Seafood consumption is on the rise in America. From buttery fried oyster po-boys to savory gumbo, the options are limitless. When selecting seafood, look for clear eyes in fish and a fresh, clean, salty smell from shellfish.

You can enjoy fresh, authentic seafood options, including grilled salmon with a light seasoning and dashes on mayonnaise or Steelhead trout drizzled in garlic butter sauce.

Seafood is one of the most delicious foods, but it can be unsafe if you’ve never tried it. While seafood lovers are adventurous, they must ease into the food by starting with something mild or fried. Some of the best starters include calamari (squid) rings and prawn tempura(Japanese batter fried). Also, try a piece of fish with a mild flavor, such as cod, salmon, flounder, or tilapia. Another option is to start with a cup of seafood gumbo to get used to the rich flavors and spices.

Finding the best seafood in San Francisco serving fresh and sustainable seafood is essential if you’re ready to leap. The best seafood restaurants have been vetted for quality and service, so you can be confident that your meal is fresh. Check out these top-rated seafood spots for the best experience possible:

Renowned seafood is famous for its innovative menu and high standards of excellence. The seafood restaurant offers various options, including a signature Seafood Tower and a grilled branzino, and customers love the inventive dishes and hip ambiance. The staff is also helpful in navigating dietary restrictions, and the restaurant has a great wine selection.

Another top seafood restaurant, an excellent spot for oysters and cocktails. This upscale restaurant-style menu including oysters and cocktails made from absinthe.

This seafood restaurant is also known for its gumbo, which features shrimp, crawfish, and mussels in a savory roux. The restaurant has a pleasant atmosphere and good service, and it’s an excellent place for groups or couples.

This seafood restaurant has a renowned lunch service that caters to various dietary restrictions. The sushi is exceptional, and the menu is varied, with many different styles of seafood available. The restaurant has a beautiful setting, and the seafood is always fresh and flavorful. Customers recommend the lobster ceviche, black cod, and longevity noodles. The restaurant is also known for its outstanding wine list and excellent service.

Grilled Lobster

If you’re looking for a special seafood dinner, few things are more decadent than grilled lobster. These smoky ocean dwellers are accessible to examine and make a beautiful main course for any occasion.

Before you start cooking, make sure your lobster tails are fully thawed. Cut down the back of each tail using kitchen shears to expose the flesh. Then, cut down the middle of the lobster meat without going all the way through (this will prevent the lobster from curling up when it’s cooked). Lastly, insert two skewers lengthwise on either side of the lobster. This will keep the lobster flat when you’re grilling it and help it cook evenly.

Bring a large pot of water to a boil. In batches, submerge the lobsters in the boiling water head first and then tail first, cooking for 2 minutes or until bright red. Transfer lobsters to an ice bath to cool. When the lobsters are cool enough to handle, use a sharp chef’s knife to dispatch each one.

Brush the lobsters with vegetable or olive oil and season generously with salt. Heat a grill to high heat; bank coals or turn off the burner on one side. Grill lobsters, flesh-side down until lightly charred, about 6 minutes. Flip and dollop each with a spoonful of garlic butter; grill for 5 to 6 minutes more or until lobsters are firm and opaque. Serve with a few grilled lemon wedges for dipping.

Saltfish and Fungi

If you are an avid seafood lover, you know that finding good seafood restaurants can sometimes be challenging. But that doesn’t mean you must settle for bland or overly-cooked dishes. Seafood is about embracing the season and the region, meaning you can enjoy deliciously fresh meals at various restaurants.

While many might avoid eating certain fish parts because they are too raw, seafood lovers don’t mind. They enjoy any part of a fish as long as it comes from the sea. This means they will be happy to eat a fish’s eyes, head, or tail, while others may run away screaming.

This recipe is a testament to the ingenuity and endurance of the island’s enslaved population. It consists of salt-cured white fish and fungi from cornmeal and okra paste formed into balls. Fungi is a staple in a diet, served alongside stews and meat dishes.

Conch Salad

Whether enjoyed in tomato-based conch chowder or battered and fried as a crispy, delicious conch fritter, the meat from this ocean mollusk is a Bahamian favorite. Its mildly sweet, clam-like flavor and chewy texture are similar to that of calamari, and the salad version allows you to enjoy the shellfish in its raw state, which reveals its punchy, saline, and citrus flavors.

This no-cook raw dish is easy to prepare and ready to eat in less than 15 minutes. However, the key ingredient is fresh conch, which can be a challenge in most grocery stores (but is usually available from local seafood markets or online delivery services).

Once you’ve acquired your conch meat, the rest of this simple recipe requires a little prep work to chop the vegetables and add the lime and orange juices. A sprinkle of scotch bonnet pepper or other hot sauce can be added to kick up the heat and the flavor, but it is optional.

Once all the ingredients are in a large mixing bowl, gently toss them together and let the salad marinate for at least 15 minutes or up to an hour. This allows the conch and other ingredients to meld even more, adding heavenly Bahamian seafood flavor.