9 California Seafood Spots Loved By Tourists And Locals
California’s coastline offers some of the freshest seafood you’ll ever taste.
From San Francisco’s bustling piers to the sunny shores of Southern California, seafood lovers can find amazing dishes that showcase the Pacific’s bounty.
I’ve spent years exploring these coastal gems, and these nine spots consistently deliver mouthwatering experiences that keep both tourists and locals coming back for more.
1. Swan Oyster Depot: San Francisco’s Century-Old Treasure
The line outside Swan Oyster Depot forms before they even unlock the doors—trust me, I’ve waited in it plenty of times, coffee in hand, stomach growling. This tiny counter-service spot has been shucking the freshest oysters since 1912, and the seafood cocktails will make you forget you’re perched on a wobbly stool.
The Sancimino family runs the show with charm that’s as authentic as their clam chowder. I still remember my first visit when they let me sample five different oyster varieties, patiently explaining the subtle differences in brininess and sweetness.
Pro tip: arrive before 10:30am or after 2:30pm to avoid the worst of the wait. Their secret off-menu items like “crab back” (the tomalley and fat from inside the crab shell) are worth asking for!
2. Tadich Grill: California’s Oldest Restaurant Serves Seafood With History
Walking into Tadich Grill feels like stepping back in time. Wood-paneled walls, white-jacketed waiters, and the tantalizing aroma of their famous cioppino—a tomato-based seafood stew that originated with Italian immigrant fishermen. As California’s oldest continuously operating restaurant (since 1849!), they’ve perfected their craft.
My grandfather first brought me here when I was twelve, ordering the petrale sole that changed my understanding of what fish could taste like. The servers remember regular customers by name and drink order, creating an atmosphere that feels both exclusive and welcoming.
Their seafood is always impeccably fresh and simply prepared. Don’t miss their sand dabs—a local fish that’s delicate, sweet, and typically served with lemon butter and capers.
3. Fog Harbor Fish House: Pier 39’s Sustainable Seafood Haven
“You’ve got to try the garlic roasted crab,” I told my out-of-town friends as we settled into our window seats overlooking the sea lions at Pier 39. Despite being in a tourist hotspot, Fog Harbor Fish House consistently delivers excellence—they were the first restaurant on the pier to commit to 100% sustainable seafood.
The sourdough bread bowls filled with clam chowder are practically mandatory when visiting San Francisco. I’ve brought visiting family here for years, and watching their faces light up at the first taste of Dungeness crab is always worth fighting the crowds.
The restaurant offers breathtaking views of the bay, Golden Gate Bridge, and Alcatraz. Their cioppino is loaded with Dungeness crab legs, mussels, clams, shrimp, and fish in a rich tomato broth.
4. La Mar: Peruvian Seafood Artistry On The Embarcadero
Ceviche changed my life at La Mar. The first time I tasted their Cebiche Mixto—seafood “cooked” in lime juice with Peruvian chilies—I nearly canceled my afternoon plans just to order another round. Chef Gastón Acurio’s waterfront restaurant brings authentic Peruvian seafood to San Francisco with spectacular results.
The restaurant’s airy, colorful space feels like a celebration, with pisco sours flowing freely and servers explaining the nuances between different ceviches and tiraditos. My personal favorite is their Arroz con Mariscos, a Peruvian take on seafood paella that’s bursting with flavor.
Even their causas—whipped potato topped with seafood—showcase how Peruvian cuisine elevates simple ingredients. The outdoor patio offers stunning bay views, making it perfect for sunny afternoons.
5. The Crab Cooker: Newport Beach’s Bright Red Seafood Institution
The fire-engine red building with a giant crab on top has been drawing seafood lovers to Newport Beach since 1951. I stumbled upon The Crab Cooker during a coastal road trip and ended up returning three days in a row—their grilled fish on paper plates is that good.
Owner Bob Roubian’s motto “Eat lots of fish—live longer, love more, be happy” is painted on the wall, and the no-frills approach lets the seafood shine. Their Manhattan clam chowder (red, not white) has a cult following, and the smoky flavor of their perfectly grilled fish skewers still haunts my dreams.
Don’t expect fancy plating or white tablecloths here. Fish comes simply prepared with their secret marinade, served with their famous romano potatoes and coleslaw—casual perfection that explains the constant line out the door.
6. Old Fisherman’s Grotto: Cannery Row’s Award-Winning Clam Chowder
“Best clam chowder in the world,” claims the sign outside Old Fisherman’s Grotto, and after winning international awards, they might be right. My skepticism vanished with the first spoonful of their creamy, bacon-studded masterpiece during my Monterey weekend getaway last fall.
Founded by Sabu Shake Sr. in 1950, the restaurant offers panoramic views of Monterey Bay from its Fisherman’s Wharf location. The calamari here comes from local waters and is so tender it barely needs chewing—a far cry from the rubbery rings served elsewhere.
While some complain about their policy discouraging noisy children, the resulting romantic atmosphere makes it perfect for date night. Their seafood pasta comes loaded with fresh catches of the day in a light wine sauce that lets the seafood flavors take center stage.
7. The Sardine Factory: Monterey’s Historic Fine Dining Legend
Celebrities and seafood connoisseurs have been flocking to The Sardine Factory since 1968. My parents celebrated their 30th anniversary here, and when I finally visited myself, I understood why the memory had stayed with them for decades. The abalone bisque alone is worth the trip to Monterey.
The restaurant’s history is as rich as their sauces—scenes from Clint Eastwood’s “Play Misty for Me” were filmed here. Their wine cellar is legendary, housed in a room with an actual 19th-century wood dome from a French monastery. I spent an enchanted evening in their glass-enclosed conservatory, watching the fog roll in while savoring their seafood saute.
Their signature dish—abalone—is sustainably farmed and prepared with a delicate touch rarely found elsewhere. Save room for the hot chocolate lava cake!
8. Water Grill: Downtown LA’s Upscale Seafood Showcase
Seafood towers that make your jaw drop—that’s what I remember most about my first visit to Water Grill. Located in a historic building in downtown Los Angeles, this restaurant manages to be both sophisticated and unpretentious, with an oyster selection that changes daily based on what’s freshest.
The central raw bar lets you watch skilled shuckers prepare your oysters with surgical precision. During my last visit, I chatted with the chef who explained their commitment to sustainable fishing practices while I devoured the most perfectly cooked wild King salmon of my life.
Their lobster roll comes two ways—warm with butter or chilled with mayo—solving that eternal debate. The restaurant’s dark wood and leather interior creates an atmosphere that works equally well for business lunches or anniversary dinners.
9. Tognazzini’s Dockside: Morro Bay’s Fresh-Off-The-Boat Experience
Captain Mark Tognazzini catches the fish in the morning and his family serves it to you for lunch. I discovered this Central Coast gem while photographing Morro Rock and followed my nose to what became the highlight of my Highway 1 road trip. Their fish market, restaurant, and fresh seafood stand form a trifecta of seafood perfection.
Seagulls soar overhead as you dine on the dog-friendly patio with unobstructed views of Morro Bay’s working harbor. The fish and chips feature whatever was caught that morning, often rock cod in a light, crispy batter that puts all others to shame.
Live music often adds to the festive atmosphere on weekends. Don’t miss their smoked fish tacos or their remarkable seafood chowder loaded with fish, shrimp, and scallops—I still dream about that chowder on cold nights.