Seafood in the U.S. is anything but boring. With so many coastlines, rivers, and lakes, there’s a whole world of flavors to discover. What’s amazing is how something as simple as fish, shrimp, crab, or oysters can take on so many different personalities depending on where you are. One town might serve it spicy and bold, full of heat and zest; another might spotlight delicate flavors with herbs, butter, and citrus.

Some seafood dishes are light and refreshing, perfect for a sunny afternoon, while others are rich, comforting, and ideal for sharing with a crowd. So, if you’re a seafood lover, you’re in for a treat. We’ve put together a guide to some of the most memorable seafood specialties around the country. Grab your napkins and your appetite and get ready to take a coast-to-coast seafood adventure that’s worth traveling for—or at the very least, worth daydreaming about.

Lobster Rolls — Maine

Maine’s lobster roll is a summertime staple, and locals are passionate about how it should be served. The two main camps are buttered versus mayo-based. The buttered version, often associated with Connecticut, features warm lobster meat drizzled with melted butter and tucked into a toasted split-top bun. The Maine-style roll, on the other hand, is served cold, with lobster meat lightly dressed in mayonnaise and sometimes a touch of celery or lemon juice. Both are delicious, but the debate over which is better is ongoing — and probably eternal.

Lobster fishing is a way of life in Maine, with generations of families working the waters off the rocky coast. The state’s cold Atlantic waters produce some of the sweetest, most tender lobster you’ll find anywhere. You can grab a roll at roadside shacks, harborside restaurants, or even food trucks. Red’s Eats in Wiscasset and The Clam Shack in Kennebunkport are two spots that consistently draw crowds. If you’re visiting in summer, expect long lines — and a meal that’s worth every minute of the wait.

Cedar-Planked Salmon — Washington/Oregon

In Washington and Oregon, wild salmon runs are a seasonal highlight, especially in late spring and early summer when Chinook, Coho, and Sockeye make their way upstream. One of the most beloved ways to prepare salmon here is on a cedar plank. The wood imparts a subtle smokiness while keeping the fish moist and tender, often seasoned with herbs, lemon, and a touch of brown sugar.

This method has roots in Indigenous cooking traditions, where salmon was roasted over open flames on wooden boards. Today, you’ll find cedar-planked salmon at backyard barbecues, farmers markets, and restaurants that pride themselves on local sourcing. Places like Salmon House in Seattle or Local Ocean Seafoods in Newport, Oregon, serve up salmon that’s fresh, flavorful, and expertly cooked. If you’re in town during a salmon festival — like the Issaquah Salmon Days — you’ll get a taste of the area’s deep connection to this iconic fish.

Crawfish Boil — Louisiana

A crawfish boil in Louisiana is a one-of-a-kind event. Picture tables covered in newspaper, piles of steaming crawfish, and people elbow-deep in shells and seasoning. The boil typically includes corn on the cob, red potatoes, garlic, and sausage, all cooked together in a massive pot with a blend of spices that packs heat and flavor. The key is in the seasoning, often a mix of cayenne, paprika, garlic powder, and other bold ingredients.

Crawfish season runs from late winter through early summer, with peak months in March, April, and May. During this time, you’ll find boils happening in backyards, restaurants, and even parking lots. The tradition is rooted in Cajun and Creole cooking, which emphasizes bold flavors and communal dining. If you’re planning a trip, aim for spring and check out spots like The Crawfish Hole in Livonia or Deanie’s Seafood in New Orleans. You’ll leave full, happy, and maybe a little messy — but that’s part of the fun.

Crab Cakes — Maryland

Maryland’s blue crab is a regional treasure, and the crab cake is its crown jewel. Some of the best crab cakes are made with lump crab meat, minimal filler, and a touch of seasoning — usually Old Bay, a local favorite. Traditional recipes stick to mayo, breadcrumbs, and mustard, while modern takes might add herbs, spices, or even a hint of heat. The goal is always the same: let the crab speak for itself.

You’ll find crab cakes all over Maryland, from roadside stands to upscale restaurants. Faidley’s Seafood in Baltimore is legendary for its jumbo lump crab cakes, served with a side of coleslaw or potato salad. If you’re visiting in the summer, look out for crab feasts — where steamed crabs are cracked open with mallets and eaten by the dozen. It’s messy, satisfying, and a great way to experience the local seafood scene.

Fish Tacos — San Diego, California

San Diego’s fish tacos are heavily influenced by Baja California culture. The classic version features grilled or battered fish — often mahi-mahi, cod, or even shrimp — tucked into a soft corn tortilla. Toppings usually include shredded cabbage, crema, pico de gallo, and a squeeze of lime. It’s a simple dish that packs a lot of flavor, perfect for beachside snacking.

Fish tacos are everywhere in Southern California, from surfside shacks to trendy taco joints. Oscar’s Mexican Seafood and The Taco Stand are two local favorites in San Diego, known for their fresh ingredients and generous portions. Variations abound, with some spots offering spicy chipotle sauces, mango salsa, or even tempura-style fish. Whether you’re fresh off the beach or just craving something light and tasty, fish tacos are a must-try.

King Crab Legs — Alaska

Alaska’s king crab is the heavyweight of American seafood. These massive crustaceans are harvested from the frigid waters of the Bering Sea, often in challenging conditions that make crab fishing one of the most dangerous jobs out there. The reward? Sweet, rich meat that’s prized by chefs and seafood lovers alike. King crab legs are typically steamed and served with melted butter, though you’ll also find them in pasta dishes, bisques, and even sushi rolls.

Visiting Alaska during crab season — usually in the fall — offers a chance to taste king crab at its freshest. Many cruise lines offer seafood-focused excursions, including crab feasts and fishing tours. In towns like Ketchikan and Juneau, restaurants serve up generous portions of crab legs, often with stunning waterfront views. Tracy’s King Crab Shack in Juneau is a popular stop, known for its no-frills approach and unforgettable crab bisque.

You May Also Like: Love & Lobster: Romantic Seafood Restaurants Around the World

Poke Bowls — Hawaii

Poke is Hawaii’s answer to sushi — fresh, flavorful, and customizable. The dish has roots in native Hawaiian fishing practices, where fishermen would season raw fish with sea salt, limu (seaweed), and crushed kukui nuts. Today’s poke bowls often feature ahi tuna, soy sauce, sesame oil, onions, and a variety of toppings like avocado, cucumber, and spicy mayo. Served over rice or greens, it’s a refreshing meal that’s perfect for warm weather.

Modern poke has truly evolved; you’ll find everything from salmon to tofu in today’s bowls. Oahu and the Big Island are home to some of the best poke spots, including Ono Seafood in Honolulu and Da Poke Shack in Kailua-Kona. Whether you’re grabbing a bowl to go or sitting down for a full meal, poke offers a taste of Hawaii’s flavors and deep connection to the ocean.

FAQ’s: