167 Raw in Charleston is a spin-off of Nantucket's original oyster bar and seafood market. Wild oysters are plucked from the chilly waters and cooked southern-style at this modest eatery. The oyster is released from its shell by steaming, and the smoke from the open fire enhances the sweet and salty flavor.

Local specialties including lobster rolls, tuna burgers, and fish tacos are also available at the 167 Raw. Local beers, as well as a range of wines and champagnes, are available in the restaurant's bar. Guests can sit at the dazzling white 12-seat bar or at one of the two communal tables, where pleasant discussions mingle with the warm environment.

Though 167 Raw is well-known in Charleston, its roots are on Cape Cod, where partner Jesse Sandole's family owns a seafood market, which explains the restaurant's cozy, fishmonger-like atmosphere. It also explains the menu's deceptive simplicity: the daily catch dictates whether the "fish taco" is grilled mahi mahi or batter-fried monkfish, whether the "ceviche" is halibut or grouper, and whether the "fish sandwich" is beautifully adorned sheepshead or softshell crab. (Although, admittedly, some regulars never go past the primo tuna burger.)

Finally, it explains the staff's aquacultural knowledge; the bartender who gives you Westbrook's properly titled rye pale ale, for example. One Claw can also teach you about oyster anatomy, assuming you arrive early enough to obtain a seat.

Bob's Clam Hut opened in 1956, long before Route One became the lively shopping district it is today. The restaurant is devoted to continuing to provide the familiar fried fish in the classic straightforward way that Maine residents have grown to expect. Each day, Bob's clams are delivered fresh to provide the highest quality of hand-selected shellfish. Menu staples such as lobster stew and Bob's trademark fried clams are still prepared using Bob's original recipes.

Bob's Clam Hut is committed to environmental stewardship, being totally solar-powered and employing biodegradable items and plastic alternatives.

The Route 1 institution, which is celebrating its 60th anniversary this year, checks off all the boxes: quaint cottage digs and a slew of al fresco picnic tables; a constant, all-ages queue of locals and tourists alike at the order window; and, of course, textbook fried whole-belly clams (nix the strips, kids) served in an overflowing basket alongside basic fries and slaw, plus lemon wedges if you're doing it right in an. If you're doing it correctly, you'll also order the chilled lobster roll, which is packed high with selected flesh, and finish with soft-serve or, better still, Mount Desert Island ice cream.

Address: 315 US-1, Kittery, ME 03904
Phone: 207-439-4233

Matunuck Oyster Bar is loaded with the greatest oysters, cherrystones, littlenecks, and shrimp from Rhode Island. The restaurant's pond-to-plate oysters are paired with farm-to-table veggies and herbs. To make the best dishes, great care is made in farming the highest quality seafood and organic veggies.

Classic calamari appetizers are on the menu, as well as a one-of-a-kind quinoa crab salad with vegetables and a lemon vinaigrette. Local fish and organic veggies from their farm are included in soups, salads, and sandwiches. Jambalaya served over rice to Alaskan king crab legs are just a few of the seafood meals available. A variety of steak, spaghetti, and chicken dishes are available to round out the menu.

Perry Raso's place is a naturally laid-back affair, located right on Potter Pond alongside his shellfish beds and organic produce farm. The picturesque setting provides all the mood lighting and decoration it needs, and the passing of the seasons determines only minor tweaks to the menu, as the staples are the staples for a reason.

Aside from oysters in every shape and form, you're obligated by unwritten state law to have the fried calamari with cherry peppers, clear clam chowder, and at least two stuffies (stuffed and baked quahogs), all of which are Rhody staples.

Following that, potato- or pistachio-crusted fish, as well as plain and basic boiled lobster with lemon and butter, are favorites, followed by white chocolate-dipped key lime pie—on a stick! You wouldn't anticipate a good wine selection in this extra-casual setting, yet there is one. Still, a Bloody Mary with oysters or a local craft beer is the perfect patio drink.

The modest and cherished Neptune Oyster showcases the finest seafood in the Boston area. The maritime colors of blue and white are used throughout the restaurant, with mirror highlights.

You've heard it said that wonderful things come in little packages. Though it debuted quietly in 2004 in a place as small and pearly as its namesake, Neptune Oyster soon established itself as a real Boston dining pioneer, nearly single-handedly updating the ancient Italian neighborhood it calls home while also redefining New England seafood. Of course, it still does. There's always some stunningly unexpected treasure to try for every dazzling seafood plate or superb bowl of chowder: Sea urchin ditalini; roast monkfish with beef cheeks in mustard vinaigrette; fried oysters with pickled beef tongue and Gruyère.

Neptune's trademark warm buttered lobster rolls and popular cornmeal johnnycakes with honey butter and bluefish and sturgeon caviar have won national acclaim. Local seafood meals created with the freshest Atlantic seafood are on the menu.

While the wait for a table is typically long, it simply adds to the joy everyone has when they're eventually seated they know they've arrived somewhere special.

Address: 63 Salem St, Boston, MA 02113

Phone: 617-742-3474

Angry Crab Shack is Mesa, Arizona's seafood claim to fame, with ten locations serving the greatest cajun meals in the Valley of the Sun. The lunch menu includes gumbo or clam chowder, as well as a small variety of fresh crisp salads. Guests may customize a bowl with their choice of meat or crispy tofu sauced and seasoned from a selection of alternatives for a fast meal filled with taste.

