Seafood by the Water
Part of the pleasure here is eating fish within sight of the water it came from. Two stretches of shoreline do this especially well, and each brings its own mood to the table.
Downtown Waterfront on Elliott Bay
Start at Ivar's Acres of Clams, a waterfront fixture since 1938. Settle onto the big deck on Pier 54 facing the bay, and take in the walls that tell the story of its late founder, the famously playful Ivar Haglund. Order the bacon-laced clam chowder, the bowl people keep coming back for.
Stroll a little farther along the same scenic strip to Elliott's Oyster House and The Crab Pot, two long-standing crowd favorites. Both suit you well if you want shellfish with a view and a lively room around you. For a waterside meal across the bay, head to Salty's on Alki Beach and enjoy the skyline from the other direction.
Ballard, Shilshole Bay and the Ship Canal
Ballard is where many locals go for seafood, and it makes a rewarding afternoon or evening. Book a table at The Walrus and the Carpenter, one of chef Renee Erickson's restaurants; she has been a James Beard Award semifinalist many times. Her rooms feel relaxed but polished, with local seafood at the center of every menu.
Grab a seat at Chinook's at Salmon Bay, which overlooks a busy marina on the Lake Washington Ship Canal and serves four kinds of fish and chips; the wild lingcod version is the standout. Close to the Ballard Locks, The Lockspot has fed the neighborhood for decades from a century-old building, frying hand-cut wild Alaskan cod to order.
For a sunset dinner, make your way to Ray's Boathouse, where the view stretches west over Shilshole Bay and the grill turns out seafood with some creativity. Time your reservation for the evening light.
Pike Place Market: Fishmongers, Chowder and Oysters
For the city's most concentrated seafood stop, spend a morning at Pike Place Market. At Pike Place Fish Market, fishmongers have been hurling fish through the air for more than 40 years. The show draws crowds, but serious cooks come for the fresh, sustainably sourced fish and shellfish.
Linger for a meal at one of the market restaurants that have served local catch for generations, including The Athenian, Emmett Watson's Oyster Bar and Lowell's. One long-running market spot, with a bright neon sign and wide bay views, even had a role in the 1990s film Sleepless in Seattle. Wild prawn cocktails and Dungeness crab fettuccine capture the market's unfussy style.
A Cool-Weather Chowder Crawl
Chowder is the comfort food of a rainy Seattle day, and the city takes it seriously. Plan a short crawl and you can sample both classic and inventive versions.
- Pike Place Chowder: Chef Larry Mellum's New England white clam chowder won three Great Chowder Cook-Offs in a row before entering the contest's hall of fame. Order it in a bread bowl, or branch out with the Manhattan-style and lime-coconut versions.
- The Pike Pub: Pike Brewing Company's market pub simmers a Dungeness crab chowder with warm spice notes, cooked with its own Pike Place Ale. Pair it with a pint of that same ale.
- Duke's Seafood: This multi-location local chain ladles out an award-winning New England chowder, plus a lobster chowder lifted with Pernod.
- White Swan Public House: Sit on a Lake Union dock and watch seaplanes land while you dig into "Poutine of the Sea," fries smothered in chowder with bacon, scallions and steamed clams.
Sushi, Omakase and Poke
Over a Century of Sushi
Seattle's love of sushi runs deep. Maneki opened in Japantown in 1904 and still draws a following today. Casual neighborhood sushi is easy to find too, so drop into Village Sushi in the University District or Moshi Moshi in Ballard.
Omakase Counters to Book
For a chef-led tasting, reserve at Sushi Kappo Tamura, which focuses on local, sustainable fish. Ltd Edition Sushi is a tiny counter with just 10 seats, and its sake list earned a 2025 James Beard Award nomination. At the high end, Shiro's and Mashiko are other respected names.
Poke Bowls
Poke, Hawaii's raw fish tradition, has a loyal following here. Expect bowls that pair salmon or tuna with rice, ginger, edamame, seaweed salad and shoyu, sometimes swapping in octopus, scallops or yellowtail. Try one at Wild Fish Poke, Sam Choy's or 45th Stop N Shop & Poke Bar.
Oyster Bars and Seafood Towers
Many restaurants build lavish platters on ice, piled with poached prawns, Dungeness crab, smoked mussels, geoduck ceviche and oysters. Start with Taylor Shellfish Oyster Bar, the name to know, which is both a seafood market and a small chain with three stylish locations in the city.
Visit Half Shell, opened in 2024 by Tom Douglas's restaurant group, for a raw bar featuring scallop crudo, smoked black cod and Bering Sea snow crab. Celebrating with a group? Palisade serves a "fully rigged" tower meant for six, and Cutters Crabhouse pairs shellfish with water views.
Cajun-Vietnamese Crab Boils
Seattle's seafood scene reaches well beyond Northwest classics. Head to SuperKim Crab House or Crawfish King for aromatic boils that blend Cajun and Vietnamese flavors. Come hungry and plan to eat with your hands.
Catch, Forage or Shuck It Yourself
Getting out on the water is the most hands-on way to understand local seafood. Book with a guide, since guides help with licenses and gear and know where the fish are.
- Crab and halibut: All Star Fishing Charters runs Dungeness crab and halibut trips.
- Salmon: Cut Plug Charter and Wild Knot Salmon Guides head out for chinook, coho and king salmon.
- Foraging with a feast: Forage Seattle and Human Nature Hunting lead tours that end with a gourmet meal.
- Oysters and clams: Hood Canal, about 90 minutes west of the city, is prime shellfish country, and Hama Hama Oyster Co. offers classes in harvesting and shucking at its restaurant there.
Where Locals Shop and Snack
Beyond the market, stop by Seattle Fish Guys in the Central District, a well-respected fish shop. It also sells Asian-style sauces and spice blends and makes flavorful poke bowls, so it doubles as an easy lunch stop.
After dinner, history buffs can wander over to Pioneer Square for a drink in a brick pub dating to 1890, known for its tin ceiling and ghost stories. Menus, hours and prices change often, so check each restaurant's or charter's official site before you go.
