I live in catfish country so real saltwater fish is something of beach vacations except for Red Lobster.
One of the two locations across the river in Columbus, Georgia got some negative publicity for one of those phone-recorded brawls that break out in places like Chuck E Cheese (I was not involved ... that time). Both locations are still in business.
My wife is a Filipina so she HAS to have a high amount of seafood in her diet. ($$ouch$$!)
To get it, she goes to the “International Store” at a nearby college town, or, occasionally, a local independent seafood vendor. The seafood from the former is usually frozen / imported from SE Asia (but usually not China) or the island nations (Philippines, Indonesia, etc.) The latter trucks the goodies up from Louisiana themselves. I don’t know exactly where they go, but the co-owner says they buy “right off the boat”, so it’s gotta be about 600 miles away.
Occasionally I catch and she’ll settle for bluegill / redear out of good water. I can’t handle either of her bluegill recipes though. (Too much vinegar!)
Unfortunately, wifey doesn’t like fried (breaded) fish, so catfish is out. Personally, I like good fried catfish out of clean water: Usually I marinate ‘em in club soda for a day at around 34 deg. F, and use a slightly spicy breading. A 2-5 lb. fish will be great!
I’ve not been there for a couple years, as even the lunch menu prices are just too high unless someone gives my wife a gift card, but our local Red Lobster is not too bad food quality-wise. It did have the same manager for quite a while.