Seattle gets well-deserved kudos for its bounty of fresh seafood. The region’s topography of protected bays and mountain-fed rivers leads to excellent homegrown seafood, including the iconic Northwest salmon and world-renowned shellfish (harvested at popular Washington spots like Hama Hama Oysters and Taylor Shellfish Farms).
As if local fisheries didn’t provide enough for chefs here to work with, Seattle’s Pacific Rim location–the same geography that brings sullen skies and downpours–also makes it close regional neighbors with Alaska and Japan, equally known for their abundance of quality seafood. Once all of this briny goodness arrives at port and gets distributed to local restaurants and fish markets, some of the best seafood chefs in the world get down to the business of filleting, slicing, grilling and sautéing.
In a city brimming with sushi joints, though, a healthy portion of the fish consumed in Seattle makes it to the table raw, at places such as Shiro’s. But whether delivered in the form of uncooked protein, as a humble but delicious grilled salmon sandwich handed over a counter in Pike Place Market (Matt’s in the Market) or a stunning lobster presentation set on white linen (Aqua), Seattle seafood is as varied as the city itself.