Chula’s fishing boat pulls in the best the waters off San Diego have to offer, then ships them straight out to Phoenix. Daily menu selections reflect what has arrived from SoCal, but there are some everyday options worth stopping in for. Try the green chile tuna melt, which blends the spice of Hatch green chiles, Oaxaca cheese, and confited albacore tuna, setting an impossible bar for any tuna melt that comes after it. Make sure to check out what’s available to buy to take home at the fresh fish counter before leaving. 

The original location on Camelback has long been a favorite spot for the famous faces of the city, but the food that draws them there is just as good at any of the three restaurants. With fresh catch from small producers flying in every day and a timestamped daily raw bar menu, Buck & Rider does its best to close the gap between Phoenix and the ocean for their ingredients. While the price can quickly run up for items (like a seafood platter for $235), stop in for happy hour to get better deals at the oyster bar or appetizers like the smoked trout dip. 

There aren’t any menus listed on Nelson’s website, specifically because the fish market does not classify itself as a restaurant, but prepares dishes based on the best fresh available that sell until they run out. Devotees of this fish market know time is of the essence when trying to secure a daily special, like the once-a-week lobster roll, but offerings are generally based on whatever happens to be the seasonal catch. 

The notable Mastro brothers specialize in high-end dining experiences, with their Steak 48 restaurants dotted across the country. Ocean 44 is currently their only seafood location; it is not unusual to dine amongst pro athletes and other local celebrities on any given night here. The offerings are decadent, from a Maine lobster escargot appetizer topped with caviar to a side of New Bedford sea scallop gnocchi, in addition to entrees like whole jumbo Alaskan king crab legs. Don’t skip the dessert menu, which contains enough options to satisfy any sweet tooth; standouts include the ultimate vanilla caramel cake with pecans or the triple-layer key lime pie. 

There aren’t a ton of restaurants in the Valley that have decades-long histories, but the Salt Cellar has been an underground establishment since 1971. The fine dining seafood restaurant seats customers at white linen tables that are below ground, full of old-school charm. Naturally, order the shrimp cocktail to start things off, which includes massive shrimp hanging over a glass. The menu is packed with traditional entrees that fit Salt Cellar’s vibe; if you’ve ever wanted to order a whole live Maine lobster, this is the place to do it. 

Fun, bright, and colorful, for over 20 years Mariscos Playa Hermosa has been serving up seafood dishes with flavors from Mexican beach towns. While most Mexican restaurants in town have some kind of seafood component, the affectionately known MPH specializes in it. The large menu is overflowing with options; it would take multiple visits to get through all of the aguachiles and ceviches alone. There are shrimp and fish dishes to satisfy every palate, specials like lobster or crab enchiladas, and even a whole grilled octopus.

Even though it’s part of a small chain with coastal California locations, every Bluewater Grill’s menu is unique to each individual restaurant and switched up seasonally. The contemporary coastal feeling carries through the decor and the fish variety available is impressive. Try the flavorful chipotle blackened swordfish over dirty rice or pick something off of the Back East Feast, which features sauteed walleye and lobster stew. 

The Tempe location of California-based King’s Fish House sits adjacent to an actual body of water, Tempe Town Lake. However, the restaurant’s sizable menu has enough to stand as a seafood go-to even without the aquatic vibes. Check out the daily selection with both Pacific and Eastern seaboard oysters, along with live Dungeness crab from Oregon and California spiny lobster. The informative menu also designates which options are caught wild and which are farm-raised.