For seafood lovers, the news just keeps getting better—establishments like the John Dory in New York City, the Walrus & the Carpenter in Seattle, and Island Creek in Boston have remade the briny old American oyster bar into a hot after-work hangout. Here are the goods you need to order (and, no, there's not an oyster among them).

1 | Crudo and Ceviche

Crudo is the Mediterranean version of sushi—instead of being served with wasabi, soy sauce, and rice, the raw fish is dressed with olive oil, sea salt, or citrus juices—while ceviche is raw fish marinated in citrus juices. So tart up your raw-bar experience by ordering yellowtail crudo with orange and lime; salmon crudo with yuzu and radish; cobia crudo with orange, lime, and kumquat; and halibut ceviche with coriander and cucumber.

2 | Sea Urchin

Inside this spiny little creature is a roe that's bright orange in color and rich in texture, with a salty, slightly sweet burst. Eating it, scientists say, can induce a feeling of euphoria.

3 | Whelks

Once considered bycatch, these sea snails are having a moment. Add garlic, butter, and parsley, and you have the oceanic version of a bowl of popcorn—you won't be able to stop chomping.

4 | Razor Clams

You know those giant turkey drumsticks at Renaissance fairs? These steroidal clams are their mollusk cousins. The generous strip of meat is supple—and amenable to citrus and spice. A little lemon juice and some chili flakes make for one happy clam.

5 | Sea Scallops

Overcooked and overseasoned, scallops are usually about as thrilling as chicken nuggets. But when eaten raw, they demonstrate that bad technique has been tarnishing a very good ingredient all along. Dress up a thin slice of scallop with just a sprinkle of sea salt or a squirt of citrus juice.

More on the Seafood Renaissance:
The New Seafood Renaissance
The Best Little Fish Shacks in the Big City
The World's Greatest Gourmet Seafood . . . in a Can

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