Broad Street Oyster Company, the once-nomadic raw bar setup known for Sunday sessions at Smorgasburg, is the busiest restaurant in Malibu. The lobster rolls are a thing of beauty, but don’t skip on the razor clams and fresh uni either.

This tiny restaurant, almost entirely outdoors and born from the pandemic-age parklets that dot Santa Monica’s Main Street, is not only a fantastic place to down plates of namesake crudo, it’s also the kind of restaurant that reminds LA what resiliency, happiness, and a sense of place can look like. Order the caviar nachos, which are really just heaped-on potato chips with creme fraiche, ikura, masago, and a hint of Calabrian chile spice.

For nearly a decade, chef David Lefevre’s Fishing With Dynamite has been steadily serving its Manhattan Beach community all that’s good and fresh: Peruvian scallops served on the half shell, Maryland-style crab cakes, and grilled wild swordfish. The squash rolls with rosemary butter and Key lime pie are as essential as the seafood headliners.

Step inside Culver City’s Ceviche Stop for a taste of chef Walther Adrianzen’s Peruvian fare, with a strong emphasis on seafood. Try the chef’s signature ceviche called the Hangover, which includes the catch of the day, fried calamari, fried seaweed, charred sweet potatoes, Peruvian corn and kernels, and more.

Consider Connie and Ted’s a West Coast take on the quintessential New England seafood shack. Chef Michael Cimarusti knows his way around fruits of the sea, which is evident from the pitch-perfect lobster rolls, clam chowder, stuffed clams, and fish stew.

Is there a more excellent fish in Los Angeles than the whole grilled snook from Coni’Seafood? Take apart the flakey, hefty river fish and taste the kiss of the grill’s fire, along with an even smothering of chile paste.

Head to Pico Boulevard to discover the joys of Guatemalan seafood at La Cevicheria. There’s a reason why every table orders the ceviche with blood clams dressed in citrus, tomato, avocado, and mint — it’s bloody delicious.

Rich Crab specializes in ganjang gejang (soy-marinated crab) inside a popular 3rd Street strip mall. The set menu includes spicy braised salmon head, a kimchi pancake, and two types of crab — the spicy version is caked with a chile sauce, while the ganjang version boasts a sweet and rich marinade. The meal finishes with sliced crabs served in a spicy stew.

Gilberto Cetina of Chichen Itza serves up Mexican seafood specialties at Holbox inside the Mercado La Paloma. Look for ceviches and tostadas using ingredients sourced from Baja and the Yucatan, including hard-to-find blood clams.

After years of popping up at hotels and food festivals, Ceviche Project chef and owner Octavio Olivas now has a home all his own. Open Wednesday through Saturday from 4 p.m. to 9 p.m. at the tiny Silver Lake space.

Oh Manna Fish Market serves up stellar deep-fried seafood in a former Wienerschnitzel (complete with the classic A-frame building). Nearly everyone orders the catfish and hush puppies, which should be eaten immediately to savor the batter’s hot, crisp crunch.

Since opening in 2007, El Coraloense continues to serve some of the best Mexican seafood in the Southland. Behind the stoves are brother and sister duo Leo and Natalie Curie who draw inspiration from their parents’ native Nayarit and Sinaloa.

Head to this Vietnamese seafood specialist for its signature baked catfish — a crispy-skinned, two to three pounder that’s served with herbs, lettuce, pickled carrots and daikon, cucumber spears, vermicelli rice noodles, rice papers, and best of all, a tangy-sweet tamarind dipping sauce. Closed on Tuesdays.