10 Best Seafood Spots in the US: Chefs and Restauranteurs' Recommendations

The most famous "fishing" cities in the United States - from the cold Atlantic waters off the coast of Maine to the Pacific coast of San Diego - have earned their reputations for exceptionally fresh seafood, writes Travel & Leisure.

It could be a freshly shucked oyster at a Puget Sound establishment, Old Bay seasoned crabs in Baltimore, or scallops from Nantucket.

The publication tells about the 10 best coastal regions of the USA.

State of Maine

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Lobster is Maine's most famous product. But the cold Atlantic waters also produce the country's finest oysters, scallops, mussels, halibut, and sea urchin.

"It's all world-class," says Jordan Rubin, chef and owner of Mr. Tuna in Portland.

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Here, the fish travel from the catch to the kitchen in just a few hours, ensuring the freshness of the product remains undiminished. According to chef Andrea Solimeo, owner of Ventuno, Via Mare, and Pizza Gemelle restaurants on Nantucket, a trip to Maine isn't complete without a stop at A Taste of Maine, a roadside restaurant featuring a giant lobster sculpture overlooking the Damariscotta River.

Nantucket

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Nantucket isn't just a beautiful island, it's one of the country's key culinary destinations for seafood lovers. And, as Solimeo notes, it's truly worth the ferry ride.

At Straight Wharf Fish, a restaurant located right by the harbor that combines a classic coastal diner with contemporary cuisine, the star dish is scallops. Nantucket scallops are considered among the best in the world thanks to their sweet flavor and delicate texture. The island itself is one of the few places in the United States where commercial scallop fishing still takes place.

Solimeo recommends eating them lightly fried, with almost no additives, and with lemon: “These tender, sweet pieces are what I look forward to every fall.”

The oysters, he says, are also worth the trip: "They're grown literally a kilometer away from you; you can't get any closer to the freshness."

Seattle

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For shellfish lovers, few regions can compare to Puget Sound, where the blend of fresh and saltwater creates ideal conditions for oysters, mussels, and other seafood. Chef Alex Jackson assures us that it is this combination that creates the distinctive texture and flavor of the local produce: "They are firm yet firm, with a bright, clean flavor and a fresh finish."

Although many consider oysters a summer dish, Jackson says winter is the best time to eat them. Peak season is from late October to March, when their flavor is purer and more pronounced. He recommends combining a trip to Pike Place Market with an oyster tasting: "Go to the market during the holidays, and then enjoy a couple of dozen fresh oysters."

Alaska

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For those seeking to experience seafood in its purest form, it's hard to find a better place than Alaska. The pristine northern waters yield salmon, halibut, king and snow crab, and even shrimp, which, according to chefs, tastes especially distinct when eaten immediately after the catch.

“You only understand the purity of taste of these products on site,” Rubin emphasizes.

The best dishes here are the simplest. Near Juneau, he ate fish and chips made from halibut caught that same day.

"The fish was sweet, tender, and very pure in flavor—simple food that's memorable because of the location," he recalls, adding his impressions of the fresh snow crab: "Incredibly sweet crab, without unnecessary additives, where nothing interferes with the flavor of the product."

New Orleans

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In New Orleans, seafood is not just part of the cuisine, but part of the city's overall culture.

"Seafood there is deeply connected to the city's life," Rubin notes. "The connection between the Gulf of Mexico and the plate is immediate."

He believes everyone should try traditional crawfish boils at least once. And during a night out on the town, the chef and owner of Mr. Tuna in Portland recommends a shrimp po' boy from Verti Marte: "They understand late-night food better than anywhere else."

Honolulu

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In Honolulu, seafood is served almost unprocessed—at most, soy sauce, seaweed, and rice. The mainstay of the local cuisine is fresh ahi tuna, found in both small shops and oceanfront restaurants.

Chunks of raw ahi are typically seasoned with soy sauce, sesame oil, limu seaweed, pepper, or Maui onion. Each establishment has its own version. Classic versions can be found at Ono Seafood, KCC Farmers' Market, and ABC Stores poke bars.

Besides poke, miso butterfish, mahi-mahi, and opah, prepared just steps from the water, are popular here. The combination of ocean water, diverse culinary traditions, and year-round fishing makes the city a top culinary destination for seafood lovers.

South Florida

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South Florida seafood is best experienced in simple waterfront bars where stone crabs and cold beer are the mainstays. Solimeo singles out Papa's Raw Bar as a place with a typical regional atmosphere: live music, a tropical decor, and piles of fresh crab claws with mustard sauce.

"This is the real South Florida," he concludes.

Stone crab season attracts visitors from all over the country every year, but the ritual itself is just as important. Solimeo takes one claw of each size—from medium to extra-large—and slowly savors them with sauce and a cold beer. "I come there for two things: stone crabs and a cold beer," he admits.

San Diego

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Situated on the Pacific coast and bordering Baja, San Diego's cuisine blends Mexican and Californian traditions. The foundation is the fish taco, a dish originating in Baja California that has become popular on both sides of the border.

The most delicious versions are made with fresh fish—yellowtail or sea bass—lightly fried and served in a corn tortilla with cabbage, sauce, and lime.

Locals debate the best spots, but the most common names are Ocean Beach and Point Loma. The proximity to Baja allows you to find simple, yet high-quality coastal cuisine right on the ocean's edge.

Charleston

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Charleston's cuisine is shaped not only by the skill of its chefs but also by its salt marshes and tidal creeks. Local shrimp, oysters, blue crabs, and Atlantic fish are excellent here.

Oysters are an important part of local culture here, especially during the cold season. Unlike the elaborate restaurant presentations in other regions, here everything is much simpler: oysters are prepared in large batches and poured onto long tables lined with paper.

Shrimp and grits are a regional classic, and each restaurant offers its own take. For those looking to explore the local cuisine better, 167 Raw and the waterfront establishments serving shrimp and fried seafood right by the water are recommended.

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Baltimore

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In Baltimore, seafood cuisine revolves entirely around blue crab. During the warmer months, crab restaurants cover their tables with paper and serve steamed crabs generously sprinkled with Old Bay seasoning, a practice that has become part of the city's culture.

Crab feasts here are always noisy, drawn-out, and hands-on. People spend hours hammering apart the shells, picking out the meat by hand, and washing it all down with cold beer. The process may seem daunting to newcomers, but the locals quickly show you how to get to the most valuable part—the sweet crab meat.

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