Seafood in Seattle: Where to Find the Best Fish and Shellfish

Nobody in the area knows better how to glorify the local seafood than this fifth-generation family-owned shellfish farm. Beyond growing some of the best and best-known oysters – kumamoto, Shigoku, and native Olympias – they pride themselves on pairing them with the wine that best shows off the seafood. At their Seattle locations - and in this Melrose Ave. one in particular -  cool marble and blue décor evoke the oceanic origins of the food: all kinds of oysters, cracked crab, and even the iconic giant clam known as geoduck. The Salish Sea Sampler, a platter of that day’s freshest fish and best bivalves, served raw and unadorned (or only lightly so) makes for a big, briny introduction to the stars of Seattle seafood.

Part poke bar, part seafood shop, all full of local spirit and a touch of aloha – this Central District café and counter keeps the fish fresh with their hybrid model. Despite actually being a fish market, the space exudes warmth, drawing on the family-owned feel – it’s co-owned by the grandson of legendary local fishing store owners and a longtime fishmonger at some of the city’s best seafood markets. The restaurant menu focuses on dishes that prioritise the quality of the seafood, like Hawaiian-style poke, shrimp cocktails, and a sashimi plate, with chowders, sandwiches and desserts from local bakeries rounding it out, but the most interesting item always comes from the specials board – usually something fresh and in-season, like stunning local sea urchin.

These all-day cafes from sibling restaurateurs Eric and Sophie Banh shines at the intersection of two of Seattle’s greatest culinary assets – Vietnamese and seafood. Swanky, modern spaces feature dark wood and sharp corners, while the trendy cocktail bar belies the traditional hew of the food. The menu brings classic Vietnamese dishes like bún chả cá lã vọng to the Northwest by incorporating rockfish and shows off the region’s Dungeness crab in garlic noodles. Not all the seafood comes from nearby, as in their bánh tôm hồ tây – fried shrimp fritters – but it all comes filtered through the local mindset of using high-quality products and letting the seafood shine.

While sibling restaurant Matt’s in the Market gets much of the glory from its iconic Pike Place location, this South Lake Union spot gives diners a stellar view of the Space Needle and the seaplanes taking off as they dig into the city’s best seafood chowder: fresh fish and shellfish mingle in a creamy broth with all the classics – potato, bacon, and celery. For a heartier portion, White Swan also turns it into a gravy with steamed clams and pours it over French fries, something they call 'Poutine of the Sea'. The pub-style menu of slight tweaks on classic seafood – steamed mussels, crab mac and cheese, and smoked salmon salad – lives up to the locals’ high expectations while also appealing to the less seafood savvy. In summer, the giant outdoor patio opens for service from a seafood shack that serves a similar but slightly smaller menu.

The first existing sushi restaurant in the U.S. to convert to only sustainable seafood, then-owner Hajime Soto took a risk by standing up for what he felt was right. He wove an ethos of care for people and animal into his long-established reputation as a sushi restaurant with a strong sense of fun. Now owned by his protégés, it continues to operate with the same thoughtful, creative style and sky-high standards, serving dishes like catfish cooked like eel, sake-poached oysters, and even a mackerel roll with blue cheese and beets – still served with a side of sass.

Nominally nautical décor like fishing nets hangs all over the walls, peppered with sayings about crawfish or alluding to its Louisiana roots and giving off an old-school seafood shack feel. Combining Vietnamese flavours and Louisiana-style crawfish boils may not seem like something worth seeking out in Seattle, but this spot brings seafood spirit inspired by all over into a truly special place, and is one of the few places serving the native local crawfish – bigger and cleaner-tasting than their Southern siblings. Ignore the menu of classic but ordinary New Orleans fare and focus on the customisable crawfish boils - which can include Dungeness, king, or snow crab, as well as clams and mussels. The choice of sauces varies from classic Cajun to the tamarind-spiked tango, and come in a near-infinite spice range, though the five-star version slays even the most heat-tolerant eaters.