Seafood Shacks Worth the Drive

This little seaside clam shack—whose cedar shake exterior is covered in colorful buoys—is quintessential Cape Cod, nestled right on the beach in Cape Cod Bay. Locals and summer vacationers line up at the Sesuit Harbor Cafe shack’s counter to place an order, then stake out a spot at one of the communal picnic tables at the water’s edge to wait. It’s a jovial, social, BYOB atmosphere. People bring their dogs and share beer or wine pulled from coolers as the aroma of grilled oysters rises from the outdoor barbecue. “We always try to time dinner to sunset,” says Gillian Plaunt, a longtime Cape Codder. “It’s one of the best places to watch it, and the seafood is some of the best on the Cape.”

What to order: Lobster rolls or BBQ oysters topped with olive oil, fresh garlic, a spicy rub, butter and Parmesan cheese

A seasonal, mom-and-pop owned shack since 1970, the Harraseeket Lunch & Lobster Company sits in a working harbor where the restaurant’s own fishermen bring in the catch of the day. In summer, the parking lot packs out with Maine license plates; insider, long-but-fast-moving lines are the norm. When the outdoor picnic tables fill up, as is often the case, easygoing diners don’t seem to mind eating their fresh, chunky lobster rolls from atop car hoods while watching the boats come and go. For many, this is a ritual stop while outlet shop hopping en route to the L.L. Bean flagship store.

What to order: Lobster rolls or the lobster special, a 1-1/4 pound steamed lobster with corn on the cob, steamers, and butter

Perched atop a peninsula created entirely by discarded oyster shells from the original 1920s processing facility, this renowned Hilton Head restaurant has been a tradition for generations of vacationing families. To snag a coveted waterfront seat in summer at Hudson’s on the Docks, the wait can be well over an hour. But the consensus is that it’s worth it. “Sitting in the outdoor bar area is a true Lowcountry seafood experience,” says Lyn Mettler, who has frequented Hudson’s for the past 30 years during family vacations. You can still see oysters, shrimp, and soft shell crabs being harvested at the onsite facility and eat that seafood the very same day. During soft shell crab season in March and April, you can watch local blue crabs back out of their shells in a flow-through system designed by the restaurant's staff.

What to order: Oysters, shrimp and soft shell crabs

Hidden at the end of the John’s Pass Boardwalk behind all the chain restaurants and tourist traps, you'll find a little yellow cottage that embodies the authentic, laid back Florida Keys vibe. Walt’z Fish Shak is in one of the only remaining buildings from the original fishing village here just outside of St. Petersburg/Clearwater. Owned by a couple from Key West, Walt’z is the type of place with kitschy decor tacked to the ceiling and bartenders who make you feel like long lost friends returning home. Whatever fish the boat brought in is what’s on the ever-changing chalkboard menu. One day it’s grouper, the next maybe amberjack or snapper. Arrive for dinner early because Walt’z closes for the night when the fish and shrimp run out.

What to order: Something on the top of the chalkboard and, of course, homemade key lime pie

This small family-run market and smokehouse on Minnesota’s North Shore is a Midwest legend for fish and chips. It also offers an interesting look at the commercial fishery traditions of Lake Superior. Tour Dockside Fish Market’s fish house and see locally caught herring and whitefish being processed each morning. In the afternoons, stop in at the smokehouse and smell the brown-sugar-brined fish as it comes out of the smoker. The market’s back deck is a popular summer spot for watching fishing boats pass by and eating Dockside’s beloved, lightly battered fish served on fries in a plastic mesh basket. Roadtrippers following the coastline to Canada often stop for the deli case’s smoked salmon, which sells out so quickly that regulars know to call ahead and reserve their stash.

What to order: Smoked fish with crackers or fresh herring and chips basket

The epitome of SoCal, Malibu Seafood on the Pacific Coast Highway an hour south of Los Angeles is a no-frills seafood shack across the road from the beach. You'll know you're near when you smell fried seafood and see the walk-up window line, a mix of local Pepperdine University students, tourists, and the occasional celebrity. Red picnic tables with umbrellas create shady spots ideal for devouring deep fried seafood platters or fish tacos, the perfect pick-me-up after an afternoon on the beach. It’s BYOB here, which frees up your wallet for more fresh fish, shrimp and other seafood that’s been in demand since this window counter opened in 1972.

What to order: Fish tacos or the ahi tuna burger with a side of thick-cut fries

Marshall Store is a favorite roadside stop after a day of hiking Point Reyes or cruising the Northern California coastline on Highway 1. To sit outside overlooking the bay on a warm day and wash down creamy Tomales Bay oysters with a craft beer is nearly enough to convince you to quit your job and do this daily. Part of the appeal here is the shack’s no-nonsense atmosphere. When the a cluster of outdoor tables on the deck fill up, people take to the folding-chair seating on the shoulder of the road, where tables are mere planks of wood strewn across wine barrels with the ocean only inches away.

What to order: Fish tacos chili lime slaw & avocado tomatillo sauce, grilled oysters with chorizo butter or, on foggy days, clam chowder

When it opened in 1945, this waterfront seafood shack in the Port Angeles marina was nothing more than a coffee counter inside a marine supply shop. In the ‘70s it did a stint as a greasy spoon diner serving fish and chips. A recent renovation has expanded the Jig and Lure, but the modest seafood joint near Olympic National Park stays true to its humble roots, welcoming some of the same regulars (fishermen and boat builders) who have been coming daily since 1946. Duncan McKiernan, 91, is one of them. He slides into the same barstool at lunchtime, always sharing colorful tales of his many ex-wives and the schooner he built by himself. He orders the same thing every day. “We just write ‘Duncan’ on the ticket and send it to the kitchen,” says owner Stephen Fofanoff.

What to order: Dungeness crab or "The Duncan," one piece of fried cod, small salad, a few French fries, Pepsi, and a little dessert

You haven't seen big until you've been to this Canadian favorite, which serves up whopping portions of lobster (up to 15 pounds) and great views of the highest tides (40+ feet) in the world. Halls Harbour Lobster Pound, on the Bay of Fundy is in a quaint fishing village just northeast of the Maine coast. Halls overlooks an inlet where the ocean drains out completely, leaving moored boats on dry land at low tide. Sit wharfside and watch the tide rise or fall an inch a minute while you eat lobster that you handpicked and carried over to the cookhouse. While you wait, tour the historic buildings that make up the lobster pound, a massive operation that ships wholesale to Europe and Asia and can hold up to 65,000 pounds of lobster.

What to order: Traditional lobster dinner or the lobster mac and cheese

Hit the downtown seawall at the Fisherman’s Wharf docks for locally caught cod, halibut, and salmon at this blue corrugated steel shack not much bigger than a food truck. Go Fish’s location is a bit off the beaten path, although it’s only a 10-minute walk from Vancouver’s popular Granville Island Public Market. Go Fish is a local favorite—a truth illustrated by the long lines on sunny days. When the tables on the tiny no-frills waterfront patio are full, order to go and grab a seat somewhere along the seawall. Diners lucky enough to nab a table here get their order served in a bamboo dumpling steamer basket.

What to order: Albacore tuna sandwich, halibut and chips, or fish ‘tacones’ (tacos rolled into a cone)