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Where to Dive Into Great Seafood Around Detroit

Enjoy oysters, fried fish, and shrimp and grits

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Thanks to its abundance of fresh waters and the palates of the diners who inhabit Michigan, metro Detroit is a great place to catch good fish. The region’s top seafood restaurants serve perch and trout, crab, lobster, and more sea creatures from Michigan and across the globe.

As such, Detroit’s best seafood restaurants can satisfy pretty much any craving. Whether a diner is in search of a laid-back spot for slurping freshly shucked $1 oysters or a classy dinner of king crab and lobster, these restaurants will definitely fit the bill.

Read next: Where to Catch Fresh Seafood Boils in Metro Detroit

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Note: Restaurants on this map are listed geographically.
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Joe Muer Seafood

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This classic restaurant in a city institution, and occupies a perch on the main floor of the RenCen. With sweeping views of the Detroit River and Windsor, it’s the perfect spot for a romantic date or a business lunch. The menu includes spicy tuna tartar and Instagram-worthy beverages. Alongside a colossal shrimp cocktail, king crab legs, and Maine lobster, Joe Muer features a raw bar and sushi.

Joe Muer Seafood

Besa is on the “finer” side of the dining scale, with a sleek, stylish interior that fits in well on the ground floor of the Vinton Building. The menu is a nod to the Adriatic, with entrees such as buscatini with clams marinated with shallot and parsley, Caledonian blue prawns marinated with chili and herbs, and a branzino with tehina-glazed asparagus, gremolata, and lemon.

Mink Detroit

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Mink’s intimate 25-seat setup is reminiscent of New England raw bars. The shrimp rolls that put this sophisticated seafood bar on the map are gone, with a five-course chef’s rotating tasting menu at the center now. In a recent week, the five courses included caviar, scallop crudo, shrimp rolls, clams in broth, and dry-aged beef tartare.

Oak & Reel

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Chef Jared Gadbaw moved to New York 17 years ago from his native Michigan to pursue culinary training. He eventually landed a position at Marea, where the restaurant earned two Michelin stars. Now, he’s back in Detroit with his own place, Oak & Reel, a seafood-centered Italian restaurant. Oysters, caviar, snapper, and octopus lead the list of appetizers. Among the entrees, choose a pasta dish; halibut with olives, kale, and green almonds; or scallops with peas, proscuitto, and green garlic.

A halibut steak with seven tiny red peppers on top and mushrooms encircling the halibut on a plate. A hand pours sauce from a jar onto the plate. Karmen Wettlin / Oak and Reel

The Fish Market

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Whether it’s fillets, whole fish, or shellfish a customer is seeking, Phil and Sonny can handle it. As is in most markets, fish here is sold fresh and uncooked to go. But there’s no fishy smell here. Fresh, fried fish is also available, and it’s seasoned and cooked perfectly: hot and moist inside, crispy and flavorful on the outside. There’s a small counter to enjoy it, but carryout is ideal.

Scotty Simpson's Fish & Chips

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Scotty Simpson’s has faithfully met Detroiters’ fish and chips needs since 1950. Though the Brightmoor restaurant offers options such as fried smelt and frog legs, the house specialty is Nova Scotian cod and chips fried in a secret batter recipe with fries, a roll, and tartar sauce. Don’t miss the pies, made fresh every Friday.

Scotty Simpson's
Scotty Simpson’s
Gerard + Belevender

The Sardine Room

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Influenced by back-road chicken and seafood shacks of a bygone era, this downtown Plymouth bistro always offers good food and friendly service. Known for its happy hour with $1 oysters, the bistro’s inventive fare and creative cocktails also shouldn’t be overlooked. Standouts include the jambalaya and the wild gulf shrimp and grits.

Streetside Seafood

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This intimate 55-seat restaurant boasts a small menu of traditional seafood dishes, with a contemporary twist. Popular entrees include pan-roasted Norwegian salmon with lentils, tomato, shallots, and balsamic demi-glace; jerk-spiced fish tacos; and lobster mac and cheese.

Voyager

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This neighborhood spot in a renovated garage quickly built buzz for its sophisticated yet casual vibe and tasty seafood. The menu is inspired by coastal cuisine and utilizes wild-caught, responsibly-farmed, and sustainable fish and seafood. There are chilled offerings such as east and west coast oysters, and peel-and-eat shrimp. Main entrees include rockfish tostada and yellowfish tuna kebabs with smoked shoyu, ginger, and pickled watermelon rind.

