Best Seafood on the Gulf Coast

The Mississippi Gulf Coast runs about 60 miles from the Louisiana border to the Alabama state line. There’s a lot of seafood. Here’s where to find the good stuff.

The Basics

Gulf seafood is different from Atlantic seafood. The water is warmer and shallower. Shrimp are sweeter. Oysters are brinier. Fish like redfish, speckled trout, and flounder are the local catches you’ll see most often.

Most of what you’ll eat came out of the Gulf within the last day or two. That freshness matters more than any sauce or preparation.

Jackson County

Bozo’s Seafood Market in Pascagoula has been around since 1929. It’s a market first — you can buy raw seafood to take home — but they also cook. The fried platter is a lot of food.

Pop’s Poboys in Ocean Springs makes shrimp po’boys that will ruin you for other sandwiches. The bread is Leidenheimer from New Orleans. The shrimp are local and fried properly.

Half Shell Oyster House in Ocean Springs does oysters raw, chargrilled, and Rockefeller. The chargrilled with garlic butter are messy and worth it.

Scranton’s on the Pascagoula River has been serving catfish and shrimp since the 1950s. Not fancy. Paper plates. The view of the river is nice.

Harrison County

Mary Mahoney’s in Biloxi is the fancy option. It’s in an old house from 1737 (oldest in Mississippi, supposedly). White tablecloths, professional service, seafood prepared like it’s the main event. Not cheap.

Shaggy’s Beach Bar in Biloxi is the opposite — casual beachfront spot, good grouper sandwich, cold beer. Touristy but in a fun way.

Taranto’s Crawfish in Biloxi does crawfish boils when they’re in season (March through June usually). Call ahead to make sure they have them.

White Pillars in Biloxi is upscale and locally sourced. The menu changes based on what’s available. Good for a nicer dinner.

Hancock County

The Blind Tiger in Bay St. Louis has a patio that overlooks the harbor. Solid oysters, decent gumbo. The sunset views make everything taste better.

Trapani’s Eatery in Bay St. Louis is a neighborhood place that does daily specials based on the local catch. Italian-Creole thing going on.

100 Men Hall in Bay St. Louis is technically a music venue, but they do a Friday fish fry that draws a crowd. Worth checking the schedule.

What to Order

Shrimp — Gulf shrimp are sweet and firm. Fried, boiled, or in a po’boy. Can’t go wrong.

Oysters — Smaller and saltier than East Coast oysters. Raw with hot sauce and crackers, or chargrilled with butter and garlic.

Gumbo — Every restaurant has their own recipe. Some are more tomato-based, some are roux-heavy. Ask what kind before you order if you have a preference.

Soft-shell crab — Seasonal (spring mostly). Fried whole. You eat the entire thing, shell and all.

Crawfish — Technically more of a Louisiana thing, but it’s everywhere here in season. Boiled with corn and potatoes.

What to Skip

Chain restaurants. Red Lobster and Captain D’s exist here, but why?

“Cajun” anything at a tourist trap. The real stuff doesn’t need to announce itself.

When to Come

Late spring (April-May) is prime. Crawfish are running, soft-shells are available, the weather is warm but not brutal. Summer works too, but it’s hot and humid. Fall brings speckled trout season.

Winter is slower, but oysters are at their best when the water is cold.