What seafood is local to St. Augustine?

Wild Florida shrimp (often sold as Mayport shrimp), grouper, red and vermilion snapper, triggerfish, flounder, mahi in season, blue crab and clams are the common local items. Local oysters are limited and most raw bar oysters come from the Gulf, Apalachicola or the Northeast. Minorcan clam chowder is the signature local dish, made with a tomato base and datil pepper.

How much does a seafood dinner cost in St. Augustine?

A fried shrimp or fish basket runs about 18 to 26 dollars in 2026. A grilled or blackened fresh fish entree is typically 28 to 42, and market price items like whole fish, stone crab or lobster can go well past 50. Raw oysters are usually 18 to 30 a dozen. Add 20 to 30 percent for a waterfront table in Ponte Vedra Beach or on the bayfront.

What is Minorcan clam chowder?

It is a tomato-based clam chowder spiced with datil peppers, a hot pepper grown around St. Augustine since the Minorcan settlers arrived in the 1700s. It is red, a little sweet and noticeably spicy, nothing like New England style. Most St. Augustine seafood restaurants serve it by the cup or bowl, and some sell the datil sauce to take home.

Which seafood restaurants in St. Augustine have a water view?

The bayfront along Avenida Menendez, Vilano Beach along the inlet, the San Sebastian River near the shrimp docks, and the oceanfront and Intracoastal spots along A1A toward Crescent Beach all have restaurants on the water. Views cost more and fill early. Check our listings for the ones that say waterfront and call ahead about seating.

When is stone crab season in Florida?

Florida stone crab season runs from October 15 through May 1. Prices are highest at the start of the season and around the holidays, and claws are sold by size, with jumbo and colossal costing the most per pound. Out of season, any stone crab on a menu is frozen. Ask the restaurant whether they are fresh or previously frozen.

Is it safe to eat raw oysters in Florida?

Healthy adults eat them every day here, but Florida requires restaurants to post a consumer advisory because raw shellfish can carry Vibrio bacteria, which is a serious risk for people with liver disease, diabetes or weakened immune systems. Summer months carry more risk than winter. If you are in a higher-risk group, order them steamed, grilled or fried instead.

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