Joe Muer Seafood

Joe Muer Seafood

This classic restaurant in a city institution, and occupies a perch on the main floor of the RenCen. With sweeping views of the Detroit River and Windsor, it’s the perfect spot for a romantic date or a business lunch. The menu includes spicy tuna tartar and Instagram-worthy beverages. Alongside a colossal shrimp cocktail, king crab legs, and Maine lobster, Joe Muer features a raw bar and sushi.

Joe Muer Seafood

BESA

Besa is on the “finer” side of the dining scale, with a sleek, stylish interior that fits in well on the ground floor of the Vinton Building. The menu is a nod to the Adriatic, with entrees such as buscatini with clams marinated with shallot and parsley, Caledonian blue prawns marinated with chili and herbs, and a branzino with tehina-glazed asparagus, gremolata, and lemon.

Mink Detroit

Mink’s intimate 25-seat setup is reminiscent of New England raw bars. The shrimp rolls that put this sophisticated seafood bar on the map are gone, with a five-course chef’s rotating tasting menu at the center now. In a recent week, the five courses included caviar, scallop crudo, shrimp rolls, clams in broth, and dry-aged beef tartare.

Oak & Reel

A halibut steak with seven tiny red peppers on top and mushrooms encircling the halibut on a plate. A hand pours sauce from a jar onto the plate. Karmen Wettlin / Oak and Reel

Chef Jared Gadbaw moved to New York 17 years ago from his native Michigan to pursue culinary training. He eventually landed a position at Marea, where the restaurant earned two Michelin stars. Now, he’s back in Detroit with his own place, Oak & Reel, a seafood-centered Italian restaurant. Oysters, caviar, snapper, and octopus lead the list of appetizers. Among the entrees, choose a pasta dish; halibut with olives, kale, and green almonds; or scallops with peas, proscuitto, and green garlic.

A halibut steak with seven tiny red peppers on top and mushrooms encircling the halibut on a plate. A hand pours sauce from a jar onto the plate. Karmen Wettlin / Oak and Reel

The Fish Market

Whether it’s fillets, whole fish, or shellfish a customer is seeking, Phil and Sonny can handle it. As is in most markets, fish here is sold fresh and uncooked to go. But there’s no fishy smell here. Fresh, fried fish is also available, and it’s seasoned and cooked perfectly: hot and moist inside, crispy and flavorful on the outside. There’s a small counter to enjoy it, but carryout is ideal.

Scotty Simpson's Fish & Chips

Scotty Simpson's
Scotty Simpson’s
Gerard + Belevender

Scotty Simpson’s has faithfully met Detroiters’ fish and chips needs since 1950. Though the Brightmoor restaurant offers options such as fried smelt and frog legs, the house specialty is Nova Scotian cod and chips fried in a secret batter recipe with fries, a roll, and tartar sauce. Don’t miss the pies, made fresh every Friday.

Scotty Simpson's
Scotty Simpson’s
Gerard + Belevender

The Sardine Room

Influenced by back-road chicken and seafood shacks of a bygone era, this downtown Plymouth bistro always offers good food and friendly service. Known for its happy hour with $1 oysters, the bistro’s inventive fare and creative cocktails also shouldn’t be overlooked. Standouts include the jambalaya and the wild gulf shrimp and grits.

Streetside Seafood

This intimate 55-seat restaurant boasts a small menu of traditional seafood dishes, with a contemporary twist. Popular entrees include pan-roasted Norwegian salmon with lentils, tomato, shallots, and balsamic demi-glace; jerk-spiced fish tacos; and lobster mac and cheese.

Voyager

This neighborhood spot in a renovated garage quickly built buzz for its sophisticated yet casual vibe and tasty seafood. The menu is inspired by coastal cuisine and utilizes wild-caught, responsibly-farmed, and sustainable fish and seafood. There are chilled offerings such as east and west coast oysters, and peel-and-eat shrimp. Main entrees include rockfish tostada and yellowfish tuna kebabs with smoked shoyu, ginger, and pickled watermelon rind.

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