increasing the risk of conditions like gout and kidney stones for those susceptible. Additionally, both beer and some seafood can increase gas in the stomach, leading to bloating and indigestion.

Dairy Products and Fish: A Traditional Taboo

For generations, especially in certain cultures, mixing dairy and fish has been considered taboo. While modern science largely debunks the myth that this combination causes specific skin conditions like vitiligo, it can still pose issues for some individuals, particularly those with sensitive stomachs or lactose intolerance.

Milk and Yogurt: Combining milk or yogurt with fish, both being high in protein, can be difficult for some people to digest. This can lead to bloating, gas, and stomach cramps. Furthermore, some interpretations of traditional medicine, such as Ayurveda, consider milk (cooling) and fish (heating) an incompatible pair that can disrupt the body's balance.
Heavy Cream-Based Drinks: While many classic European dishes successfully combine dairy and fish (e.g., creamy fish chowder), consuming a heavy cream-based cocktail or beverage alongside a rich seafood dish can be excessively heavy on the digestive system, causing sluggishness and discomfort.

Non-Alcoholic Drinks to Approach with Caution

It's not just about alcohol and dairy. Some seemingly harmless non-alcoholic drinks can also have a negative impact when paired with seafood.

High-Tannin Tea: Drinking tea, particularly black or green tea, with seafood is not recommended. The tannins in tea can bind with the proteins and minerals in seafood, like iron and calcium, potentially hindering their absorption. This can result in digestive upset and a reduction in the nutritional benefits of the meal.
Fruit Juice: While a squeeze of lemon is great on fish, pairing seafood with sugary, acidic fruit juices can be a bad idea. The high sugar content can impede protein absorption and cause indigestion, while the acidity can upset the stomach lining.
Carbonated Drinks (Soda): Many carbonated sodas are highly acidic and packed with sugar. When consumed with seafood, they can disrupt the digestive process, leading to bloating and uncomfortable indigestion.

Comparison of Seafood and Beverage Pairings


Beverage Category	Typical Seafood Pairing	Reason for Successful Pairing	Reason to Avoid (with seafood)
Crisp White Wine	Delicate White Fish, Shellfish	High acidity brightens flavors; cleanses palate	No significant negative effect; a preferred pairing
Red Wine (High Tannin)	Rich Meats	Tannins bind to protein in meat, softening the wine	Tannins clash with fish oils, creating a metallic taste
Beer (Light Lager)	Fried Fish, Spicy Seafood	Effervescence cleanses palate; light flavor doesn't overpower	Heavy, dark beers can overpower delicate flavors; increases uric acid with shellfish for some
Dairy Products	Rich Chowders, Creamy Sauces	Provides creamy texture and balances flavor intensity	Can be difficult to digest when consumed in large amounts with seafood proteins, causing bloating
High-Tannin Tea	N/A	N/A	Tannins can inhibit mineral absorption and cause digestive upset
Acidic Fruit Juice	N/A	N/A	High sugar and acid can lead to indigestion and hinder protein absorption
Carbonated Soda	N/A	N/A	High acid and sugar content can cause bloating and digestive discomfort

Best Practices for Enjoying Seafood Safely

Beyond avoiding incompatible drinks, proper seafood consumption involves mindful choices to ensure a delicious and comfortable dining experience.

How Preparation Affects Pairing

The way seafood is prepared significantly influences the best beverage choice. A delicate, steamed white fish requires a light, crisp pairing like a Sauvignon Blanc or filtered water to shine. In contrast, a grilled salmon with smoky char can stand up to a more complex wine. For fried seafood, sparkling wine or a light lager is ideal, as the bubbles cut through the richness. Ultimately, matching the weight and intensity of the drink to the dish's preparation is key.

The Importance of Hydration

While focusing on what to avoid, remember that staying hydrated with simple, filtered water is always a safe and recommended choice. Water cleanses the palate without introducing conflicting flavors or digestive stressors, allowing you to fully appreciate the taste of your seafood.

Considering Individual Sensitivities

Individuals should be mindful of their own digestive system and food sensitivities. While many food myths lack strong scientific backing, personal experience with bloating or discomfort after combining certain foods is valid. For example, if you have a sensitive stomach or lactose intolerance, it's wise to avoid large quantities of dairy alongside your seafood, regardless of a dish's popularity.

Conclusion

Choosing the right beverage is as important as selecting the right seafood. By avoiding high-tannin red wines, excessive dairy, certain teas, and sugary, acidic juices and sodas, you can prevent unwanted digestive issues and enhance your meal's natural flavors. Instead, opt for pairings like crisp white wine, light beer, or simply filtered water to ensure a harmonious and enjoyable culinary experience. The perfect pairing depends on the dish, but making informed choices about what not to drink is a crucial step toward better digestion and a more satisfying meal.

Your Seafood Pairing Questions Answered

This section answers some common questions related to beverage and seafood pairings.

Frequently Asked Questions

Yes, for most people, it is generally safe. The belief that combining milk and fish causes skin diseases like vitiligo is a cultural myth with no scientific evidence. However, individuals with sensitive stomachs or lactose intolerance may experience digestive discomfort due to the high protein content of both foods.

High-tannin red wines are not recommended with most seafood because the tannins and iron in the wine can react with fish oils, leaving a metallic, fishy aftertaste. This is less of an issue with oily, richer fish like salmon, which can be paired with light-bodied red wines.

It depends on the seafood and beer. Light lagers or sparkling wines pair well with fried fish, cleansing the palate from the fat. However, some sources suggest pairing beer with shellfish like crab and shrimp can increase uric acid levels in susceptible individuals, potentially aggravating conditions like gout.

The tannins in tea can interfere with the absorption of important minerals, such as iron and calcium, found in seafood. This can reduce the nutritional benefits of the meal and cause mild digestive upset in some people.

Sugary, acidic drinks like soda and fruit juice can disrupt the digestive process when consumed with protein-rich seafood. The high sugar content can cause indigestion, and the acidity can lead to bloating or stomach discomfort.

Filtered water is a safe and healthy choice that cleanses the palate without interfering with the food's flavor. If you prefer an alcoholic option, a crisp white wine like Sauvignon Blanc or a dry sparkling wine is a classic choice for most seafood dishes.

There is no scientific basis for the myth that mixing seafood and dairy causes skin issues like vitiligo. This belief stems from traditional cultural and Ayurvedic ideas, not modern medical science.