The whole dinner menu, which is accessible all day, begins with a large selection of seafood appetizers. Sandwiches, seafood bowls, and a selection of supper baskets with their distinctive fries are also available.

All seafood by the pound is the market price, and you may bulk out your plastic bag by adding pieces of corn, sausage, and potato. If you prefer it hot, have some fries and steamed rice to balance off the heat—we like ours with garlic butter and Cajun seasoning with level-three heat. Make a mess by ordering more than you think you'll need.

Coni's Seafood prepares authentic Nayarit-style Mexican seafood with the finest ingredients imported from Mexico. Coni's Seafood has been providing award-winning delicacies to the Inglewood neighborhood for over 30 years, starting in his garden and passing the mantle to his daughter.

The menu begins with ceviche appetizers and other small plate seafood classics such as campechana and marlin tacos. Their shrimp meals come in a variety of tastes, including buttery garlic, hot red, and jalapeño with cheese and sour cream. Fresh-squeezed lemonade and a range of Mexican beers are among the refreshments available.

Coni' Seafood has transformed Inglewood into an aquatic eating mecca, despite the fact that the huge space east of LAX doesn't exactly scream seafood destination. Grey walls, aquarium-like room separators stocked with under-the-sea tchotchkes, and a huge, tapered-roof rear patio for beachside-style eating adorn the minimalist, glass-facade interior.

Fabio Trabucchi's Fiola Mare is an homage to the superb eating available around the Mediterranean shore. The flavor of Italian seafood is defined by an ever-changing menu that takes advantage of the freshness of seasonal products.

The menu is brightly colored, with attractively prepared dishes of the freshest vegetables, seafood, and prime rib steaks, as well as organic raw juices, exquisite pastries, and sumptuous desserts. Cocktails inspired by the sea's brightness and simple refinement are served at the bar. The liquor and wine menus were curated with an emphasis on flavor and freshness, with influences from Italy and American and international cultures.

Its sophisticated, yet light and airy, subtly nautical look reflects both its picturesque location on the Potomac River and the vibrant cast of its menu, which bursts with all the crudo, caviar, and delicacies like Spanish crawfish and razor clams you could hope for before branching out in the most thoughtful yet sensual of directions.

Hogfish Bar and Grill is a locally owned restaurant in the Florida Keys that offers beachfront dining in the old-world manner and taste of Key West. A selection of boat-to-table meals and small plate seafood specialties like fried calamari and ceviche is served at this laid-back neighborhood hangout.

The chef's specialties include conch fritters and grouper cheeks, both popular Florida dishes. The namesake meal is served on fresh Cuban bread with swiss cheese, onions, and mushrooms, and has a taste similar to scallops. The range of Baja style tacos accompanied with rice and beans will gratify taco fans.

Take a step back in time and see how the Florida Keys used to be — delicious seafood, strong beverages, breathtaking waterfront views, outdoor restaurants, and plenty of colorful locals. The Hogfish Bar and Grill, tucked away in Safe Harbor, Stock Island, is a real "locals" hangout that avoids the pretense and hoopla of more touristic places. From the boats to your plate, the finest seafood... Fresh local seafood, panoramic waterfront views, and alfresco dining On weekends, there is live music. Stock Island is tucked away near Safe Harbor Marina.

Address: 6810 Front Street, Stock Island, FL 33040

Phone: 305-293-4041

Maguy and Gilbert LeCoze founded Le Bernardin in Paris, and the restaurant's immediate success led to its expansion to New York. The simplicity of just presenting fresh fish that has been cooked with care emphasizes the principles that seafood should be the center of attention.

Guests can choose from a variety of Chef Tastings, with or without wine pairings, 3-course lunches, and 4-course dinners on the menu. The restaurant's offerings were expanded in 2014 with the addition of a sophisticated event area for special events and corporate gatherings. They've also opened a classy wine bar with a light menu and shareable appetizers to go with the increasing wine selection.

In the last decade, New York eating mores have undergone a seismic change, toppling Old World restaurant titans and making conquering heroes of chefs who embrace accessible food presented in casual settings. However, Le Bernardin, the city's original shrine of high-end French seafood, escaped the reorganization untouched. Guests who can't afford the $205 tasting menu or $140 four-course prix fixe can still sample the kitchen's skill with magnificent bar snacks, such as raw kanpachi topped with wasabi tobiko ($20) or lovely scallop ceviche ($22) lying in a pool of green olive oil.

Address: 155 W 51st St, New York, NY 10019
Phone: 212-554-1515

Floyd and Doris Christenson traveled the South Pacific for four years in quest of the ultimate island house, and Mama's Fish House is their dream come true.

Among Maui's sea of steakhouses, the young family started a fresh fish restaurant in 1973. Mama's Fish House has been serving Polynesian-style meals produced from the daily catch of local fisherman from the beginning. Tropical Ono, beautifully colorful Mahi-Mahi, and reef dwellers like Lehi, Uku, and Onaga are among the fish brought in everyday. The daily menu still includes the fresh catch of local fisherman, prepared in the same caring manner as Mama.

Address: 799 Poho Place, Paia, HI 96779

Phone: 808-579-8488