Global Major Cities Guide

As a coastal city, Seattle is renowned for its fresh seafood, including salmon, oysters, and Dungeness crab.

Sections

1. Must-Try Seafood in Seattle

Seattle’s seafood offerings are diverse, and there are several iconic dishes and ingredients you should prioritize:

a. Salmon

Types: King (Chinook), Sockeye, Coho, and Pink salmon are commonly found.
How it’s served: Grilled, smoked, cedar-planked, or in chowders.
Local Specialty: Smoked salmon is a must-try, often sold at Pike Place Market.

b. Dungeness Crab

A Pacific Northwest delicacy, known for its sweet and tender meat.
Often served steamed, in crab cakes, or as part of a seafood boil.

c. Oysters

Seattle is famous for its fresh oysters, sourced from nearby waters like Hood Canal and Willapa Bay.
Varieties: Kumamoto, Pacific, and Olympia oysters.
How to enjoy: Raw on the half shell with mignonette sauce or grilled.

d. Geoduck

A unique and prized local clam with a sweet, briny flavor.
Often served as sashimi or in chowders.

e. Halibut

A mild, flaky white fish that’s often grilled, pan-seared, or used in fish and chips.

f. Black Cod (Sablefish)

Known for its buttery texture, often served miso-glazed or smoked.

g. Clams and Mussels

Steamed clams and mussels are popular, often served in garlic butter or white wine sauce.

h. Seattle-Style Fish and Chips

Made with cod, halibut, or salmon, served with tartar sauce and fries.

i. Cioppino

A hearty seafood stew with a tomato-based broth, featuring a mix of fish, shellfish, and crustaceans.

2. Popular Local Dishes

Seattle Clam Chowder: Creamy and rich, often featuring local clams. Try the smoked salmon chowder for a twist.
Crab Rolls: Similar to lobster rolls but made with Dungeness crab.
Seafood Tacos: Often made with salmon or cod, topped with fresh slaw and sauces.
Poke Bowls: Fresh, Hawaiian-style raw fish bowls, often featuring salmon or tuna.
Sushi and Sashimi: Seattle’s sushi scene is excellent, with many restaurants offering locally sourced fish.

3. Best Places to Find Seafood in Seattle

Here’s a breakdown of where to enjoy seafood, from iconic markets to fine dining establishments:

a. Pike Place Market

Why Visit: The heart of Seattle’s seafood scene, offering fresh catches and prepared dishes.
Highlights:
- The Fish Market: Watch fishmongers toss fish while you shop for fresh seafood.
- Pike Place Chowder: Famous for its award-winning clam chowder.
- Elliott’s Oyster House: A waterfront restaurant known for its extensive oyster selection.

b. Waterfront Restaurants

Elliott’s Oyster House: A classic spot for oysters, crab, and salmon with stunning views of Elliott Bay.
The Crab Pot: Known for its seafood boils served family-style.
AQUA by El Gaucho: Upscale dining with a focus on fresh, sustainable seafood.

c. Ballard Neighborhood

The Walrus and the Carpenter: A trendy oyster bar with a rotating selection of fresh oysters.
Ray’s Boathouse: A waterfront restaurant offering high-quality salmon, halibut, and more.

d. Capitol Hill

Taylor Shellfish Farms: A casual spot to enjoy oysters, geoduck, and other shellfish.
Anchovies & Olives: A seafood-focused Italian restaurant with creative dishes.

e. West Seattle

Salty’s on Alki Beach: A popular spot for brunch and seafood with panoramic views of the Seattle skyline.

f. International District

Maneki: A historic Japanese restaurant offering sushi, sashimi, and geoduck dishes.
Jade Garden: Known for its dim sum, including seafood dumplings and dishes.

g. Food Trucks and Casual Spots

Marination Ma Kai: Hawaiian-Korean fusion with seafood tacos and poke bowls.
Seattle Fish Guys: A casual seafood market and eatery offering poke, chowder, and crab.

4. Price Ranges

Budget-Friendly: $10–$20 per person
- Examples: Pike Place Chowder, food trucks, casual eateries.
Mid-Range: $20–$50 per person
- Examples: Taylor Shellfish Farms, The Walrus and the Carpenter.
Fine Dining: $50+ per person
- Examples: Ray’s Boathouse, AQUA by El Gaucho.

5. Seasonal Considerations

Salmon Season: Runs from late spring to early fall (May–September). This is the best time to enjoy fresh, wild-caught salmon.
Dungeness Crab Season: Typically December through March, though frozen crab is available year-round.
Oyster Season: While oysters are available year-round, they are at their peak in fall and winter (months with an “R”).
Halibut Season: March through November.
Geoduck Season: Available year-round but best in winter and spring.

6. Cultural Tips and Etiquette

Tipping: It’s customary to tip 18–20% at restaurants.
Sustainability: Seattleites are passionate about sustainable seafood. Look for restaurants that source responsibly (many will highlight this on their menus).
Sharing: Many seafood dishes, like boils and platters, are designed for sharing, so don’t hesitate to order family-style.
Ask for Recommendations: Servers are often knowledgeable about the freshest catches and seasonal specialties.

7. Insider Tips

Happy Hours: Many seafood restaurants offer discounted oysters and small plates during happy hour (typically 3–6 PM).
Cooking Classes: If you’re interested in learning how to prepare seafood, check out cooking classes at The Pantry or Hot Stove Society.
Seafood Markets: If you’re staying in accommodations with a kitchen, consider buying fresh seafood from Pike Place Market or Uwajimaya to cook yourself.

Seattle’s seafood scene is vibrant and diverse, offering something for every palate and budget. Whether you’re slurping oysters at a trendy bar, enjoying a bowl of chowder at Pike Place Market, or indulging in a fine dining experience, you’re sure to have a memorable culinary adventure. Bon appétit!