From Boat to Table

the Island’s beginnings. Coastal cuisine, and the authentic boat-totable fresh catch, have always been delicacies and delights for locals and visitors. The surrounding waters and fishing grounds provide an abundance of crustacean and fish that includes everything from the local-caught filet of the day to irresistable oysters and legendary Gulf Coast shrimp.

The Island’s bay, a blend of freshwater and saltwater, is one of the largest estuary producers, second only to the Chesapeake Bay. The bounty creates a marine haven for restaurants and markets, and identifiable flavors and cravings known as Galveston cuisine.

GALVESTON ’ S SEASONAL SEAFOOD SELECTION

Restaurants and fish markets depend on the seasonality of fish. Each season offers different species and specials that make menus and offerings ever-changing.

Spring is famous for kingfish, mahi mahi, cobia and grouper. “We also prepare American red swai fish and yellowtail or amberjack each spring,” says Brett Otteman, general manager at Katie’s Seafood House. “Our boats are 100 percent located in the Gulf of Mexico, and we rely on the captains to dictate what goes onto the menu.”

Months that end in “er” have long been associated with incredible oyster yields. From September through December, Galveston’s waters deliver delicate yet firm, mouthwatering oysters. This was one of the city’s first seafood exports shipped fresh and on ice by train.

Other popular catches include redfish, red snapper, speckled trout, black drum, flounder, marlin and a variety of tuna species. Gulf shrimp are the stars of Galveston cuisine— boiled, fried, baked or stuffed. Iconic shrimping boats consistently dot the sea’s horizon, scooping up the freshest shrimp daily for the Island.

From Sea To Spoon

Century-old eateries, burgeoning fish-entrepreneurs and everything in between combine to make Galveston a foodie destination.

Fish Company Taco is an eatery whose daily specials always sell out and feature Gulf catch and Gulf shrimp. Choose your style and indulge. The chef recommends the “Dirty South,” a sprinkling of Dad’s Pimiento Cheese, corn relish, lime crema and potato chips.

Gaido’s Seafood Restaurant is the Island’s most famous and longest-serving restaurant. With humble beginnings in

1911, each decade has brought more patrons and popularity, using the same recipes today as then. “Our American Red Snapper Michael is always the freshest and hand-cut at our bar. This snapper dish is parmesan coated, sauteed, then topped with fresh jumbo lump crab and topped with our signature white wine lemon butter sauce,” says Nick Gaido, president, Gaido’s Seafood, Nick’s Kitchen and Beach Bar, and Redfish Pool Bar.

BLVD. Seafood is a contemporary eatery on the Galveston Seawall. Enjoy brunch, lunch, dinner and happy hour with their seafood-inspired menu, all with a beautiful Gulf-side view. The shrimp, blue crab and avocado campechana, seawall scallops, and shrimp and quail kisses simply set the tone and expectations for the following courses.

Katie’s Seafood House opened in 2019, and this boat-toplate restaurant has quickly become an anchor of Galveston’s thriving seafood industry. Harvesting the freshest and tastiest fish from the Gulf of Mexico, Katie’s market-inspired items including snapper wings, smoked shrimp-stuffed boudin balls, bama fish and shrimp dip, and Katie’s shrimp frogs put a modern twist on heirloom coastal cuisine.

Rudy & Paco is Galveston’s go-to restaurant and bar for history and classic seafood specialties. Located next to The Grand 1894 Opera House, the place is worth stopping in for ceviche corinto featuring fresh marinated Gulf red snapper.

Also try the jumbo lump crab cake and Camarones

EJ before you catch a show. Their sopa de crab bisque and grilled fresh catch filets rival the adjacent performances.

FRESH CATCH, AT HOME

One of the most classic recreational pastimes in Galveston is fishing. Whether reeling in your own catch or perusing the Island’s numerous fish markets, there is plenty of opportunity to prepare your own fresh seafood for family and friends. Have a feast with neighbors or grill snapper over the perfectly primed grill in your hotel courtyard or rental unit. Either way, don’t miss the experience of cooking Galveston’s prized seafood. Here are some shops to help you get started:

One of the most intriguing and sustainable organizations to help consumers understand boat-to-table dining, the origin of their fish and the intersection of human and sea relationships is Gulf Wild. Consumers can look for the Gulf Wild trademark on menus and at fish markets across the Island. This ensures that your fresh catch was “harvested by U.S. fishermen and came from a well-monitored and continuously improving fishery in the Gulf of Mexico under innovative conservation standards.”

The nonprofit’s breadth of programs includes TransparenSea, Consumer Outreach, Bycatch of the Day and Conservation Covenants. 

Opened by Jason Reuter in honor of his great aunt, Aunt Margie’s Bait & Seafood Market is bountiful. Reuter also sells shrimp, crabs, oysters in season, lump crab meat, tilapia and red snapper, among other fresh catch. (409) 744-6930

Across the Island, Galveston Shrimp Company is a mecca for all things Gulf-fresh. Come see the well-stocked cases with Gulf shrimp, varieties of crab, snapper, grouper, tilapia, catfish, salmon, tuna, mahi mahi, steelhead, cod, live crawfish and rotating seasonal fish, both whole and filleted.

One fan favorite is the shop that has no frills. Sampson & Son’s Fish Market has loads of fish, good service and plenty of preparation ideas. Expect to choose from colossal shrimp, fresh stone crab claws, crawfish, oysters, blue crab, snapper and more. (409) 763-9316