Marina at sunset with calm water, boats, docks, and American flags flying.

Coastal Cuisine

As one could imagine, coastal regions throughout the United States have a long history of preparing fresh seafood dishes. This category focuses on American food traditions where coastal geography—rather than broader Southern, African American, or regional culture—is the primary driver of ingredients and technique. The most prominent varieties of US coastal cuisine are the following:

New England Coast

  • Features a variety of seafood dishes drawing from early colonial and Native American traditions

  • Prominent dishes include Lobster Roll, New England Clam Chowder, Clam Pizza, Fried Clams, Boiled Lobster and Clambake

Chesapeake

  • Combines southern culinary influences along with local ingredients, most notably crab, rockfish and oysters

  • Common dishes include Crab Cakes, Crab Fries, Raw Oysters, Steamed Crabs and Rockfish

  • Old Bay seasoning is an integral part of this cuisine, especially for seafood boils

Pacific Northwest

  • “Farm-to-table” style cuisine, focused around local and seasonal ingredients

  • Seafood such as salmon, halibut and Dungeness crab are featured heavily

California Coast

  • A produce-driven coastal cuisine defined by freshness, fusion dishes, and Mediterranean logic, where seafood is integrated into light, expressive cooking

  • Common dishes include Cioppino, Fish Tacos, Crab Louie, Uni Pasta and Santa Barbara Spot Prawns